![]() If the pork chops have a little fat on the side, you can trim it off if desired.Use tongs to turn the pork so the breading does not flake off.Check the bottom of the pork chop, if it’s browning too quickly, lower the heat. After the first batch, it may be necessary to lower the heat just a little bit. ![]() Between batches, remove the skillet from the heat so that the temperature of the oil doesn’t keep rising while you deal with the chops.Preheat the oven to warm (or to its lowest setting) to keep the fried chops warm while frying the rest.The cooling rack will allow air to circulate so that the bottom doesn’t get soggy while you fry the remaining batches. Place the fried pork chops on a baking sheet that’s lined with a cooling rack.The flour and egg will create a “glue” for the breading to stick. The trick to getting breading to stick to pork chops is to dust them in a thin coat of flour before dipping in the egg.As an Amazon Associate I earn from qualifying purchases. This site contains affiliate links to products. For more breaded pork recipes try this Cuban-style breaded pork steak, a fried pork sandwich that’s perfect for game day and a German-style pork schnitzel the whole family will love! Lean pork dries out fast so quick cooking methods like frying are best. In this recipe, thin boneless pork loin chops are seasoned, breaded and quickly fried until golden on the outside and juicy on the inside.īreading and frying is a great way to cook boneless pork chops. Fried pork chops are a quick way to get a satisfying dinner even on a weeknight.
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