Crispy Fried Pork
Submitted by magnolia
Pounded pork chops breaded with ginger and allspice, deep-fried until golden, and crowned with crispy fried apple rings. A warm, spiced pork and apple dinner that brings fall flavors to the table.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
1 hrsPork and apples belong together, and this recipe proves it with every crunchy, spiced bite.
Pork chops get pounded thin, dipped in an egg-cream wash, then coated in breadcrumbs seasoned with ginger, allspice, and a pinch of salt. They fry up deep golden and shatteringly crisp. The fried apple rings on top add a sweet, caramelized finish that pairs with the warm spices in the coating.
It’s the kind of dinner that makes the whole kitchen smell like autumn.
Kitchen Tips
- Pound the chops thin and even so they cook through in 7 minutes without drying out. About ¼ inch thick is ideal.
- Fry only 2 chops at a time. Crowding the oil drops the temperature and turns crispy into greasy.
- Fry the apple rings last while the pork drains. They only need 2 to 3 minutes and benefit from the pork-flavored oil.
- Try adding a pinch of coriander to the breadcrumb mix. It’s listed as optional but adds a citrusy warmth that rounds everything out.
Ingredients
Directions
Pound each chop with a meat mallet, and slice the apple into six rings.
Blend the half and half and the eggs in a small bowl and then in a shallow baking dish , or on waxed paper, mix the bread crumbs, ginger, salt, (coriander, if desired), and allspice, and set aside.
Heat Crisco oil in a deep fryer or large saucepan.
Dip the pork chops and the apple rings into the egg mixture, then into the bread crumbs to coat.
Fry 2 pieces of pork at a time for 7 min until the crust is a deep golden brown and the pork is no longer pink in the center.
Drain on paper towels.
Fry the apple rings for 2 to 3 min. or until they are a deep golden brown, and drain them also on the paper towels.
Serve one apple ring on top of each pork chop.
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