You can use boneless chops if preferred, just keep an eye on the chops while frying as they will be done quicker compared to bone-in. PORK – We are using 3 pounds of bone-in center cut pork chops, which comes to eight 6-ounce chops. Ingredient Info and Substitution Suggestions Get all measurements, ingredients, and instructions in the printable version at the end of this post. We go back and forth between these pan fried pork chops and our oven baked pork chops for a nice switch in texture and flavor. It’s truly a comfort food classic and a nice way to dress up regular chops.Īfter frying, you’re left with a golden brown breading with a tender, perfectly cooked chop in the center. This fried pork chop recipe is one we keep on hand and in the dinner rotation year-round. Starting with a simple but flavorful seasoning-flour mixture all you have to do is coat, bake, and devour! Why this recipe works Lightly brush with a little melted butter or olive oil (or spray it on) and reheat at 350° for 5 to 8 minutes or so on each side, depending on the thickness of the chops.These easy pan fried pork chops are done in under 25 minutes from start to finish. Reheating. The best way to reheat an already fried chop is in the oven. Properly stored, they can last for 3-4 days in the fridge. Storing. We recommend placing the leftover fried pork chops in an airtight container or wrapping in foil and placing in the fridge. Again – I never do! Storing and Reheating Tips However, if you just feel you want to do this you can dip them in a egg and water mixture or buttermilk before dipping into the flour mixture. They come out tender, juicy and with the perfect amount of crunch. I don’t add this step to my fried pork chop recipe. Makes for easy clean up too!ĭo I need to dip in egg or buttermilk first? It also provides a naturally nonstick surface. It’s ideal for pan frying pork chops because it holds and distributes heat so well.
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