Becca&#39;s Chicken-Fried Pork Chops Best Dishes

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Becca's Chicken-Fried Pork Chops

"These are the quality fried beef chops you may ever eat. You also can try this with dice steak for chook-fried steak, or with bird breast!"

Ingredients :

1 half cups all-purpose flour
1 1/2 teaspoons ground paprika
half teaspoon garlic powder
2 eggs
1/2 cup milk
half (sixteen ounce) bundle saltine crackers, beaten
1/2 cup dry potato flakes
1/2 cup all-cause flour
four (three/four inch) thick red meat chops
salt and pepper to taste
1 half cups vegetable oil for frying

Instructions :

Prep : 20M	Cook : 4M	Ready in : 35M

In a shallow bowl, blend 1 half cup of flour, paprika, and garlic powder. In a 2d shallow bowl, whisk collectively the eggs and milk until thoroughly combined. In a third bowl, combine the overwhelmed cracker crumbs, potato flakes, and half cup of flour.
With a fork, prick the red meat chops very well to tenderize the beef. Season the chops with salt and pepper.
Gently press the pork chops into the flour to coat, and shake off the extra flour. Dip into the overwhelmed egg aggregate, then press every chop into the cracker crumb mixture. Gently toss among your fingers so any crumbs that have not caught can fall away
Heat the oil in a large, deep skillet over medium heat, and lightly area the red meat chops into the hot oil. Fry the chops till the meat is no longer red inside the middle and the crust is crisp and golden brown, approximately five minutes in step with side. Remove the chops from the pan, and drain the extra oil on paper towels.

Notes :

The vitamins facts for this recipe consists of the total amount of the breading components. The actual quantity of the breading fed on will vary. We have decided the nutritional value of oil for frying based on a retention fee of 10% after cooking. The specific quantity will vary relying on cooking time and temperature, aspect density, and the particular kind of oil used.

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