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Instructions |
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In a bowl large enough to hold marinate and pork
chops whisk the milk, eggs and salt and pepper
together. Add pork chops and make sure they are
covered by marinate. Let stand in fridge for 1-2
hours. (Up to 12 hours is okay.)
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In a medium size bowl whisk together flour, corn
starch, salt and pepper.
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Place a cooling rack over a flat baking sheet.
Without letting the marinade drip off the meat too
much press meat into flour, turn over and flour
any missed spots while pressing the opposite side
into flour mixture. Place chops on cooling rack.
Let rest 5 minutes while preparing oil and frying
pan.
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Add 1/4 - 1/2 inch of oil to frying pan. Heat on
medium high until you see ripples. Add chops to
pan but don't overcrowd. You may have to cook in
two batches depending on your pan size. Cook 5
minutes until browned. Turn with tongs and
continue frying 5 minutes or until internal
temperature is 160F. Remove and let rest 5-10
minutes.
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Originally Submitted
12/9/2013
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