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Juicy Pan-Fried Pork Chops




Source of Recipe


My own, with help from the Internet


Recipe Introduction


The last few times I’ve made pork chops, I’ve been unhappy with the taste and the texture. Grocery store chops are what I mostly buy because that’s what we can afford. But they can be dry and low on flavor. Brining is the answer and the last couple of times I made pork chops, I neglected to brine and it just doesn’t work. So, before you start making these, brine them using the Pork Chop Brine recipe in the Miscellaneous section. It takes about 5 minutes to put the brine together and you only brine the chops for an hour per inch of thickness. The amounts of breadcrumbs, flour, and egg are approximate. You may find that you need a little more or less. Note that once these are breaded, they go back in the fridge for 30-60 minutes. That helps keep the breading on the chops when they cook.


List of Ingredients




Brine for Pork Chops
4 pork chops, bone in, about 1-inch thick
1 c. panko breadcrumbs
1 t. garlic powder
1 t. paprika
1 t. freshly ground black pepper
1 c. flour
1 large egg
Splash of milk
Vegetable oil


Recipe



Brine the chops for about an hour. Rinse and pat dry.
In a pie plate mix the garlic powder, paprika, and pepper into the flour. Mix half the flour with the breadcrumbs in another pie plate. Whisk the egg with the splash of milk in a third pie plate. Dredge each chop in the flour, shaking off excess. Then into the egg wash and letting the excess drip off. And, finally, in the flour/breadcrumb mixture. Press well to help the crumbs adhere to the chops. Place on a wire rack set in a baking sheet and refrigerate for 30-60 minutes. Wash the rack real quick while the chops are frying so you can drain them on it.

Add about an inch of oil to a skillet and heat to 325-340F. Fry the chops for about 3 minutes per side. They should be golden brown and register 155-160F on an instant read thermometer. Remove from pan and drain on the rack for a few minutes before serving.

Serves 4.