Super Crispy Pork Chops Recipes

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).

SUPER CRISPY PORK CHOPS

Steps:

• Pre-heat oven to 425 degrees Fahrenheit
• Line a baking sheet with foil or parchment paper and place a wire baking rack on top.
• Combine the bread crumbs and seasonings in a large ziplock bag and add 2 tbsp of the mayonnaise to the crumb mixture. Close the bag and mix the mixture with hands until the mayo is incorporated. Dump the crumbs into a pie plate or other high rimmed plate.
• Coat each pork chop with about 1 tablespoon of mayo, or just until all surfaces are covered. Then, working with one chop at a time, use your fingers to thoroughly coat all sides with the crumb mixture. Place coated pork chops on your prepared wire rack.
• Bake the pork chops until the coating is golden brown and cooked through ( between 140-145 degrees Fahrenheit). It took mine about 20 minutes. Let the chops rest for 5-10 minutes before serving to allow juices to redistribute and get happy.

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.

EASY, CRUNCHY PORK CHOPS

Steps:

• Trim the fat off the pork chops.
• Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until their thickness is reduced by half.
• Beat the egg and place in shallow wide bowl.
• Add the mustard, oregano, thyme,salt and pepper.
• On a large plate, combine the breadcrumbs and the Parmesan.
• Press each of the pork chops into the egg mixture, coating both sides.
• Then put the chops into the bread crumbs, covering them evenly.
• Place them on a cooling rack to dry slightly while you heat the oil in a large frying pan until it sizzles if water is dripped into it.
• Cook the pork chops until they are a deep golden color, about 5 to 7 minutes on each side (depending on how thin they are).