Deep Fried Pork Chops
September 24, 2020
Seafood Stuffed Bell Peppers
October 21, 2020
Boneless Fried Pork Chops w/ Parmesan Spinach Sauce!
The Ingredients & Instructions:
Ingredients
- 2 lbs CENTER CUTPORK CHOPS
- 7 1/2 tsps KOSHER SALT
(divided) - 1 tsp GARLIC POWDER
- 2 tsp OREGANO
- 1/2 tsp BLACK PEPPER
- 2 cups ALL PURPOROSE FLOUR
- BUTTERMILK
- OIL, (for frying)
FOR SPINACH SAUCE: - 1/4 cup BUTTER
- 2 GARLIC CLOVES, minced
- 1 tbsp FLOUR
- 1/2 cup CHICKEN BROTH
- 1 cup HEAVY CREAM
- 1/2 cup grated PARMESAN CHEESE
- 1/2 tsp GARLIC POWDER
- 1/4 tsp BLACK PEPPER
- 1/2 tsp KOSHER SALT
- 1 cup chopped SPINACH
Instructions
- In a small bowl combine 1 1/2 tsp of the KOSHER SALT, with the GARLIC POWDER, OREGANO, and BLACK PEPPER.
- In a large bowl season both sides of the PORK CHOPS with the SEASON MIXTURE and cover with BUTTERMILK (Let this marinade for 4 hours or overnight.)
- Heat OILin a deep fryer or heavy pot to 350°
- In a medium bowl mix together the ALL PURPOROSE FLOUR and the remaining KOSHER SALT.
- Working with 1 piece at a time, dredge the PORK CHOPS in the FLOUR MIXTURE and press FLOUR on the top of the PORK CHOPS to form a thick crust.
- DEEP Fry PORK CHOPS in the hot OIL for 3-5 minutes or until the internal temperature reaches 165°.
- In a large saute pan add the BUTTER and melt.
- Add the GARLIC and cook until tender.
- Whisk in the FLOUR until it thickens.
- Whisk in CHICKEN BROTH, HEAVY CREAM, PARMESAN CHEESE, GARLIC POWDER, BLACK PEPPER and SALT.
- Add the SPINACH and let simmer until it starts to thicken and SPINACH wilts.
Serve Spinach on top or as a Side!
ENJOY!
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