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.
Cheesy Shrimp Tortellini Alfredo Skillet
“Unlock the Ultimate Mold-Busting Hack: DIY Wall Mold Remover Using All-Natural Diffusion!”
THE BEST PINEAPPLE BAKE
Put 1 glass of salt in the car, this solves a very common problem among motorists
If You Have Potatoes at Home, Try This Delicious Tuna Recipe
THE BEST PHILADELPHIA CHEESECAKE BARS (SNACK BARS)
I never met a single person who didn’t like this dish! Pinky swear!
Crock Pot Beef and Noodles
CAJUN SHRIMP AND STEAK ALFREDO PASTA
