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. Lightly brush with a little melted butter or olive oil (or spray it on) and reheat at 350° for 5 to 8 minutes or so on each side, depending on the thickness of the chops.Get a sharp knife to make some cuts on the thin layer of fat around the edge of the pork chop slaps. Reheating. The best way to reheat an already fried chop is in the oven. Properly stored, they can last for 3-4 days in the fridge. Storing. We recommend placing the leftover fried pork chops in an airtight container or wrapping in foil and placing in the fridge. Again - I never do! Storing and Reheating Tips However, if you just feel you want to do this you can dip them in a egg and water mixture or buttermilk before dipping into the flour mixture. They come out tender, juicy and with the perfect amount of crunch. I don't add this step to my fried pork chop recipe. Makes for easy clean up too!ĭo I need to dip in egg or buttermilk first? It also provides a naturally nonstick surface. It’s ideal for pan frying pork chops because it holds and distributes heat so well.
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