Fried Pork Chops


Let's face it. Frying makes everything delicious, and that includes bone-in pork loin chops. Somedays, I pull this recipe (shown below with Shishito peppers & Napa cabbage stir-fry and simple linguine) out of my catalog and follow it to its exactness. Somedays, I simplify the recipe (shown above served with strawberry salad, rice pilaf, and fried basils) and just fry the pork loin chops longer with garlic, Korean peppers, salt, and red pepper flakes without seasoning and time in the oven.  That someday depends on what I have going on and how much I had planned for the pork loin chops.


While you can't go wrong with the simplified version of the fried bone-in pork loin chops, I highly recommend the seasoned pork chops for a more robust flavor to sink your teeth into.

INGREDIENTS
two eight-ounce bone-in pork loin chops, diagonally knifed
---
season and let it sit for at least one hour with...
one tablespoon of grapeseed oil
a half teaspoon of cayenne pepper
a half teaspoon of garlic powder
a half teaspoon of onion powder
a half teaspoon of chili oil
 a quarter teaspoon of minced ginger
---
combine the below for seasoned oil...
one cup of canola oil
 two garlic cloves, thinly sliced
one Serrano pepper, thinly sliced
1 teaspoon of ginger, thinly sliced
one teaspoon of Szechuan peppercorn

Preheat a wok over high heat and gently pour the seasoned oil. Once the oil is heated, place one pork loin chop at a time into the wok. Fry for two minutes on each side.


Place fried pork chops on a baking sheet and into a 400ºF preheated oven for four to five minutes on each side or until fully cooked. Let them sit for five minutes before serving. Enjoy!

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