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Crispy Fried Pork Chops with Apple
By Pig on a Spit - Apr 25, 2008 |
 
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Apples whether in apple sauce or cooked by fying or boiling are a tasty complement to a lot of pork dishes.
Pork chop - A cut of meat cut perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra and served as an individual portion. The center cut or pork loin chop includes a large T shaped bone and is similar to the beef t-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib eye steaks. Blade or shoulder chops are cut from the shoulder end of the loin.
Ingredients:
6 Pork chops butterflied
1 lg Apple peeled & cored
2 Eggs
2 tb Half and half
1 c Bread crumbs unseasoned
1 t Ginger ground
3/4 ts Salt
1/4 ts Allspice ground
CRISCO oil for frying
OPTIONAL - 1/2 ts Coriander ground.
Cooking Method:
Pound each chop with a meat mallet, and slice the apple into six rings.
Blend the half and half and the eggs in a small bowl and then in a shallow baking dish, or on waxed paper, mix the bread crumbs, ginger, salt, (coriander, if desired), and allspice, and set aside.
Heat 2" to 3" of Crisco oil in a deep fryer or large saucepan to 350 F.
Dip the pork chops and the apple rings into the egg mixture, then into the bread crumbs to coat.
Fry 2 pieces of pork at a time for 7 min until the crust is a deep golden brown and the pork is no longer pink in the center.
Drain on paper towels.
Fry the apple rings for 2 to 3 min. or until they are a deep golden brown, and drain them also on the paper towels.
Serve one apple ring on top of each pork chop.
This page is from our Recipes for Pork Chops category.
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