Prep 15 mins
Cook 1 hr
This is my recipe for pork chops my family loves. Usely I finished off pork chops in oven and crisp them the last 5 minutes. If any leftovers refrigerate and reheat in microwave oven.
- 6 pork chops (1/2 inch thick)
- 1 egg (beaten)
- 1 teaspoon milk
- 2⁄3 cup dry breadcrumbs
- 4 tablespoons solid shortening
- 1⁄2 teaspoon salt
- Trim excess fat from chops. Combine beaten egg and milk. Dip pork chops egg mixture, then in bread crumbs or cracker crumbs. In heavy skillet heat 4 tablespoon of shortening on medium high heat, brown chops on both sides in hot shortening.Just til golden brown. Season with salt. Add 1/4 cup water. Cover and cook over low heat(simmer)for 30 to 45 minutes or til tender. Lift chops occasionally to prevent sticking. For crisp coating.remove cover the last 15 minutes.(Or finish off in oven) Heat oven to 350 degrees. Put pork chops on cookie sheet, spray with Pam (or other cooking spray) Add 1/4 cup of water. Cover with foil. Bake for 30 - 45 minutes. Uncover last 5 minutes to crisp them up. Serve.
This was a very easy recipe. However, adding the liquid before baking softened the crust on the chops. I baked 25 min and noticed they had softened. I added a couple minutes twice before giving up. The chops were ok but the batter never crisped back again. I suggest either finishing in skillet or oven without water. I will try this again.
This turned out wonderfully. I was a little confused on the finishing off in the oven part, but it turned out fine. I saved the pan juices and made a bit of gravy out of it using flour and bouillion. Thanks for giving us a great meal!