#FRIED BREADED PORK CHOPS MANUAL#
*See your airfryer manual for more specific fry times. Flip and fry for another 3-4 more minutes.
Cook chops in the skillet for about 5 minutes on each side, or until golden and crisp.īAKE.
Dip each pork chop into the egg mixture, then into the bread mixture until all sides are coated.ĬOOK. Add garlic and cook until golden brown to flavor the oil. In a large skillet over medium heat, heat oil. In another shallow dish, mix bread crumbs, Parmesan cheese, and parsley. In a shallow bowl, beat eggs and milk together. Lightly grease a 9×13 baking dish with cooking spray.ĭIPPING STATIONS.
#FRIED BREADED PORK CHOPS HOW TO#
You’ll love this classic! How to Make Breaded Pork Chops These chops are dredged and cooked in a skillet for a nice brown crust, then finished in the oven to keep them juicy and tender. We love to serve these pork chops with a side of Mashed Potatoes to complete this family favorite dish. The best part about this recipe? It’s prepped in 5 minutes and the oven does the rest! Fortunately, it’s a classic dinner idea that can easily be made at home! A Dinner ClassicĬrispy breaded pork chops are a mouth-watering dish found on many restaurant menus. For more classic chop recipes, some favorites include our Parmesan Crusted Pork Chops, Smothered Pork Chops and Fried Pork Chops. You can never go wrong with pork chops for any meal. They’re quick, easy and loved by the entire family. The pork chop is super tender and juicy.These Breaded Pork Chops are made with just a handful of ingredients and have become a go-to dinner recipe. 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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