![]() (Love this Grill Pan but this one is even better for family portions. These crispy chops are at their best with Summer Succotash (page 232), Cucumber and Heirloom Tomato Salad (page 269), Baked Rosemary Sweet Potato Halves (page 240), or a vinegary heap of Roxy’s Grated Coleslaw (page 260) and a full-bodied amber ale for sipping. Lightly oil Grill Pan and place in oven for 5 minutes to preheat. Transfer to a platter and serve immediately. Transfer to a plate and repeat with remaining fries. Cook until browned to your taste, about 8 minutes. Heat cup oil in 12-inch nonstick skillet over medium-high heat. Continue to cook for 8 to 10 minutes more, flipping the chops every minute, until they register 135☏ in the thickest part. Let the coated pork chops sit for 10 minutes. Lightly spray the tops with nonstick cooking spray. Dredge chops in cornstarch, dip into buttermilk mixture, then coat with the cornflake crumbs, pressing gently to adhere, 1 pork chop at a time. Place fries in the basket of the air fryer in a single layer, working in batches if necessary. Save Collection By: Food Network Kitchen Related To: Pork Chop Open Gallery22. Add the pork chops, cooking in batches and adding more oil if needed, and sauté about 3 minutes per side, until golden brown and crispy. Preheat the air fryer to 400 degrees F (200 degrees C) for 2 minutes. Ingredients Deselect All 1/3 cup all-purpose flour, for dredging 2 large eggs Kosher salt and freshly ground black pepper 1 1/2 cups fresh breadcrumbs 1/4. Ready to take your dinner game to the next level Turn plain pork chops into a wow-worthy meal with these ideas. Heat the canola oil in a large skillet over medium-high heat until sizzling hot (see Know-how, page 100). Dust each chop with the flour on both sides, shaking off any excess, then dip it in the egg mixture and press into the bread crumb mixture to coat evenly on both sides. As the pork chops cook the breading gets super crispy. Combine the bread crumbs, Parmesan cheese, and thyme in a shallow bowl and stir to mix. Combine the eggs and buttermilk in a separate shallow bowl and stir to combine. Place the flour on a plate and season with salt and pepper to taste. Season both sides with salt and pepper to taste. Place the pork chops between two pieces of plastic and flatten with a mallet or the bottom of a heavy skillet until the chops are of uniform thickness, about 1/4 inch.
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