I need help making pork chops?

Question

I want a good crust on my chops. They are boneless. Can I roll them around in flour and then cook them in a skillet sprayed with canola oil? Do you have any ideas?

Answer 1

I'm from the South, let me tell ya how we do it down here. First, take an egg or two and a little bit of milk and mix them together with a fork. Take some flour and add a little salt, some pepper, a little garlic powder and mix together well. Put your pork chops in the egg first and them put them in the bowl with the flour mixture. Make sure it's covered well. Add to a pan with oil (about a 1/2 inch or less) and cook on med/high heat about 10 minutes on each side or until both sides are nicely browned. Remove to a paper towel and drain well. TA-DA!!!! Southern Fried Pork Chops.

Answer 2

Breaded Port Chops

Place the following ingredients in a flat bowl
1 cup of Progresso Plain bread crumbs
½ teas salt
½ teas pepper
½ teas garlic powder
1 T. parsley flakes
1/4 cup Romano Cheese grated
mix thoroughly

In another flat bowl beat 2 eggs.

Dip the pork chops in egg then in bread crumb mixture. Repeat.

Then fry in a heavy fry pan with a 1/4 inch of vegetable oil heated. Fry till golden brown.

Answer 3

Dip them in milk and egg solution first , then dip in seasoned flour or season them with salt and pepper first .Then dip them again in the milk & egg solution and then back in the flour . Fry in about 1/4 inch deep oil in skillet until golden brown . Make sure the oil is preheated before putting them in it . Do not poke the meat with a fork when turning or it will make all the juices flow out and dry the meat . Drain on paper towels

Answer 4

one thing that no one has mentioned is instead of coating your chops in egg... coat them with mayo before putting the breading on. I have utilized this with my chicken recipes (especially grilling) and it keeps the juices in so nicely, but still allows for a good crust on the outside. what I usually do is set out a plate and put my breadcrumbs in plus oregano, pepper, and garlic powder (or whatever your favorite combo of spices is). I mix that all around on the plate, then have the mayo-ed meat on another plate next to it. I just roll the meat around on the breadcrumbs making sure that all spots are throroughly covered. make sure that you don't put too much oil in your skillet when you fry it because the breading will come off and just burn in your pan. also, don't "play around" with the chops too much while they are cooking as that will brush the crust off... lay them in the skillet and flip with tongs.

good luck, and happy eating!

Answer 5

Mix an egg with a little milk and dip the pork chop in it then roll in a mixture of bread crumbs 2 cups with a teaspoon of Italian seasoning then fry.

Answer 6

That will work, but you will get a very thin crust. My favorite way is to roll them in flour (with a dash of salt & pepper) dip them in beaten egg, and then roll them in bread crumbs seasoned with a little thyme and nutmeg. Then bake them in the oven. You get a nice crust without frying.

Answer 7

Dip pork chops in mixture of 1 beaten egg, 1 t. minced garlic and 2 t. prepared mustard. Roll in bread crumbs to coat. Panfry in hot oil until done.

Answer 8

A better way is to slighty brown the chops and then put them in a cake pan with a tin of cream of mushroom soup and bake them @ 350 for about 45 mins.....they will melt in your mouth. You can serve them with mashed potatoes or whatever fav side dish.

But to fry them up with a crunchy coat....rub seasoning ,roll in flour with a bit of cornmeal, dip in egg and then roll in flour again with a bit of cornmeal.

Answer 9

dip them in seasoned flour, then scramble an with a tblsp of water, dip the chops in that and then in Japanese style bread crumbs, they are called Panko and you can get them in the asian food aisle. then fry in canola oil in a frying pan until golden brown.

Answer 10

I get the boneless also and I put them in seasoned bread crumbs, then egg, then the breadcrumbs again - it makes the crumbs stick. Then fry them on med-low until brown, turning occasionally. They come out so juicy!!!