Fried Pork
I made this recipe especially for my hubby. It made him smile, but to this day he still doesn't know what's in it. It'll be our little secret ;)
I made this recipe especially for my hubby. It made him smile, but to this day he still doesn't know what's in it. It'll be our little secret ;)
- Carbohydrate 0 g
- Cholesterol 137.31 mg
- Fat 17.9697 g
- Fiber 0 g
- Protein 41.2129 g
- Saturated Fat 5.95607 g
- Serving Size 1 1 Serving (199g)
- Sodium 109.45 mg
- Sugar 0 g
- Trans Fat 2.58501 g
- Calories 338 calories
Step-by-step
- First, get two bowls and a pan.
- Then in one bowl put 2 cups of mayo in it, and crushed rice crispy's in the other.
- Smother the pork chops in the mayo, then in the Crushed rice crispy's.
- After it's completely covered, fry it in your pan until golden brown.
Swapping standard breadcrumbs for crushed puffed rice cereal transforms the exterior crunch of a pan-fried chop, yielding an exceptionally light coating that browns evenly in hot fat. Achieving the correct balance of crisp exterior and succulent interior requires careful attention to pan heat and protein structure.
Assessing doneness without a digital thermometer relies entirely on visual and textural cues rather than guesswork. When the coating reaches a deep golden brown after roughly four to five minutes per side over medium heat, press the center of the chop firmly with a clean index finger. Raw meat feels yielding and soft, while properly cooked pork offers firm resistance with a slight spring. Cutting a small slit into the thickest portion allows verification that the juices run clear rather than pink. Maintaining consistent oil temperature between 350 degrees Fahrenheit and 375 degrees Fahrenheit prevents the exterior from burning before the center reaches safety thresholds.
Preparing this dish for a larger group requires careful management of pan crowding to maintain oil temperature. Adding too many chops at once causes the oil temperature to plummet, resulting in a greasy crust instead of a crisp exterior. Cook the meat in batches, allowing the oil to recover its heat between rounds, and keep finished portions warm on a wire rack set inside a 200 degree Fahrenheit oven for up to twenty minutes.
