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I've never had good luck with pork chops, for those who have, this looks good:
- Thread starter meryl
- Start date
Pork Chops With Apple Stuffing and Applejack Sauce
http://www.recipezaar.com/pork-chops-with-apple-stuffing-and-applejack-sauce-williams-so-409962
http://www.recipezaar.com/pork-chops-with-apple-stuffing-and-applejack-sauce-williams-so-409962
Look down at no. 2 for Michael's brining chart - I printed and posted it in my cabinet >
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=112990
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=112990
That is an excellent recipe Meryl. I would go for it.
Now the sourthern way of the best friggin pork chops ever:
4 1/2 inch thick center cut pork chops.
Breading:
2 C AP flour
1/2 t salt
1 t ground black pepper (I use 1 T)
1 t baking powder
Optional:
1 T each of any ground dried spice you may like
Dredging Liquid:
2 eggs beaten with:
1/2 to 3/4 C evaporated milk
Have pork chops at room temperature. Pat them dry with paper towels.
Cooking Untensils:
Enough vegetable oil to fill frying pan with a 1/2 inch level of oil.
Wax paper.
3 large plates or platters to lay each chop on, while going through the battering process, sides not touching. Line the second platter with wax paper. Line the third plate or platter with paper towels, and have the roll of paper towels right next to that platter.
Large iron frying pan which will hold all 4 chops with ample room between each chop. If not, fry only 2 chops at a time, but you must strain the oil, and reuse with fresh oil for the other 2 chops to make pan with 1/2 inch of oil. If you don't have an iron frying pan, you must use a very expensive non-stick frying pan like Calphalon brand. Or don't try this.
This works best on gas stoves. It can be done on an electric burner, but you must have experience on electric stoves and gas stoves.
Directions:
Have flour mixture in a container with a flat bottom big enough to lay the chops flat, and have the egg/evap milk in the same type container.
Use one hand to dip chops in flour, and the other hand to dip chops in egg mixture, OR wear disposable gloves, and with gloves or not, use tongs to drip egg mixture off of chops. The tongs allow you to pick each chop up in the same place each time you dip and dredge it, and you don't tear the batter from the chop.
1. dredge and press 1 chop at a time in flour.
Put each on platter, sides not touching.
2. dredge 1 chop at a time in the egg mix, on both sides, then hold chop up to let excess drip off. Put each on platter, sides not touching.
3. dredge and press 1 chop at a time in flour. Put each on platter, sides not touching.
4.dredge 1 chop at a time in the egg mix, on both sides, then hold chop up to let excess drip off. Put each on platter, sides not touching.
5. dredge and press 1 chop at a time in flour. Put each on wax-lined platter 3, sides not touching.
Heat oil to just before smoking in frying pan on stove. Plunge chops in oil very fast with tongs, turn chops over in 2 minutes, let other side fry 2 minutes. Lower heat immediately. The chops should fry an additional 5 minutes on each side, and blood will darken batter in spots, which is what you want to happen, BUT you can turn them frequently your first time to make sure you are cooking them correctly.
As they are becoming done, lay them quickly on the draining platter, and turn them frequently, and have extra paper towels to place on top of the draining paper towels, until paper towels show little absorbtion of grease.
Do you want the best friggin ever gravy recipe? BTW, this is also the best chicken fried steak recipe in the world, but only if you use chuck steaks cut a little thinner.
Now the sourthern way of the best friggin pork chops ever:
4 1/2 inch thick center cut pork chops.
Breading:
2 C AP flour
1/2 t salt
1 t ground black pepper (I use 1 T)
1 t baking powder
Optional:
1 T each of any ground dried spice you may like
Dredging Liquid:
2 eggs beaten with:
1/2 to 3/4 C evaporated milk
Have pork chops at room temperature. Pat them dry with paper towels.
Cooking Untensils:
Enough vegetable oil to fill frying pan with a 1/2 inch level of oil.
Wax paper.
3 large plates or platters to lay each chop on, while going through the battering process, sides not touching. Line the second platter with wax paper. Line the third plate or platter with paper towels, and have the roll of paper towels right next to that platter.
Large iron frying pan which will hold all 4 chops with ample room between each chop. If not, fry only 2 chops at a time, but you must strain the oil, and reuse with fresh oil for the other 2 chops to make pan with 1/2 inch of oil. If you don't have an iron frying pan, you must use a very expensive non-stick frying pan like Calphalon brand. Or don't try this.
This works best on gas stoves. It can be done on an electric burner, but you must have experience on electric stoves and gas stoves.
Directions:
Have flour mixture in a container with a flat bottom big enough to lay the chops flat, and have the egg/evap milk in the same type container.
Use one hand to dip chops in flour, and the other hand to dip chops in egg mixture, OR wear disposable gloves, and with gloves or not, use tongs to drip egg mixture off of chops. The tongs allow you to pick each chop up in the same place each time you dip and dredge it, and you don't tear the batter from the chop.
1. dredge and press 1 chop at a time in flour.
Put each on platter, sides not touching.
2. dredge 1 chop at a time in the egg mix, on both sides, then hold chop up to let excess drip off. Put each on platter, sides not touching.
3. dredge and press 1 chop at a time in flour. Put each on platter, sides not touching.
4.dredge 1 chop at a time in the egg mix, on both sides, then hold chop up to let excess drip off. Put each on platter, sides not touching.
5. dredge and press 1 chop at a time in flour. Put each on wax-lined platter 3, sides not touching.
Heat oil to just before smoking in frying pan on stove. Plunge chops in oil very fast with tongs, turn chops over in 2 minutes, let other side fry 2 minutes. Lower heat immediately. The chops should fry an additional 5 minutes on each side, and blood will darken batter in spots, which is what you want to happen, BUT you can turn them frequently your first time to make sure you are cooking them correctly.
As they are becoming done, lay them quickly on the draining platter, and turn them frequently, and have extra paper towels to place on top of the draining paper towels, until paper towels show little absorbtion of grease.
Do you want the best friggin ever gravy recipe? BTW, this is also the best chicken fried steak recipe in the world, but only if you use chuck steaks cut a little thinner.
W
whipappeal
Guest
Delicious!
thank you for this recipe, it's gonna be delicious! smileys/smile.gif
thank you for this recipe, it's gonna be delicious! smileys/smile.gif