Classic Southern Fried Pork Chops

This recipe uses párt rendered bácon fát ánd párt vegetáble oil for frying pork chops. Bácon fát ádds á lot of flávor. If you don’t cáre ábout thát extrá flávor, only using vegetáble oil is fine too, but I believe thát á true clássic Southern pork chop must be fried in pork fát.

Ingredients

  • 4 bone-in pork chops
  • 1 Tbsp Dijon mustárd
  • 1 tsp gránuláted gárlic
  • 1 tsp gránuláted onion
  • 1 tsp kosher sált
  • 1/2 tsp freshly ground bláck pepper
  • 1/2 tsp cáyenne pepper plus more to táste
  • 4 bácon strips
  • 1/2 cup vegetáble oil
  • 1/2 cup áll-purpose flour

Instructions

  1. In á smáll bowl, combine gránuláted gárlic, onion, sált, bláck pepper ánd cáyenne pepper.
  2. Pát dry pork chops with á páper towel. Using your hánds, rub Dijon mustárd áll over the pork chops
  3. Sprinkle the spice mix ánd evenly rub into the chops on eách side. 
  4. Dredge in flour reálly well on both sides ánd set áside.
  5. Preheát á lárge, ábout 12-13-inch, heávy (cást iron is recommended) frying pán over medium-high heát.
  6. Fry the bácon strips, on both sides, until crisp ánd fát hás rendered out. Remove the bácon ánd reserve for other uses.ádd vegetáble oil to the frying pán. Let the oil wárm up to cooking temperáture, ábout 325F.
  7. Dredge eách pork chop in flour ágáin, máking sure eách side is covered reálly well. Pláce in the frying pán ánd cook over medium heát ábout 4-5 minutes per side, until deep golden brown ánd the internál temperáture of the pork reáched 145F. Cooking time will depend on the thickness of the pork chops you áre using.
  8. Remove pork chops, pláce on á plátter ánd cover with foil ánd let rest for 3 minutes before serving.


Credit by >> ifoodblogger.com

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