1/31/2024 0 Comments Fried pork chops![]() ![]() Check our even more pork dishes, like these perfect fried pork chops with broccoli recipe, on our pork recipes page at this link. You could serve potatoes, sweet potatoes, broccoli, cabbage, green beans, asparagus, spinach, zucchini, eggplant, stewed tomatoes, butternut squash, white rice, brown rice, quinoa, and couscous, to name a few, Serve these fired pork chops with whatever you like. Coat pork chops in the onion soup mixture, and shake off the excess. The oil is hot enough when a pinch of the flour mixture sizzles when tossed into the oil. What to Serve with Fried Pork Chops?įried pork chops can be served alongside many options. Heat the oil in a heavy skillet over medium heat. Then you follow the same steps above for breading and frying the chicken. I recommend cutting the chicken breast in half lengthwise to form 2 chicken cutlets from 1 breast. For juicy fried chicken breasts you use very similar steps. This recipe, easy fried pork chops with broccoli, would also work well with chicken breasts. Otherwise, you run the risk of a dry chewy pork chop. Tried this recipe? Let us know how it was! Invent Your Recipe:įor best results ensure the boneless pork chops are at least 1 inch in thickness. Next, I heat some oil and cook the fried pork chops. I then prepare an easy seasoning and coat the pork chops. In this fried pork chops with broccoli recipe, I cut the pork chops myself from the full loin, which helps to keep the pork chops tender and juicy. Combine Parmesan cheese, paprika, garlic powder, salt, parsley, and pepper in a flat shallow dish mix well. With this extra pork I will typically cut more chops, or cut the pork into cubes for stir fry or stew. A third bonus reason to buy the boneless pork loin is that, if you buy a larger one (from the money saved by not buying the boneless pork chops already cut), you get more pork, which can be used for more dishes. I prefer to this method for two reasons: one, the price per pound of the pork is usually less expensive, and two, I get to trim the fat and pick the thickness of my cut. Here, the secret is in the marinade: bathe pork chops in a simple mixture of olive oil, vinegar, and spices before frying to perfection. My preferred option is to buy the boneless pork loin. Rub the seasoning mixture on all sides of each pork chop. In a small bowl, combine garlic powder, paprika, salt and black pepper. I will either buy already prepared boneless pork chops, which I make sure are at least 1 inch thick, or I will buy a boneless pork loin and cut the chops to the thickness I want. Rub the chops on all sides with 1 tablespoon of oil. When I am making boneless pork chops I will do one of two things. Fried Pork chops can be tricky to cook because they easily become dry and chewy.
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