Description
Today I’m going to share with your the secret to the crispest, most succulent, fried pork chops. These fried pork chops are extremely crunchy on the outside and pairs perfectly with a side of creamy mashed potatoes and gravy.
Ingredients
- 500 grams Boneless Pork Chop, 3/4 inch thick
For the Marinade
- 2 eggs
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Dijon Mustard
- 1 tsp Salt
- 2 tbsp All-Purpose Flour
For the Coating
- 1½ cups All-Purpose Flour
- ½ cup Corn Flour
- 1 tbsp Baking Powder
- ½ tsp of Salt
- 1 tsp Pepper
- 2 tbsp Water
For Frying
- 3 – 4 cups Oil
For The Mashed Potatoes (Optional)
- 500 grams Potatoes, yellow flesh
- 60 grams Unsalted Butter
- ¼ tsp Garlic Powder
- Salt to taste
- ¼ tsp Pepper
- 2-3 tbsp Heavy Cream/Milk
- 1 tbsp Cilantro, finely chopped
For The Gravy (Optional)
- 50 grams Unsalted Butter
- ¾ cup All Purpose Flour
- 1½ cup Beef Stock/Water
- 1 Beef Bouillon
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tbsp Dark Soy Sauce
- 1 tbsp Worcestershire sauce
Method
- Using a sharp knife, make some cuts on the thin layer of fat around the edge of the pork chops.
- With the help of a meat mallet, use the pounding side to flatten the pork chop to become ½” thick and then use the tenderizing side to tenderize the meat on both sides.
- In a bowl, add the eggs, chili powder, garlic powder, dijon mustard, and salt. Give it a whisk till well combined.
- Now add the all purpose flour in two additions, whisking well between each addition.
- Coat the pork chops in the mixture and allow it to marinate in the refrigerator for at least two hour or overnight for best results.
- In another bowl, combine the all purpose flour, corn flour, baking powder, salt and pepper. Give it a whisk till all the dry ingredients get well combined.
- Now add two tablespoons of water to the flour mixture. Using your fingers, work the water into the flour to form small lumps of flour. Rub the flour between the palm of your hands to flatten the lumps of flour.
- Using a kitchen tong, place one pork chop at a time into the coating. Then using you fingers, flip some of the dry coating on top of the pork chop to cover it completely with the dry coating.
- Now using some pressure, press down on the covered pork chop so that the flour mixture sticks onto the pork chop.
- Lift up the pork chop from the bowl, shake off the excess flour and set it aside on a wire rack. Continue the process to coat the rest of the pork chops.
- Allow the coated pork chops to dry for 15 minutes on the wire rack. This will help the flour mixture to adhere to the pork chop.
- In a deep skillet, on medium heat, bring the oil to 360 F. Gently place one or two coated pork chops in the hot oil, placing them away from you. Allow the pork chops to cook on one side for 5 minutes. When it has turned golden on the bottom side, flip it over and allow it to cook for about 2 minutes or just until the bottom has turned golden in colour.
- Now lift the cooked pork chop, drain off the excess oil and place it on a wire rack. Continue the process till you have finished frying all the pork chops.
- Enjoy the pork chops with a side of creamy mash potato and gravy.
