It’s pretty simple, really. Don’t let the deep frying scare you and you’ll be absolutely fine. Make sure the oil is up to temperature before you slide the chop in.
Depending on the size of your pan, you might only be able to fry one at a time and that’s okay. Furthermore, just keep them warm on a baking sheet in the oven while you fry the rest.
Use your first chop as a tester. Set the timer for 5 minutes after it hits the oil. Turn it over then set it for 5 minutes again. Remove it and place it on a paper towel lined plate then slice it open and check the colour. If it’s only slightly pink, you’re in business!
After that initial trial chop, you can adjust your frying time accordingly. Don’t forget to keep an eye on the frying temperature because if it’s too low, the coating will absorb all the oil and it will be so greasy. Too high and the coating will burn before your pork chop is cooked through.
Cinnamon Baked French Toast
Woman Returns from Vacation to Find Beloved Lily Garden Destroyed – The Shocking Reason Left Her in Tears
MAN USES ‘SUPER DAD’ POWERS WHEN A BASEBALL BAT GOES FOR HIS SON’S HEAD
Unlocking the Wonders of Pumpkin Seeds: A Treasure Trove of Health
Pan-Seared Scallops with Lemon Garlic Sauce
Add a spoonful to the water and water the peace lily. New leaves will appear quickly
