Crispy Fried Pork Chop
Royce’s most awaited day of the week is Sunday. This is the day when I let him indulge the not so healthy food in the world, like CRISPY FRIED PORK CHOPS. Huhu. This makes me guilty but I am just letting him have a taste of delicious fatty meal even once in a while. I feed my family with healthy and nutritious vegetable and seafood dishes most of the week, but I spoil them every Sunday lunch. And I want them to enjoy Sunday meals after our Church meetings. Royce favorite is anything that is pork, SINIGANG NA BABOY, INIHAW NA LIEMPO, PORK AFRITADA, ADOBONG BABOY, it’s endless, as long it is pork, he will surely love it!
This CRISPY FRIED PORK CHOPS recipe is a quick, simple and most of all, an inexpensive way to make pork chops.
CRISPY FRIED PORK CHOPS
1 kilo pork chops, sliced thinly
1 cup all purpose flour
2 cups oil for deep frying
1/2 tsp. garlic powder
1/2 tsp. ground paprika (optional)
1/4 cup milk
Wash pork chops with running water. Drain with paper towels. Place pork chops in a bowl. With a fork, prick the pork chops thoroughly to tenderize the meat. Season with salt. Marinate for 10-15 minutes.
In a shallow bowl, mix 1 teaspoon salt, pepper, garlic powder, ground paprika and all purpose flour.
In a separate bowl, whisk together eggs and milk until blended well.
Now, dip the pork chops on egg mixture. Then gently press the pork chops into the flour mixture to coat and shake off excess flour.
Heat oil in a large frying pan over medium heat. Fry the pork chops until the crust is crisp and golden brown, about 5-6 minutes on each side. Remove from pan and drain the excess oil on paper towels.
Serve your CRISPY FRIED PORK CHOPS with steaming white rice.