Is there a secret to frying pork chops?

Question

I know its a weird question, but I can never get pork chops to do just right when I fry them.

I only use very little oil and I flour them good, what am I doing wrong?

I was going to cook them tonight and just didn't want to ruin another batch.

Answer 1

Stir an egg with a little water about a tablespoon and dip them in the egg, then put flour in a ziploc bag and seal, then shake really good to coat. Make sure your skillet is nice and hot, to test the oil drop just a sprinkle of flour in it, if it doesn't do anything it's not ready, if it bubbles and sizzles it's perfect, If it smokes it's too hot and your headed for a fire. Lay the chops in the skillet where you want them and the key is to not touch them until you can see the edges turning brown, if you turn too quickly, your coating will fall off. The thickness of the chops depends on the length of time.

Answer 2

One of the best ways to cook pork chops is to bread them with egg, flour, salt and pepper. Once breaded, brown them quickly to seal in the flavor and attach the breading, but don't worry about cooking them all the way through and frying them further. This process will only take a minute or two. Take the partially done pork chops and place them in a baking pan, preferably steel. Put them in the pan and add a little more flour, salt, pepper and a small amount of water. Cover the pan with foil. Stick the pork chops in a preheated oven for about 1 hour at 350 degrees. These are much better flavored than simply fried porkchops.

Answer 3

I have never dredged them for pan frying. Season your chops before you cook them. You will still need a little oil light olive or canola) as the pork is no longer as fatty as it used to be. . I would use either my cast iron skillet or stainless steal. Temp medium high to high until pan is nice and hot. ( just a few minutes)Add oil enough to cover bottom. Set in chops, and let them fry thouroughly on one side. The top side will begin to look white around the sides. Turn them over for another 3-5 minutes (depending on how thick they are). You can tell when they are browned on the bottom because they will release from the pan eassily.Use a tongs if you have them to turn them rather than a fork. Dont turn them too often. It's a quick item to cook so don't leave them alone.

Answer 4

Season them well (salt, pepper, paprika, garlic powder, and maybe some Lawry's seasoning)

add a little bread crumbs to the flour

dip the chops in some egg (scrambled in a bowl)

Use enough vegtable oil in a cast iron pan so the chops sit half covered.

Heat your oil until, when you flick a few drops of water in the pan, they pop and sizzle immediately.

Fry until golden brown, do not over fry (they'll be tough) keep an eye on them (5 to 7 minutes to a side usually does the trick).

Sit them in a bowl covered in paper towels after they come out the pan while you fry the next ones to drain the oil.

That should do you straight! Enjoy!

Answer 5

My mother made pork chops using Shake and Bake pork chop batter and she would fry them up. You fry them up until the flour or whatever is brown, then you poke them with a fork to see if they are cooked on the inside. If they are still pink, but the batter is really brown and crispy, just stick them in the microwave for about a minute. Usually the outside cooks faster than the inside so when the outside is done it's still uncooked in the center. Hope this helps!

Answer 6

I don't know of a particular secter, but these two recipes are great.


Mushroom-Garlic Pork Chops

Prep Time: 5 min. Cook Time: 15 min.

Ingredients:
1 tbsp. vegetable oil
4 bone-in pork chops, 1/2" thick
1 can (10 3/4 oz.) Campbell's Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk


Directions:
HEAT oil in skillet. Add chops and cook until browned.

ADD soup and milk. Heat to a boil. Cover and cook over low heat 10 min. or until done.

Serves 4.

Tips
Serve with steamed red skinned potatoes and tomato slices. For dessert serve Pepperidge Farm Chocolate Layer Cake.



Pork Chops with Mushrooms

Prep Time: 15 min. - Cook Time: 25 min.

Ingredients:

1 tbsp. vegetable oil
4 boneless pork chops, 1" thick
2 cups sliced mushrooms
1 tsp. dried oregano leaves, crushed
2 cups Prego Traditional Pasta Sauce


Directions:
HEAT oil in skillet. Add chops and cook 10 min. or until browned. Remove chops.
ADD mushrooms and oregano and cook until tender. Add pasta sauce. Heat to a boil.
Return chops to pan. Cook over low heat 10 min. or until done. Serves 4.
Tip: Serve with steamed broccoli flowerets.

To save preparation time, buy pre-sliced mushrooms.

Answer 7

You need to fry them in your very little oil and flour in a SEASONED CAST IRON PAN!!! Nothing like it. You can buy a nice LODGE 12" preseasoned pan on AMAZON or even a Cracker Barrel if you have one close.

Answer 8

howzabout braisin 'em? No oil, no flour. Just put a small amt of water in pan and slo cook, watch so that when the water's gone they start to brown; add more water. When they are tender and the water is gone let 'em brown.

Answer 9

I dip them in egg and the flour, cook them with a little oil on medium heat and cover the pan...

Answer 10

warmth the pan warm formerly you place the beef in. as quickly as you place it in, this is going to persist with the pan in the commencing up. do not tension it off the backside of the pan. while this is waiting, this is going to launch itself, then you certainly can turn it. in case you nonetheless can't get it to brown such as you go with it, you are able to placed slightly butter interior the pan. The butter will brown the chop properly, even nonetheless this is not the healthiest thank you to circulate approximately it.