Ingredients: |
Ingredients: Pork Chops - well marbled
Panko Bread Crumbs
Greek Seasoning, Garlic Salt, Cajun Seasoning, Salt and Fresh Ground Pepper (or your preferred favorite seasoning)
1 cup of Milk or Buttermilk
1 fresh egg
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Directions: |
Directions:People shy away from frying at home I think because it seems like a messy and dangerous ordeal. It’s really not bad if you streamline the process. You really only need a sauté pan or pot with about one half or ¾ inch of vegetable oil in it to get the job done. Just make sure you have a lid close by in case it flares up and you can cover it up quickly or a fire extinguisher in the kitchen, which we should all have anyway.
- First pick out the pork chops. This is a very important step. I like the bone in thinner chops, no more than ½ inch thick or thinner. Its very important when picking out any pork chop to get one that is well marbled. You don’t want a pork chop that is just bright pink. There is no flavor in a lean chop. Just like a steak you want to see white fat marbled throughout the pink meat. If I can’t find a well marbled chop then I make something else for dinner.
- Take a quart or gallon sized zip lock bag and put in about 3 or 4 tablespoons of salt in it. Add about a cup or so of hot water to dissolve the salt. Fill the bag about half way with cold water after that and add the chops to the water. Allow them to brine in the refrigerator for at least an hour or longer if you have time.
- Move on to another gallon or so size zip lock bag and add flour, bread crumbs, and if you have them Panko bread crumbs. Panko bread crumbs are great if you have never used them. Add whatever seasonings to the flour/bread crumb mixture you like. I add greek seasoning ( I put that stuff on just about everything), garlic salt, Cajun seasoning, salt and fresh ground pepper.
- After brining chops drain water and add about a cup or so of milk or buttermilk if you have it and crack an egg into the bag. Make sure the egg is incorporated into the milk. It doest hurt to let the meat sit in this mixture for 30 min or so either.
- Heat up the oil and dab the chops on a paper towel and drop into flour mixture. Coat as well as possible. Gently lay chop into the oil. Do a couple or a few at once depending on size of pan. You want to make sure to have other chops in the flour while ones are frying. The longer they can stay in the flour mixture the more adheres to it.
- Fry until golden brown.
- I have a shallow rack I place on a sheet pan over paper towels I place them on when done. If you place the fried chops on a paper towel or plate after frying one side gets soggy. That’s no good. A shallow rack prevents this.
I know it sounds like a process and it is to a degree but once you do it a couple times you can get it done pretty quickly. The only thing better than a fried pork chop is a fried pork chop out of the refrigerator the next day.
NOTE: I do this same process with chicken breasts as well. However, I pound the chicken to get it real thin. Gives you more batter/frying area. Also very very good! The end. |
This recipe for Fried Pork Chops is from