It also provides a naturally nonstick surface. It’s ideal for frying because it holds and distributes heat so well. If you have one, use a cast iron skillet for this dish. Add chops back to the pan and coat in the sauce cooking an additional 5 minutes or until fully cooked through. Turn heat to low and add the remaining broth along with butter. Add lemon slices and let liquid reduce by half. Clean out skillet and add ½ cup chicken broth and bring to a boil. Remove from pan and place on paper-towel lined plate or on a rack. Add pork chops to oil and cook for 5 minutes on each side (or until golden brown). Dredge chops in flour mixture, then egg mixture then bread crumb/cheese mixture.įRY. Prepare each pork chop while oil is heating up. Heat vegetable oil in large skillet over med-high heat until shimmering.ĭREDGE.
Add bread crumbs and cheese to a third shallow dish. Add eggs and water to another shallow dish. Season boneless pork chops with salt and pepper.Īdd flour to a shallow dish. Here is what you’ll need to do to fry the pork loins. In the past we’ve made Slow Cooker Pork Chops and Baked Pork Chops, but hadn’t tried breading and frying them.
#FRIED BREADED PORK CHOPS HOW TO#
You’ve got to try it for yourself (along with our Parmesan Crusted Pork Chops and our Smothered Pork Chops)! How to Fry Pork Chops These pork loins are crunchy on the outside, super tender and juicy on the inside, so flavorful, and made in a pan. They are a new favorite! Serve topped with sliced lemon and fresh herbs, or a side of green beans and potatoes, maybe even top with some gravy! I’ve grown to love it over the years, but especially fell in love with today’s southern Fried Pork Chops because they were so easy and delicious. Having said that, pork chops are becoming another go-to meat for us. The pork chop is super tender and juicy.When it comes to meat, chicken is my go-to dinner. The crust on these is kind of spicy and really crunchy which is nice. Serve the chops slathered in the pan gravy – you are in for a treat! It’s important to add it slowly and whisk like crazy so the gravy doesn’t form lumps! You’re looking for a perfectly golden brown chop.Īfter adding the flour and mixing the roux for the gravy, be sure to slowly add the milk. Like I said, five minutes per side was perfect for mine though. If you’re in doubt, definitely cut into one of the finished ones to make sure they are done before serving them. As long as the juices are clear, it should be fine.
It’ll need to cook for about 5 minutes per side. Then you can add your chops! Cook them two at a time so they don’t crowd the pan.
A quart of oil will be more than enough.Ī good test to see if your oil is hot enough is to sprinkle some flour it the pan. You need enough oil to go halfway up the chops as they fry. This prevents the classic problem where the entire crust comes off in one bite!Īs far as frying goes, we recommend using a cast iron skillet or Dutch oven to fry these guys. This resting time will give the crust a chance to dry on the pork chop. This will just kind of dry off the surface of the chop and make sure the egg can stick to it.Īfter you've finished dredging the pork chop it's important to let the chop rest on a wire rack or plate for about five minutes. When you’re ready to cook, dredge each pork chop in the flour first. If your chop has fat around the outside, you can cut it off or leave it on. While this is good for grilling, we'd recommend pounding them out a bit thinner before chicken-frying them. Get your fork and knife ready, these Chicken Fried Pork Chops are the crispy, crunchy dish of your dreams.įor this recipe you should go with the boneless variety if you can.
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