Since you can use them in many different ways, Chinese fried pork chops make a great meal that can easily incorporate the leftovers in other ways throughout your week. You can use my curry noodle soup with popcorn chicken recipe and simply replace the chicken with this fried pork for a texturally blissful and utterly delicious experience. Top it off with chili garlic sauce or any other hot sauce you prefer, or even mayonnaise to suit your tastes.Īnother way to use these Chinese fried pork chops is in noodle soup like you see in Asian restaurants. If you’re on a budget, this one will fit right in while giving you that takeout-at-home experience. One of the best things you can pair them with is steamed white rice or and my pickled cucumber recipe, though my Chinese fried pork chops can go with just about anything you desire. You’d be surprised how the reheated chops taste are just as crispy and fresh like they’re right out of the fryer. To reheat, place the pork chop in a 450☏ (230☌) oven, or frozen chops in a 350☏ (176☌) oven until heated through. You can refrigerate or freeze the pork chops once you cook them. This recipe is also perfect for cooking ahead or meal prepping. Of course, if you have a deep fryer, you’ve already got the perfect setup. I used my Debuyer 9” Country Chef pan, which is like a mini wok. The best pan for deep frying is a tall pan (or a wok on a gas stove) that is small enough to fit just one piece of pounded pork chop. May vary by thickness, pan, and stovetop. Cook for 4-5 minutes per side until an internal temperature of 145 minimum for safety. When the oil is hot and shimmering, add the seasoned chops. In this case, you should marinate the pork up to 4 hours, so the marinade will penetrate the meat fully. Heat oil over medium-high heat in a large skillet (cast iron preferred) when shimmering, add the pork chops. If thicker pork chops are your only option, you might not be able to pound them into super thin pieces. Transfer to a plate for the flour to set while you prep the frying oil. Dredge in the flour mixture, press with your hands if needed to make sure it adheres nicely. They’re easy to pound thin and result in a more flavorful result. Lift each pork chop out of the buttermilk and let most of it run down (the chop should have somewhat of a coating). Thin boneless pork chops (1/2” / 1.2 cm thick) are the best. Satisfy your appetite and budget with these flavorful, juicy-on-the-inside, crispy-on-the-outside Chinese fried pork chops for dinner.
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