The savory flavor of the marinated pork and the crispy crust combined with that little taste of richness from frying really makes my tastebuds happy. I've been preparing fried pork chops in this way for as long as I can remember, even adding a special ingredient, a “secret” ingredient, if you will, in the form of a whisper of grated parmesan cheese mixed in with the panko breadcrumbs that I use to dredge the cutlets in before shallow frying. I'm not quite sure what exactly it is about lightly breaded and crispy fried foods, but boy oh boy do they hit the spot for me!įried pork chops have always been one of my favorite meals, especially when the chops are thin-cut and boneless, marinated in olive oil, and made with a little lemon juice and garlic to impart extra flavor and tenderness. My recipe features thin-cut, boneless pork chops marinated in olive oil, lemon and garlic, with a tasty little “secret ingredient” in the crust for extra flavor!įried Pork Chops, a Taste of Golden, Crispy Deliciousness Lightly brush with a little melted butter or olive oil (or spray it on) and reheat at 350° for 5 to 8 minutes or so on each side, depending on the thickness of the chops.Hot, golden and crispy, these fried pork chops couldn't be a more comforting or delicious dish to prepare and gather around the dinner table with. Reheating. The best way to reheat an already fried chop is in the oven. Properly stored, they can last for 3-4 days in the fridge. Storing. We recommend placing the leftover fried pork chops in an airtight container or wrapping in foil and placing in the fridge. Again - I never do! Storing and Reheating Tips However, if you just feel you want to do this you can dip them in a egg and water mixture or buttermilk before dipping into the flour mixture. They come out tender, juicy and with the perfect amount of crunch. I don't add this step to my fried pork chop recipe. Makes for easy clean up too!ĭo I need to dip in egg or buttermilk first? It also provides a naturally nonstick surface. It’s ideal for pan frying pork chops because it holds and distributes heat so well.
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