Finally, the pork chops are garnished with fresh parsley and served with the gravy on top. The dish is then simmered for 20-25 minutes until the pork chops are fully cooked and tender, and the gravy has thickened. Dredge each pork chop into the flour mixture to coat evenly. The pork chops are then added back to the pan and covered with a gravy made from chicken broth, heavy cream, and spices. 1 teaspoon salt 2 teaspoons seasoned pepper (we like Lawry's lemon pepper) 1 12 lbs wafer-thin boneless pork chops 14 cup vegetable oil directions Combine the flour, salt, and pepper in a large shallow bowl. The recipe for smothered pork chops involves searing seasoned pork chops in a pan until they are golden brown, then removing them from the pan and sautéing onions and garlic until they are translucent. Frequently asked questions, answers and tips:.Grilled Boneless Pork Chops with Garlic and Rosemary This quick and easy pan-fried pork chop recipe is enjoyed with a side of crunchy, roasted cabbage, making it an ideal family-friendly meal for your busy schedule. Here are more delicious ways to dress up the humble pork chop. Skillet Boneless Pork Chops with Honey Garlic Sauce Buying thin pork chops means that dinner is cooked in eight minutes in the oven. Dotdash Meredith Food Studios Dip pork chops into egg mixture, then press in cracker crumbs to coat. Place cracker crumbs into a second shallow bowl. Whisk eggs, garlic powder, and onion powder together in a shallow bowl. Repeat with the remaining pork and serve. Preheat the oven to 375 degrees F (190 degrees C). Fry, flipping once halfway through cooking (only if the chops are not submerged), until golden brown and fully cooked, about 8 minutes. Using tongs, carefully place the pork chops in batches, into the hot oil. Place bacon into the skillet cook until crisp and no longer pink, about 6 minutes. Place a bowl over the plate to trap in heat. Transfer pork chops to a plate top each one with 2 slices of Cheddar cheese. Cook until pork chops are no longer pink in the center, about 5 minutes per side. This will help the breading stick to the chops.įill a large high-sided skillet halfway with vegetable oil and heat until a deep-frying thermometer inserted into the oil reaches 375 degrees F. Add pork chops season with onion and garlic powder. Rest the chops for 10 minutes in the refrigerator. Set on a sheet tray and continue with the remaining chops. Place the all purpose flour, salt, pepper, paprika, garlic and onion powder in a second bowl. Add the crushed crackers to a third dish.ĭredge a pork chop through the flour mixture, dusting off any excess, then through the buttermilk, letting excess drip off, and then through the crushed crackers, making sure to coat on each side. Place the eggs in a bowl along with 1 tablespoon water. In a second dish combine the buttermilk and hot sauce. In a small baking dish, combine the flour and cayenne. 2 In a shallow bowl, whisk together the flour, remaining 1 teaspoon of seasoned salt, black pepper, and cayenne pepper. Sprinkle the pork chops all over with 1 teaspoon of seasoned salt, then let them come to room temperature. Sprinkle both sides of the pork chop with salt and pepper.įinely crush the butter crackers in a large plastic resealable bag. 1 Remove the pork chops from the refrigerator about 30 minutes before cooking. Use the tenderizer side for a few whacks at the end. Place the pork chops between two pieces of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness.
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