Deep fried pork chops recipe. Marinated on the bone pork chops.
Everyone knows how to make deep fried chicken. If not, I’ve just posted a recipe for one of the best, spicy, crispy outside and juicy meat fried chicken not long ago. Here. And deep fried aubergines, pancakes and wild mushrooms.
But why not fried pork? Not little bits, or thin tenderized strips of meat. The whole chop, bone included. It does work well. Flavourful crispy exterior and the meat keeps all the juices inside, tender and tasty.
- 2 pork chops (on the bone or boneless)
- sage, thyme, oregano, dill or fennel tops
- salt & pepper
- 2 spoons olive oil
- 2 spoons plain flour
Sage, thyme, oregano, all go very well with pork meat. For a touch of aniseed flavour, I’ve added some fennel tips, dill can also be used. Or if you don’t like that, substitute for parsley or young bay leaves.
Chop all the herbs, season with some salt and pepper, mix in the olive oil. Rub all over the meat and leave to marinate for at least 2 hours or even longer, overnight in the fridge.
Once done, the options are all available for you. Make it in the oven (very hot) at 220C for 5 minutes, or under the grill for 3 minutes on each side. Another way could be on the BBQ, but scrape off the herbs from the meat so they don’t burn.
One more option is the griddle pan, again very hot, removing the herbs and cooking for 2-3 minutes on each side. Depending on the thickness of the meat.
I chose the deep fryer. Heated to 190-200C. The chops have been well dusted and coated in the flour. This will help with the crispiness and protect the herbs from burning.
Five minutes is all it takes. Enjoy these deep fried pork chops with whatever sides you fancy, or even in a sandwich.
You might also like:
- Crispy deep fried marinated chicken tights recipe. Boneless.
- Deep fried aubergine with a Manchego cheese and parsley crust.
- Deep fried pancakes recipe with ham, mushroom and cheese and hot pepper sauce on the side.
- Fritule. Small deep fried doughnuts from Croatia.