BREADED FRIED PORK CHOPS RECIPES

Name: Breaded Southern Fried Pork Chops
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 4 thick bone in pork chops; 3/4 cup flour; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 chicken bouillon cube, smashed; 1/4 cup vegetable oil

BREADED SOUTHERN FRIED PORK CHOPS RECIPE - FOOD.COM

Breaded Southern Fried Pork Chops Recipe - Food.com image

Make and share this Breaded Southern Fried Pork Chops recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 thick bone in pork chops
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 chicken bouillon cube, smashed
1/4 cup vegetable oil

Steps:

Mix flour, salt, pepper, and boullion cube.
Heat oil on med-hi in large skillet.
Roll chops in flour mixture.
Add to hot skillet.
Cook and turn for 20 minutes, until chops are done and golden brown.

Nutrition Facts : Calories 433.1, FatContent 28.2, SaturatedFatContent 6.8, CholesterolContent 75.2, SodiumContent 544.3, CarbohydrateContent 18.2, FiberContent 0.7, SugarContent 0.2, ProteinContent 25.1

PAN-FRIED BREADED PORK CHOPS RECIPE - NYT COOKING

Pan-Fried Breaded Pork Chops Recipe - NYT Cooking image

Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.

Provided by David Tanis

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 (8-ounce) center-cut pork chops, about 1/2-inch thick
Kosher salt and black pepper
2 eggs, beaten
1/2 cup milk
Small pinch of cayenne powder
All-purpose flour, for sprinkling
3 cups fresh bread crumbs (from 8 slices crustless day-old sandwich bread)
1 cup clarified butter, extra-virgin olive oil or lard, plus more as needed
Lemon wedges, for garnish

Steps:

Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
Sprinkle flour generously over the chops on both sides, then shake off excess.
Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.

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