Deep fried pork chops if cooked right are so good, crispy on the outside and tender and juicy on the inside. Overdone pork chops are tough to eat so be careful not to overcook your chops. When using a deep fryer, 4 minutes at 375 temperature will get you a juicy pork chop. In my case, I like it a little bit done so I extend it to 5 minutes.
If you are using a deep skillet it will take more minutes to cook a crispy pork chop. There are variants with deep fried pork chops breading. In this recipe I used cornmeal. I seasoned the pork chop with salt, ground pepper and garlic powder. Once oil is hot and ready for deep frying I placed the pork chop in the zip lock bag with cornmeal. Shake the bag to coat the pork chop with corn meal. Before putting it in the deep fryer shook off the excess cornmeal. Deep fry the pork chop depending on your cooking preference (rare, medium or well done).
Deep fried pork chops can be paired with many sides like rice, salad, mash potatoes, or veggies. I’ve been meaning to start my diet but I have been procrastinating. Honestly, it is not a diet since I have a lot of chichirya (junk food). I am trying not to eat rice on a daily basis. Since Christmas I’ve been eating rice daily. It’s OK if I eat ½ to a cup of rice but I tend to eat more. So I am going back to my normal way – I eat salad during the week and rice on the weekend. On the weekend, I make stuff like inihaw na baboy (barbecue pork), bicol express that is good with rice.
So today I am starting to eat salad paired with pork chop. I know it is not very healthy since it is fried. But I seldom fry my food so once in a while is OK. I don’t deprive myself of anything but I try to keep it in moderation. If I had my way, it would be pork chop with rice and banana ketchup. Since I am having salad, I am rewarding myself with a deep fried pork chop. Oh well…
How to Deep Fry Pork Chops
Watch my video “ How to deep fry pork chops”. Make it today! Magluto na tayo.
Deep fried breaded pork chops if cooked right are so good, crispy on the outside, tender and juicy on the inside. When using a deep fryer, 4 minutes at 375 temperature will get you a juicy pork chop.
- 1 piece boneless pork chop
- 3 tablespoons yellow corn meal enriched
- 1/8 teaspoon or a pinch of salt
- 1/8 teaspoon or a pinch of ground black pepper
- 1/8 teaspoon or a pinch of garlic powder
- Oil in deep fryer, if you don’t have a fryer, a deep skillet will do with 3 to 4 cups oil
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Wash pork chop thoroughly and pat dry with paper towel.
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Heat oil in a deep skillet or a deep fryer. I used a deep fryer at 375 temperature.
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Season both sides of pork chop with salt, ground black pepper and garlic powder.
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In a zip lock or plastic bag add the corn meal.
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Once oil is hot, place pork chop in zip lock bag with corn meal. Seal bag and shake it to coat pork chop with corn meal.
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Once pork chop is fully coated with corn meal, shake off the excess coating not sticking to the pork.
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Put it in the deep fryer and cook depending on your cooking preference (rare, medium or well done). In a deep fryer at 375, 3 to 4 minutes for a good size pork chop is enough cooking time if you want medium well. I extend it to 5 minutes for a well done pork chop. Using a deep skillet, pork chop might take 5 to 6 minutes to cook.
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Remove pork chop from the fryer and place it in a plate with paper towel to absorb the extra oil. Let it rest for 2 to 3 minutes.
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Serve while hot.
Notes:
1. Make sure oil is hot before you deep fry pork chop to achieve crispiness.
2. Dip pork chop in cornmeal right before you deep fry.
3. Shake off pork chop to remove residual breading so it doesn’t dirty your oil.
4. When pork chop is cook, place it in a plate with paper towel to absorb the extra oil. Let it rest for 2 to 3 minutes before serving.
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