Breading Take the pork chops out of the refrigerator about 45 minutes before you want to fry them and season them with kosher salt. Seasoning the pork chops early lets the salt penetrate deeper and starts a tenderizing process similar to salt curing. Place the pork chops on a plate and let them reach room temperature.
In this regard,Why dip pork chops in flour before egg breadcrumbs?
Although flouring the chops before you dip them into the liquid mixture isn’t entirely necessary, it is standard for the breading procedure and helps the breadcrumbs stick to the pork chop. Prepare the liquid for dredging your pork chops in a second shallow bowl. This wet layer helps the breadcrumbs really stick to your chops.
Also,What’s the best way to make breaded pork chops?
Start by dredging a chop in flour and shaking off any excess, then move it to a large, shallow bowl of beaten eggs, dipping it to coat. Let the excess egg drain off, then move the chop to a third large, shallow bowl of seasoned bread crumbs.
Keeping this in consideration,How to use bread crumbs on pork?
Dip your pork chop in the flour, coating both sides and shaking off any extra flour. Then dip the chop in the liquid mixture. Press each side of the pork chop into your breadcrumbs, coating the chop thoroughly. Cook the chop until the outside is golden, flipping it halfway through your cooking time.
What is the recipe for pork chops?
Directions Season pork chops all over with salt and pepper. In a shallow dish, mix together flour with garlic powder and chili powder. Coat pork chops in flour, shaking off excess. In a large, heavy skillet over medium heat, heat 1/4 cup oil until shimmering. In batches, cook pork chops until golden, 4-5 minutes per side.