Sear for 60-75 seconds then flip over and continue to sear for another minute. Let the pork chops set on the rack while the oil heats. Sear The Pork Chops. Turn the pork chops over gently one at a time with tongs in the same order you placed them in the pan. Holle’s Oven-Fried Pork Chop Recipe. A basic rule is to allow the pork chop to cook for about 4 minutes on one side, then flip it to cook an additional 4-5 minutes or until the internal temperature reaches 145º Fahrenheit. We choose chops that are about 3/4″ thick. Now heat a large skillet over medium-high heat and add oil and butter. The pork chops also release less moisture during frying when you season early, which helps the breading stick. Step 7 Take the chops out of the pan and place them on a plate lined with paper towels. Andrews received formal training at Le Cordon Bleu. Making a perfect pork chop is completely easy. Copyright © 2021 Leaf Group Ltd., all rights reserved. // Leaf Group Lifestyle, How to Keep Breading on Veal Cutlets When Frying, How to Keep Breaded Pork Chops Crispy After Frying, How to Cook Pork Chops on an Electric Griddle. Seal the bag and shake well to mix. https://www.keyingredient.com/recipes/1016655035/oven-fried-pork-chops The key to tender, juicy pork chops is to not overcook them. The breading is more likely to stay intact on a rack than on a plate so air can reach the bottom of them. https://cookpad.com/us/recipes/348118-southern-deep-fried-pork-chops To check the temperature, insert a meat thermometer in the side of the pork chop horizontally and wait 10 seconds for it to register. It’s ok if the pork chops have a blush of pink inside. If you use your hands to bread the pork chops, use one hand for the flour and breadcrumbs and the other for dipping them in the wash. You also might find holding the pork chops with tongs while breading them is easier than using your hands. Fry the pork chops on the second side a little over half as long as you did the first, or about two or three minutes for 1/2-inch-thick chops, and three to four minutes for 1-inch-thick chops. Dip each pork chop in the egg wash one at a time, coating it completely on the top, sides and bottom. Use an oven-safe pan like cast iron. Season the flour with a bit of salt or seasoned salt. Mix well. Pat the chops on the top, bottom and sides with paper towels to dry them. Fry breaded pork chops in a pan over medium heat with enough oil to reach half of the sides. Place the pork chops on a plate and let them reach room temperature. Place the pork on a plate to rest. Thanks for sharing your wonderful recipe. Thin will cook rapidly and may not even need the oven part of this recipe. Pour enough all-purpose flour in a shallow dish to coat each pork chop on the top, bottom and the sides. Then place the pork chop in the flour mixture and turn to coat. Pour enough peanut, canola or corn oil in a wide, straight-sided, heavy-bottomed frying pan to reach about halfway up the sides of the pork chops; about 1/4 inch of oil for 1/2-inch-thick chops, and about 1/2 inch of oil for 1-inch-thick chops. Set the chops aside to rest for 30 minutes. Fry the pork chops on the first side until the edges curl and turn golden brown, about four minutes for 1/2-inch-thick chops and about five or six minutes for 1-inch-thick chops. Pour in the buttermilk. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes. Smoked paprika will add a touch of smoky flavor. To make fried pork chops, first make the batter by mixing flour and spices in one bowl and whisking eggs in another bowl. 3 minutes before frying so that the coating does not come off during cooking is nice and hot, the! 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