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.
Provided by Seasoned Cook
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Generously coat salt, pepper and paprika on both sides of chops.
- Place flour into a plastic bag.
- 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.
- Pour oil into a 10 inch frying skillet. Turn burner on to medium high. (On my stove top there are numbers 1-10) I use 6 as medium high to begin.
- Once a piece of flour dropped into oil and it sizzles, place chops in and turn down to 5 which would be considered medium.
- 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.
- 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.
Nutrition Facts : Calories 1205.9, Fat 98.3, SaturatedFat 18.7, Cholesterol 151.5, Sodium 533.4, Carbohydrate 23.2, Fiber 0.8, Sugar 0.1, Protein 55.8
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