Salt & Pepper Fried Pork Chops
These are my son’s most favourite way to eat pork chops! They are a tad bit messy to make, but totally worth the effort. By messy I mean there may be a bit of oil on your stove after. Other than that they are a snap. You can use a standard pork chop but I’m a fan of cutting down on time when cooking for my family so I like to use fast fry pork chops.
I’ll give you options for standard Pork Chops in case your store doesn’t carry fast fry chops.
What You Need
8 Thin-cut boneless pork chops ( about 1 1/2 pounds) Or Fast Fry Chops
2 1/2 tbsp Coconut Aminos or Tamari
1 1/2 Cups duck fat, ghee or coconut oil
1/2 cup Potato starch
1 tsp Kosher salt
1/4 tsp Ground White pepper or freshly ground black pepper
The How
Using kitchen shears or a knife, trim fat fro the pork chops, cut each chop in half.
Smash the chops with a meat pounder until they are 1/4 inch thick
Transfer the pork to a medium bowl, and add the coconut aminos. Coat the chops well and let them marinate for at least 10mins or up to 1 day.
Add the cooking fat to a high sided pot or frying pan. ( It should reach about 1/2 inch up the sides) Cook over medium heat until the fat reaches 375 on a meat thermometer.
Meanwhile, mix together the potato starch, white pepper and 1 tsp salt in a large, shallow bowl.
Toss a few pieces of pork in the potato starch mixture to coat, shaking off an excess
Then oil is hot, carefully add the powder- coated chops, making sure not to overcrowd them. To make sure your pork gets crispy, don’t coat each chop until immediately before frying.
Fry each chop for 2 to 3 minutes on each side or until they’re crispy, golden brown and cooked through.
Gently Blot the chops with a paper towel, and then transfer them to a wire rack. Repeat steps 6 through 8 to fry remaining pork chops.