Tuesday, January 3, 2012

Oven Fried Deep South Pork Chops

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

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 does not use any additional salt. 

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.

1 comment:

  1. am trying this recipe tonight, a little variation on the spices tho. can't wait to eat... yum