Breaded Pork Chops Recipe

absolutely love breaded pork chops they're easy to make there's so much flavor in there and it's a wonderful weeknight meal to serve up to your family because it's done in under 30 minutes you will love this recipe i think one of the main reasons i like breaded pork chop so much is because i grew up with a dad who wanted to bread just about anything we had breaded steak fish chicken you name it he was putting breading on it but oh my goodness was it so good i even remember a few times he was making his own bread crumbs super delicious and like i said it's so simple and comes together so quickly it's like a fantastic gourmet meal in the middle of the week from your own kitchen love that what we're going to do now is knock out a little prep sound good let's cook so to begin this recipe i'm just going to simply pull out some pork chops from the refrigerator these are pretty big about 10 to 12 ounces per piece each of these will easily feed one person maybe even two if you're lucky and i obviously am using a big double thick cut bone-in pork chop but you don't have to okay if you have a single like normal thin cut pork chop that's bone in or bone out totally up to you and you can even use pork tenderloin or pork loin in this recipe it's all what you have again maybe check and see what's on sale pull something out of the freezer use what you have there's just something to me about that bone-in it just adds more flavor seals in more juices it's just me that's not you no worries use what you've got use what you like now i want to pound these out just a little bit so go ahead and lay down some plastic wrap right onto your cutting board grab one of those big old thick pork chops lay it right down over the plastic wrap and then fold the plastic wrap over the top and then what you want to do at this point is grab your mallet and i'm just going to very very gently pound these out maybe 30 to 45 seconds we're just looking to tenderize them and thin them out a little bit so they cook a little quicker when we are pan frying them this looks excellent go ahead and take the pork chops off and set it to the side on a plate and just repeat the process until all the pork chops have been pounded out so there are kind of two schools of thought when it comes to seasoning up a breaded piece of meat you can either season the piece of protein before just salt and pepper that pork chop up and then run it through the flour egg wash and bread crumbs or you can season up the flour or the egg wash or the bread crumbs combination of three or one or two for me i like to do the flour and the bread crumbs so here is how we're gonna do it to start off with our standard breading procedure we're adding some all-purpose flour to a bowl we are going to season it with sea salt and pepper go ahead and grab a fork or a whisk and give it a little mix and like i always say be sure to taste it just to make sure it's nice and seasoned once it is mixed together set it to the side and then grab another bowl we're going to bring that out you know me i like to use pie tins i only had two though i didn't have three for the standard braiding procedure and now i'm going to add in some large eggs again just grab a fork or whisk and mix these things together i'm not going to season up the eggs i believe that first initial breading using the flour will provide a decent amount of salt and pepper no need to do it to the eggs and now for the final we've got some bread crumbs into that little pie tin or bowl followed up with some onion granules some garlic granules a little bit of dry oregano and then last some dry thyme you could also add rosemary or basil if you'd like and then of course i'm gonna hit it with some grated parmesan cheese gonna add some awesome flavors to this we're gonna hit it with a little bit of black pepper and then of course some sea salt grab a fork or a whisk again and mix all of these things until completely combined and just like the flour go ahead and stick your finger in there and give it a little try you want to make sure this is seasoned so we've seasoned the flour and we've seasoned the breadcrumbs now go over to your pan before we bread anything add in your oil we want to bring it up to temperature we're going to start off around medium high maybe even medium get the oil moving make sure it's nice and hot before we add anything if you don't have a thermometer just add in a little bit of flour if it begins to start frying you know you're in great place to start cooking i know i've said this before but when it comes to using oil for pan frying i'm a huge fan of safflower oil it's got a nice high smoke point it's a little more on the healthier side better than vegetable and canola oil and it's not horribly expensive but i want to encourage you to use what you're comfortable with maybe if you're a big ball and you can load this thing up with olive oil use what you have use what you like in this recipe you'll be totally fine here's what we do now time to bread everything up so add your pork chop first to the flour bowl it's so important to take the time at each breading procedure to completely coat the pork chop no need to rush it so once you've got it completely coated in flour give it a little shake dust off any excess we're going right over to the egg wash and when you use just eggs and no milk it sticks so much better than when you add milk it just adds another layer of breading again completely coat it on both sides and then dredge this in the breadcrumbs you want to pile on the top press down move around do anything you have to do to make sure this thing is breaded up one of the biggest questions i get is how do you get bread crumbs from falling off when cooking it this is the way doing the standard breading procedure will ensure your bread crumbs stay coated on whatever it is you're cooking once it is coated we're just going to set to the side on a sheet tray line with parchment paper or even a plate whatever you've got lying around is totally fine take the pork chops back over to the burner where our pan is and what we're gonna do is add pork chops one at a time to this pan now this pan is about 12 inches so i've got plenty of room in here to cook these plus when you add in the pork chops it will increase the oil obviously you're taking out more surface area so would allow the sides of the pork chops to cook and we're gonna cook them until they're nice and golden brown so don't go too far so here's a really quick tip if you put these breaded pork chops into the oil and they start browning like immediately like super brown really dark immediately there's a couple things you can do one remember there's cheese in the breading and it's gonna brown up much quicker two take the pan off of the heat set it to the side for a few minutes remember when you put the pork chops in they were cold they will help bring the temperature of the oil down quickly as long as it's not over the heat maybe set it to the side for one or two minutes put it back over the heat but instead turn that heat down maybe to medium or medium low whatever it takes to cook them and brown them that is the key now after about six to eight minutes at around 300 to 325 degrees in the oil we're going to give our pork chops a little flip remember these are double thick cuts so they're going to take a little bit longer to cook now if you're not comfortable with feel and pressing them knowing when they're done i always always recommend grabbing a thermometer and when it comes to pork chop no need to go all the way to well done so once they hit around 145 to 150 degrees take them out set them on a rack or you can place them on a paper towel to drain any excess oil off and now it's time to serve these things up so take it off and we're gonna set it right over on the countertop so if you've gotten to the point that maybe you're like dang these are a little bit too brown i don't think they're done in the center take them off put them on a cookie sheet tray lined with parchment paper in the oven 350 degrees for 10 to 12 minutes so you don't have to sit around sweating wondering if you're going to burn these things and they're not going to be finished in the center it's a great way to do it and finish them off and they'll still be nice juicy and tender now to all my commies my chefs and training out there i tell you all the time but understanding these fundamental basic cooking techniques we're talking about breading a pork chop it's not rocket science but once you understand the standard breading procedure the flour the egg wash and the bread crumbs seasoning it in stages you apply this to all of your everyday cooking and everything that you bred up it doesn't matter if it's a piece of dover soul or spadini you know how to do it now and you practice it i promise you homemade food from scratch will always taste better it's better than anything out there you know the ingredients you just did it you know how to do it so apply it now let's plate up in slow-mo i'm going to serve these on a big large round plate if you have a platter or even a cutting board all the better all i had laying around was a plate because my platters are still in storage until the new studio is done and i'm telling you if you add a little lemon or squeeze the little lemon on here oh my gosh that's all the sauce you need so tasty i'm gonna finish it with a little chopped fresh thyme and parsley and man oh man check out these beauties [Music] no joke best weeknight 30-minute meal out there so juicy so amazing serve it up with risotto or vegetables even mashed potatoes now that is a fine meal my friends be sure to subscribe to my channel like and share this video and check out this video right here because i made it just for you i'll see you on there

Channel: Chef Billy Parisi

Views: 9,882

Rating: 4.9614458 out of 5

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Id: FL487NWqVbQ

Length: 9min 45sec (585 seconds)

Published: Fri Feb 19 2021