![]() The crust on these is kind of spicy and really crunchy which is nice. Serve the chops slathered in the pan gravy – you are in for a treat! Brown the pork chops in a hot cast iron skillet with melted butter and oil until the meat reaches an internal temperature of 140F 145F. Dip the chops in flour in a shallow bowl, and then shake off any excess. It’s important to add it slowly and whisk like crazy so the gravy doesn’t form lumps! Season the pork chops on both sides with seasoned salt and pepper. Add pork chop to oil and fry for 3 minutes. Press both sides of the pork chop into the crushed crackers. Place pork chop in egg, coat on both sides. You’re looking for a perfectly golden brown chop.Īfter adding the flour and mixing the roux for the gravy, be sure to slowly add the milk. Heat 1/4 cup of vegetable oil in the bottom of a pan. Like I said, five minutes per side was perfect for mine though. You can serve the chops with a quick skillet saut. If you’re in doubt, definitely cut into one of the finished ones to make sure they are done before serving them. Pounding the pork to a 14-inch thickness guarantees even cooking and as much crispy coating in every bite. As long as the juices are clear, it should be fine. ![]() It’ll need to cook for about 5 minutes per side. Then you can add your chops! Cook them two at a time so they don’t crowd the pan. A quart of oil will be more than enough.Ī good test to see if your oil is hot enough is to sprinkle some flour it the pan. You need enough oil to go halfway up the chops as they fry. This prevents the classic problem where the entire crust comes off in one bite!Īs far as frying goes, we recommend using a cast iron skillet or Dutch oven to fry these guys. This resting time will give the crust a chance to dry on the pork chop. Cook and brown pork chops until cooked through, about 4 minutes per side. Working in two batches (3 pork chops at a time so as not to crowd the pan), add pork chops to the hot oil. ![]() In a large skillet, heat oil over medium high heat until hot. This will just kind of dry off the surface of the chop and make sure the egg can stick to it.Īfter you've finished dredging the pork chop it's important to let the chop rest on a wire rack or plate for about five minutes. Dredge pork chops in flour mixture, lightly coating both sides. When you’re ready to cook, dredge each pork chop in the flour first. If your chop has fat around the outside, you can cut it off or leave it on. While this is good for grilling, we'd recommend pounding them out a bit thinner before chicken-frying them. Get your fork and knife ready, these Chicken Fried Pork Chops are the crispy, crunchy dish of your dreams.įor this recipe you should go with the boneless variety if you can.
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