Chicken Licken Pork Chops Recipes

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:

• 1. Combine flour, garlic powder, and dry mustard. These spices are what really give it a special flavor!
• 2. Dredge pork chops in the flour mixture.
• 3. Put oil in large skillet and brown the pork chops.
• 4. Pour half the soup into the Crock Pot. Place browned pork chops on top.
• 5. Pour remaining soup over the meat. DO NOT DILUTE THE SOUP! Cover and cook on low for about 6 hours.

Steps:

• 1. Dredge pork chops milk, then in mixture of flour, salt, dry mustard, garlic salt, garlic powder and pepper.
• 2. Brown (do not cook) in oil in large skillet.
• 3. Place browned pork chops in crock pot.
• 4. Pour can soup over top.
• 5. Cover and cook on Low 6 to 8 hours. (High: 3-1/2 to 4 hours)

Steps:

• Heat oil in a large skillet over medium high heat. Add onions and garlic and saute until translucent. Add pork chops and brown about 4 to 6 minutes each side, stirring often to avoid burning onions and garlic.
• Meanwhile, in a separate bowl, whisk together soup and broth. Pour soup mixture over browned chops, stirring well to loosen onions and garlic and to deglaze skillet. Reduce heat and gently simmer for 10 to 15 minutes, stirring and turning chops occasionally, until chops are cooked through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper to taste and serve.

Steps:

• 1. Dredge chops in mixture of flour, salt, mustard, and garlic powder. Brown in oil in large skillet.
• 2. Place browned chops in crock pot. Pour soup over all. Cover and cook on LOW 6-8 hours (or HIGH for 3 1/2 hours). May use thinner chops; cooking time shorter.
• 3. Try skinless, boneless chicken breasts instead of pork chops!