Sunny 9 for 2008 March 14 (entry 0)

< Incredibly easy
Batboy >

Another recipe: When Aaron and I first got married he always complained that I never prepared pork chops with an egg wash and flour, then fried. My mom had literally never fried pork chops before so it was very foreign to me. We always grilled them. I finally found a good "fried pork chop" recipe rather than the boring egg wash and flour method. I got it off and it is an Emril Lagassee recipe. When I "fry" pork chops, I will sometimes go all out and get our deep fryer out and fry sweet potato french fries in peanut oil as well. Here are those recipes as follows:

Easy (if you don't count the clean up) Sweet Potato Fries

Sweet potatoes (buy the small ones, they are less stringy) I usually get about two per person. (They go fast.)

Cut them into strips, not too thick but I like mine to be meaty. About the thickness of your pinky or ring finger.

Fry them in the deep fryer until they start browning on the edges. Cook longer if you like them crispy.

Set them on a cookie sheet lined with paper towels.

Sprinkle salt and brown sugar.

I like them with ketchup too. My kids can't even tell the difference, and Aaron didn't know either the first time I made them. We got the deep fryer at Costco for $40. You can save the peanut oil for a few fryings too.

Fried Pork Chops

22 saltine crackers, finely crushed

3/4 cup plus 2 tablespoons flour

1 teaspoon salt, divided, plus more for seasoning (I personally don't add any extra salt because the salt in the crackers is enough for me)

3/4 teaspoon freshly ground black pepper, divided, plus more for seasoning

3/4 teaspoon Emeril's Original Essence, recipe follows

3/4 teaspoon baking powder

2 large eggs

1/3 cup whole milk

8 boneless breakfast pork chops (small, thin cuts, about 1/4-inch thick each) Me--I use a little bit thicker cut but it takes longer to cook. I just like them thick.

2 to 2 1/2 cups peanut oil (enough to have the pork chop halfway submerged while frying.)

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

In a shallow bowl combine the crushed crackers, 3/4 cup of flour, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, Essence, and baking powder.

In a separate small bowl, whisk together the eggs and 1/3 cup of milk. Season pork chops lightly with salt and freshly ground pepper on both sides. Dust pork chops, one at a time, with the cracker-flour mixture and then dip in the egg mixture. Dredge pork chops with the cracker-flour mixture a second time, pressing to coat, and shaking off any excess flour.

Heat the oil to 375 degrees F in a large skillet with 2-inch deep sides. (The oil should be about 1/4-inch deep.) Add the pork chops to the preheated oil, being careful not to over-crowd the pan. Pan-fry the chops for 2 minutes, or until golden brown. Turn the pork chops and cook an additional 2 to 3 minutes, or until golden brown and cooked through. Place the pork chops on a paper towel-lined plate.

[Main] [Edit]

© 2003-2009 Kristen Smith.