Recipes for Oven-fried Pork Chops

Pork chops are a peculiar cut of pork. Near the spine, this cut is taken usually perpendicular to it along with the rib. It is served individually, as one portion. Of course, there are various other cuts of the pork which are popular such as the pork loin chop, rib chops, shoulder chops, sirloin chops, bacon chops, and Iowa chops.

When you purchase the meat in the market, you will also find some stores selling marinated pork chops. This adds tons of flavor to the cut, and eventually giving you the best-tasting meal.

Ingredients

• Pork chops, w/bone, 8, ½''
• Eggs, 2
• All-purpose flour, 1 cup
• Cornstarch, 1 cup
• Water, 1 tablespoon
• Cayenne pepper, ¼ teaspoon
• Salt and black pepper, for taste
• Vegetable shortening, for frying

Directions
In a skillet, melt the shortening and preheat the oven at 360°F. Place the chops in a plate to season with salt and pepper on both sides. Now take a bowl to beat the eggs in. Add water, cayenne pepper, and ½ teaspoon black pepper as well. Next, take a plastic bag to mix flour and cornstarch together.

Place the chops in the bag, one by one, and coat it thoroughly. Now place the chops in the skillet, and cook until it turns golden brown on the outside (on both sides). Then place the skillet into the oven, and cook bake for 10 minutes.

Once cooked, bring the skillet out and remove the chops to place on a wooden chopping board. Let the meat rest for about 5 minutes before you serve it with some tangy chutney.

Ingredients

• Breadcrumbs, 2 cups
• Soy sauce, 3 tablespoons
• Water, 1 tablespoon
• Curry powder, ½ teaspoon
• Garlic cloves, chopped, 5―6
• Pork chops, 2
• Egg, 1

Directions
Preheat the oven at 350°F, and place aluminum foil over a baking dish. In a bowl, beat the eggs and add soy sauce, water, chopped garlic, and curry powder; mix properly. In a different bowl, pour some breadcrumbs. Now take each chop and dip it in the egg mixture. Then coat the chops in breadcrumbs thoroughly.

After putting the chops on the baking dish, place the dish inside the oven for about half an hour. After 15 or 20 minutes, flip the chops to cook the other side as well. When the chops are cooked on both sides, turn the oven off and keep it in for few more minutes. Let the meat rest for about 5 minutes before you serve it with some sautéed vegetables.

Ingredients

• 4, ¾'' pork chops, fat trimmed
• 2 tablespoons Dijon mustard
• 2 tablespoons Parmesan cheese, grated

• 2 teaspoon garlic powder
• 1 ½ cups breadcrumbs
• 1 teaspoon rubbed sage
• 1 teaspoon rosemary leaves, dried
• ½ teaspoon thyme leaves, dried
• Salt and black pepper, for taste
• Cooking oil spray

Directions
Preheat the oven at 450°F. Place the chops in a plate and coat it properly with Dijon mustard. In another plate, mix breadcrumbs, Parmesan cheese, sage, thyme, rosemary, garlic powder, salt, and black pepper together.

Coat the chops in this mixture properly. Use cooking oil spray to grease a baking dish and place the chops in it. Spray the cooking oil on top of the chops as well.

Place the dish in the oven for about half an hour and cook till the chops are golden brown on both sides (don't forget to flip the chops in between). Let the meat rest for about 5 minutes before you serve it with boiled vegetables.

While preparing the chops, there are certain things you should be aware of. Regardless of the cooking methods - roasting, grilling, frying, or sautéing, these guidelines will give you succulent chops every time.

• When you grill the chops, make sure you trim the excess fat off and then rub it with olive oil. Use spices as a dry rub or marinade in sauce (not baste). Marinated pork chops are more succulent than basted ones.

• When you broil the chops, the outer part will get seared and the inner part will be juicy. Season with spices (no salt) and broil one side at a time till golden brown. But when you flip the meat, make sure you place it on the lower rack and not on the top rack to broil. Once the chop is cooked, remove from broiler and then sprinkle salt over it.

• When you fry the chops, season the cut properly and then place on a not-too hot pan. Include 1'' broth or water while frying the meat and reduce heat to simmer.

Whenever you cook the chops, it doesn't matter what method you use, the meat has the tendency to dry out. Don't freeze the chops as they won't retain moisture after thawing. Which is why, follow the guidelines and follow the recipes mentioned above.