Mustard Fried Pork Chops Breaded Recipes

Steps:

• Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
• Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
• Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.

Steps:

• 1. Rinse pork chops. Cover pork chops with mustard lightly. Sprinkle with season salt back and front pork chops. Flour pork chops. Fry until golden brown.

Steps:

• I used 4 thick cut pork loin chops, the pkg. weighed 1.86 lbs. to give you an idea.
• In small bowl, mix mayo and mustard, set aside.
• Crush crackers finely, and place in pie dish, set aside.
• Pat chops dry with paper towel. Totally coat with mustard-mayo mix. Edges, too.
• Coat chops in crushed crackers WELL. Pat them on. Don't forget the edges. Place on a plate as you go.
• Use all the crumbs, sprinkling any leftover ones on top, pressing on.
• Heat a sufficient sized frying pan with oil that coats the bottom plus a bit more, with the butter. I like the oil to be able to come half way up the chops after they are in the pan.
• Place chops in hot oil that is heated over medium heat.
• Fry for about 8-9 minutes per side til golden brown, only turning once.
• Mine usually take 8 minutes per side, but these must have been extra thick and took 9 minutes per side. Only one minute either way won't hurt them.
• If you've accidently heated your oil too hot and they've browned too quickly, don't fret, you can always "finish them off" in a 375º oven on a rack placed over a cookie sheet.
• But a tad under medium works perfectly every time!
• *I have always used a non-stick pan for these!

Steps:

• Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
• Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
• Sprinkle flour generously over the chops on both sides, then shake off excess.
• Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
• Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
• Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
• Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
• Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.

Steps:

• In a medium bowl, whisk together eggs, mustard, and sage and let stand 15 minutes. Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.
• Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere. Freeze pork chops (see below).
• To serve, heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 1 1/2 teaspoons melted butter and 1 1/2 teaspoons oil; brush on both sides. For each batch of two, place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.

Steps:

• Heat oven to 400.
• Spray backing dish with Pam.
• In small bowl, beat egg white until frothy, stir in mustard until well mixed.
• In shallow dish combine breadcrumbs, garlic powder and sage.
• Dip pork chops into egg white mixture, coat with breadcrumb mixture.
• Place in baking dish, spray with Pam.
• Cook 20-25 minutes or until pork is no longer pink.

Steps:

• Mix honey and mustard together in a bowl until thoroughly combined.
• Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Sprinkle chops with half the garlic powder and cook until browned, about 3 minutes. Turn chops over, sprinkle with remaining garlic powder, and pan-fry chops for 3 more minutes.
• Brush honey mustard sauce over chops, turn them over, and cook for 5 minutes; turn chops onto other side and brush with honey mustard sauce. Cook until chops are no longer pink inside and an instant-read meat thermometer inserted into the thickest part of a chop reads 165 degrees F (75 degrees C), about 5 more minutes.