Prep 20 mins
Cook 15 mins
These chops are tender and juicy on the inside and crispy golden brown on the outside and so flavorful!! Serve with fried potato wedges for a delicious "finger-food" dinner or with mashed red-skinned potatoes, sweet corn and green beans for a bigger meal! We also sprinkle Frank's Redhot on these chops when gobbling them up!! Finger-lickin' good! :D
- 10 boneless pork loin chops (cut 1-inch thick)
- 1 cup milk
- 1 egg
- 1 1⁄2 cups flour
- 1 tablespoon salt
- 1⁄2 tablespoon Lawry's Seasoned Salt
- 1 teaspoon garlic powder (your preference) or 1 teaspoon garlic salt (your preference)
- 2 teaspoons pepper
- 2 teaspoons Italian herb seasoning
- 1 teaspoon Adolph's meat tenderizer
- 1 teaspoon Accent seasoning
- 1⁄4 teaspoon Hungarian paprika
- 1 pinch ground cayenne pepper
- vegetable oil (fill deep fryer)
- 1. Preheat deep fryer to 375 degrees.
- 2. Whisk together egg and milk.
- 3. In large bowl combine flour, salt, Lawry's, Garlic powder, pepper, Italian Herb Seasoning, meat tenderizer, Accent, Hungarian paprika and ground Cayenne pepper. Stir until mixed well.
- 4. Pound out pork chops with meat tenderizing hammer on both sides and cut in half along the width so that you have 20 halves.
- 5. Place half of the halves in the egg/milk mixture and let sit for 2 - 5 minutes.
- 6. Coat each piece well with flour mixture until completely covered and gently shake off excess.
- 7. Deep-fry chops, 5-8 pieces at a time (depending on the size of your fryer) for 4 - 5 minutes, until golden brown and crispy. Allow chops that are waiting to be fried to soak in the milk/egg mixture until ready to coat with flour.
- 8. Drain well. Repeat process for remaining chops until all are fried and serve!
- Note: Frank's Redhot sauce is an awesome flavor if sprinkled on top before eating!
I was hoping for a nice crispy coating on it after I deep fried it. Using flour did not do the trick. The spice mixes were great so I think I will use them with panko crumbs next time instead of flour. I followed the recipe as is only instead of Italian herb seasoning (which I don't like) I used a chicken seasoning. I made a sandwich out of mine using a ciabatta bun. I put fried onions (fried to a golden brown) on bottom bun, pork chop, luttuce and a mixture of mayo & horseradish and olive oil on top bun.
These came out perfect! They were so crispy on the outside and so tender on the inside. The seasoning was amazing! The best pork chops I've ever made! They were a huge hit with the family and even great the next day!