Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to prepare a special dish, Deep Fried Pork Chops. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Deep Fried Pork Chops Recipe. Fried chicken and pork chops are some of the most popular foods today. You can find these staple dishes from fast food chains to large restaurants.
You can have Deep Fried Pork Chops using 4 ingredients and 3 steps. Here is how you cook that.
Ingredients of Deep Fried Pork Chops
It’s 4 of Bone in chops.
It’s 1 1/2 cups of flour.
You need of Salt, pepper, onion and garlic powders, paprika.
Take of Oil for frying.
However, for this post I'm focusing on the American favourite, Country Fried Pork Chops.Chinese Deep-Fried Pork Chops with Spicy SaltWandering Chopsticks.Recipe courtesy of Melissa Clark and Melissa Clark.Place flour into a large shallow dish.
Deep Fried Pork Chops instructions
Heat your oil in a big enough, high sided skillet on medium high heat. I put a lid on it and do my dredging while it heats up..
In a dish, add your flour and seasonings. Go heavy on the seasonings. Stir it together. Salt and pepper both sides of your chops. Roll the chops in the flour and cover completely. Let them sit until the flour starts soaking into the chops. Roll again and do the same. By the time your oil is ready your chops will be thickly dredged. They’ll still have a dampish look to them..
I do mine in batches. Do NOT add to oil until the oil is hot enough. I’d say 350 to 375. When it’s hot enough, lay a couple of chops in the oil and let it fry. When the bubbling slows and the color is right you’ll know they’re done..
One of the benefits of deep-frying breaded pork chop is the ability to cook the outer part equally.Depending on the heat applied and the amount of time frying, you can.Deep fried pork chops can be found as Tonkatsu in Japan, as Scallopini in Italy, coated and fried in China, the Philipines, etc.
Dip each pork chop into the flour mixture and coat well, shaking off the excess.Using tongs, gently lower the chops into the deep skillet in batches if necessary.Coat the pork chops with the starch of your choice.They're easy to pound thin and result in a more flavorful result.If thicker pork chops are your only option, you might not be able to pound them into.
