![]() ![]() Combine the cornmeal, flour and garlic powder on a plate. Coat a piece of the pork cutlet lightly with some cornstarch. Arrange the cornstarch, egg and panko in three separate containers, next to each other. Rinse the pork cutlets with cold water, pat dry with paper towels, and season with salt and black pepper. You could also use this cooking technique on thin chicken breasts, too.ġ. A true Southern classic, these delicious pork chops have a crispy, golden brown, garlic and paprika seasoned crust on the outside, and are tender and juicy on. Heat up a small pot of oil for deep-frying, at 350☏ (176☌). Use a large spoon to spoon the melted butter over the pork chops. Serve these crunch 10-minute pork chops with your favorite vegetable or a salad. Continue to cook for 8 to 10 minutes more, flipping the chops every minute, until they register 135☏ in the thickest part. Squeeze a little fresh lemon over the top and sprinkle with garden-fresh basil. The pork chops are dredged in cornmeal, flour and garlic powder before being pan-fried in olive oil until super (super!) crispy and crunchy. This super crispy pork chop recipe cooks in minutes.Īll you need for this quick and easy pork recipe is thin-cut pork chops, cornmeal, flour, garlic powder, olive oil, fresh lemons and fresh basil. Quickly frying the pork chops in a small amount of oil will crisp the breading a bit, but you have to be careful not to burn the breading. It took me longer to find a good show to watch than it did to cook this pork chop recipe. ![]() Serves 2 to 4 Did you make this Save to My Recipes pinterest copy URL Page URL Jump to Recipe We independently select these productsif you buy from one of our links, we may earn a commission. Cook on the first side for 2 to 3 minutes. updated (22) All you need is your handy cast iron skillet and few key techiniques to make crispy, juicy pan-fried pork chops. Add the pork chops and sear for 3 minutes per side - without moving the chops - until well-browned and the internal temperature reaches 145☏. Spray both sides with vegetable oil then air fry at 375 degrees for 12-13 minutes, or until a meat thermometer reads 140-145 degrees. Dip them first in the flour, then the egg, then the breadcrumbs, making sure the coating gets on all sides. Coat a large, heavy skillet with olive oil and heat it over medium-high heat for about 3 minutes - until hot. Pound the pork chops to 3/4-1 inch thick and season with salt and pepper. Let them cook and sizzle and cook and sizzle. Rub the mixture on both sides of the pork chops. Make sure the oil’s hot (medium heat), then add three pork chops to the skillet. Staring at a pack of thin-cut pork chops (aka breakfast-cut pork chops) and really wanting to crawl onto the couch (yawn), this pork chop recipe idea took shape. This’ll help the pork chops achieve a nice golden brown color, and some added flavor too. ![]()
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