Chicken Fried Pork Chop

A fantastic work of choppery.
Less greasy than it looks, sorry, this was fresh from the oil.

Confession Time: I've never chicken fried anything and, honestly, I'm not sure I'd ever even cooked a pork chop. But it was New Year's and very nice looking, no bone involved, chops were on sale for $1.66! How could I not?

This left me vs pork chops on New Year's Day and, while I knew I wanted a potato/rutabega mashed deliciousness and a peas/mushrooms/red cabbage veggie dish, I didn't know what I wanted to do with the chop. I debated Jamie Olivering my way though it when I found this recipe for Chicken Fried Pork Chops from Rock Recipes (god, I love foodgawker), did some minor tinkering, and dove right in. When I next do this - and there will be a next doing of this - I have some more plans for it, but thought a basic update would be helpful.

Without further ado...

You will need:
- 2 pork chops
- 1/2 cup flour
- 1/2 TSP sea salt
- 1 TSP pepper
- 1/2 TBS nutmeg
- 1 TSP basil
- 1/2 TSP paprika
- dash of cayenne pepper

You'll want to shift all the dry ingredients together in a shallow bowl that is large enough for you to put a pork chop in.

In another bowl, also large enough a chop to be dipped in, you'll want to mix up one egg and 2 TBS water.

Have a frying pan with about a half inch of canola oil in it ready on a medium heat. Not too hot. You don't want like crazy danger zone oil going on here.

Now. Dip your chop in the flour mixture on both sides, then in the egg wash on both sides, and then back in the flour mixture (yes, on all the sides). Fry it in the pan for about 6 minutes on each side, until it is done in the center. You may require a couple more minutes, but I didn't.

Let it rest for a minute so it can cool down and get all...rested.

The final plating.
I killed this. So, so hard.

Celebrate your genius. Devour. Offer a bite to your roommate, if you'd like. Or just make more chops.

1 comment:

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The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.