#Fried breaded pork chops full

Heat the oil over medium heat and add the pork chops. To use this method only add a small amount of oil to a skillet. Quickly frying the pork chops in a small amount of oil will crisp the breading a bit, but you have to be careful not to burn the breading. To reheat in the oven, place the pork chops on a baking sheet that has been coated with a baking spray and bake in a 375⁰F oven for 10 minutes, flip the pork chops and cook for another 5 to 10 minutes or until the middle is heated to 145⁰F in the middle. You might find that the breading is a little soggy and the meat will be tougher than the day they were made.

#Fried breaded pork chops full

These can be reheated in the microwave at full power for 2 minutes or until heated to 145⁰F in the middle. The breading will not be as crispy as when they were first made. Place into an airtight container and store in the refrigerator for up to 3 days. More seasoning can be added for bolder flavors if desired. Add 1/4 teaspoon Cajun or Creole seasoning along with 1/2 teaspoon of dried thyme and mix well. Mix 1/2 cup of yellow mustard and 1/2 cup of honey in a bowl. I serve my fried pork chops with a honey mustard dipping sauce. There will be tiny bits of browned flour and breadcrumbs that will be almost impossible to filter out. The oil used in this recipe will not be reusable. Peanut oil can be used, but it is a bit more expensive. The best oil for this is a light flavored cooking oil like vegetable or canola oil. If the pork chops have not reached a safe temperature, give them a few more minutes on each side.Īllow the pork chops to drain on a cooling rack or paper towels for a few minutes before serving. 145⁰F is the internal temperature recommended by the National Pork Board. Remove a pork chop with some tongs and test the middle of the pork chop with an instant-read thermometer. When you put the pan back on the heat reduce the stove setting a little. Pork chops need to be fried at a lower setting because you want the pork to be cooked all the way through before burning the breading.Īs soon as the pork chops have turned a golden brown on the bottom and the sides, carefully flip it over and fry until the other side is golden. Remove the pan from the heat until it has cooled down slightly. If the piece of breading begins to turn dark brown quickly, the poil is too hot. If the breading begins to sizzle immediately the oil is ready. The best way to tell if the oil is hot enough is to add a loose piece of breading from the plate. Use medium-high heat and allow the oil to heat before adding the pork chops. Use enough oil in a pan to cover at least half of the sides of the pork chops once they are added to the hot oil. All of the loose flour and breadcrumbs will settle into the bottom of the skillet and burn. Make sure to shake off the excess coating before frying. If you can’t get all of the pork chops into a single layer, add a bit of extra coating between the layers of pork chops.

Store the extra coating in a plastic bag or sealed bowl in the refrigerator.įor the best results, scatter some of the breading on a plate before placing the breaded pork chops on it. You may want to hold on to some of the breading to fill in spots right before cooking. Once breaded, these can be refrigerated up to 24 hours in advance of making them.