You have to give it enough time for the pork to absorb the moisture.Īdd 3 tbsp of all-purpose flour. 2 hours later, you will see that most of the liquid is gone. Just let it rest in the fridge for at least 2 hours overnight will be even better. This is a fusion recipe that is originally come from Vienna during the shanghai international settlement time so don’t be surprised that we are using buttermilk. Marinate the pork chop with 1 tbsp of soy sauce, 1.5 tsp of paprika, 1 tsp of salt, 1 tsp of sugar, 1 tsp of garlic powder, 1/2 tsp of ginger powder (you can also use fresh garlic and ginger if you prefer), and 1/2 cup of buttermilk. Flip the pork and do the same thing to the other side. Make sure you switch the angle and run your knife over again. If you don’t tenderize it correctly, it becomes tough, chewy, and dry. This will break down the tough meat fibers so the pork will come out tender. Use the back of your knife to slightly hit the meat.
Fried breaded pork chops recipe skin#
You could remove the silver skin and the fat but I like to keep it for more flavor. This will prevent the silver skin from shrinking and the meat will not bulge up while cooking. You will need some boneless pork chop (1/2 inch thick slaps). Get a sharp knife to make some cuts on the thin layer of fat around the edge of the pork chop. Pair with Worcestershire sauce and serve with white rice.
Deep fry the pork chop over medium heat for 8-10 minutes or until the internal temperature reaches 145☏ (63☌). Don't rest the pork on a flat board otherwise, the flour clumps on the bottom side will compact together and lose some of the fluffiness.īring the oil to 360 F. Let the breaded pork rest for 15 minutes, so the dry flour has enough time to bond together, and it will fall off less when deep frying. A fork is very helpful here because you don't need to touch the wet pork with your bare hand. Continue to coat the rest piece of the pork. Shake off the excess flour and set it aside on a rack. Then, berry the pork and give it a few solid presses. Use a fork to transfer a piece of pork onto the coating. The flour bits will attach to the pork and create an extra crispy layer. Rub the flour between your hands to make the lumps even and fine. Slowly drizzle in 2-3 tbsp of water and stir to create tiny little lumps. A thin layer of batter will help to catch more coating.Ĭombine 1.5 cups of all-purpose flour with 1/2 tsp of salt, white pepper, and baking powder. Mix the marinated porkchop with 3 tbsp of all-purpose flour thoroughly. Let it rest in the fridge for at least 2 hours or until the pork absorbs most of the buttermilk. Marinate the pork chop with soy sauce, paprika, 1 tsp of salt, sugar, garlic powder, ginger powder, and buttermilk. Porkchop is very lean it becomes tough, chewy, and dry if you don't tenderize it correctly. Use the back of your knife or a meat tenderizer to hit the meat on both sides until the surface becomes rough. If you don't eat pork, you can use chicken breast. This will prevent the silver skin from shrinking, and the meat will not bulge up while cooking. Transfer to a plate and let rest 5 minutes.Get a sharp knife to make some cuts on the thin layer of fat around the edge of the pork chop slaps. Cook until well browned but still rosy near the bone, 4 to 5 minutes per side for bone-in pork chops that are 8 ounces each. When the oil begins to shimmer, add the pork chops to the pan, making sure there is an inch between each, so they sear and don’t steam from overcrowding. Add olive oil or neutral oil to the hot skillet. Heat a heavy skillet like cast iron or stainless steel over medium-high heat. Season them all over with salt and pepper or salt and pepper mixed with a blend of spices. If you choose thin, bone-in chops, they will cook in just the amount of time it takes to brown them. If you cook them entirely on the stove, they'll be dry, so finish them in the oven until they reach 145 degrees F. Thick chops may take longer to cook than to brown. A note about the thickness of your pork chops. Choose bone-in or boneless loin pork chops.
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