Paprika Pork Chop

Once in a while I’d open my pantry and look at what I have in stock, and wonder to myself “why did I buy this again?” or, I’d sigh and say, “better use this soon before it goes bad!”. And that’s exactly how this recipe came about. I was staring at a can of French’s fried onions in my pantry one day, and I just didn’t know what to do with it. Thanksgiving is still too far out.  I knew I had some pork chops in the freezer and just like that an idea came up and I started to gather my ingredients. I called this recipe Paprika Pork Chop because, to be honest I have never used paprika this much ever before. 

One thing I really like with the breading for this recipe is my panko/fried onions crumbs. The panko bread crumbs is a great breading component because of its texture and nutty taste. Adding crushed fried onions to it is taking it up to the next level of goodness – adding a hint of sweetness to the breading which goes really well with pork.

 

First, I pound a boneless pork chop until it is twice the size of the original cut. I cover the pork with a plastic wrap before pounding to avoid splatters.

Prepare your breading station. Breading is actually pretty easy. You certainly can use the wet and dry method- left hand for wet and right hand for dry when breading. However, you could also just use a fork and not get your hands “dirty” at all.

Sprinkle paprika generously all over the pork on both sides. Smoked paprika is what I recommend. Besides the smokiness, I believe it is better in taste than the regular kind.

Dunk the pork chop in flour…tap excess flour.

Dunk in egg wash…both sides.

Then into the panko/friedh onion crumbs for a final coat.

Heat oil in a wide pan. Once the oil is hot, turn the heat to low and add breaded pork chop. I say, start with low heat and slowly increase to medium low once you can determine the pork chop is not browning too fast. Remember, the pork chop is coated with egg and crumbs and frying on high heat is not a good idea. You’d end up with burnt food, and most likely, the inside is not cooked through.
Fry the pork chops for about 3-5 minutes on each side or until golden brown.

Serve them whole or sliced, just like so.

Serve hot with steamed rice and green beans or any side of your choice. Enjoy!!!

Paprika Pork Chops
Serves 4
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Ingredients
  1. 4 pork chops
  2. 1/2 cup smoked paprika
  3. 1 tsp salt
  4. 1 tsp ground pepper
  5. 2 eggs, beaten with 3/4 cup water
  6. 1 cup flour
  7. 1 cup panko bread crumbs and 1 cup crushed fried onions, mixed together
  8. 1/2 cup cooking oil
Instructions
  1. Pound a boneless pork chop until it is twice the size of the original cut. I cover the pork with a plastic wrap before pounding to avoid splatters.
  2. Prepare your breading station. Breading is actually pretty easy. You certainly can use the wet and dry method- left hand for wet and right hand for dry when breading. However, you could also just use a fork and not get your hands “dirty” at all.
  3. Mix paprika, salt and ground pepper.
  4. Sprinkle paprika mixture generously all over the pork on both sides. Smoked paprika is what I recommend. Besides the smokiness, I believe it is better in taste than the regular kind.
  5. Dunk the pork chop in flour…tap excess flour.
  6. Dunk in egg wash…both sides.
  7. Then into the panko/fried onion crumbs for a final coat.
  8. Heat oil in a wide pan. Once the oil is hot, turn the heat to low and add breaded pork chop. I say, start with low heat and slowly increase to medium low once you can determine the pork chop is not browning too fast. Remember, the pork chop is coated with egg and crumbs and frying on high heat is not a good idea. You’d end up with burnt food, and most likely, the inside is not cooked through.
  9. Fry the pork chops for about 3-5 minutes on each side or until golden brown.
  10. Serve them whole or sliced with steamed rice or green beans or any side of your choice.
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