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Our Brand New ACCELERATED Fat Loss Diet!ok I have some sirloin pork chops about 1/2 in thick, A friend of mine says that they are the toughest kind of pork chop– anyway to fry them up and make them come out tender??
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3 responses so far ↓
1 steve s // Jun 27, 2008
One night after spending too much time at a pub, i decided to deep fry some pork chops! after about 5 min in the fry baby the chops came out just great. still juicy, and yes they were cooked thru. have done it that way since!!
2 Steff // Jun 27, 2008
FRIED PORK CHOPS
INGREDIENTS
1 cup vegetable oil for frying
1/2 cup all-purpose flour
1/2 teaspoon seasoning salt, or to taste
salt and pepper to taste
4 (3/4 inch) thick pork chops
DIRECTIONS
Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.
When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.
3 theobromacrunch // Jun 27, 2008
Smothered Pork Chops Recipe courtesy Tyler Florence
Show: Food 911
Episode: Southern Roots
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.