Deep-Fried Pork Chops
Ingredients:
4 bone-in pork chops, about 1 inch thick
Salt and black pepper, to taste
1 cup all-purpose flour
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste for heat)
2 large eggs
2 tablespoons milk or buttermilk
Vegetable oil, for deep frying
Instructions:
Prepare the Pork Chops:
Pat the pork chops dry with paper towels to remove any excess moisture.
Season both sides of the pork chops with salt and black pepper.
Set Up Dredging Station:
In a shallow dish, combine flour, garlic powder, onion powder, paprika, and cayenne pepper. Mix well to create the seasoned flour.
In another shallow dish, whisk together eggs and milk to create an egg wash.
Dredge in Flour:
Dip each pork chop into the seasoned flour, coating both sides evenly. Shake off any excess flour.
Coat in Egg Wash:
Dip the floured pork chop into the egg wash, ensuring it is well-coated.
Second Flour Coating:
Dredge the pork chop once again in the seasoned flour, pressing the flour onto the chop to create a good coating.
Heat the Oil:
In a deep fryer or a heavy-bottomed pot, heat enough vegetable oil to fully submerge the pork chops. The oil temperature should be around 350°F (180°C).
Fry the Pork Chops:
Carefully place the pork chops into the hot oil, working in batches to avoid overcrowding.
Fry each chop for about 5-7 minutes, turning occasionally, or until they are golden brown and the internal temperature reaches at least 145°F (63°C).
Drain and Rest:
Use a slotted spoon or tongs to remove the fried pork chops from the oil and place them on a plate lined with paper towels to drain any excess oil.
Allow the pork chops to rest for a few minutes before serving.
Serve:
Serve the deep-fried pork chops with your favorite side dishes, such as mashed potatoes, coleslaw, or a green salad.