I breaded pork chops to fry them then I realized...?

Question

I don't have any oil to fry them in! I don't have veg.oil or shortening either one. I do have butter, but I'd have to use an outrageous amount to fry them and I wanted to make a gravy. Since they are already breaded I'm just wondering if I could bake them and they'd still turn out ok? P.S. I breaded them with flour, salt, pepper, paprika and a little garlic powder after dipping them in egg. I always double bread, so they have two layers. Would these be ok to bake in the oven??

Answer 1

You can search the net for recipes for breaded porkchops and you should be fine. I found a recipe for you and i will leave it for you and i hope that it helps you..



Contributed By: lubecki
kerry


Ingredients
4 Eggs, lightly beaten
1/4 cup Milk
2-1/4 cups Italian seasoned bread crumbs
1 tablespoon Flour
3/4 cup Grated Parmesan cheese
2 teaspoons Garlic powder
2 tablespoons Dried parsley
4 tablespoons Olive oil
6 Pork chops

Preparation
Preheat oven to 325 degrees F.

In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, flour, Parmesan cheese, garlic powder, and parsley.

Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.

Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.

Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees


Serve with baked sweet potatoes and a green vegetable (such as lima beans, steamed green beans or bagged green salad with your choice of dressing.)

Recipe Comments
Comment by: mic49639
This will replace the shake and bake that we use so often. Great recipe. The pork chops were soo juicy. Great family meal!!

Answer 2

Yes, you can back that in the oven. I'd melt some melted butter (couple tablespoons or so) in the bottom of the pan, and put the chops in. I'd bake them at about 375, flipping them every fifteen minutes or half an hour. If the butter seems to soak up, add some more. This is how I oven-fry chicken. They don't have to be completely submerged in oil/shortening since you're baking them, but they should still get crispy from a little butter. If you put them in the oven without any butter, they'll probably be all dry on the outside from the breading.

Answer 3

ok butter has a very low smoke point and burns rather quickly. I suggest just browning the outside and finishing in the oven. As for the gravy, use the butter thats left in the pan add some broth to it and add your standard mirepoix(onion, celery, and carrots). Don't forget a little salt and pepper. Bring to a boil, then to a simmer let it reduce to about half, strain then serve. Enjoy.

Answer 4

Yes, by all means bake them. You don't need all that oil and fat anyway, and they often taste much better coming from the oven. You can dot them with butter, cover and bake for 30 minutes, then uncover and let them brown. You can also brown them in a little butter and then finish them by baking them in the oven.

Answer 5

wont hurt to give it a try ,but i would melt some of the butter and make a base to bake them in and turn it 1/2 way threw adding some more butter to just make sure the breading isn't just dry on there.who knows you might have discovered and better way and it should make a good gravy.sounds yummy actually :)

Answer 6

It would be difficult to brown them in butter as butter burns easily and you wouldn't have much success. (if you have margarine, by all means, brown them. If not place in a baking dish covered with foil and bake15 min per lb.
Remove foil, dot with butter ansd place under broiler untill lightly browned. Turning once. Do not over cook. They will be dry.
If that does happen though, make a sauce from milk & cream of mushroon soup.

Answer 7

Definitely be healthier to bake them. Butter tastes good but has lots of cholesterol and burns at a low temperature. They should be fine if baked. I cook chicken that way and call it "oven fried". Been doing it for years.

Answer 8

Sure. If you want them crisp, drizzle a little butter over each one. You may want to bake them on a buttered pan or foil to keep them from sticking and pulling off the breading.

Answer 9

You could try an oven-fry. It's like frying in a pan, but you use only a little fat. It would be really tasty with butter, I think!

Answer 10

Yes, baking would be fine. And probably healthier than frying anyway.