![]() If your pan is not big enough you will need to cook in batches.ĭrain most of the oil from the pan leaving only 2 tablespoons and add it back to the burner over medium heat and quickly cook the shallots and garlic for 1 minute. Set aside on a cookie sheet tray with a rack to drain off any excess frying oil. Be sure to not overcook so that your pork chops will not be tough. Place the pork chops in the pan taking care to space them apart and cook them for 3 to 3 ½ minutes per side. Place on a cookie sheet tray lined with parchment paper until all the pork chops are breaded. Press down on the pork chops to ensure the breading will stick when frying. Next, dredge the egg wash coated pork chop in the flour until coated. Heat some oil along with some optional rendered bacon fat over medium heat in a large frying pan, cast-iron skillet, or rondeau.īread one pork chop at a time by completely coating in the egg wash. Be sure to taste it to make sure it is seasoned well because this is what will be used to season our pork in addition to the egg wash. ![]() Next, in a separate shallow bowl or pan whisk together the flour and cornstarch with the spices until combined. Start by making the egg wash mixture by whisking together the eggs, buttermilk, salt, and pepper in a shallow bowl or pan.
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