Dip the pork into the egg, then crumb mixture. Combine panko, cornflake crumbs, parmesan cheese, 3/4 tsp kosher salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl. Since you can use them in many different ways, Chinese fried pork chops make a great meal that can easily incorporate the leftovers in other ways throughout your week. Season pork chops on both sides with 1/2 tsp kosher salt. You can use my curry noodle soup with popcorn chicken recipe and simply replace the chicken with this fried pork for a texturally blissful and utterly delicious experience. Top it off with chili garlic sauce or any other hot sauce you prefer, or even mayonnaise to suit your tastes.Īnother way to use these Chinese fried pork chops is in noodle soup like you see in Asian restaurants. If you’re on a budget, this one will fit right in while giving you that takeout-at-home experience. One of the best things you can pair them with is steamed white rice or and my pickled cucumber recipe, though my Chinese fried pork chops can go with just about anything you desire. You’d be surprised how the reheated chops taste are just as crispy and fresh like they’re right out of the fryer. To reheat, place the pork chop in a 450☏ (230☌) oven, or frozen chops in a 350☏ (176☌) oven until heated through. You can refrigerate or freeze the pork chops once you cook them. This recipe is also perfect for cooking ahead or meal prepping. Of course, if you have a deep fryer, you’ve already got the perfect setup. I used my Debuyer 9” Country Chef pan, which is like a mini wok. The best pan for deep frying is a tall pan (or a wok on a gas stove) that is small enough to fit just one piece of pounded pork chop. In this case, you should marinate the pork up to 4 hours, so the marinade will penetrate the meat fully. Bake about 10 minutes more or till no pink remains and juices run clear. Bake in a 425 degree oven for 10 minutes. Arrange the pork chops in a large shallow dish. Pour butter into a 13x9x2 inch baking pan. ![]() If thicker pork chops are your only option, you might not be able to pound them into super thin pieces. Heat oil in a deep skillet to 350 degrees F. ![]() They’re easy to pound thin and result in a more flavorful result. Pour the eggs over the pork chops, and, using your hands, coat the pork chops well. It has a large bone running along just one side, making it easy to find and pull out. Add the pork chops to the bag and shake to evenly coat. Pork Chop Cuts: We used a rib chop in this recipe. ![]() Boneless pork chops are easier to eat, but bone-in pork chops cook more evenly. Thin boneless pork chops (1/2” / 1.2 cm thick) are the best. When it comes to making fried pork chops, you really can go with either boneless or bone-in. Satisfy your appetite and budget with these flavorful, juicy-on-the-inside, crispy-on-the-outside Chinese fried pork chops for dinner.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |