Cook chops (in batches – do not overcrowd the pan) in hot oil until golden brown on each side.Season pork chops liberally with salt and pepper then dredge in flour.Add flour (all-purpose or self rising can be used) to a pie plate or other deep-sided dish set aside.Heat oil on medium-high heat until approximately 350 degrees. Pour enough vegetable oil in a large frying pan to coat the bottom (about an 1/8 of an inch deep).Not, give it another minute before trying again. Golden brown then nudge them to see if they will move on their own easily. Cook the chops without moving them until you can see the bottoms turning Keep the chopsĭO NOT MOVE THE CHOPS – the breading needs time to cook away from the Oil is shimmering in the pan and be sure not to overcrowd it. You don’t have to measure the temperature, just wait until the KEEP THE OIL HOT – start with and maintain an oil temperature of aboutģ50 degrees. Too much flour will cause theīreading to peel away from the chops and stick to the pan. There is, the better but that’s not the case. SHAKE OFF ALL OF THE EXCESS FLOUR – it may seem that the more flour To contain the moisture and creates a “sticky” layer that helps to keep
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