Recipe: Appetizing pork chops

pork chops. I love all kinds of pork chops such as baked pork chops and Instant Pot pork I used bone in pork chops for this garlic butter pork chops recipe. You can also use boneless but the. Porterhouse Pork Chops are from the lower back (just behind the rib chop) and have a characteristic T-bone shape.

Well, there's actually more than one cut out there! Depending on what you buy, this popular cut of meat may be tender, mild-tasting, and only need quick cooking. Remove pork chops from the marinade and shake off excess. You can cook pork chops using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of pork chops

1. It's 1 pints of plain yogurt I used Greek yogurt.
2. You need 12 of pork chops.
3. It's 4 cup of crushed plain cornflakes.
4. You need 3 cup of sr flour.
5. Prepare 1/4 cup of granulated garlic powder.
6. You need 1/4 cup of salt.
7. You need 1 of vegetable oil to fry.

Dredge each side of the pork chops in the flour mixture, and then set aside on a plate. Place the pork chops in a large resealable plastic bag and carefully pour in the cooled brine. If you don't add one of these to your weeknight rotation, we'll need to check your taste buds. Pork chops shouldn't be served raw or rare so it's a good idea to test the meat with a skewer before serving - the juices should run clear.

pork chops step by step

1. season the chops both sides put into yogurt and marinate over night but if not one hour at least.
2. take chop with yogurt still on it dip into corn flakes coating front and back put into flour and fry.
3. fry till done place on paper towels to drain excessive oil repeat till done.

Check this at the thickest part or, if the chop is on the bone. Season pork chops with paprika, garlic powder, sage, thyme, salt and fresh pepper to taste. Place flour on a small flat plate and lightly pat the chops with flour, shaking off any excess flour so they are lightly. Pan-fried pork chops on the stovetop are so quick and easy! Pork chops will go with practically anything — potatoes, pasta, rice for starch, and kale, spinach, broccoli, or Brussels sprouts for green.

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