1/20/2024 0 Comments Fried pork chops and rice![]() ![]() I ended up ordering some vegetarian sushi, but decided I would try to recreate some of the other options at home. It had been a while since we ordered Chinese, and as I sat reading the menu, I started craving everything. A couple of weeks ago when we ordered takeout, we decided to go for Chinese. One of our faithful restaurant choices is a Chinese restaurant. ![]() Sometimes we get crazy, and drive to a restaurant that is 15 minutes away, but usually, we stick with our faithful three. Basically, there are three places that we rotate through. There are not many restaurant options near us. So, on those nights, I decide to let someone else cook, and order takeout. This Honey Garlic Pork with Fried Rice is as tasty as takeout in under an hour at home! TakeoutĮvery week or two, there is a night where I am too tired to cook, am running late at work, or just want to hang out with my family. Serve gravy with pork chops and white rice or mashed potatoes.Pork in a delicious honey, garlic sauce over the easiest, best fried rice.Reduce heat to medium-low, add salt and pepper to taste, and cook for 1-2 minutes or until thickened. Slowly add broth or water to pan and whisk constantly until smooth and well combined with the roux. Whisk the flour and oil together and cook over medium-high heat for 4-5 minutes or until medium brown.You want the oil/flour mixture to be about the thickness of ketchup. Of the remaining flour used to coat the chops, measure 1/3 cup and add it to the hot oil.Pour off all but 1/3 cup of pan drippings leaving all the bits of goodness in the pan (I usually just eyeball this but if you’re unsure, simply pour off all the oil in the pan then measure 1/3 cup and add back to the pan).Once all the chops have been cooked, set aside and keep warm until ready to serve. Don't flip the chops before they have browned or some of the breading could stick to the pan. Cook chops (in batches – do not overcrowd the pan) in hot oil until golden brown on each side. ![]() Season pork chops liberally with salt and pepper then dredge in flour.Add flour (all-purpose or self rising can be used) to a pie plate or other deep-sided dish set aside.Heat oil on medium-high heat until approximately 350 degrees. Pour enough vegetable oil in a large frying pan to coat the bottom (about an 1/8 of an inch deep).Not, give it another minute before trying again. Golden brown then nudge them to see if they will move on their own easily. Cook the chops without moving them until you can see the bottoms turning Keep the chopsĭO NOT MOVE THE CHOPS – the breading needs time to cook away from the Oil is shimmering in the pan and be sure not to overcrowd it. You don’t have to measure the temperature, just wait until the KEEP THE OIL HOT – start with and maintain an oil temperature of aboutģ50 degrees. Too much flour will cause theīreading to peel away from the chops and stick to the pan. There is, the better but that’s not the case. SHAKE OFF ALL OF THE EXCESS FLOUR – it may seem that the more flour To contain the moisture and creates a “sticky” layer that helps to keep If you’re in a hurry, after seasoning the chops with salt and pepper, dust them withĬornstarch before dredging them in flour.Blot the chops dry then follow the recipe. The salt will draw out excess moisture which will “bead up” If you have time, sprinkle the chops with salt then let them rest at room temperature forĪbout 20 minutes (on both sides if you have a rack or do one side at a. ![]()
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