Oven Fried Deep South
Pork Chops
6 Servings
Note: This is the
traditional Deep South fried pork chop recipe.
We’re just going to make it a little healthier by not submerging it in
all that oil! And tastier by adding
garlic and homemade Cajun seasoning
Ingredients
6 bone-in pork chops ½ inch thick
1 teaspoon sea salt
2 teaspoons granulated garlic - divided
2 teaspoons granulated onion – divided
3 large eggs
1 tablespoon cold water
1 ½ cups of all purpose flour - divided
½ cup of cornmeal
1 teaspoon Cajun seasoning
Please Note: If you are using a commercial Cajun seasoning, it already contains salt or some form of sodium so do not use any additional salt.
Method
Rinse pork chops and season both sides lightly with, sea
salt, granulated garlic and granulated onion, set aside for an hour.
Preheat Oven to 325 Degrees F.
Line a sheet pan with parchment paper or lightly coat the pan with oil.
Select 3 bowls/containers large enough to hold a single chop
and ingredients.
1.
Place ½ cup of flour in 1st bowl.
2.
In the 2nd bowl, whisk together the
eggs and cold water
3.
In the 3rd bowl, mix 1 teaspoon each
of the following: granulated garlic, granulated onion and Cajun seasoning with 1
cup of flour and the cornmeal.
From the 1st bowl, coat a chop
with flour; shake off any excess so that the chop is lightly dusted with flour.
Dip the lightly dusted chop into the 2nd
bowl with the egg wash, shake off the excess.
Press the pork chop firmly into the seasoned mixture
in the 3rd bowl, making sure it’s thoroughly coated. Shake off any
excess and then place it on the prepared sheet pan.
Continue this process with all the chops, making sure they
are not touching so that the heat can freely circulate around the chops to
produce a brown crunchy coating.
Let chops cook uncovered 40 minutes or use a meat
thermometer and cook until the internal temperature reaches 160 degrees F
[which takes 35 – 40 minutes].
Don't overcook the chops or pierce them with a fork. Remove chops
from pan with tongs and let them rest 6 minutes before serving.
am trying this recipe tonight, a little variation on the spices tho. can't wait to eat... yum
ReplyDelete