![]() ![]() ![]() Wrap foil loosely around chops and let rest for about 5 minutes. Turn over with tongs, cover pan with a lid, then turn down heat slightly and let cook until browned on the bottoms.Cook 6 minutes, then flip over and cook another 5-6 minutes, or until cooked through to an internal temperature of between 140-145F. Turn down heat to medium low and let cook uncovered until bottoms are browned and red juices start to accumulate over the bones. When air fryer is preheated, spray the basket lightly with nonstick cooking spray, then spray both sides of the breaded pork chops with cooking spray as well. When oil is hot, add chops and let cook uncovered for about 2 minutes.Dip buttermilk coated chops in flour mixture making sure that it is completely coated.Oil should reach slightly less than 1/2 inch deep in the pan. Heat oil in a large heavy frying pan to medium high heat.In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt.LeT stand in the fridge for several hours. Squeeze air out of the bag before you close it, and mush it around a little to make sure that all chops are coated with the buttermilk. Place chops into a ziplock bag and pour in the buttermilk. ![]() I like Garlic & Pepper Seasoning salt, but Lawry's is good, so is Old Bay. Sprinkle both sides of pork chops lightly with seasoning salt.Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet. Be sure to adjust the cooking time accordingly depending on the size of your chops. Ingredients cooking spray 2 large eggs 1 tablespoon water 1 cup seasoned bread crumbs 4 (5 ounce) bone-in, center-cut pork chops 1 teaspoons kosher salt 1 teaspoon ground black pepper cup olive oil Directions Preheat the oven to 375 degrees F (190 degrees C). My pork chops were about 5″ long and 3/4″ thick and took about 18 minutes to cook up. Spritz with oil or drizzle with oil (optional, but helps achieve a nice golden colour) and bake in the oven for 17-20 minutes or until they are cooked through and golden brown. Then dip to coat it in the egg and finally in the breading. Working with one pork chop at a time, dip the chop in the flour to coat it. In the last bowl, mix the breadcrumbs, Parmesan cheese, dried oregano, dried thyme, and salt and pepper. Pat pork chops down with a paper towel and season with salt and pepper. Preheat oven to 400F and line a baking sheet with parchment paper. 1 teaspoon each dried oregano and dried thyme.Serve them with roasted potatoes and green beans for a delicious, easy dinner. These Breaded Pork Chops are coated with seasoned bread crumbs and then baked in the oven until they’re golden brown and crispy. Its good enough for Sunday dinner too! My hubby is definitely a meat and potatoes kind of guy and so this definitely pleases him. Updated on See my guide on how to use an Instant Pot. It satisfies us and, although it was easy to do, it doesn’t feel like a ‘weeknight meal’. Not only are these pork chops quick and easy, but they are a delicious and filling meal. Today, that answer is these tender, juicy pork chops! That’s what’s for dinner tonight! Crispy, breaded pork chops that are healthy because they are baked, not fried! Baking them also means that once they are in the oven, I can let them be and tend to some quick sides. Whatever it is, it needs to be quick and easy to do. But we have to eat 7 days a week and so the question that’s always circulating in my head on a weekday is ‘what will I make for dinner tonight’. Time is a luxury we don’t always have nor is the energy required to whip up a luxurious meal. I love to cook and being in the kitchen is my happy place! That said, weeknight dinners can sometimes feel stressful. ![]()
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