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Breaded Fried Pork Chops: What are your secrets?

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Breaded Fried Pork Chops: What are your secrets?

HumbleFoodie | Aug 8, 2014 05:15 PM

Dearest Chowhounders,

For the past several weeks I have tried my hand at this seemingly simple dish. I've done the flour, egg, bread crumbs route; I've omitted the flour, which didn't seem to matter much. I have tried high heat, medium heat, low heat (awful glass top electric stove--why is this all the rage?! Takes forever to heat up and forever to cool down!). I've used canola oil, olive oil, butter, and combinations. I've cooked both thick and thin bone-in chops.

The problem: either I get a mushy mess or a burnt offering, and the pork chop is either undercooked (thick ones) or overcooked (thin ones). If I happen to get a nice even golden crust, the chop will be overcooked or the second batch will be half black and half mush even after wiping out the pan and adding fresh oil/butter.

What am I doing wrong? Do I need to add so much oil that the chops practically swim in it? What is the secret? Is baking them a better method?

Thank you for your kindness and generosity!

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