Question about pan frying pork chops

[gentlearts]

Are you married to the idea of frying them? I NEVER do. I get the thickest chops I can find, coat lightly with oil, pepper and garlic powder, and bake them in the oven. Pork is more tender when it's cooked at low temperature...300-325 for about an hour. Flip them a few times during baking so both sides get brown.

[115db]

Have you tried Shake n Bake? Oh they come out so tender and yummy!

[bluesky42day]

Pork chops baked in the oven or baked in the oven with shake & bake are good, but that is not the same taste as a pan fried pork chop. The OP is asking about help with pan frying them...

[mjmama]

On breading - you can certainly keep breading them the way you have been, get a nice crust in the pan then bake until done and they will be great.

If you want a thicker crust, like a heavier breading then dredging the pork in flour, then egg, then breading will give you that thicker crust.

Finishing in the oven is still ideal for thick chops no matter how they are coated - you just can't get them done in the pan without burning the crust.

I love thick pork chops and have not tried them breaded, will have to do that some time.

[Jasmin71]

I beg your pardon I do it all the time..... ever heard of a LID?
first fry with lid then take Lid off to crispen you crust.

I have not burned the crust yet doing it this way......

[TampaKaren]

I'd suggest you try an oil that with a high smoking point. Brown the chops on each side at 400°F, then lower the temp to 325°F to finish cooking through.

[Laura707]

I always use a electric skillet to fry my pork chops and country fried steaks. Have better control of the cooking temp that way. If you are burning them, you probably just have the heat to high. I cook thick and thin ones, never burn them and they are always done.

OH, and I bread mine ahead of time, leaving them in the flour for several hours to get that nice thick crust. I use highly seasoned flour and leaving them in the flour, the spices get through the meat so the meat is flavorful all the way through. Just keep re-rolling as the meat sweats for that thick crust.

[parfleche]

good reading. i haved cooked porkchops in the frypan for over 35 years. use at least 1/4 to 3/8 inch olive oil. most burning is from not enough oil. cook on low heat and be patient after flipping when one side is done the other side will take longer so do not be temped to turn up heat. perfect every time. tip use cast iron for even heat. a grizwald pan if you can find one. look for one at gararge sales you will never want to cook on anything else. hope this helped