Best 5 Egg Chop Recipes

SOUTHERN FRIED PORK CHOPS RECIPE

Steps:

• Begin by making the breader.
• In a small mixing bowl, add the Flour, Corn Starch, Garlic Powder, Salt, Black Pepper and Paprika. Stir all ingredients well. Set aside.
• Prepare the egg wash next.
• Break one egg into a small low sided dish.
• Add the buttermilk. Use a fork and stir mixture well.
• Setup your dredge station for convenience.
• One at a time, dip a pork chop in the flour and coat both sides.
• Dip the chop into the egg mixture, coat both sides well.
• Lift and let any excess drip off.
• Place the chop back into the flour mixture and coat both sides and edges.
• Place about 1/2 inch of cooking oil in a skillet over medium heat.
• Test the oil before adding the chops to fry.
• Gently lower the chops into the hot cooking oil, one at a time.
• Watch the bottoms of the chop and when they start to brown, flip the pork chops over. Don't overcrowd the skillet.
• Let the chops fry for about 6-8 minutes or until done but not over cooked.
• Remove the cooked chops from the skillet, place on a paper towel lined plate and let drain.
• Serve warm and Enjoy.

FAMOUS PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.
• Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.

EGG CHOP

Steps:

• • Mash the potatoes with chopped green chilies and coriander leaves, onion slices, black pepper powder, ghee, ginger-garlic paste and salt. Squeeze the lemon and mix well.
• • On a separate bowl, beat the egg with powdered milk, flour, salt and a pinch of black pepper powder. Set aside.
• • Make a medium sized ball out the potato mash in our palm. Press on the center of the ball with your fingers to make a small indentation. Fill in the indentation with the cubed hard boiled eggs. Cover the filling with a little more of the potato mash to make a fine ball. Now press again slightly to make it into an oval shaped "chop".
• • Repeat this step to make around 8 chops. Set aside on a tray. Then pour the biscuit crumbs on a flat tray. Mix in a bit of oregano and Nigel seeds (black cumin).
• • Dip each chop in the beaten egg-milk mixture.
• • Place it on the tray with the biscuit crumbs. Cover it well with the crumbs. Do make sure that the crumbs are not powdery, but rather crunchy. Use one hand to dip the chop in the egg mixture, and the other hand to cover the chop with the biscuit crumbs. This way the chop will have less of a chance to break off. Repeat for the rest of the chops.
• • Heat a deep frying oil with just enough oil to fry 3-4 chops. Add one chop to the oil and dip the next chop in the egg mixture and cover with biscuit crumbs. Add this second chop to the hot oil. Repeat this process to add 3-4 chops, one by one to the oil.
• • Fry the chops until they turn brown. Filter the oil used to fry the chops on a sieve so that fried biscuit crumbs that may have broken off during the frying process are separated. Collect the fresh oil and use it again to fry the next batch of chops.
• • Add more oil if needed.
• • Place the fried chops on a paper towel so that the excess oil is soaked out.
• • Serve!

CRISPY BREADED PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
• Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
• Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
• Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
• Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

BREADED PORK CHOPS

Steps:

• In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. , In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.