rightjoe.blogg.se - Salt and pepper fried pork chops recipe

Test your oil by placing a small piece of bread to make sure it’s hot enough to add your pork.The exact cooking time for the pork chops will vary based on the thickness of your pork chops.If the oil is not hot enough, you might end up with pork chops with soggy breading. If your oil is too hot, they may cook on the outside but still be raw on the inside. Keep an eye on the pork chops as they are frying.The reason for this is to make the breading stick to the chops.

It’s very important to pat the pork chops dry using paper towels, removing as much of the excess moisture as possible.

Of course, my favorite way to serve these fried pork chops are with mashed potatoes, but here are some other great sides: Medium-RareĮither boneless or bone-in pork chops will work in this recipe, the only thing to keep in mind is that the cooking time for bone-in pork chops will increase slightly. I prefer mine well done, but here’s a guide to cooking them to your preference. The best and most accurate way to check when your pork chops are cooked through is to use an instant read meat thermometer. How Do I Know When My Pork Chops Are Cooked Through? Transfer the pork chops to a paper towel lined plate and repeat with remaining chops. Fry the chops until golden brown, about 3 minutes per side or until the internal temperature has reached 165☏. Add the pork chops to the skillet, work with 2 at a time if not all fit in the skillet. Add about 1½ inches of vegetable oil to a large skillet and heat to 325☏ over medium-high heat. Dredge each pork chop through flour, egg mixture, flour, egg mixture and finally breadcrumbs. Whisk the eggs with the milk in another shallow bowl.

In a shallow bowl combine the breadcrumbs with the garlic powder and Italian seasoning. Season them generously on both sides with salt and pepper. Pat the pork chops dry with paper towels. Peanut, safflower, sunflower, or canola oil will work as well. Oil – You need an oil with a high smoke point to fry the pork chops.Seasonings – I prefer Italian seasoning, some garlic powder and plenty of salt and black pepper, for lots of great flavor.You can use gluten-free flour if you want. With the egg, it will bind those breadcrumbs to your pork for a nice crispy chop. Flour – All-purpose flour is a must for this recipe.Milk – A splash of milk to mix in with the eggs.Since we’re using them to dredge the pork, you can use any size or type that you have handy. Eggs – I used large eggs for this recipe.Breadcrumbs – I used plain breadcrumbs, but other options are Italian seasoned breadcrumbs or Panko breadcrumbs.Bone-in chops are an excellent option as well! The bone will add a minute or two of extra cook time. Keep in mind that thinner chops will cook much quicker, so keep your thermometer close by. Pork Chops – The star of the show! I used about 1-inch thick boneless chops for this recipe, you can use thicker chops as a substitute.Crispy On The Outside Yet Juicy On The Inside.Simple To Make And Few Ingredients Needed.There’s something very special and comforting about these fried pork chops. However, all the mess is totally worth it. I like to use tongs because it saves my fingers from getting dirty. These fried pork chops really are easy to put together, the key is to prep all your dredges first, then dredge all the pork chops at once, because this could be a bit of a messy job. Chances are you already have everything you need in your pantry or fridge already. The great thing about making these chops, is that you don’t require many ingredients, or a trip to the grocery store to pick up special ingredients. This is a favorite recipe at my house because everyone loves a good fried pork chop, especially when served with some creamy mashed potatoes. 6 Do I Have To Use Boneless Pork Chops?.5 How Do I Know When My Pork Chops Are Cooked Through?.