Ingredients with Measurements:
- 4 bone-in pork chops, 1 inch thick
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 1/4 cup milk
- 2 cups panko breadcrumbs
- Vegetable oil for frying
Special equipment needed:
- Meat mallet
- Deep fryer or large skillet
- Cooking thermometer
Step-by-step instructions:
1. Using a meat mallet, pound the pork chops to an even thickness of 1/2 inch.
2. In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
3. In another shallow dish, whisk together the eggs and milk.
4. In a third shallow dish, place the panko breadcrumbs.
5. Dredge each pork chop in the flour mixture, shaking off any excess.
6. Dip the pork chop in the egg mixture, making sure it is fully coated.
7. Coat the pork chop in the panko breadcrumbs, pressing the breadcrumbs onto the pork chop to ensure they stick.
8. Heat the vegetable oil in a deep fryer or large skillet to 350°F.
9. Fry the pork chops in the hot oil for 4-5 minutes per side, or until golden brown and crispy.
10. Use a cooking thermometer to ensure the internal temperature of the pork chops reaches 145°F.
11. Remove the pork chops from the oil and place them on a paper towel-lined plate to drain excess oil.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Internal temperature of pork chops: 145°F
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 25g
Saturated Fat: 6g
Cholesterol: 170mg
Sodium: 810mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 2g
Protein: 35g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Almond milk can be used instead of regular milk.
- Gluten-free breadcrumbs can be used instead of panko breadcrumbs.
Variations:
- Add 1/2 teaspoon cayenne pepper to the flour mixture for a spicy kick.
- Use boneless pork chops instead of bone-in pork chops.
- Use chicken breasts instead of pork chops.
Tips and tricks:
- Make sure the oil is hot enough before frying the pork chops to ensure they are crispy.
- Do not overcrowd the fryer or skillet, as this can lower the temperature of the oil and result in soggy pork chops.
- Use a meat thermometer to ensure the pork chops are cooked to the correct temperature.
Storage instructions:
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pork chops, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pork chops on a bed of mashed potatoes or with a side of green beans.
Garnishes:
Garnish the pork chops with chopped parsley or a lemon wedge.
Pairings:
Serve the pork chops with a glass of red wine, such as Cabernet Sauvignon.
Suggested side dishes:
Mashed potatoes, green beans, roasted carrots, or a side salad.
Troubleshooting advice:
If the pork chops are not crispy, the oil may not be hot enough. Increase the temperature of the oil and try again.
Food safety advice:
Make sure the internal temperature of the pork chops reaches 145°F to ensure they are safe to eat.
Food history:
Fried pork chops are a classic Southern dish that originated in the United States.
Flavor profiles:
The pork chops are savory and crispy, with a hint of garlic and onion.
Serving suggestions:
Serve the pork chops hot with your favorite side dishes.
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