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.
HOMEMADE RANCH DRESSING RECIPE
Honey Garlic Crawfish Fries
Deliciously Simple: 3-Ingredient Slow Cooker Kalua Pig Recipe
Hush, this is my little secret for keeping my man smiling—he can’t get enough
Say goodbye to bed bugs on your curtains – one spray of this ingredient and they’ll be gone in an instant!
WE ARE REMOVING SCAMMERS FROM THE GROUP.
5-Minute Cream Cheese Cake
Honey Garlic Ribs
Natural Liver and Blood Vessel Cleanse Bomb: 4 Powerful Ingredients!
