If you LOVE crispy pork chops, then this recipe is just for you. Made with its home-made ranch flavor, this pork chop is very flavorful, and tender, giving your taste buds a sense of fulfillment. This recipe will yield 4-5 pork chops, at about 1/2 inch thick, giving you either 4 servings, or 2 large servings. Here we go…..
4 bone-in pork chops, about 1/2 inch thick, rinsed
1 1/2 cups plain panko bread crumbs (sometimes sold in Oriental section of grocery store or supermarket) in a bowl big enough to bread your pork chops
1 teaspoon Kosher salt
1/2 teaspoon pepper
1 teaspoon finely ground onion powder, or regular onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
1 egg, beaten, with 2 tablespoons water, in a bowl big enough to dip pork chops
canola oil for frying
non-stick frying pan
plate lined with paper towels or napkins to place your pork chops on once fried
First, prepare your frying area by having your pork chops washed, bread crumbs already seasoned, and eggs already beaten. Next, pour about 3/4 inches high of oil into your pan, and place on medium-high heat. Let your oil warm for about 3-5 minutes. Dip your pork chop into your egg mixture, then into your breading mixture, and finally, using tongs, place each chop into the hot oil, very carefully. Fry on each side for about 7-8 minutes, or until a beautiful crispy coating is achieved (but don’t over cook). If you need to, you can flip your pork chop over until you achieve a beautiful and even colored crispy coating. Remove from oil, and place onto paper lined plate to cool off and for your pork chop to drain extra oil on paper. Serve with your favorite sides. Enjoy !!!!