![]() Place pork chops in skillet and cook, turning occasionally, until starting to brown, about 1 1/2 minutes. Repeat with the rest of the pork chops, adjusting the temperature as needed. Heat oil in a large stainless steel or cast iron skillet over medium-high heat until just smoking.Remove and place on a paper towel covered plate. When the timer beeps, carefully flip the pork chop over and fry for another 5 minutes.Ideally, you want the temperature to stay between 360-375 F so keep a close eye on it. Carefully slip one pork chop into the oil and set a timer for 5 minutes.Allow to dry for about 5 minutes while your oil is heating. Dredge each pork chop in flour, egg, then flour again and place on a rack.Add enough oil in a heavy high sided pan (like a Dutch oven) to reach half way up the pork chop.Lightly cover a pork chop in plastic wrap and bash it with the flat side of a meat hammer (from the middle outward) until it is half the thickness it was when you began.Beat eggs and hot sauce together in a small bowl, transfer to a shallow plate.Mix flour, paprika, pepper, salt, and cayenne together in a shallow plate.Use a large spoon to spoon the melted butter over the pork chops. Allow the pot and oil to cool down before moving or draining. Continue to cook for 8 to 10 minutes more, flipping the chops every minute, until they register 135☏ in the thickest part.Be aware that wet food is prone to heavy splattering during deep frying.This allows for oil displacement and splatter containment. Heat cup oil in 12-inch nonstick skillet over medium-high heat. Let the coated pork chops sit for 10 minutes. ![]() Never fill your pot more than 1/3 way full. Dredge chops in cornstarch, dip into buttermilk mixture, then coat with the cornflake crumbs, pressing gently to adhere, 1 pork chop at a time.Never leave your hot oil unattended/make sure you have all your ingredients and utensils ready before you start.Use an oil with a higher smoke point than your cooking temperature. 8 (1/2-inch-thick) bone-in rib or center-cut pork chops (about 6 ounces 170g each) Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour (. Keep an eye on your temperature while your oil is heating up.Use an infrared thermometer or a stationery clip on. Ideal frying temperature is between 360 F – 375 F.For this recipe I used my Le Creuset French Oven. Simply moisten your pork chops with egg or water, press them into the coating and bake them in the oven for a quick, mess-free meal. Select a wide, heavy bottomed pan with tall sides. Quick and Easy Breaded Pork Chops There is no need to make a mess measuring and mixing spices, this Extra Crispy Seasoned Coating for Pork is all you need to make flavorful pork chops.Know the procedure for extinguishing oil fueled fires ahead of time.Finally, here are some tips for safe frying: The deliciousness that results is too much for me to resist, so I am extremely cautious when I do fry. ![]() Deep frying is a serious business and it’s taken me a long time to get over my fear of frying. ![]() This technique is not for the faint of heart. ![]()
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