– Don’t Lose This
\nIngredients
\n1 cup all-purpose flour
\n1 tsp coarse sea salt
\n\u00bd tsp coarse black pepper
\n\u00bd tsp paprika
\n\u00bc tsp garlic powder
\n\u00bc tsp onion powder
\n2 eggs
\n4 to 6 boneless pork chops
\n1 cup vegetable oil<\/p>\n
Instructions
\nWhisk together flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow bowl.
\nBeat eggs in a separate shallow bowl.
\nPlace pork chops between two sheets of plastic wrap or parchment paper and pound with a meat mallet to thin them to about \u00bd to \u00be inch thick.
\nHeat oil about \u00be inch deep over medium-high in a cast iron skillet. Heat oil to 375\u00b0F.
\nDip each pork chop in the flour mixture, coating both sides. Then dunk each side into the beaten eggs and back into the flour mixture.
\nCarefully drop pork chop into heated oil and fry on both sides until cooked through, the center should reach 165\u00b0F. Maintain an oil temperature between 350\u00b0F and 375\u00b0F for best results.
\nPlace cooked pork chops on paper towels or brown paper bags to soak up excess oil.
\nContinue dredging (dipping in flour, egg, flour mixtures) the remaining pork chops and cooking, taking care not to overcrowd the pan.
\nServe immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
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