AUNT JENNY'S DEEP-FRIED SEASONED PORK CHOPS
These chops are tender and juicy on the inside and crispy golden brown on the outside and so flavorful!! Serve with fried potato wedges for a delicious "finger-food" dinner or with mashed red-skinned potatoes, sweet corn and green beans for a bigger meal! We also sprinkle Frank's Redhot on these chops when gobbling them up!! Finger-lickin' good! :D
Provided by Aunt Jennys Cookin
Categories Pork
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat deep fryer to 375 degrees.
- 2. Whisk together egg and milk.
- 3. In large bowl combine flour, salt, Lawry's, Garlic powder, pepper, Italian Herb Seasoning, meat tenderizer, Accent, Hungarian paprika and ground Cayenne pepper. Stir until mixed well.
- 4. Pound out pork chops with meat tenderizing hammer on both sides and cut in half along the width so that you have 20 halves.
- 5. Place half of the halves in the egg/milk mixture and let sit for 2 - 5 minutes.
- 6. Coat each piece well with flour mixture until completely covered and gently shake off excess.
- 7. Deep-fry chops, 5-8 pieces at a time (depending on the size of your fryer) for 4 - 5 minutes, until golden brown and crispy. Allow chops that are waiting to be fried to soak in the milk/egg mixture until ready to coat with flour.
- 8. Drain well. Repeat process for remaining chops until all are fried and serve!
- Note: Frank's Redhot sauce is an awesome flavor if sprinkled on top before eating!
DEEP FRIED PORK STEAK
This is a recipe that I put together one night and happened to write down as I was doing it. It's now one of our weekly meals.
Provided by wellsteins
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oil in a deep fat fryer to 375 degrees F (190 degrees C).
- In a large resealable plastic bag, combine the flour, garlic powder, seasoned salt, chili powder, cinnamon, coriander, basil, cumin, ground turmeric, paprika, and salt. Place pork steaks in the bag one at a time; seal, and shake to coat.
- One at a time, place pork steak into hot oil, and cook until it turns deep brown and floats. Remove to paper towels. Repeat process with remaining pork steaks.
Nutrition Facts : Calories 349 calories, Carbohydrate 18.6 g, Cholesterol 104.3 mg, Fat 13.9 g, Fiber 1.2 g, Protein 35.4 g, SaturatedFat 2.8 g, Sodium 1591.7 mg, Sugar 0.4 g
DEEP-FRIED PORK: UNMARINATED
Number Of Ingredients 14
Steps:
- TO CUBE: Cut meat in 3/4- to 1-inch cubes. TO DREDGE: 1. Season with salt and pepper. Roll or toss in flour or cornstarch. Dip in beaten egg. 2. Roll or toss in cornstarch. Gradually add sherry 1/2 teaspoon at a time, tossing cubes until coated with a thick, heavy paste. 3. Roll or toss lightly in flour. Season with salt and a dash of pepper. Sprinkle with 2 tablespoons sherry, 1/2 teaspoon five spices. Let stand 20 to 30 minutes, turning meat several times. TO COAT: Dip in the mixture: TO DEEP-FRY: Heat the oil to about 375 degrees. Add the pork cubes a few at a time. Deep-fry until golden (about 3 minutes). Lift meat out a minute to cool while reheating oil. Return pork to oil and deep-fry until done (about 3 to 4 minutes more). If a large amount of oil is used, the pork cubes will float when done. Otherwise, check for doneness by cutting a cube open to see that it is no longer Pink. TO SERVE: When serving pork with a sweet-and-pungent sauce, prepare the sauce first (search for "Category: Sweet-and-Pungent Sauces"). Then, when the pork has been deep-fried, reheat sauce, and stir the pork in briefly, only to heat through. (If pork is cooked too long in the sauce, it will lose its crispness.)The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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