Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, shallow fried pork chops. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Shallow Fried Pork Chops is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Shallow Fried Pork Chops is something which I have loved my entire life.
Heat the oil in a cast-iron skillet over medium heat, until the oil shimmers. Flip and continue to cook until the pork chops and breading are golden on all sides. Pour the buttermilk over the chops and turn to coat.
To begin with this particular recipe, we must first prepare a few ingredients. You can have shallow fried pork chops using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Shallow Fried Pork Chops:
- Get 1-1/3 pound pork chops
- Make ready 1 cup all purpose flour
- Get 1 teaspoon salt
- Get 1 teaspoon ground black pepper
- Take 1 teaspoon granulated garlic powder
- Get As needed oil to shallow fry in
Place a single layer of chops into the heated oil. Cook on both sides until browned. Place a single layer of chops in a glass baking dish. Crispy fried pork chops are on the menu tonight!
Instructions to make Shallow Fried Pork Chops:
- Season the flour with all the spices but only half the salt. Heat the oil in a pan
- Add the remaining amount of salt to the pork chops. And then add seasoned flour to the chops let the floured pork chops sit for a couple of minutes.
- Fry them till done turning as needed. Move to a paper towel to absorb excessive amounts of oil.
- Serve I hope you enjoy!!
Thinly sliced pork chops are coated in a flavorful buttermilk mixture and dredging seasonings and then fried in oil.. Working one at a time, remove. Number two-make sure you coat the pork chops in the flour mixture, then dip in an egg/milk mixture, then back in the flour mixture (at this point I just pour the flour mixture out of the ziplock bag onto a plate). Finally, let the pork chops rest on a plate in the fridge. Use no bone in, thin cut pork chops by the way.
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