Crunchy Pork Chopschicken Baked Recipes

Steps:

• 1. Whisk the eggs and 4 Tbs. water together in a shallow dish. Mix the flour, salt, pepper, and garlic powder in another shallow dish.
• 2. Dip the chops/chicken in the flour, then over into the egg. Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a 1/4" of oil.
• 3. Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off. Remove from the pan to a 9"x13" baking dish.
• 4. Saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.
• 5. Pour 1/2 of the glaze over the pork chops/chicken thighs. Flip them over and pour the other 1/2 over the other side.
• 6. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

Steps:

• 1. Whisk the eggs and 4 tablespoons water in a shallow dish.
• 2. Mix the flour, salt, pepper and garlic powder in another shallow dish.
• 3. Dip the chops in the flour, then over into the egg, then back over into the flour mixture again.
• 4. This is what puts the extra crispy coating on the chops.
• 5. Be sure to get plenty of flour on this last coating, then shake them a little and place in a pan with about a half inch of oil.
• 6. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.
• 7. Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
• 8. Remove from the pan to a 9x13 baking dish.
• 9. Saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne and garlic.
• 10. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.
• 11. Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side.
• 12. Place uncovered in a preheated 350 oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
• Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
• Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
• Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
• Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

Steps:

• Preheat oven to 350 degrees.
• In shallow dish, mix breadcrumbs, garlic, parsley, tarragon, salt and pepper.
• In another dish, beat egg with mustard.
• Place flour in third dish.
• Dredge each pork chop in flour, dip in egg mixture and then breadcrumb mixture, covering completely and patting so crumbs adhere.
• Place chops on baking sheet.
• Place in oven and bake until chops are cooked through (170 degrees), about 30 minutes, depending on thickness of chops, turning once.
• Serve with mushroom or country gravy, mashed potatoes and either apple sauce or baked apples.

Steps:

• Trim the fat off the pork chops.
• Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until their thickness is reduced by half.
• Beat the egg and place in shallow wide bowl.
• Add the mustard, oregano, thyme,salt and pepper.
• On a large plate, combine the breadcrumbs and the Parmesan.
• Press each of the pork chops into the egg mixture, coating both sides.
• Then put the chops into the bread crumbs, covering them evenly.
• Place them on a cooling rack to dry slightly while you heat the oil in a large frying pan until it sizzles if water is dripped into it.
• Cook the pork chops until they are a deep golden color, about 5 to 7 minutes on each side (depending on how thin they are).

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
• Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
• Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
• Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
• Bake until instant-read thermometer inserted into center of chops registers 140-145 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.