Tender crisp fried pork chops
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
20 oz Pork - No Name Boneless Pork Loin Chops about 4 1/2"'thick chops1/3 cup Flour - Gold medal all purpose flour 2 large Egg, fresh, whole, raw scrambled with a splash of water2/3 cup Great Value Italian Bread Crumbs 3/4 cup Bread Crumbs, Panko (Japanese style), Kikkoman Z1/2 cup Extra Virgin Olive Oil 1 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil 1 tsp Salt-free Mrs. Dash Seasoning Blend Table Blend 2 serving Morton Course Kosher Salt (1/2 tsp total)1/2 tsp Fresh Ground Black Pepper
Make 3 separate mixing bowls for the egg mixture, the flour, and the panko/bread crumb mixture for dipping chops into. I use plastic storage containers with the lids on while tossing the chop around in the mixture to coat it.
Heat the 1/2 cup of olive oil in a lidded skillet over medium heat.
While waiting for the oil to heat, take pork chops out of fridge and coat with the salt on both sides.
Also stir up the eggs until mixed with a splash of water. Then mix together the bread crumbs and Panko in one bowl and the flour and pepper and Mrs. Dash salt free table blend together.
First dip a chop into the flour mix then place in eggs and lift out and hold chop up until the egg is done dripping from it, then place into the Panko/ bread crumb mix to thoroughly coat the chop. Finally place into the heated skillet and oil. Repeat with the other three chops.
Cook chops over med heat until golden on bottom then flip over and continue to cook the chops until they are still s little under cooked in the center, reduce heat to low and place the pans lid over the chops and simmer for about 7 minutes then remove from heat and with lid still on skillet set the timer for around another 10 minutes to make them extra moist.
Serving Size: Makes 4 chops
Number of Servings: 4
Recipe submitted by SparkPeople user MELTEA43.
Heat the 1/2 cup of olive oil in a lidded skillet over medium heat.
While waiting for the oil to heat, take pork chops out of fridge and coat with the salt on both sides.
Also stir up the eggs until mixed with a splash of water. Then mix together the bread crumbs and Panko in one bowl and the flour and pepper and Mrs. Dash salt free table blend together.
First dip a chop into the flour mix then place in eggs and lift out and hold chop up until the egg is done dripping from it, then place into the Panko/ bread crumb mix to thoroughly coat the chop. Finally place into the heated skillet and oil. Repeat with the other three chops.
Cook chops over med heat until golden on bottom then flip over and continue to cook the chops until they are still s little under cooked in the center, reduce heat to low and place the pans lid over the chops and simmer for about 7 minutes then remove from heat and with lid still on skillet set the timer for around another 10 minutes to make them extra moist.
Serving Size: Makes 4 chops
Number of Servings: 4
Recipe submitted by SparkPeople user MELTEA43.
Nutritional Info Amount Per Serving
- Calories: 757.0
- Total Fat: 55.3 g
- Cholesterol: 161.8 mg
- Sodium: 1,271.5 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 2.0 g
- Protein: 34.2 g
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