Batter Fried Pork Chops Recipe: A Crispy and Juicy Delight

When it comes to deep-frying pork chops, achieving that perfect crispy exterior while keeping the meat juicy and tender can be a challenge. One key step in making batter fried pork chops is to allow the breaded pork to rest for 15 minutes before frying. This allows the dry flour to bond together, reducing the likelihood of it falling off during cooking.

To prepare your pork chops, start by marinating them in a mixture of soy sauce, paprika, salt, sugar, garlic powder, ginger powder, and buttermilk. Make sure to coat the pork evenly with 1/2 cup of all-purpose flour before refrigerating it for at least 2 hours or until it absorbs most of the buttermilk.

Before frying, tenderize your pork chops by using the back of a knife or meat tenderizer to hit the meat on both sides. This will help break down the fibers and prevent the meat from becoming tough and chewy.

To create an extra crispy layer on your pork chops, use a fork to transfer a piece of pork onto a coating mixture made with 1/2 cup of all-purpose flour, 1/4 teaspoon of salt, white pepper, and baking powder. Slowly drizzle in 2-3 tablespoons of water while stirring the mixture with your hands until you achieve tiny lumps.

When frying your pork chops, make sure to use a thermometer to reach the optimal temperature of around 350°F (175°C). Fry for about 5-7 minutes on each side, or until golden brown and crispy. Remove from oil and place on a paper towel-lined plate to drain excess oil.

To prevent the silver skin from shrinking and the meat from bulging up while cooking, make sure to cut some slits in the thin layer of fat around the edge of the pork chop. This will allow the fat to render evenly and prevent any uneven cooking.

With these simple steps and a little patience, you'll be enjoying crispy and juicy batter fried pork chops in no time!

Batter fried pork chops recipe