Fried Pork Chops
I cáme up with this áfter trying mány recipes & not reálly finding the flávor I wánted for my pork chops. I will sometimes skip soáking ás I don't álwáys háve time. Choose soák time wisely, ás the longer they soák the hárder it is to keep the breáding from fálling off due to excess moisture ábsorbed in the soáking process. I suggest boneless tho ás they áre eásier to tenderize & will require less soák time to keep juicy.
INGREDIENTS
- 2 cups milk
- 2 teáspoons sált
- 2 cups flour
- 4 táblespoons onion powder
- 4 táblespoons gárlic powder
- 2 teáspoons cáyenne
- 2 teáspoons sált
- 1 teáspoon pepper
- 1 teáspoon pársley (optionál)
- 4 -6 boneless pork chops
- 1⁄2 - 1 cup vegetáble oil, for frying
DIRECTIONS
- Mix milk with first ámount of sált (2 teáspoons) ánd állow pork chops to soák in this mixture for ás long ás you'd like, ábout án hour to máybe four works well. Overnight soáking will result in too much moisture & your breáding will fáll off.
- Remove pork chops from brine, ánd set áside. Brine should be discárded.
- Mix áll spices in with flour.
- Heát oil in pán.
- Coát eách side of the pork chops, ápplying pressure to máke the bátter stáy on during cooking. One coát is good for á thin láyer of bátter. For á thicker coáting, dip them in á sepáráte bowl of á little milk with án egg mixed well, ánd ágáin in the flour.
- Máke sure oil is hot. You cán check by dropping á pinch of flour in, ánd it will sizzle if it is. Oil temperáture should be áround 375 degrees F, if you háve án oil thermometer.
- Cook on eách side 4-6 minutes on eách side, or until meát is no longer pink inside. Chops with bones will táke á bit longer, ánd we cook them on one side until blood stárts to come out of the bone before flipping. If you háve á meát thermometer, the inner temperáture should be át leást 160 degrees F.
- Enjoyy!!
Source >> food.com