Saturday, March 28, 2009

Fried Pork Chops

I got this recipe from Food Network. Sunny Anderson featured it on her show. I did some tweaks. Like switching out vegetable shortening with canola oil. I also use salt very sparingly. Both Bear and The Boy (shocking I know!) have high blood pressure. I use different herbs and seasonings to add flavor to my food instead.

Please forgive the bad photos. I realized in the middle of frying up the pork chops, that I had left the camera downstairs. I didn't want to leave the kitchen while the chops were on the stove, so I took the photos with my cell phone. This is my first attempt at photographing and posting to a blog, so I guess it's a learning experience.

I made 8 pork chops. I ate 2 and my son, who had been working in the yard all day, ate the rest. He really liked them. I was hoping he'd leave one for Bear, who was out eating his weird food with his friends, so he could try it, but it didn't happen. Feeding a hungry teenager is not always easy. I also made honey glazed carrots with this, another recipe I got off the Food Network site. The recipe orginator is sited as Ms. Cathy Lowe. I didn't take a picture of the carrots, because I couldn't get a good one. They are so good though. I first served them at Christmas dinner. My family loved them. Even fussy Bear who's not a big fan of veggies in general.

Now, when I cook, I am of the Rachel Ray school of "eyeballing". I take the list of ingredients estimate accordingly. I'm pretty good at eyeballing amounts, so I don't really follow them. Only when I bake, is when I follow measurements precisely.

Fried Pork Chops (adapted from Sunny Anderson - Food Network)

Canola oil for frying
6-8 bone in center cut pork chops
Salt & Pepper for seasoning - Instead of salt, I used Old Bay Seasoning and Emeril's Bayou Blast
2-3 eggs depending on the size of the pork chops
1 tablespoon water
1/4 teaspoon cayenne pepper - I used a combo of Chili powder and Emeril's Bayou Blast, I was out of cayenne
1 cup of all purpose flour
1/4 cup of cornstarch

Using a large skillet, heat up canola oil. Use enough to come up about an inch or two up the side of the pan. Heat the oil up to 360 degrees F. While the oil is heating, prep the pork chops. In a reseable bag mix flour and cornstarch together. In a medium sized bowl, mix water, eggs, and pepper together. Season the pork chops with salt & pepper, then dip in the egg mixture. Next put the chop into the reseable, close and shake. Do the same with all pork chops. Once oil is heated up, add chops. I cooked mine in batches of 2 at a time. Cook about 4-5 minutes each side, until done.

I transfered my chops to a plate and didn't use a paper towel to drain, but you may want to. This should serve 3-4 people, or One Mom and one hungry teenage boy.



Again, please forgive the poor quality photos. This is the first time I'm posting food and I know with time and practice I *should* get better at the picture taking.

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