Cool Off Chops with Care

1. Line a baking sheet or jelly-roll pan with several layers of paper towels while the pork chops are frying. Place a cooling rack (or racks) on top of the paper towels.

2. Remove cooked pork chops from the pan with a pair of tongs and set them on the cooling rack in a single layer. Any drips will fall through the spaces in the cooking rack and down to the paper towels, thereby preventing the pork chops from becoming soggy.

3. Sprinkle your steaming hot pork chops with salt, garlic salt or another favorite seasoning. Many cooks believe it is ideal to season food right after it is fried because the seasonings will soak right in for guaranteed flavor.

Restore the Crunch in Round Two

1. Store leftover pork chops in an airtight plastic container lined with a paper towel to absorb any moisture. Arrange the chops in a single layer -- not on top of each other -- and put the container in the refrigerator for no more than two days.

2. Reheat your pork chops and help them maintain their crunch factor by foregoing the microwave. Remove the container from the refrigerator and let the chops come to room temperature.

3. Heat your oven to 425 degrees Fahrenheit. Spray a baking sheet with fat-free vegetable spray. Place the pork chops on the sheet in a single layer. Cook them for 5 or 6 minutes on each side, turning once. The hotter temperature and short cooking time, sometimes called "flashing," will heat your food quickly and keep the bread crumbs crunchy.