Rick Steins Deep Fried Pork Chop With Parsley Food

RICK STEIN'S DEEP-FRIED PORK CHOP WITH PARSLEY

Steps:

• Season the pork chops well with salt and pepper. Put the flour, beaten egg and breadcrumbs in separate wide bowls. Dip each seasoned chop in flour, then egg and finally breadcrumbs, making sure each has a fairly thick coating of crumbs. Pour the oil into a large pan - the exact amount will depend on the size of your pan but it should be about 5cm deep. Heat the oil to 160-170°C. Don't try to cook all the chops at once or they won't brown. Deep-fry them, 2 at a time, for about 3-4 minutes on each side, depending on thickness, until deep golden brown. The internal temperature should be 71°C. Drain the fried chops on a triple layer of kitchen paper, then keep them warm in a low oven while you cook the rest. Once the chops are cooked, quickly deep-fry the parsley leaves. Serve the chops, garnished with the parsley, right away while they are hot and crisp, with lemon wedges if you like and some braised peas (page 234) on the side.

DEEP-FRIED PORK CHOPS IN BREADCRUMBS

Steps:

• Season the pork chops well with salt and pepper. Put the flour, egg and breadcrumbs in separate wide bowls. Dip each chop in flour, then egg and finally breadcrumbs, making sure each chop has a fairly thick coating of crumbs.
• Pour the oil into a large saucepan - the exact amount will depend on the size of your pan but the oil should be about 5cm/2in deep. Heat the oil to 160-170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to its lowest setting.
• Deep-fry the chops, two at a time, for about 3-4 minutes on each side, depending on thickness, until deep golden-brown. Do not try to cook all of the chops at once or they won't brown. Check that the internal temperature of the chop is about 71C using a meat thermometer. Drain the chops on a triple layer of kitchen paper and keep warm in a low oven while you cook the rest.
• Once the chops are cooked, quickly (and carefully - it spits) deep-fry the parsley leaves in the hot oil and then transfer to drain on the kitchen paper.
• Garnish the chops with the parsley and serve immediately while they are hot and crisp, with lemon wedges if you like and some peas on the side.

DEEP FRIED PORK CHOPS

Steps:

• Combine the first 7 ingredients and make sure all chops are evenly coated. Refrigerate for 2-6 hours.
• Preheat oil until Hot. (Oil should sizzle when sprinkled with a bit of flour when ready).
• Dredge pork chops in flour until completely coated. Cooking one chop at a time, drop into the hot oil until cooked through. ( about 4-5 minutes).

QUICK LEMON-PARSLEY PORK CHOPS

Steps:

• Mince lemon zest; combine in a small bowl with parsley, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Heat oil in a large skillet over high heat. Season pork chops on both sides with salt and pepper. Cook in skillet until browned, 2 to 3 minutes per side.
• Add 1/2 cup water to skillet; bring to a boil. Reduce heat to medium-low; cover, and simmer gently until pork is cooked through, 8 to 10 minutes. Transfer pork chops to a platter or serving plates; drizzle with pan juices as desired, and sprinkle with lemon-parsley mixture.

AUNT JENNY'S DEEP-FRIED SEASONED PORK CHOPS

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!