Fried Pork Chops
Fried Pork Chops
By Cap'n RonPrep time: Cook time: Total time: Yield: 6 - 8 servings
- 1 Medium, Pork Loin, 3 - 4 pounds
- Seasoning Blend
- 1 1/2 Tablespoons, All American Steakhouse Blend
- 1 Tablespoon, Granulated Garlic
- 1 Tablespoon, Coarse Kosher Salt
- Vegetable Oil, as needed
- Breading
- 1 1/2 Cups, All-purpose Flour
- 2 Tablespoons, All American Steakhouse Blend
- 1 Tablespoon, Coarse Kosher Salt
- 2 Large, Eggs
- 2 Tablespoons, Milk
- Vegetable Oil, as needed, for frying
1. Pre-heat the oven to 450 degrees.
2. Coat the Pork Roast as I show in my recipe for Roast Pork, but don't tie it together.
Place the dry ingredients onto the fat side of the pork, then add enough oil to make it wet.
3. Place the roast on a rack in an oven proof pan, and place in the oven, on a middle rack.
Cook for 10 minutes, then turn the heat down to 275 degrees.
Cook the Pork Loin about 1 hour, then test with an instant read meat thermometer. You're only partially cooking this roast to 120 degrees.
When it done, let it cool, then place in the refrigerator to get cold.
4. Prepare the Breading mix by combing the Flour, Steakhouse Blend, and salt in a bowl. Double it up for a second bowl.
Whisk the eggs, then add the milk and mix again.
5. Slice the partially Roasted Pork into 1/2" slices.
Dip in the four mixture, then the egg mixture, and finally into the second flour mixture. Set the Chops on a platter until you've coated all of them.
6. Pre-heat a heavy bottomed fry pan, like a black fry pan, with 14" of vegetable oil to about 350 degrees.
Place the breaded Pork Chops into the hot oil, being careful not to crowd them. When the first side begins to brown, flip them over and cook the other side.
7. When the second side is well browned, place them on a rack over a pan to drain while you cook the rest of the chops.
Ron's Note:
I always drain Fried Food on a rack in a pan. I've found that anything that's been fried and drained over paper towels will become soggy.
8. I served these, 2 per person, with Onion Soup Mashed Potatoes, and Applesauce.
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Place the dry ingredients onto the fat side of the pork, then add enough oil to make it wet.
3. Place the roast on a rack in an oven proof pan, and place in the oven, on a middle rack.
Cook for 10 minutes, then turn the heat down to 275 degrees.
Cook the Pork Loin about 1 hour, then test with an instant read meat thermometer. You're only partially cooking this roast to 120 degrees.
When it done, let it cool, then place in the refrigerator to get cold.
4. Prepare the Breading mix by combing the Flour, Steakhouse Blend, and salt in a bowl. Double it up for a second bowl.
Whisk the eggs, then add the milk and mix again.
5. Slice the partially Roasted Pork into 1/2" slices.
Dip in the four mixture, then the egg mixture, and finally into the second flour mixture. Set the Chops on a platter until you've coated all of them.
6. Pre-heat a heavy bottomed fry pan, like a black fry pan, with 14" of vegetable oil to about 350 degrees.
Place the breaded Pork Chops into the hot oil, being careful not to crowd them. When the first side begins to brown, flip them over and cook the other side.
7. When the second side is well browned, place them on a rack over a pan to drain while you cook the rest of the chops.
Ron's Note:
I always drain Fried Food on a rack in a pan. I've found that anything that's been fried and drained over paper towels will become soggy.
8. I served these, 2 per person, with Onion Soup Mashed Potatoes, and Applesauce.