Serve the chops slathered in the pan gravy – you are in for a treat!
It’s important to add it slowly and whisk like crazy so the gravy doesn’t form lumps! You’re looking for a perfectly golden brown chop.Īfter adding the flour and mixing the roux for the gravy, be sure to slowly add the milk. Like I said, five minutes per side was perfect for mine though. If you’re in doubt, definitely cut into one of the finished ones to make sure they are done before serving them. As long as the juices are clear, it should be fine. It’ll need to cook for about 5 minutes per side. Then you can add your chops! Cook them two at a time so they don’t crowd the pan. A quart of oil will be more than enough.Ī good test to see if your oil is hot enough is to sprinkle some flour it the pan. You need enough oil to go halfway up the chops as they fry.
This prevents the classic problem where the entire crust comes off in one bite!Īs far as frying goes, we recommend using a cast iron skillet or Dutch oven to fry these guys. This resting time will give the crust a chance to dry on the pork chop. This will just kind of dry off the surface of the chop and make sure the egg can stick to it.Īfter you've finished dredging the pork chop it's important to let the chop rest on a wire rack or plate for about five minutes. When you’re ready to cook, dredge each pork chop in the flour first. If your chop has fat around the outside, you can cut it off or leave it on. While this is good for grilling, we'd recommend pounding them out a bit thinner before chicken-frying them. If you wish to use this content in any manner, you need written permission.Get your fork and knife ready, these Chicken Fried Pork Chops are the crispy, crunchy dish of your dreams.įor this recipe you should go with the boneless variety if you can. Related Articles Editor's Picks Articles Top Ten Articles Previous Features Site MapĬontent copyright © 2022 by Lila Voo. Serve these with sides of fried rice and stir fried green beans.Gently stir to coat the chops and let them cook for just 1 to 2 minutes, then remove them and serve. Combine the pork, 3 tablespoons water, Shaoxing wine, salt, sesame oil, and five spice powder (if using) in a large bowl. When the oil is hot, add the crushed red pepper, sea salt and green onions. Salt and Pepper Pork Chops: Recipe Instructions.After all the pork is cooked, remove all of the oil from the wok except for 2 tablespoons.Continue cooking the remaining pork chops. Once the pork chops are cooked through, remove them with a slotted spatula and place them on a plate lined with paper towels to drain.Remember, we want to make sure that the pork is completely cooked through. Fry them for about 5 to 10 minutes, depending on the thickness. When the oil is hot, slowly place 2 of the pork chops in the wok.While the oil heats, dredge each pork chop in the flour mixture and set it on a plate.Once the pork chops marinate, in a large non stick wok or frying pan, heat the oil on high.Set this mixture aside until the pork chops have marinated. In a large bowl, mix together the flour, cornstarch, regular salt and just one teaspoon of the ground black pepper.Next cut the remaining stalks into small slices less than 1/8 inch thick and set these pieces aside. Then cut about an inch from the tops of the greens and the very bottom of their bases and discard. Rinse the green onions under cold running water and dry them with paper towels. While the pork marinates, prepare the other ingredients.Let the pork marinate for 20 minutes at room temperature. Then place the chops in a bowl and add the soy sauce and sherry.Remove all of the fat from the pork, then lightly sprinkle both sides of all the chops with the garlic salt.Try this amazing recipe and let me know what you think in the Chinese food forum found here. These chops are quite easy to make at home and make a delicious meal served alongside stir fried green beans and fried rice. Chinese salt and pepper pork chops are a popular restaurant treat.
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