Deep Fried Pork Chops

Tonight we will have a new favorite around here. Fried pork chops. Normally I get flak about this (because of the deep frying) but the last time I made them I got MASSIVELY good reviews from everyone here. So a second coming was inevitable.

See the pictures for how things should look (The first one is frozen, I forgot to take a pic of the one I cooked that was thawed.).

INGREDIENTS:

Deep fryer
Pork chops
Oil
Seasoned salt and pepper
All purpose flour (2-2.5 cups)
Eggs (2 or 3 large should be fine)
Grill Mates Montreal Steak seasoning

DIRECTIONS:

This will actually start a few days in advance, as long as you give it time to freeze and thaw. When you buy your meat and you separate it into meals for freezing, season the pork somewhat liberally. Then arrange it into your bag in a single layer and vacuum seal it up using the moist setting on your vacuum sealer. Toss in the freezer and it will be ready whenever you need it.

Thaw your pork chops overnight in your fridge and about an hour before cooking pull them out and put them on the counter to come to room temp.

Turn your fryer on to 350-365 setting and let it get hot. While it is heating up put about 2.5 cups of flour in a smooth sided bowl and grab a whisk. Season the flour to taste with the season salt and pepper and whisk it all together not just until it is mixed, but until the flour mixture is also light and fluffy. Crack your eggs into a bowl and whisk until combined, but not until frothy.

Now (carefully, this mixture is going to send a plume of flour all over your kitchen if you drop it in with too much gusto) dredge your pork chops 1 or 2 at a time (depending on how big your fryer is) and then bathe in the egg, quickly whisk the flour a couple times to get it fluffy again and go back into the flour. Remove and go right into the hot oil. Cooking time will vary depending the chops (boneless, thickness, ect...), I just watch them and when they float I wait about a minute or so and pull them. Set on a paper towel covered plate to drain in  a single layer.









-TIPS-

-Make sure you whisk (fluff) the flour mixture every time you go to put a chop in.

- Don't wait longer than 5 to 10 minutes after pulling the last chop to serve, Letting a meat rest is essential to cooking, letting it get cold is not.

-The kind of oil might matter, Canola is "better" for you than vegetable but the cook is different. Canola takes longer to heat, is harder to keep at temp, and just does not taste the same. So I stopped using it. Use it if you want, but my mother used vegetable, her mother used vegetable and her mother before her (she actually might have used lard *even I can't bring myself to this*)... So umm who are we to mess with tradition?

-Dipping sauce for this is apple sauce (don't call me a yankee for this one, it is actually good). However you can use your favorite condiment. I think the apple sauce will help to create a false sense of healthy here, and allow you to justify eating the deep fried food.

-I broke our fryer a couple weeks ago so I am going to try this in a pan tonight. Will edit later to let y'all know how it turns out.