Repeat with the rest of the pork chops, adjusting the temperature as needed.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.Heat the pan over medium-high heat then add the chops and pan-fry. Allow the pot and oil to cool down before moving or draining. Pan fried pork chops recipe Rub the oil on the chops and season well with salt and pepper.Using tongs, gently lower the chops into the deep skillet in batches if necessary. Add the pork chops to pan and cook until they are lightly brown on both. Be aware that wet food is prone to heavy splattering during deep frying. Dip each pork chop into the flour mixture and coat well, shaking off the excess. Heat oil in a large skillet over high heat (use one that is oven safe if you have it).This allows for oil displacement and splatter containment. Never fill your pot more than 1/3 way full.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. 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. Carefully place coated chops into hot oil. Heat over medium-high heat until temperature reaches 300 degrees F. Select a wide, heavy bottomed pan with tall sides. Pour oil into Dutch oven until 2 inches deep.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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