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Ingredients
4 Boneless pork chops
1 Cup flour
1 Tablespoon paprika
1 Teaspoon fresh ground pepper
1 Teaspoon salt
1 Teaspoon cayenne
3 Eggs
1 Tablespoon hot sauce
Canola oil for frying
Instructions
Mix flour, paprika, pepper, salt, and cayenne together in a shallow plate.
Beat eggs and hot sauce together in a small bowl, transfer to a shallow plate.
Loosely wrap pork chops in plastic wrap and use a smooth face meat mallet to thin to about half of its original thickness.
Repeat with other pork chops.
Add enough oil in a heavy high sided pan (like a Dutch oven) to reach half way up the pork chop.
Dredge each pork chop in flour, egg, then flour again and place on a rack. Allow to dry for about 5 minutes while your oil is heating.
Pre-heat oil until it reaches 360�F.
Carefully slip one pork chop into the oil and set a timer for 5 minutes. Ideally, you want the temperature to stay between 360�F and 375�F so keep a close eye on it.
When the timer beeps, carefully flip the pork chop over and fry for another 5 minutes. Remove and place on a paper towel covered plate.
Repeat with the rest of the pork chops, adjusting the temperature as needed.