Add water to cover pork chops, again and place biscuits on top of sauerkraut. Simmer until pork chops are tender and cooked through. The crust on these is kind of spicy and really crunchy which is nice. Add undrained sauerkraut and additional water to cover pork chops. Serve the chops slathered in the pan gravy – you are in for a treat! It’s important to add it slowly and whisk like crazy so the gravy doesn’t form lumps! You’re looking for a perfectly golden brown chop.Īfter adding the flour and mixing the roux for the gravy, be sure to slowly add the milk. Like I said, five minutes per side was perfect for mine though. If you’re in doubt, definitely cut into one of the finished ones to make sure they are done before serving them. As long as the juices are clear, it should be fine. Bake at 350 degrees for 50 minutes or until tender, turning after 25 minutes. Place chops on a broiler pan coated with cooking spray. Cook pork in hot skillet about 6 minutes, turning once, until light brown. Dip chops in juice mixture, and dredge in breadcrumbs mixture. It’ll need to cook for about 5 minutes per side. Spray 8- or 10-inch nonstick skillet with cooking spray heat over medium heat 1 to 2 minutes. In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Then you can add your chops! Cook them two at a time so they don’t crowd the pan. Place potatoes and pork chops on the baking sheet and drizzle the olive oil over the pork chops and potatoes and toss well. A quart of oil will be more than enough.Ī good test to see if your oil is hot enough is to sprinkle some flour it the pan. You need enough oil to go halfway up the chops as they fry. This prevents the classic problem where the entire crust comes off in one bite!Īs far as frying goes, we recommend using a cast iron skillet or Dutch oven to fry these guys. In another shallow dish, beat egg and water with fork 2. This resting time will give the crust a chance to dry on the pork chop. In shallow dish, mix Bisquick mix, cracker crumbs, seasoned salt and pepper. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. This will just kind of dry off the surface of the chop and make sure the egg can stick to it.Īfter 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. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish. ( more ) In a bowl, combine baking mix, cracker crumbs, seasoned salt and pepper. When you’re ready to cook, dredge each pork chop in the flour first. Ingredients (7) : 1/2 cup Bisquick baking mix 12 saltine crackers, crushed (about 1/2 cup) 1 teaspoon seasoning salt 1/4 teaspoon pepper 1 egg 2. Dip coated pork chops into dressing, then coat with. If your chop has fat around the outside, you can cut it off or leave it on. Place Bisquick mix, dressing and bread crumbs in separate shallow bowls. While this is good for grilling, we'd recommend pounding them out a bit thinner before chicken-frying them. Get your fork and knife ready, these Chicken Fried Pork Chops are the crispy, crunchy dish of your dreams.įor this recipe you should go with the boneless variety if you can.
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