OLD-FASHIONED PORK CHOPS
-Loy Acerra Crane, Jackson, Tennessee
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the flour, mustard, garlic salt and pepper. Add pork, a few pieces at a time, and shake to coat., In a large skillet, brown chops in oil on each side. Transfer to a 3-qt. slow cooker. Top with soup, onion and parsley. Cover and cook on low for 5-6 hours or until meat is tender.
Nutrition Facts : Calories 283 calories, Fat 14g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 467mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.
OLD-FASHIONED BUTTERFLIED PORK CHOPS
Steps:
- Preheat a deep fryer or a pot of oil to 350 degrees F.
- Butterfly the pork loin. Place the flour in a shallow dish. Place the bread crumbs in a separate shallow dish. Break the egg into a bowl and beat. Add salt and pepper to the egg to obtain the flavor. Dip the pork loin into the flour on both sides, back and front. Dip the pork loin, back and front, into the egg. Cover with bread crumbs.
- Place the breadcrumb covered pork loin into hot oil, either in a pan or a deep fryer. Cook until well done
OLD-FASHIONED PAN-FRIED PORK CHOPS
I thought it was time to revisit on old-fashioned cooking method: Pan Frying. Is it time to bring it back? Go into any of the wonderful family-style restaurants in the South and order a pan-fried pork chop, and you are served a thing of beauty. For some reason, this no-fuss, easy method has fallen out of favor with home cooks (maybe because most recipes are so vague..."Season pork chop, cook in frying oil until done".) Follow my instructions and you will yield a beautifully browned, moist chop...serve with Macaroni & Cheese and some greens, and you will have a fast, old-fashioned weeknight supper.:)
Provided by Alan in SW Florida
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the garlic powder, paprika, salt, pepper, and cayenne in a bowl. Place the flour in a shallow dish. Pat the chops dry with paper towels. Cut 2 slits about 2 inches apart through the fat on the edges of each chop (Since pork chops have a tendency to curl when cooked at high heat, cutting the slits will prevent this from happening). Season both sides of the chops with the spice mixture, then dredge the chops lightly in the flour (do NOT discard the flour). Transfer to a plate and let rest for 10 minutes.
- Meanwhile, cook the chopped bacon in a large nonstick skillet over medium heat until the fat renders and the bacon is crisp, about 8 minutes. using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve for another use. (if having baked potatoes with the pork chops, serve with sour cream, chopped chives, and sprinkle on the cooked, chopped bacon -- YUM!) Do NOT wipe out the pan!
- Add the oil to the fat in the pan and heat over medium-high heat until just smoking. Return the chops to the flour dish and turn to coat. Cook the chops until well browned, 3 to 4 minutes per side.
- Serve and enjoy!
Nutrition Facts : Calories 724.9, Fat 48.3, SaturatedFat 10.4, Cholesterol 141.4, Sodium 451.5, Carbohydrate 24.9, Fiber 1.1, Sugar 0.1, Protein 45.4
OLD FASHIONED FRIED PORK CHOPS
I have eaten my pork chops like this my whole life.
Provided by Wanda Vance
Categories Pork
Number Of Ingredients 6
Steps:
- 1. Mix together eggs, salt and pepper. In a plastic quart ziplock bag mix flour salt and pepper.
- 2. Melt lard in a skillet. Dip each pork chop in egg mixture. Then place in quart bag with flour mixture and shake.
- 3. Place coated chops in oil and fry on each side till done.
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