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Fried pork chops
Posted on 7/18/12 at 9:13 am
Posted on 7/18/12 at 9:13 am
I need a good recipe for fried pork chops. I know how to them, just looking if I can better my own recipe! What's the best batter, egg wash or no egg wash. Things of that nature. Thanks!
4
Posted on 7/18/12 at 9:22 am to FlatTownProdigalSon
I season mine first with tonys and garlic powder, then pass them thru flour. then make egg wash with milk and more tonys and garlic powder, then i use italian bread crumbs for the breading - be sure and pat down the bread crumbs on both sides - one coat should be all you need if you use the flour before egg wash
Posted on 7/18/12 at 9:48 am to FlatTownProdigalSon
I do an egg wash or milk or both before breading.
I mix in some of my mother's cajun seasoning or you can look up the Col's secret recipe online. Those are my go to seasonings for fried chicken, country fried steak and fried prokchops. Anyway, I bread them once, and then let them sit for 10 minutes and bread them again.
Since I'm a wuss, I only fry them for a few minutes and then put them in a preheated oven for a bout 10 minutes to make sure there is no blood. I so this with almost everything I fry in the cast iron skillet except for fish.
Also, trim the fat aound the edges but not where it connects meat to bone.
I mix in some of my mother's cajun seasoning or you can look up the Col's secret recipe online. Those are my go to seasonings for fried chicken, country fried steak and fried prokchops. Anyway, I bread them once, and then let them sit for 10 minutes and bread them again.
Since I'm a wuss, I only fry them for a few minutes and then put them in a preheated oven for a bout 10 minutes to make sure there is no blood. I so this with almost everything I fry in the cast iron skillet except for fish.
Also, trim the fat aound the edges but not where it connects meat to bone.
This post was edited on 7/18/12 at 9:49 am
Posted on 7/18/12 at 10:03 am to alajones
FLour before egg wash is the key to perfect breading every time, no matter what breading you are using, dust with flour after you season - makes seasoning and breading stick to the meat/vegetable
Posted on 7/18/12 at 10:26 pm to maggie d
They turned out awesome. I did the batter and wait ten minutes then batter again technique. Really good. We loved them!!
Posted on 7/18/12 at 10:58 pm to FlatTownProdigalSon
I use thin boneless chops dredged in seasoned flour then into a small amount of heated oil in pan.
Posted on 7/18/12 at 11:27 pm to FlatTownProdigalSon
Glad you found a good recipe. Fried "poke" chops, as my dad likes to call them, are freaking awesome!
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