Easy Pork Chop Recipe for a 50-Year-Old Cook Who Can't Get It Right!

[slimshaky]

So if you're going to fry them the first thing I do is you're going to want to let them thaw out until they're not sticking with each other and preferably not frozen anywhere. My first mix is flour and Lawry's seasoning salt. Instead of eggs my dip is heavy cream. I find that the egg white sometimes will in one running consists consistency slide off the pork chop but heavy cream is very good to stick. The third batter and the last one will be a mix of panko and regular bread crumbs along with flowery seasoning salt. I don't measure anything I just go by eye. And then when you get your oil ready to fry I'll put them in and fry both sides until brown If they're sick which I normally do thick or pork chops I'll put them in the oven at 350 once the sides are brown until they're cooked all the way through

 

[dieseldoor]

@slimshaky oh this sounds amazing thank you

 

[gdt]

Not pork chops, but butter biscuits are easy and amazing! Recipe is in Pinterest.

 

[dieseldoor]

@gdt is that the one with the whole stick of butter? I just tried it, gosh those are good, love them. Not hard pucks like mine have been

 

[gdt]

@dieseldoor Yes! A whole stick but they're so good! I'm glad you tried them, maybe I'll make them for Thanksgiving.

 

[lisa]

Butter swim biscuits are awesome. And the only ones I can make that don’t turn out like hockey pucks. I’ve made biscuits that a person could use as a self defense item lol.

 

[sirjonathan]

I put mine in the crockpot for 4 hours on high and then drain, remove any bones
Put on baking sheets and add BBQ sauce and cook about 30 minutes in oven till BBQ sauce is coated the chops. The come out tender and tasty

 

[dieseldoor]

@sirjonathan sounds delicious thank you

 

[miketemple2008]

I dip in egg wash and then in crushed saltines salt pepper and what other seasoning you prefer then bake for an hour

 

[dieseldoor]

@miketemple2008 I thank you

 

[vinigar]

I bet your recipes are great....I'd put big money on you overcooking them. Our moms taught us to cook the heck out of pork....try cooking them for a shorter time....to internal temperature of 145 Farenheit or 63 Celcius. Pork in the US and Canada are so much leaner now than they were a generation ago. This is especially important if you have lean pork chops...tenderloin or loin chops.

 

[alexburke]

@vinigar you got it right! People think they need to cook it to 165 but that is way to much. 145 is perfect, rhen let them rest a few minutes. I also will brine them

 

[firebolt]

@alexburke ❤

 

[dieseldoor]

@vinigar oh I have to keep that in mind. Some are very thin, I overcook them all, I know it. I worry that they won't be safe to eat...then they are too tuff I will definitely work with Temps as I have a meat thermometer. Thank you

 

[nfamilie]

@vinigar In my opinion I would never waste my money on thin post chops. And steak is the same thing.

 

[automatiic]

@vinigar You are so right about our parents over cooking pork. My Mom is an excellent cook and and baker. But help me Jesus you can't chew her chops. They are like leather. Great flavor and coating but the meat is cooked so long is tough and brittle. I do just as you said the second my temp hits the mark I remove from heat. Also keep in mind they continue to cook after removing from heat.
I brush French onion dip on my chops if frying then in a flour and corn meal mixture that I season with salt pepper onion and garlic powder.

 

[dieseldoor]

@automatiic that's why I never asked my momma for her recipe. I couldn't eat her pork chops. Thank you all

 

[reality777]

Season them with garlic and onion, sear on each side for a minute in a hot pan, transfer to a baking dish and cover with cream of mushroom soup. Bake covered with foil at 350 for an hour or you can throw them in the crock pot on low for 6 hrs. They will fall apart

 

[dieseldoor]

@reality777 this sounds wonderful too. Thank you

 

[laurra]

Pork chops I got, biscuits....bwaa ha ha. Pillsbury