So-O-O-O Good Pork Chops
Crispy, flavorful pork chops with a seasoned cornmeal coating, perfect for a satisfying family dinner or casual gathering, delivering a delightful crunch and savory taste.
Ingredients
Instructions
- Whip eggs with water to make egg wash.
- Mix flour, cornmeal, and seasoned salt together and place on a plate.
- Dip pork chops into the egg wash, then into the coating mixture.
- Pan-fry in vegetable oil until golden brown and cooked through.
Tips & Substitutions
For a crispier coating, let the coated pork chops sit for 10 minutes before frying. You can substitute the cornmeal with breadcrumbs or crushed crackers for a different texture. If you want to add some heat, consider mixing in some cayenne pepper to the coating. Adjust the seasoned salt to taste, especially if using a pre-seasoned cornmeal.
Serving Suggestions
These pork chops pair beautifully with Shirley'S Green Beans and a side of mashed potatoes for a comforting meal. You can also serve them with a fresh salad or coleslaw for a crunchy contrast. For a heartier option, consider serving with Au Gratin Of Cauliflower for a delicious twist.
Storage & Reheating
Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat, covered, to retain moisture, or use the oven at 350°F until warmed through. Avoid microwaving to keep the coating crispy.
Nutrition & Diet Analysis (per serving)
Each serving of So-O-O-O Good Pork Chops contains roughly 677 calories, with 18g protein, 123g carbohydrates, and 12g fat. It is an excellent source of vitamin A (82% of the Daily Value), vitamin C (54% of the Daily Value), and iron (41% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1447mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless pork chops for this recipe?
Yes, boneless pork chops can be used in this recipe. Just ensure they are of similar thickness to bone-in chops to ensure even cooking. Adjust the cooking time as necessary, as boneless chops may cook faster.
What type of oil is best for frying these pork chops?
For pan-frying, use vegetable oil, canola oil, or peanut oil, as they have high smoke points. Avoid using olive oil for frying as it may burn and impart a bitter flavor. You want an oil that can withstand high heat to achieve that perfect golden crust.
Can I prepare the pork chops ahead of time?
Yes, you can prepare the pork chops ahead of time by coating them and storing them in the refrigerator for up to 24 hours before frying. This allows the flavors to meld, but make sure to let them come to room temperature before cooking for even results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).