how to oven frying crispy pork chops

How to Oven-Frying Crispy Pork Chops.

Thick pork chops are tender, juicy, and a challenge to bake. Because they're so thick, you'll need to carefully cook the centers without burning the outsides. To simply cook thick pork chops, just sauté the sides on the stove until they're brown. Transfer them to the oven and bake them as long as you prefer. For crispier, oven-fried pork chops, dredge the chops in a seasoned breadcrumb mixture before searing them on the stove. For even juicer chops, chill them in a brine solution before sautéing them. Finish the chops in the oven and enjoy their slightly sweet flavor.



Ingredients.

2 eggs, lightly beaten.

1⁄4 cup (60 ml) milk.

1 1⁄2 cups (135 g) dry breadcrumbs.

1⁄2 cup (50 g) freshly grated parmesan cheese.

1 1⁄2 teaspoons (3 g) garlic powder.

1⁄2 to 1 teaspoon (2.5 to 5.5 g) salt.

1⁄2 teaspoon (1 g) black pepper.

1 pinch cayenne pepper.

1 tablespoon (1.5 g) dried parsley.

1⁄2 teaspoon (1 g) dried Italian seasoning.

2 tablespoons (30 ml) oil.

1 tablespoon (14 g) butter.

7 thick-cut pork chops.

Makes 7 servings.

Steps.

1. Set the pork chops at room temperature for 45 minutes. Remove 7 thick-cut pork chops from the refrigerator and put them onto a baking sheet. Let them sit out at room temperature so they're no longer chilled from being in the refrigerator. This will help them cook evenly.

2. Preheat the oven to 350 °F (177 °C) and grease a baking dish. Get out a 9 inches (23 cm) x 13 inches (33 cm) baking dish and spray it with cooking spray. If you don't have cooking spray, you can spread grease or butter along the inside of the pan. Set the baking dish aside.

3. Whisk the eggs with the milk. Crack 2 eggs into a shallow bowl and pour in 1⁄4 cup (60 ml) of milk. Whisk the mixture until the eggs are completely combined with the milk. Set the bowl aside.

4. Mix breadcrumbs with cheese and herbs. Pour 1 1⁄2 cups (135 g) of dry breadcrumbs into a shallow bowl along with 1⁄2 cup (50 g) of freshly grated parmesan cheese. Stir in.

1 1⁄2 teaspoons (3 g) garlic powder

1⁄2 to 1 teaspoon (2.5 to 5.5 g) salt

1⁄2 teaspoon (1 g) black pepper

1 pinch cayenne pepper

1 tablespoon (1.5 g) dried parsley

1⁄2 teaspoon (1 g) dried Italian seasoning



5. Dip the pork chops into the wet mixture. Take a thick-cut pork chop and lower it into the egg and milk mixture. Ensure that the pork chop is totally covered with the wet mixture. Dip each pork chop 1 at a time.

6. Coat both sides of the pork chops in the breadcrumb mixture. Lift a pork chop up out of the wet mixture so the excess liquid drips back into the dish. Immediately lower the pork chop into the breadcrumb mixture and turn it over so both sides are coated. Coat each of the chops in the breadcrumb mixture. Place the coated pork chops on the baking sheet.

7. Sear the pork chops for 4 minutes. Put 2 tablespoons (30 ml) of oil and 1 tablespoon (14 g) of butter into a large skillet. Turn the heat to medium-high. Once the oil mixture is shimmering hot, lay a few of the pork chops into the skillet. Cook them for 4 minutes so they become brown and crisp on the bottom. Cook the chops in batches since they won't all fit into the skillet.

Avoid turning or moving the chops while they're searing.

8. Flip and sear the pork chops for 4 more minutes. Use tongs to flip each pork chop over and continue to cook the other sides over medium-high heat. Cook the chops until they become browned and crunchy. Sear the remaining pork chops in batches.

9. Bake the crispy pork chops for 25 minutes. Transfer the seared pork chops to the prepared baking dish. Put them in the preheated oven and bake the chops until they're cooked to at least 145 °F (63 °C).

If you'd like well-done pork chops, cook them for about 5 minutes longer. Check the centers to see if they're as cooked as you like.

10. Rest the chops for 3 minutes before you and serve them. Once the chops have reached your desired temperature, remove them from the oven and cover them loosely with aluminum foil. Rest the chops for 3 minutes and serve them immediately. Serve the chops with roasted potatoes, gravy, cornbread, or cooked greens.

You can store the leftover chops in an airtight container in the refrigerator, but they'll become soggy as they're stored. Store them for up to 3 or 4 days.



Things You'll Need.

Measuring cups and spoons.

9 inches (23 cm) x 13 inches (33 cm) baking dish.

2 shallow bowls.

Large skillet.

Tongs.

Whisk.

Oven mitts.

Instant-read thermometer, optional.