Ingredients
- 1 cup all-purpose flour
- 1 tsp coarse sea salt
- ½ tsp coarse black pepper
- ½ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 2 eggs
- 4 to 6 boneless pork chops
- 1 cup vegetable oil
Instructions
see continuation on next page
Instructions
- Whisk together flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow bowl.
- Beat eggs in a separate shallow bowl.
- Place pork chops between two sheets of plastic wrap or parchment paper and pound with a meat mallet to thin them to about ½ to ¾ inch thick.
- Heat oil about ¾ inch deep over medium-high in a cast iron skillet. Heat oil to 375°F.
- Dip each pork chop in the flour mixture, coating both sides. Then dunk each side into the beaten eggs and back into the flour mixture.
- Carefully drop pork chop into heated oil and fry on both sides until cooked through (Cooking for about 3 minutes on one side, flip, and then about 2 minutes on the other side, making sure no pink juices remain). The pork chops should reach an internal temperature of 165°F. Maintain an oil temperature between 350°F and 375°F for best results.
- Place cooked pork chops on paper towels or brown paper bags to soak up excess oil.
- Continue dredging (dipping in flour, egg, flour mixtures) the remaining pork chops and cooking, taking care not to overcrowd the pan.
- Serve immediately.
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