It’s pretty simple, really. Don’t let the deep frying scare you and you’ll be absolutely fine. Make sure the oil is up to temperature before you slide the chop in.
Depending on the size of your pan, you might only be able to fry one at a time and that’s okay. Furthermore, just keep them warm on a baking sheet in the oven while you fry the rest.
Use your first chop as a tester. Set the timer for 5 minutes after it hits the oil. Turn it over then set it for 5 minutes again. Remove it and place it on a paper towel lined plate then slice it open and check the colour. If it’s only slightly pink, you’re in business!
After that initial trial chop, you can adjust your frying time accordingly. Don’t forget to keep an eye on the frying temperature because if it’s too low, the coating will absorb all the oil and it will be so greasy. Too high and the coating will burn before your pork chop is cooked through.
If you were raised in the South, you likely had these potatoes a few times a month. It’s still a dish I crave today!
Best Pork Chop Recipe
Salmon Blanquette is a classic appetizer. Here is the recipe to prepare it perfectly.
These are called “Angel Biscuits” – One bite, and you’ll be in heaven too!
Discover the Century-Old Banana Mask for Radiant Skin
Tangy-Sweet Bliss: Lemon-Berry Ritz Icebox Cake Recipe
Best Pork Chop Recipe
No-Bake Melt-In-Your-Mouth Miracle – Magical 3-Ingredient Dessert
Healthier Baked French Fries