Monday, January 5, 2015

Deep Fried Pork Chops

Sometimes there's just nothing better than a deep fried pork chop, especially if that pork comes from a local farm where is it pasture raised without antibiotics or added growth hormones.

As the saying goes, this pork is NOT the other white meat, but instead is a deep rosy red color, and so darn tender and delicious.

2-4 center cut pork chops
1 egg beaten with 1 tbls. cold water
self-rising flour
1 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. seasoned salt
Oil for frying (your choice)

Whisk egg and water in a bowl.  In another bowl mix flour, garlic powder, pepper and salt.

Dip pork chops in egg wash and coat in flour mixture.  Place pork chops on a cooling rack and let sit 20-30 minutes before frying (this will help the coating stick to the pork).

Pour oil into large skillet (I use an electric fry pan so I can control the heat) and heat to 350-400 degrees.

Place pork chops in pan and fry for 5 minutes per side or until cooked through and the internal temperature is 145.

Remove from heat and let drain on paper towels. Serve while hot.


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