4 boneless pork chops (1 inch/2.5 cm thick)** *A combination of dried basil, oregano and rosemary. **Thicker pork chops may need a final 15 to 20 minutes of extra baking time in a 350 F (180 C) oven.

Preheat a deep fryer or pot of oil to 350F degrees. Preheat oven to 375F degrees. Using a meat mallet, pound pork chops to ½-inch thick. Season with onion powder, garlic powder, salt and pepper.

These pork chops are best served right after frying—while they’re hot, crunchy, and still glistening. Let them rest briefly on a tea towel to wick away excess fat without softening the crust ...

Reheat pork chops as you would any other meat: In the microwave, on the stovetop, in an air fryer or in the oven. Most pork chops can be reheated in a 350 oven for around 10 minutes.

3. Remove baking dish from oven and swirl to coat with melted Butter. Place breaded pork chops in dish and return to oven. Bake for about 8 min or until pork is starting to brown.

1 platter country breaded breakfast-style pork chops First, place the full pound of beans into a large stainless steel stockpot and completely cover them with the two quarts of water.