![]() ![]() ![]() Stuffed pork chops: Slice a pocket into the side of each chop and stuff with your favorite filling, such as sautéed spinach and feta cheese or caramelized onions and Gruyère.Pork chops with a sweet and tangy glaze: Combine equal parts honey and Dijon mustard for a quick and easy glaze that can be brushed onto the chops during the last few minutes of cooking.Parmesan-crusted pork chops: Coat the chops in a mixture of bread crumbs and grated parmesan cheese before pan-frying for a crunchy, cheesy crust.If you loved this pan-fried pork chops with creamy sauce recipe, be sure to try some of these other delicious pork chop variations: Thicker chops may take longer to cook, but the end result will be a tender and juicy pork chop that’s well worth the extra time. ![]() Opt for chops that are about 1-inch thick, as thinner chops can dry out quickly and become tough. The thickness of your pork chops will affect the cooking time and overall tenderness of the meat. I recommend using this tried and true Air Fryer Pork Chop Recipe! Choosing the Right Thickness of Pork Chops While this recipe is specifically designed for pan-frying, you can certainly cook pork chops in an air fryer as an option. Helpful Tips & Substitutions Can I use an Air Fryer for this recipe? Garnish with fresh parsley and serve immediately. Return the pork chops to the pan, spooning the creamy sauce over them.Stir to combine, deglaze the pot, and let it simmer for a couple of minutes to thicken. In the same pan, lower the heat to medium and add the heavy cream, parmesan cheese, and lemon juice.Remove the cooked chops from the pan and let them rest on a plate, tented with foil, for about 5 minutes.They should reach 145☏ (63☌) for a juicy chop. Use an instant-read or digital thermometer to check the internal temperature of the pork chops.Flip and cook for an additional 2-3 minutes on the other side. Cook the chops for about 3-4 minutes on the first side, until they develop a good sear and turn golden brown.Once the oil is hot, add the pork chops to the pan, making sure not to overcrowd them.Drizzle the olive oil, enough to coat the bottom of the pan. Add olive oil or neutral oil to the hot skillet. Heat a large cast iron skillet or large frying pan over medium-high heat. Heat a heavy skillet like cast iron or stainless steel over medium-high heat.On a plate, combine the flour and seasoning salt and lightly dredge the seasoned pork chops, shaking off any excess.Season the chops on both sides with sea salt, black pepper, garlic powder, onion powder, and Italian seasonings.Pat dry with a paper towel to remove excess moisture. (This allows the meat to cook more evenly, resulting in a better sear and more tender meat). Remove pork chops from the refrigerator and let them sit at room temperature for about 15 minutes.So, I thought…what is crunchy, will stay crispy if you use it as breading and is keto friendly and I immediately thought of on of my favorite snacks: PORK RINDS!! That’s right, this is a double pork, pork chop and that’s ok!! I know what you’re thinking “pork rinds as a breading? WHET?!” But it’s no different than putting cereal, breadcrumbs or potato chips on meat as a breading. My first thoughts were the normal cornflakes and potato chips, but neither of those are exactly keto friendly. I needed something super crunchy that I knew could stand up to an egg wash and yield a crispy finished textured. Ok, check! Next, I had to consider texture. Oven fried, when done properly, yields a super tender, extra crispy recipe that works for any deep fried love you have with less clean up and no fried smell throughout the house. I’ve been unable to enjoy these type of dishes, but those days are long gone!! To get this recipe started, I first thought about how to make these and it was a no brainer for me to go with baked. Because most fried things are 1 – Not healthy and 2 – Not keto. Look at the juiciness and all that crunchification! Whew!įried pork chops are one of the things I’ve missed most since going Keto.
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