Easy fried pork chops
Easy fried pork chops

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, easy fried pork chops. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Number two-make sure you coat the pork chops in the flour mixture, then dip in an egg/milk mixture, then back in the flour mixture (at this point I just pour the flour mixture out of the ziplock bag onto a plate). Finally, let the pork chops rest on a plate in the fridge. Use no bone in, thin cut pork chops by the way.

Easy fried pork chops is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Easy fried pork chops is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have easy fried pork chops using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Easy fried pork chops:
  1. Prepare 8 pork chops (boneless, thin)
  2. Get 2 eggs whisked
  3. Take 2 tbsp mustard ( I use dijon)
  4. Make ready 2 cup bread crumbs (I use unseasoned)
  5. Prepare 1/4 cup dry ranch seasoning
  6. Prepare 1/2 cup parmesan cheese from a can
  7. Take 1 oil to coat fry pan

Mix together your flour, ground red pepper and salt and pepper to taste in a bowl and set aside. Sprinkle your pork chops with seasoned salt and pepper on both sides. Coat your chops well in the flour mixture on both sides. Heat your olive oil in a large skillet over medium-high heat.

Steps to make Easy fried pork chops:
  1. Rinse and dry pork chops
  2. Whisk eggs and mustard. Coat chops in mixture.
  3. Mix the cheese, crumbs and ranch. Dredge each chop in crumb mix and cover evenly.
  4. Heat oil til a drop of water sizzles. At that point GENTLY slide 3-4 chops into frying pan. Don't crowd the pan. Fry chops on medium heat 3-4 minutes each side.
  5. Let cool slightly and watch them disappear!

Stir your butter into your olive oil. Place flour into a large shallow dish. Dip each pork chop into the flour mixture and coat well, shaking off the excess. Using tongs, gently lower the chops into the deep skillet in batches if necessary. Transfer chops to a paper towel-lined pate to drain.

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