Crispy Fried Pork & Apples
Yield
6 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
butterflied |
*
|
| 1 | large |
apples
peeled, cored |
*
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
light cream (half&half)
|
|
| 1 | cup |
bread crumbs
plain |
|
| 1 | teaspoon |
ginger
ground |
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
allspice
ground |
|
| 1 | x |
vegetable shortening
for frying |
*
|
| ½ | teaspoon |
coriander
ground, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
butterflied |
*
|
| 1 | large |
apples
peeled, cored |
*
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
light cream (half&half)
|
|
| 237 | ml |
bread crumbs
plain |
|
| 5 | ml |
ginger
ground |
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
allspice
ground |
|
| 1 | x |
vegetable shortening
for frying |
*
|
| 2.5 | ml |
coriander
ground, optional |
|
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 2 to 3 inches of shortening oil in a deep fryer or large saucepan to 350℉ (180℃).
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 minutes 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 minutes 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.
