Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 1/4 cup milk
- 2 cups panko breadcrumbs
- 1/2 cup vegetable oil
- 4 potato buns
Special equipment needed:
- Meat mallet
- Deep frying pan
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Place the pork chops between two sheets of plastic wrap and pound them with a meat mallet until they are 1/2 inch thick.
3. In a shallow dish, mix together the flour, garlic powder, paprika, salt, and black pepper.
4. In another shallow dish, whisk together the eggs and milk.
5. In a third shallow dish, place the panko breadcrumbs.
6. Dredge each pork chop in the flour mixture, shaking off any excess.
7. Dip the pork chops in the egg mixture, then coat them in the panko breadcrumbs.
8. In a deep frying pan, heat the vegetable oil over medium-high heat.
9. Fry the pork chops for 3-4 minutes on each side, until golden brown.
10. Transfer the pork chops to a wire rack set over a baking sheet and bake for 10-15 minutes, until cooked through.
11. Toast the potato buns in the oven for 2-3 minutes.
12. Serve the pork chops on the potato buns.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 350°F
- Frying temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 600
- Fat per serving: 28g
- Protein per serving: 40g
- Carbohydrates per serving: 44g
- Fiber per serving: 2g
- Sugar per serving: 4g
Substitutions for ingredients:
- Pork chops: boneless pork chops, chicken breasts, or tofu
- Panko breadcrumbs: regular breadcrumbs or crushed cornflakes
- Vegetable oil: canola oil or peanut oil
- Potato buns: hamburger buns or ciabatta rolls
Variations:
- Add 1 teaspoon of dried thyme or rosemary to the flour mixture for extra flavor.
- Use seasoned breadcrumbs instead of panko breadcrumbs for a different taste.
- Serve the pork chops with a side of coleslaw or potato salad.
Tips and tricks:
- Make sure the oil is hot enough before frying the pork chops to prevent them from becoming greasy.
- Use a meat thermometer to check the internal temperature of the pork chops, which should be 145°F.
- Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the pork chops on a baking sheet and bake for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the pork chops on a platter with a garnish of fresh herbs, such as parsley or cilantro.
- Arrange the pork chops on individual plates with a side of roasted vegetables.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Lemon wedges
Pairings:
- Beer, such as a pale ale or lager
- White wine, such as a Chardonnay or Sauvignon Blanc
Suggested side dishes:
- Coleslaw
- Potato salad
- Roasted vegetables
Troubleshooting advice:
- If the pork chops are not crispy enough, increase the heat of the oil or fry them for a longer time.
- If the pork chops are overcooked, reduce the baking time in the oven.
Food safety advice:
- Use a meat thermometer to ensure that the pork chops are cooked to a safe temperature of 145°F.
- Wash your hands and all utensils and surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
- Fried pork chops are a classic Southern dish that dates back to the early 1900s.
Flavor profiles:
- The pork chops are crispy on the outside and tender on the inside, with a savory and slightly spicy flavor from the garlic powder and paprika.
- The potato buns are soft and slightly sweet, providing a contrast to the crunchy pork chops.
Serving suggestions:
- Serve the fried pork chops with a side of coleslaw and a cold beer for a classic Southern meal.
- Add a dollop of barbecue sauce or hot sauce to the pork chops for extra flavor.
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