On the lookout for authentic Southern fried pork chop recipes? Oven-roasted, pan-fried, sizzled or seared, we’ve compiled quite a lot of ways to serve deliciously tender pork chops, from posh plates to everyday feasts. Serve the chops slathered in the pan gravy – you might be in for a deal with! Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fats cap in addition to the rib. Anyone who likes spinach & artichoke dip (aka everybody) is going to like these pork chops.

In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and black pepper. Dip each of four pork chops into egg mixture, then into bread crumb mixture, turning to evenly coat. Cowl tightly and simmer 12 minutes or till pork is not pink and meat thermometer inserted in center reads one hundred sixty°. You might also try cooking to temperature (145 for pork), using an on the spot-read thermometer (I use a Thermapen.).

Place pork chops in an 20x30cm (8×12 in) baking dish and sprinkle with salt and pepper. Dredge the chops within the glaze that has shaped within the skillet before serving. Brine the pork chops (non-obligatory): If you have time, brining the pork for even a quick period provides flavor and ensures juiciness within the finished chop. Set the chops aside to heat whereas the oven finishes heating.

In small saucepan over medium heat, melt butter, brown sugar, cinnamon, and nutmeg, stirring always. Add pork to the hot skillet and cook for two minutes on all sides or until all sides is sweet and browned. For quicker cooking, I’ll usually take a thick loin chop and simply pound it skinny. -In a large, oven proof skillet over medium heat, caramelize the onions in the olive oil along with the thyme sprigs (about quarter-hour), stirring often.

Cover and bake in preheated oven for 30 to forty five minutes. It isn’t strictly necessary — you’ll be able to nonetheless use this method to make great pork chops even with out brining — however when you have some additional time, I recommend it. Brining actually modifications the cell structure throughout the meat, resulting in a noticeably juicier chop. — to a stovetop burner to sear the pork chops.