![]() If you have a meat thermometer, the inner temperature should be at least 160 degrees F. Chops with bones will take a bit longer, and we cook them on one side until blood starts to come out of the bone before flipping. This will ensure that the spices stick to the chops. Fry pork chops in oil until golden brown and cooked through, about 5 minutes per side. Cook on each side 4-6 minutes on each side, or until meat is no longer pink inside. Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone For the bread crumbs, use day-old firm white sandwich. Prepare the pork chops: You will want to rinse the pork chops and then pat them dry with a paper towel. Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch.Oil temperature should be around 375 degrees F, if you have an oil thermometer. You can check by dropping a pinch of flour in, and it will sizzle if it is. For a thicker coating, dip them in a separate bowl of a little milk with an egg mixed well, and again in the flour. One coat is good for a thin layer of batter. Evenly rub the seasoning mixture on all sides of each pork chop using your hands or a cooking brush. Pour the mix into a shallow bowl and set aside. Coat each side of the pork chops, applying pressure to make the batter stay on during cooking. In a small mixing bowl, add garlic powder, onion powder, Creole seasoning, salt, pepper, and cayenne. ![]()
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