Paprika Pork Chop

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.

Paprika Pork Chop
Paprika Pork Chop

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 4PrintIngredients

  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.

Mini Pecan Tarts

Mini Pecan Tarts
Mini Pecan Tarts

With a little help from my mother-in-law (ok, a lot of help), and using her recipe, I was able to make this cookie, finally. I like pecan tart. I just dreaded making this in the past. Not because it is hard. But because it takes a lot of your patience.It sure did today :) Even if you’re just making one batch, it feels like a whole day affair. I made two batches so this definitely was a whole day affair. But don’t get me wrong, in the end,it’s worth it. Again, thanks to my mother-in-law for helping me out.

I must warn you, be very careful in pouring the sugar mixture (syrup). If it overflows, don’t fret. When baked, just slowly loosen cookie that has overflowed syrup with a pairing knife .

In a mixer fitted with a paddle attachment, mix cream cheese and crisco until light and fluffy. Add flour and mix well.

Remove dough,wrap with plastic wrapper and chill in fridge for an hour.
While dough is in the fridge, grease muffin pan with crisco GENEROUSLY.
Mix sugar, eggs and butter in a mixer.Transfer sugar mixture to a cup with a spout. Set aside.

Using a small ice cream scoop or a tablespoon, scoop dough into the muffin pan. Press dough with a tart shaper dipped in flour to form a shell. When using a tart shaper, push down then push gently to the sides careful not to make a hole. Remember to always dip the tart shaper in flour.

Fill each shell with chopped pecans, about a teaspoon.

Stir sugar mixture then pour slowly and carefully to the shell up to the brim.

Bake at 350 degrees fahrenheit for 15 minutes then decrease temperature to 250 degrees fahrenheit and bake for another 10 minutes.

Remove pan from oven. Let the cookies stand for 5 minutes before removing from pan. Use a knife to loosen the sides of the cookies before removing them from pan.

Cool cookies completely on a wire rack.

Enjoy!

Mini Pecan Tarts

Yields 48Write a reviewSave RecipePrintIngredients

  1. 1 – 8 oz pkg cream cheese, softened
  2. 1 cup crisco
  3. 2 1/4 cups sifted flour
  4. 1 tbsp melter butter
  5. 5 cups light brown sugar
  6. 5 large eggs
  7. 2 cups chopped pecans
  8. 1/4-1/2 cup crisco for pans

Instructions

  1. In a mixer fitted with a spatula, mix cream cheese and crisco until light and fluffy. Add flour and mix well.
  2. Remove dough and wrap with plastic wrapper and chill for an hour.
  3. While dough is in the fridge, spread crisco on the muffin pan, sides and bottom. Grease generously.
  4. Mix sugar, eggs and butter in a mixer.Transfer sugar mixture to a cup with a spout. Set aside.
  5. Using a small ice cream scoop or a tablespoon, scoop dough onto the muffin pan. Press with a tart shaper dipped in flour to form a pie shell. When using a tart shaper, push down then push gently to the sides careful not to make a hole. Remember to always dip the tart shaper in flour.
  6. Fill each shell with chopped pecans, about a teaspoon.
  7. Stir sugar mixture then pour slowly and carefully to the shell up to the brim.
  8. Bake at 350 degrees fahrenheit for 15 minutes then decrease temperature to 250 degrees fahrenheit and bake for another 10 minutes.
  9. Remove pan from oven. Let the cookies stand for 5 minutes before removing from pan. Use a knife to loosen the sides of the cookies before removing them from pan.
  10. Cool cookies completely on a wire rack.
  11. Enjoy!

Notes

  1. No tart shaper,use your thumb to form a shell.
  2. You can use muffin liners to easily remove cookies from pan.