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.
My Favorite Peanut Butter Cookies
Fried shrimp
I swear my hubby asks me to make this for him all the time
Man Offered to Help Me with My Baby on a Plane — I Was Relieved Until I Saw…
Baked Stuffed Potatoes: The Easy Recipe for a Tasty Meal.
Apple pie with addictive potential, every piece melts in your mouth
Donuts: how to make them irresistible!
Crisp and Crunchy Delight: The Broccoli Apple Salad Recipe
A cup of hope and a huge amount of tasty food is prepared!
