Lauren Habermehl for Taste of Home. Next, firmly press all sides of the pork chops into the panko so they’re evenly coated. In another wide, shallow bowl, combine bread crumbs, flour, garlic powder, basil, sage, thyme, pepper and salt. This is great news: pork at this temp is much more tender and juicy. Breading pork chops is a smart way to help them retain moisture and add texture. Step 4: Bread and coat the pork chops. —Bernice Morris, Marshfield, Missouri. To coat the pork chops, pat them dry with a paper towel, then dredge them on all sides in the seasoned flour. Pork chops are often written off as dry or tough unless they’re brined, but this recipe is proof that that doesn’t have to be true. Remove chops to a plate covered with paper towel. 5.5 g Editor’s Tip: Just like a good steak, a pork chop should rest before you cut into it. Set aside. In a wide, shallow bowl, whisk together egg and milk. Taste of Home is America's #1 cooking magazine. Much like breaded chicken cutlets, fried pork chops deliver everything everyone wants. In another wide, shallow bowl, combine bread crumbs, flour, garlic powder, basil, sage, thyme, pepper and salt. Insert the thermometer into the thickest part of the meat, at least 1 inch away from the bone. In this recipe, we’re using a simple blend of salt, pepper and rubbed sage. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the chops appear to be fully cooked, use an instant-read thermometer to check their internal temperature. When the oil shimmers, add the chops and fry, until golden brown and crispy, 3 to 4 minutes on each side. Follow this helpful step-by-step guide to learn how to fry pork chops and transform them from dull to delicious! Overcooked, and they can be used as a regulation hockey puck in the Stanley Cup Final. Editor’s Tip: We’re using panko-style bread crumbs in this recipe, but crushed cornflakes, Ritz crackers or traditional Italian bread crumbs can also be used with similar results. Carefully lower each chop into hot oil and fry for 3-5 minutes on each side or until done. Set aside on a piece of wax paper or baking sheet. The guidelines for cooking pork chops have changed. Shake off the excess and then dip the chops in the beaten egg. Drain on paper towels briefly. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl. She is a prolific quoter of FRIENDS, lover of weekend DIY projects and procrastinating fitness enthusiast who enjoys exploring the Milwaukee-area with her husband, daughter and ugly mutt named Tyson Doodles. Frying the perfect pork chop doesn’t begin in the kitchen, it begins at your local grocery store or butcher. And, thanks to the magic of frying, even when those chops are cooked through, they're still as juicy as can be—satisfying to all, no matter how they like their meat cooked. Mom always managed to put a delicious hearty meal on the table for us and for our farmhands. Lean boneless pork chops are breaded simply with parmesan and Italian bread crumbs, then quickly pan fried in olive oil until golden brown and juicy. It’s worth the wait—trust us! Shake off the excess and then dip the chops in the beaten egg. Finally, on a large piece of parchment paper, dump the panko bread crumbs. Set Aside. If you cut in too soon, all that flavorful juice will spill out. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. https://www.foodnetwork.com/.../crispy-pan-fried-pork-chops-5497104 The pork chops turn out juicy on the inside and crispy on the outside. Pan-fried pork chops were a dinnertime staple for lots of us growing up. Next, … © 2020 Discovery or its subsidiaries and affiliates. Copyright 2016 Television Food Network, G.P. In a second shallow bowl, add the flour and season with additional salt and pepper, to taste. Pan-frying uses high, direct heat to cook. To coat the pork chops, pat them dry with a paper towel, then dredge them on all sides in the seasoned flour. Flip and continue to cook until the pork chops and breading are golden on all sides. Provolone-Stuffed Pork Chops with Tarragon Vinaigrette, How to Grill Pork Tenderloin That’s Juicy Every Time, Do Not Sell My Personal Information – CA Residents, 1-1/2 cups panko-style (Japanese) breadcrumbs. For this reason, the FDA updated the guideline from 165° to 145° in 2011. Served with mashed potatoes, ... dump the panko bread crumbs. When it reads 145°F, the pork chops are done. Despite its popularity, it’s a dish that many home cooks struggle with. Combine the Panko bread crumbs, all-purpose flour, and beef broth powder in a small freezer bag or deep container and mix well to distribute the ingredients. This all-in-one comforting pork chops recipe reminds me of home. Serve hot with cooked spinach and lemon wedges. Never fear: this common mistake is 100% avoidable with a few simple tips and secret tricks. Heat frying pan and pour-in cooking oil. Place another paper towel atop chops and carefully blot off extra oil. 1 %, Country Fried Pork Chops With Cream Gravy. All rights reserved. Editor’s Tip: Cold chops would require a longer cooking time to reach a safe internal temperature. Let them rest for at least 5 minutes before serving. However, naked chops can benefit from frequent flipping, because this helps them cook more evenly. pork chops, ranch seasoning, all purpose flour, bread crumbs and 5 more Fried Pork Chops Devious Dietitian Diaries minced garlic, flour, ginger, butter milk, salt, frying oil, black pepper and 14 more In a wide, shallow bowl, whisk together egg and milk. Then dredge in bread crumb mixture, coating both sides heavily and evenly. Repeat with the remaining pork chops. It’s easy to overcook (or undercook) your pork chops if they’re not the right thickness. Prior to cooking, remove fully thawed pork chops from the refrigerator and let rest at room temperature for 15-30 minutes before cooking. In a large, shallow bowl, beat 1 egg. Total Carbohydrate Cooked right, pork chops are tender, juicy and full of flavor. When cooking, the juices of the meat migrate away from the heat to the center of the pork chop. Kosher salt and freshly ground black pepper, Four bone-in pork chops, about 1/2-inch thick and patted dry (about 11/2 pounds total), Extra-virgin olive oil, for shallow frying, [For Serving:] Cooked spinach and lemon wedges. The parasite that used to cause worry, trichinella, has been essentially eradicated in commercially raised pork since the 1990s. Served with mashed potatoes, gravy and green beans, few meals represent Mom’s home cooking more. Then dredge in bread crumb mixture, coating both sides heavily and evenly. Lauren Habermehl is a recipe developer, food photographer and creator of the blog, Frydae. Coating should be golden brown and crispy. Next, add the pork chops and fry, turning once when the chops are golden around the edges, 4 to 5 minutes. Dredge each pork chop first in egg mixture, shaking off excess. For pan-frying, bone-in pork chops are best because the bone helps the chop retain moisture and also imparts flavor to the meat. The meat is typically sliced thinly, which makes it easy to coordinate doneness on the inside with crisping and browning on the outside. Heat the oil in a cast-iron skillet over medium heat, until the oil shimmers. Here’s what to do if your breading falls off while cooking. Remove the pork chops to a clean serving platter and cover loosely with foil. These Parmesan Crusted Pork Chops are a great weeknight dinner! The best way to tell when a pork chop is done: its internal temperature reaches 145°F. All rights reserved. Put the flour in a shallow dish. Pan-fried pork chops were a dinnertime staple for lots of us growing up. Generously season and massage all sides of the meat with the spice mixture. Dredge each pork chop first in egg mixture, shaking off excess. Grilled Prosciutto-Wrapped Pork Chops with Peaches, Grilled Pork Chops with Peppers and Balsamic. Make sure you know which cut of pork is best for your recipe. Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Coat pork chops with breadcrumbs and herbs and then crisp them to perfection in a skillet. I was in the mood for fried pork chops and threw this quick and easy recipe together. Dip each chop in the egg mixture making sure that all the areas are covered then dredge in flour-bread crumbs mixture. In a large skillet, heat 1/4 cup vegetable oil over medium-high heat until oil begins to glisten. For this recipe, we’re fans of flipping once to prevent the breading from falling away from the meat. If you just threw your cold meat into the frying pan, the outside of the chops would get dry and overcooked before the center of the chops is ready. Sign up for the Recipe of the Day Newsletter Privacy Policy.