Goetta Covered Breaded Porkchops Recipes

BREADED PORK CHOPS IN 30 MINUTES

Steps:

• Preheat oven to 400° convection or 425° conventional.
• Trim pork chop of the fat rim. Pat dry with a paper towel.
• Prepare two trays. First, with one egg whipped with a teaspoon of water. Second, with 1/4 cup of Panko Bread Crumbs, 1/4 cup flour, 1 1/2 teaspoon seasoning salt (Lawry's is my choice), and 1/4 teaspoon black pepper.
• Dredge a chop in the egg mixture. Be sure to cover all surfaces. Remove with a fork and allow to drain for a moment.
• Dip the egg-coated pork chop into the flour mixture. Coat all sides, remove with a fork and shake to remove extra flour.
• Set the chop on a plate or chopping board. Repeat for the next chop. We want to coat to set up for a few minutes.
• Over medium-high heat, add 2 tablespoons of vegetable oil to an oven-safe, non-stick skillet-cast iron preferred. When hot and the oil is shimmering, move the chops to the pan with a fork.
• Brown each side of the chop for 2-3 minutes until almost the final color you want. Use a fork to flip by poking the meat edge and not anything to grab the meat and pull off the coating.
• Check the internal temperature, do one last flip of the pork, and place in the preheated oven until the internal temperature you want. About 10 minutes for 145° but this will vary a lot in time, so you must use a meat thermometer and get the final temperature you want. Remember, you can always cook more but can not uncook meat.
• Allow to rest on a plate for 5 minutes before cutting.

CRISPY BREADED PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
• Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
• Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
• Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
• Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

CRISPY BREADED PORK CHOPS (BAKED)

Steps:

• Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
• In a shallow bowl combine bread crumbs, Parmesan cheese, garlic powder, and salt and black pepper.
• Season flour on a shallow plate with salt to taste. In another shallow bowl add the whisked egg.
• Dab the pork chops dry with a paper towel and lightly dredge in flour. Dip the pork chop into the egg, making sure to coat all sides. Dip the pork chop into the bread crumb mixture.
• Heat olive oil In a frying pan over medium-high heat. Brown pork chops for 1 minute per side.
• Add to the prepared baking sheet and bake for about 12-14 minutes or until they reach an internal temperature of 145°F. Do not overbake.
• Rest 5 minutes before serving.

MOIST BAKED BREADED PORK CHOPS IN MUSHROOM GRAVY

Steps:

• Grease a 13 x 9-inch baking dish.
• Pat the pork chops dry using paper towels, then season with seasoned salt and garlic powder pepper.
• Place the eggs in a bowl, then flour in another bowl and the breadcrumbs in another bowl.
• Heat oil and butter in a skillet over medium heat.
• Dredge the pork chops firstly in flour then in eggs allowing any excess egg to drip off.
• Lastly coat in seasoned breadcrumbs.
• Brown the pork chops in hot oil about 4-5 minutes per side or until the breading is light golden brown.
• Transfer the chops to the baking dish.
• Cover with foil.
• Set oven to 350 degrees F.
• Bake for about 1 hour.
• Meanwhile in a bowl combine cream of mushroom soup with sliced mushrooms, milk, white wine, black pepper and cayenne pepper (if using).
• After the 1 hour baking pour the mushroom gravy over the pork chops, then sprinkle with Parmesan cheese.
• Replace the foil and bake for another 25-30 minutes or until chops are tender.

EASY RITZ-BREADED PORK CHOPS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In shallow bowl combine crushed crackers, garlic salt and pepper; mix well.
• In a separate bowl beat eggs.
• Dip pork chops in beaten egg and then into cracker mixture.
• Place the pork chops in a casserole dish.
• Place chunks of the butter around the pork chops.
• Cover with foil paper.
• Bake for 30 minutes; remove foil and bake for another 15 minutes.

BREADED PORK CHOPS

Steps:

• In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. , In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

CRISPY PAN-FRIED PORK CHOPS

Steps:

• Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
• Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
• Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.

BAKED BREADED PORK CHOPS

Steps:

• Season chops with salt and pepper.
• Spread mayonnaise on both sides of chops.
• Coat in bread crumbs on all sides.
• Sprinkle with oregano and garlic.
• Bake at 325 degrees for about 1 hour.

BREADED PORK CHOPS

Steps:

• Put the flour in a shallow bowl or lipped plate. Break the eggs into another shallow bowl and whisk with the salt and pepper. In a third shallow bowl mix the breadcrumbs with herbs.
• Bread the chops. Dredge a chop in the flour, shaking off the excess, then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining chops. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops, about 1/4 cup. When the oil shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy. Drain on paper towels and serve immediately with lemon wedges.

GOETTA COVERED, BREADED PORKCHOPS

Steps:

• Put pork chops in a plastic baggie, add soy sauce and seasoned salt. Shake and put aside while preparing others steps (amount to preference).
• Fry goetta until browned, (DO NOT OVER COOK) you want the goetta mushy! After place goetta in bowl.
• On two plates pour flour and bread crumbs, pour some milk in a bowl enough to dip pork chops.
• Coat the pork chops in goetta, (your hands gotta get dirty so wash up). now coat the pork chop in flour on both sides, then dip the pork chop in the milk (quickly), then press porkchop on plate with bread crumbs (only one side) Note: When you add the pork chop to the bread crumbs just push it on the bottom side then place in clean frying pan.
• Frying pan: olive oil and a tsp of garlic for taste. While bottom of pork chop is cooking you need to sprinkle some breadcrumbs on top half, after 3-4 minutes flip to other side for browning.
• Caution! Make sure to clean pan after each pork chop to avoid over heating oil!
• After the pork chop is browned, spatula the pork chop on to a baking pan. Bake for 25 minutes at 400 deg. Enjoy!