AUNT JENNY'S DEEP-FRIED SEASONED PORK CHOPS
These chops are tender and juicy on the inside and crispy golden brown on the outside and so flavorful!! Serve with fried potato wedges for a delicious "finger-food" dinner or with mashed red-skinned potatoes, sweet corn and green beans for a bigger meal! We also sprinkle Frank's Redhot on these chops when gobbling them up!! Finger-lickin' good! :D
Provided by Aunt Jennys Cookin
Categories Pork
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat deep fryer to 375 degrees.
- 2. Whisk together egg and milk.
- 3. In large bowl combine flour, salt, Lawry's, Garlic powder, pepper, Italian Herb Seasoning, meat tenderizer, Accent, Hungarian paprika and ground Cayenne pepper. Stir until mixed well.
- 4. Pound out pork chops with meat tenderizing hammer on both sides and cut in half along the width so that you have 20 halves.
- 5. Place half of the halves in the egg/milk mixture and let sit for 2 - 5 minutes.
- 6. Coat each piece well with flour mixture until completely covered and gently shake off excess.
- 7. Deep-fry chops, 5-8 pieces at a time (depending on the size of your fryer) for 4 - 5 minutes, until golden brown and crispy. Allow chops that are waiting to be fried to soak in the milk/egg mixture until ready to coat with flour.
- 8. Drain well. Repeat process for remaining chops until all are fried and serve!
- Note: Frank's Redhot sauce is an awesome flavor if sprinkled on top before eating!
DEEP FRIED PORK STEAK
This is a recipe that I put together one night and happened to write down as I was doing it. It's now one of our weekly meals.
Provided by wellsteins
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oil in a deep fat fryer to 375 degrees F (190 degrees C).
- In a large resealable plastic bag, combine the flour, garlic powder, seasoned salt, chili powder, cinnamon, coriander, basil, cumin, ground turmeric, paprika, and salt. Place pork steaks in the bag one at a time; seal, and shake to coat.
- One at a time, place pork steak into hot oil, and cook until it turns deep brown and floats. Remove to paper towels. Repeat process with remaining pork steaks.
Nutrition Facts : Calories 349 calories, Carbohydrate 18.6 g, Cholesterol 104.3 mg, Fat 13.9 g, Fiber 1.2 g, Protein 35.4 g, SaturatedFat 2.8 g, Sodium 1591.7 mg, Sugar 0.4 g
FRIED PORK CHOPS WITH HOMEMADE TABLE GRAVY
Steps:
- For the pork chops: Pour the buttermilk into a shallow baking dish and set aside. In another shallow baking dish, stir together the flour and 1 tablespoon plus 2 teaspoons of the House Seasoning and set aside.
- Stir together the hot sauce, mustard and the remaining teaspoon of the House Seasoning in a small bowl. Rub the seasoning onto both sides of the pork chops. Place the pork chops in the buttermilk and turn to coat completely.
- Pour enough oil into a large cast-iron skillet to come 1 inch up the sides. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F.
- Working with one piece at a time, remove the pork chops from the buttermilk, letting any excess drip off. Coat in the flour mixture and carefully add to the hot oil. Fry, turning once, until the chops are browned and reach an internal temperature of 150 degrees F, about 4 minutes per side. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
- For the table gravy: Meanwhile, drain the oil from the skillet. Melt the butter over medium-high heat, then whisk in the flour and cook for a minute, whisking constantly. Whisk in the half-and-half, a little at a time. Bring the gravy to a simmer and simmer until thickened, whisking occasionally, 1 to 2 minutes. Whisk in the House Seasoning and season with salt and pepper.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
PAN-FRIED PORK CHOPS WITH SWEET BBQ SAUCE
Pork chops are cool again and this version is addictive and ready in 15 minutes.
Provided by terryhongzs
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat. Season pork chops on both sides with salt and pepper. Add pork chops to hot oil in the skillet in a single layer and cook until golden, 2 to 3 minutes per side.
- Meanwhile, whisk barbecue sauce, brown sugar, lime juice, and garlic powder together in a bowl for the 'crack' sauce. Pour sauce over golden pork chops and bring to a boil. Reduce heat to medium, cover, and simmer until pork shops are cooked through, 4 to 5 minutes. Garnish with parsley.
Nutrition Facts : Calories 796 calories, Carbohydrate 107.8 g, Cholesterol 130.3 mg, Fat 18.3 g, Fiber 3 g, Protein 50.8 g, SaturatedFat 4.7 g, Sodium 1698.7 mg, Sugar 87.4 g
DEEP-FRIED PORK: UNMARINATED
Number Of Ingredients 14
Steps:
- TO CUBE: Cut meat in 3/4- to 1-inch cubes. TO DREDGE: 1. Season with salt and pepper. Roll or toss in flour or cornstarch. Dip in beaten egg. 2. Roll or toss in cornstarch. Gradually add sherry 1/2 teaspoon at a time, tossing cubes until coated with a thick, heavy paste. 3. Roll or toss lightly in flour. Season with salt and a dash of pepper. Sprinkle with 2 tablespoons sherry, 1/2 teaspoon five spices. Let stand 20 to 30 minutes, turning meat several times. TO COAT: Dip in the mixture: TO DEEP-FRY: Heat the oil to about 375 degrees. Add the pork cubes a few at a time. Deep-fry until golden (about 3 minutes). Lift meat out a minute to cool while reheating oil. Return pork to oil and deep-fry until done (about 3 to 4 minutes more). If a large amount of oil is used, the pork cubes will float when done. Otherwise, check for doneness by cutting a cube open to see that it is no longer Pink. TO SERVE: When serving pork with a sweet-and-pungent sauce, prepare the sauce first (search for "Category: Sweet-and-Pungent Sauces"). Then, when the pork has been deep-fried, reheat sauce, and stir the pork in briefly, only to heat through. (If pork is cooked too long in the sauce, it will lose its crispness.)The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
DEEP-FRIED PORK: MARINATED
Number Of Ingredients 15
Steps:
- TO CUBE: Cut meat in 3/4- to 1-inch cubes. TO MARINATE: (This step is optional but greatly enhances the flavor.) Let pork cubes stand 15 to 30 minutes, turning meat several times, in any of the following mixtures: MARINADE VARIATIONS: * 2 tablespoons soy sauce, 2 teaspoons sugar * 2 tablespoons sherry, 1 teaspoon salt TO DREDGE: 1. Sprinkle lightly with flour. 2. Dip in beaten egg. Roll or toss in cornstarch. Let stand until cornstarch is absorbed. 3. Dip in beaten egg. Roll or toss in flour seasoned lightly with salt. TO COAT: Instead of dredging as above, dip pork in any of the mixtures (do not coat too thickly-the batter will absorb too much oil): COATING VARIATIONS: * 2 eggs, beaten 2 tablespoons flour, 1 tablespoon water, 1 teaspoon salt * 1 egg white, beaten lightly 4 tablespoons cornstarch, 1/2 teaspoon salt TO DEEP-FRY: Heat the oil to about 375 degrees. Add the pork cubes a few at a time. Deep-fry until golden (about 3 minutes). Lift meat out a minute to cool while reheating oil. Return pork to oil and deep-fry until done (about 3 to 4 minutes more). If a large amount of oil is used, the pork cubes will float when done. Otherwise, check for doneness by cutting a cube open to see that it is no longer Pink. TO SERVE: When serving pork with a sweet-and-pungent sauce, prepare the sauce first (search for "Category: Sweet-and-Pungent Sauces"). Then, when the pork has been deep-fried, reheat sauce, and stir the pork in briefly, only to heat through. (If pork is cooked too long in the sauce, it will lose its crispness.)The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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