Ingredients
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2
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2/3
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1/2
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-
-
-
-
-
-
-
-
-
-
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Directions
Fried Pork Chops — Done Right!!!,My husband always says that I cook a “mean” pork chop! I will have to admit they do turn out great every time. I thought I would share my tips with you. I always cook the bone-in center cut chops because there is more flavor near the bone. I find them packaged as regular cut or thin cut…either is fine. I always use canola oil for frying. This recipe is for two pork chops. It is best not to crowd them in the pan even if you have to start again with another batch. The biggest secret is the temperature and to keep turning the chops over. In the directions you will find some other important tips.,I finally figured out how to make a decent fried porkchop thanks to this simple recipe. I thought the flipping it every few seconds thing seemed weird but it really helped me be able to see exactly how done it was without constantly trying to lift a corner to check. I did flip more than 3 times though. I also like the idea of placing the flour in a bag and doing it twice. In the past I’ve tried to use a thermometer thinking the oil had to be just right but I followed what she said, turn the dial to 6 when the pork chops are not in and then turn to 5 when they are and the oil stayed just the right temp. They turned out perfect.,I think the directions are a bit confusing as the chops wouldn’t likely be done after flipping only 3 times. I had 4 chops so did it in two batches. The first batch I did as directed, flipping every 15 seconds or so. On the second batch I didn’t flip until after a full minute. I must have flipped at least 7 times doing it at one minute intervals, maybe even more. The chops looked and tasted the same from each batch so I didn’t detect a difference in the number of flips done per side. I felt that the chops needed a lot more seasoning, so would adjust that if I make this again. They did turn out tender and juicy though. Thank you for sharing your recipe.
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Steps
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1
Done
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Generously Coat Salt, Pepper and Paprika on Both Sides of Chops. |
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2
Done
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Place Flour Into a Plastic Bag. |
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3
Done
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Shake Chops in Bag to Coat Flour and Then Set Aside in a Plate For 5 to 10 Minutes. Then Shake and Flour in Bag a Second Time. |
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4
Done
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Pour Oil Into a 10 Inch Frying Skillet. Turn Burner on to Medium High. (on My Stove Top There Are Numbers 1-10) use 6 as Medium High to Begin. |
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5
Done
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Once a Piece of Flour Dropped Into Oil and It Sizzles, Place Chops in and Turn Down to 5 Which Would Be Considered Medium. |
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6
Done
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Let Chops Fry Just a Few Seconds Then Turn Over -- Then Again For a Few Seconds. This Will Be Repeated Approximately 3 Times For Turning to Each Side. |
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7
Done
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Once You See Oil Begins to Stop Sizzling, They Are Done and Should Be a Golden Brown. Do not Get Too Dark Brown or They Will Be Tough. |
