Rick Steins Deep Fried Pork Chop With Parsley Recipes

DEEP-FRIED PORK CHOPS IN BREADCRUMBS

Deep-fried pork chops in breadcrumbs image

Clermont-Ferrand is, for me, one of France's best-kept secrets. The city is largely built out of volcanic rock and is bustling with clubs, bars, interesting restaurants and students. The crew and I ate this dish on a Sunday lunchtime, sitting outside in a narrow street called Rue Saint Eutrope. I love deep-fried pork chops in breadcrumbs, it's something we don't really do in the UK.

Provided by Rick Stein

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 x 175-200g/6-7oz pork chops, bone in
50g/1¾oz plain flour
1 large free-range egg, beaten
100-120g/3½-4¼oz panko breadcrumbs
500-700ml/18fl oz-1¼ pints vegetable oil
small handful fresh flatleaf parsley leaves, very well dried
lemon wedges (optional)
freshly cooked peas, to serve
salt and freshly ground black pepper

Steps:

Season the pork chops well with salt and pepper. Put the flour, egg and breadcrumbs in separate wide bowls. Dip each chop in flour, then egg and finally breadcrumbs, making sure each chop has a fairly thick coating of crumbs.
Pour the oil into a large saucepan - the exact amount will depend on the size of your pan but the oil should be about 5cm/2in deep. Heat the oil to 160-170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to its lowest setting.
Deep-fry the chops, two at a time, for about 3-4 minutes on each side, depending on thickness, until deep golden-brown. Do not try to cook all of the chops at once or they won't brown. Check that the internal temperature of the chop is about 71C using a meat thermometer. Drain the chops on a triple layer of kitchen paper and keep warm in a low oven while you cook the rest.
Once the chops are cooked, quickly (and carefully - it spits) deep-fry the parsley leaves in the hot oil and then transfer to drain on the kitchen paper.
Garnish the chops with the parsley and serve immediately while they are hot and crisp, with lemon wedges if you like and some peas on the side.

DEEP FRIED PORK CHOPS

Deep Fried Pork Chops image

I fry my chops many different ways, but this is one of my fav recipes. It's definitely adaptable, so make any changes you like.

Provided by Dorisha L.

Categories Pork

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
between 1/2 - 1 teaspoon seasoning salt
1/2 teaspoon black pepper or 1/2 teaspoon lemon pepper
4 pork loin chops
3/4 cup flour
2 -3 quarts of canola oil in a deep fryer

Steps:

Combine the first 7 ingredients and make sure all chops are evenly coated. Refrigerate for 2-6 hours.
Preheat oil until Hot. (Oil should sizzle when sprinkled with a bit of flour when ready).
Dredge pork chops in flour until completely coated. Cooking one chop at a time, drop into the hot oil until cooked through. ( about 4-5 minutes).

Nutrition Facts : Calories 600.5, Fat 31.8, SaturatedFat 9.6, Cholesterol 170.8, Sodium 205.3, Carbohydrate 20, Fiber 1, Sugar 0.6, Protein 54.6

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