Chicken Fried, Pork Loin

Chicken Fried, Pork Loin, Picture
1. I started out with a whole Pork Loin, and trimmed the fat and silver skin from about 1/3 of it. The "Loin End" is the end opposite the end that has the "red" meat in it (the Rib End). It's also where the whole pork loin flattens out.

2. I sliced this piece into 1/2" slices, then I trimmed the fat and silverskin from the "Center Cut", and sliced them thick for Maple Brined, Center Cut Pork Loin Chops. I saved the "Rib End" for a Pork Roast.

We'll just be using those thinly sliced pieces from the Loin End for this recipe.

3. I sliced a plastic storage bag in half to lay out on my big butcher block chopping board. I save this board for rolling dough and making bread and rolls, so I like to keep it clean. The plastic helped to maintain the cleanliness of my board.

You need a nice, flat, and solid surface to pound the meat. Using the pointed end of a meat mallet, carefully pound each slice of pork until it's a little over 1/8" thick.

4. Set them on a platter, and store them in your refrigerator until your ready to cook.

5. When it's time to cook:
Set your oven to 250 degrees, and place a rack on a sheet pan (jelly roll pan).

Mix together the flour mixtures and the egg wash. I put the first flour mixture and egg wash in smaller 8" bowls, and the second flour mixture into a larger bowl.

Place enough vegetable oil in a large frying pan so that it's about 1/2" deep. Turn the heat to high, and let it heat up to 350 degrees while your coating the pork.

6. Begin dredging the pork by first coating in the 1st flour mix, shake off any excess, then place it in the egg wash. Pick it up, and place it into the larger bowl containing the 2nd flour mix. Using you other hand, cover the pork with flour, and press the flour into the pork. Set enough on a platter that'll fit into the fry pan.

Coat another batch of pork after the first batch goes into the hot oil.

7. Place 2 our 3 pieces in the hot oil, and cook about 5 minutes on each side, only turning once. Be careful to maintain the temperature of the pan without it getting too hot. Once each piece is nice and brown on both sides, hold them up to drain, then place them on the rack in the sheet pan.

8. Place the sheet pan in the oven to keep them both warm and crisp while you fry the rest of the pork.

9. Any leftovers can easily be re-heated in a 350 degree oven for about 15 minutes. They can easily be served either the same way, or made into sandwiches. Enjoy!



Copywrite 2011 Cap'n Ron's, All Rights Reserved