We’ve pulled together our most popular recipes, our latest additions and our editor’s picks, so there’s sure to be something tempting for you to try. Needless to say, there are an infinite number of things to do with pork chops in your kitchen. Test 2 – 10 minutes, Quick Release: the pork chops were overcooked, the quick release didn’t help. In Step 1: Be sure to season the pork chops generously with kosher salt and ground black pepper.
Paste a link to a recipe, or download our browser tools to make it easier to save recipes from other websites. This brine will also work for a boneless pork loin; increase the brining time to 16 to 24 hours. Once the chops go in, I try to swirl the skillet continuously to move the oil around, which helps reduce hot and cold spots; that’s especially important if your burner doesn’t fully cover the pan bottom.
This will just kind of dry off the surface of the chop and make sure the egg can stick to it. After you’ve finished dredging the pork chop it’s important to let the chop rest on a wire rack or plate for about five minutes. Given how quick breading and frying pork chops otherwise is, I didn’t find much of a reason to make it take any longer for such negligible results.
Let the excess egg drain off, then move the chop to a third large, shallow bowl of seasoned bread crumbs. Once the chops are golden on the underside, you flip them and transfer the skillet back to the oven. Caramelize the sliced onions in a large skillet along with the thyme sprigs, stirring occasionally.
Working 1 piece at a time, thoroughly coat the seasoned pork chops in the flour (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Smothered with a dreamy, creamy pan sauce, this pork chop number is perfect for date night.