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Breaded Fried Pork Chops





I adore pork chops. In fact, pork is my very favorite meat (pork chops, temderloin, ham, bacon, fat back, sausage pork rinds, pulled pork…. drool). I think I could eat pork every day and never get bored because there are so many varieties and so many ways to prepare it. Breaded fried pork chops are a great choice because they are delicious and quick to prepare!

I have two tips when it comes to frying breaded meats. First, allow the breaded meat to rest at least 30 minutes after preparing; this allows the egg, flour and breadcrumbs to bind together more firmly and it makes the breading less likely to fall off. Second, make sure the oil is hot enough. If the temperature is too low, the breading with absorb too much of the oil and fall off.

When it comes to cooking pork chops, breaded or not, I have one tip to ensure super tender, moist meat; do not over cook the pork and allow the meat to rest an equal amount of time to the total cook time. Resting the meat allows it to finish cooking with gentle carry over heat and allows the steam to redistribute back into the muscle, guaranteeing tender, moist meat.

I hope you will give this a try soon! Enjoy!

Note about pictures: you can see red-pink colored meat in this chop. I promise you that this meat was cooked to safe temperatures- the redder meat you see is the dark meat of the pork chop. The white meat section you will see has no trace of pink!


Ingredients:
4 one-inch thick, bone-in pork chops
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
1 egg
1 tablespoon milk
1 tablespoon coarse ground mustard
2 cups seasoned panko bread crumbs
1/4 oil




Method:
Sprinkle the pork chops with salt and pepper and press into the meat. If your pork chop has a rind, trim it off. Set aside.

Beat together the milk, egg and mustard until smooth. Put in a shallow bowl. Place flour in a shallow bowl and the bread crumbs in a shallow bowl. 

Dredge the pork chops in the flour, egg, and bread crumbs, and then repeat the egg and breadcrumbs. Place the chops on a plate and allow them to rest for 30 minutes to an hour before frying.


Preheat a 1/4 cup of oil in a large skillet over medium heat until shimmering. Add the chops and cook for about 3 minutes per side until the pork in cooked through. Allow the chops to rest 10 minutes before serving. Bon appetite!


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