Beccas Chicken Fried Pork Chops Recipes

Steps:

• In a shallow bowl, combine flour, salt, mustard and garlic powder; add pork chops and turn to coat. In a large skillet, heat oil over medium-high heat; brown meat on both sides in batches. Place in a 5-qt. slow cooker. Combine soup and water; pour over chops. Cover and cook on low until meat is tender, 6-8 hours. If desired, thicken pan juices and serve with the pork chops.

Steps:

• In a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder. In a second shallow bowl, whisk together the eggs and milk until thoroughly blended. In a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour.
• With a fork, prick the pork chops thoroughly to tenderize the meat. Season the chops with salt and pepper.
• Gently press the pork chops into the flour to coat, and shake off the excess flour. Dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away
• Heat the oil in a large, deep skillet over medium heat, and gently place the pork chops into the hot oil. Fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. Remove the chops from the pan, and drain the excess oil on paper towels.

Steps:

• In a shallow bowl or pie tin, mix together Bisquick, paprika, garlic powder, salt, pepper, and chili powder.
• In a second shallow bowl or pie tin, mix together the eggs and milk until blended.
• In a third bowl, combine the crushed cracker crumbs, potato flakes, and all-purpose flour
• With a fork, poke the pork chops all over to tenderize the meat.
• Season each pork chop on both sides with salt and pepper.
• Gently press each pork chop into the Bisquick mixture to coat, then shake off the excess flour.
• Dip the pork chop into the egg mixture, then press each chop into the cracker mixture.
• Heat the oil in a large, deep skillet over medium heat.
• Once the oil is hot, add in the butter.
• Gently place the pork chops into the hot oil.
• Fry the pork chops until the meat is no longer pink in the center and the crust is crisp and golden brown (about 2-3 minutes on one side and then 1-3 minutes on the other side).
• Remove the pork chops from the pan and drain the excess oil on paper towels on a plate.
• Repeat the process with remaining pork chops.

Steps:

• Rinse pork chops and pat dry with paper towels, making sure to remove all excess moisture.
• In a medium bowl, combine flour, seasoned salt, black pepper, steak seasoning, and salt to taste.
• Dip each side of the pork chops into the seasoning mixture, then set aside on a plate.
• Heat canola oil over medium-high heat in a large skillet and once it is hot (between 325-375 degrees F), add butter to the skillet.
• When the butter is melted, cook pork chops 2 to 3 minutes on the first side; 1 to 2 minutes on the other side.
• Dispose of the excess oil.
• Remove fried pork chop to a plate and repeat with remaining porch chops.
• Store them in an airtight container to eat them as leftovers on busy weeknights.

Steps:

• Mix together flour, salt, mustard and garlic powder.
• Dredge pork chops in mixture.
• In skillet, brown chops on both sides.
• Place in crockpot.
• Combine soup and water and pour over chops.
• Cover and cook on low for 6 to 8 hours or until meat is tender.
• Pan juices can be thickened and served with the pork chops.