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Pork chops

Author
Cookinero 3 Mar 2025
5800
Pork chops

Pork chops are a delicious classic dish that is easy to prepare. However, there are some subtleties. First, the choice of meat. To make the chops juicy and tender, choose the shoulder, loin or fillet. Second, the meat should be at room temperature before frying so that it cooks evenly. Third, fry the chops in hot oil to seal the juices inside.

How to cook Pork chops

Step 1

Pork chops

Beat the eggs, add flour and mix until smooth. Salt and pepper the meat.

Step 2

Pork chops

Dip the chops in batter, then fry in well-heated oil until golden brown.

Step 3

Pork chops

Serve the finished chops with your favorite side dish.

Pork chops - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute pork chops with chicken breasts, turkey cutlets, or even thin beef steaks. Adjust cooking times slightly based on the thickness of the meat.
For an egg-free batter, mix 1 tbsp ground flaxseed with 3 tbsp water (per egg) as a binder, or use a light beer or milk with flour for a crispier coating.
Cooked pork chops stay fresh in an airtight container for 3–4 days in the refrigerator. Reheat gently in a skillet or oven to maintain crispiness.
Absolutely! Replace regular flour with almond flour, cornstarch, or a gluten-free flour blend for the batter. Ensure other ingredients (e.g., spices) are gluten-free certified.
Classic pairings include mashed potatoes, roasted vegetables, coleslaw, or a fresh green salad. For a lighter option, try quinoa or steamed asparagus.
Pat the chops dry before dipping, ensure the oil is hot (350°F/175°C), and avoid overcrowding the pan. Let excess batter drip off before frying.
Yes! Cool completely, then freeze in a single layer on a tray before transferring to a freezer bag. Reheat in a 350°F (175°C) oven for best texture.
Skip the flour batter and coat chops in crushed pork rinds or grated Parmesan for a crispy, low-carb alternative. Fry or bake until golden.
Use oils with high smoke points like vegetable, canola, or peanut oil. For extra flavor, try frying in lard or avocado oil.

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