Tuesday, August 18, 2015

Dad's Chicken-Fried Pork Chops



 
Our family would have pork chops probably once a week, or at least once every 2 weeks.   We always used pork SHOULDER chops.  They had better flavor because of their good fat marbling.  They tended to come out more scrumptious—crispy fat, and tasty meat.  Other cuts would often be too thick or too dry and tough, because the center of the meat was so un-marbled and dense.   The ones we selected were often oblong, and we would cut them in half either before or after cooking.   We almost never used any other cut. 

Dad's Chicken-Fried Pork Chops

Ingredients:
2 to 4 pork shoulder chops, about ½ inch thick
2/3 cup flour
1/3 cup corn starch
Salt and pepper to taste
Enough cooking oil to cover the bottom of a large skillet

Directions:
1.        Heat a heavy bottom skillet between medium and medium-high heat (cast iron is best).  Cover bottom of pan with oil.  
2.       Place the flour and corn starch in a container large enough to hold a pork chop.   Blend the 2 dry ingredients together thoroughly.   Corn starch helps to create layers and a more crispy crust.   
3.       Roll the raw pork chops in the flour/corn starch mixture, until well coated.  Set aside on a plate or other safe surface to rest.  This will let the flour stick to the meat better.  
4.       Place flour-coated chops in the hot skillet and allow to cook for 5 to 7 minutes.   Do not move or lift the chops during this time.   Some people believe it will prevent sticking, but this is not true.  Moving the chops too soon will cause the soft flour to peel away from the meat and stick to the pan.   You should allow the flour to turn into a crispy skin before you move the meat.  
5.       When edges of the chops are golden-brown, flip them over.  Cook an additional 5 to 7 minutes.  If additional cooking time is needed for a slightly different cut of chop (thicker, etc.), please do so.  Look for signs that the meat is done—both sides should be golden brown and NO pink or red juices (or under-cooked blood which looks thick and white/pale grey) should be seeping from the meat.  Center of meat should be firm.  Bottom should be golden brown.  
6.       When chops are done, remove from the pan and transfer to a paper towel to drain.   Serve with your favorite sides like:

Mashed Potatoes:
http://melissavalentineskitchen.blogspot.com/2014/01/creamy-mashed-potatoes-my-familys-way.html 
 
Milk Gravy: 
http://melissavalentineskitchen.blogspot.com/2013/12/dads-milk-gravy-recipe.html

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