Good recipe for breaded Pork Chops

[Octoberbride03]

Who here has a good recipe for Breaded Pork chops?

I usually do Shake and Bake. We like the taste but it seems I can't get them out of the oven fast enough to keep them from going gooey on the top. They are cooked perfectly on the inside but having them go gooey on top is really annoying me. I've cut the cooking time, turn down the temp of the oven, turned it off right when they're done, and still at least some of them go gooey.

Any hints i can get would be appreciated

 

[java]

1. FRY THEM! YUMMY

I coat them in my own bread crumb mixture- seasoned crumbs/pepper/parmes. cheese/ garlic powder.
Then fry them in a little olive oil.
Squeeze a lemon on top- mmmm heaven.
In fact I am making these tonite as per a request from dh.

 

[1Prince2Princesses]

1. FRY THEM! YUMMY

I coat them in my own bread crumb mixture- seasoned crumbs/pepper/parmes. cheese/ garlic powder.
Then fry them in a little olive oil.
Squeeze a lemon on top- mmmm heaven.
In fact I am making these tonite as per a request from dh.

I make them exactly the same way. I use the thin-sliced boneless ones. My family LOVES them like that!

OP, have you tried bringing the chops to room temp before you coat and bake them? I don't know why, but sometimes that makes a difference for me when I bake breaded meats.

 

[CJBaby]

Here's my delcious way:

First I take 4C plain bread crumbs and add salt, pepper, parsley and pecorino romano and mix on a big plate.
I cover a baking sheet with aluminum foil and pour 1 circle of good olive oil per thin chop.
I dip each chop (both sides) in the oo and season lightly with salt and pepper. Then I put them in the bread crumb mixture. I like mine double-coated so I really press the crumbs into the chop. Lay each chop back into their circle and spoon a little olive oil over each one.

Into a 375 degree oven, about 7 minutes on each side. You might need 2 more minutes for the first side. Make sure the chops are bubbling on the bottom before you flip them. In that case, only do 5 minutes on the second side. (When you flip, add a little bit of olive oil on the top.) Make SURE not to over-cook them, as they dry out. If you cook them just right they melt in your mouth!

P.S. If you want them extra crispy, convection bake them.

 

[candlemakerw/twins]

So this is not breaded but it is very yummy. Forgive me but I don't measure when I cook so just guess -

Take a 9x13 pan. Brown both sides of 4-6 pork chops on the bones (to give more flavor).
Take chops out and add 2 chicken broth cubes, some salt and pepper, some white wine and water. Put in about 1.5 cups of uncooked rice. Mix it all. You will have to smush up the chicken broth cubes.
Put the chops on top of the rice.
Spread frozen grean beans on top (one plastic bag's worth).
Cover with foil.
Bake at 325 for an hour or so.

So yummy. The rice gets an amazing flavor and your whole dinner is in one pan!

 

[lovemygoofy]

I use shake n bake often and never had problems. I rinse my pork chops off with water and turn the chops over midway through cooking. I've also used the bread crumbs way that was listed above and had good results.

 

[Octoberbride03]

TY all

I think I'll try a few of these recipes. I've never brought them to room temp b4 coating them though, Hadn't thought of that.

candlemakerw/twins: I don't suppose there's anything I could substitute for the white wine in your recipe is there? It sounds really great but Dh cannot drink he extends that to anything that involves alcohol.


anybody else with recipes/ideas?

 

[monkeyboy]

egg batter

crushed cornflakes


zap in microwave .......wherever you can find one

 

[storzo]

Progresso Garlic & Herb bread crumbs. Dip chop in egg then into crumbs, place onto greased (Pam) cookie sheet, then spray the tops of the chops and bake 350 -375 for 15 minutes then flip for 15 on the other side or longer depending on thickness.

 

[Tazicket]

Bread Crumbs
Flour
Eggs (beaten w/ a little olive oil)
thin pork chops

Dip chops in egg, then flour, then bread crumbs. Cook in skillet w/ olive oil and melted butter over medium heat. Turn after 5 or 6 minutes (after bottom side is browned). Finish other side.

 

[kat3668]

When pan frying how long do you fry them? Thanks

 

[SueInBoston]

I'm not the OP, but want to thank you all for this thread.

I tried Shake and Bake last week, it was OK, but the top was kind of dry and crumbley.

Tonight I tried the bread crumb, cheese, salt, pepper & italian herb and it was perfect. The pork chops were moist and tasty, everyone wanted more.

Thank you.

Sue

 

[punkin]

Doesn't anyone tenderize their chops first by bating with a mallet (or whatever those meat hammers are called). My Grandma always did that before dipping in egg (with salt and pepper) and then seasoned bread crumbs. Fry on each side until golden.

 

[NYBlue1]

Punkin I almost fell off my bed when I read your quote under your picture THAT is awesome you did that

Im sorry for the interuption ..um..now back to pork chops!!! (yummm)

 

[punkin]

Punkin I almost fell off my bed when I read your quote under your picture THAT is awesome you did that

Im sorry for the interuption ..um..now back to pork chops!!! (yummm)

I am hoping for a tag.

 

[NYBlue1]

I am hoping for a tag.

THAT WOULD BE A CLASSIC

 

[Tazicket]

When pan frying how long do you fry them? Thanks

When I cook them in the pan, I usually will go for about 5-6 minutes per side. Until they're golden brown and crispy. After that, I'll check them (either with a meat thermometer or just cut one open at the thickest point to see if it's still pink). If the outside is browned, but the inside is not quite done, then I just stick them in the oven at 350 for a few minutes.

Doesn't anyone tenderize their chops first by bating with a mallet (or whatever those meat hammers are called). My Grandma always did that before dipping in egg (with salt and pepper) and then seasoned bread crumbs. Fry on each side until golden.

I beat the snot out of them with a mallet when I'm making Weinerschnitzel....or after I've had a bad day.

 

[Imzadi]

OK, so in this recipe, the breading isn't exactly ON the pork chops, it's in the stuffing. It's a great recipe, so I thought I'd toss it in:

Modify it if you don't have the apple juice or pie filling.

Pork Chops With Apples & Stuffing

4-6 Pork chops
1 tablespoon vegetable oil
1 (6 ounce) package stuffing mix (any flavor)
Apple juice
1 (21 ounce) can apple pie filling, with cinnamon
Optional: some re-plumped up raisins & maybe chopped walnuts.

Brown pork chops in oil over medium-high heat. Do not cook all the way. Take out chops.

In same pan, deglaze the pan using apple juice. (Deglazing is scraping & stirring up the browned bits of meat & drippings in the pan with a liquid, to be used for a gravy.) Add enough apple juice (in place of water) to make the stuffing mix according to package directions. Add in a few spoons of the apple pie filling for flavoring. Set aside.

Spread stuffing mix in the bottom of a greased 8x8” baking pan.

Place pork chops on top so the juices from the pork chops, will keep flavoring the stuffing, as they continue to cook.

Mix raisins & chopped walnuts into pie filling.
Spoon pie filling over top; cover with aluminum foil.

Bake at 350 degrees for 45 minutes.

The apple juice, drippings & pie filling really add flavor & zing to the stuffing and unify all the flavors.


The pie filling and stuffing can be adapted for chicken instead, too. Use peach pie filling and orange juice with chicken.

 

[Mysteria]

If cooking them in the oven with Shake n Bake never add liquids to the pan while cooking. Don't know it you do op, just saying. That will make them gooey. Use cooking spray if you are worried about sticking...but just lightly coat or you will get goo. Also if they are too wet when you add shake n bake you will get goo. Yes there is a fine line between making it stick and wetting it too much. Being the suck at cooking from scratch person I am I managed to find the fine line. After writing this I think It may be easier to cook from scratch. Anyone want to help me?

Myst