Typically the flesh portion of each chop is about six to eight ounces in weight, such that the final fried entree looks and is large, roughly the equivalent of a circle five to six inches in diameter. The amount of fried batter on the surface of the pork chop is sufficient to be considered the carbohydrate part of a meal.
At various times past I have purchased a very economical variety of pork titled sirloin end chops. They are not considered to be the prime meat areas so the price is about $1.80 per pound in the year 2024. They are about 1/2" thick and of the right size to be used in making Chicken Fried Pork Chops. Given rampant inflation in the USA at this time in history, I smile knowing I can make a nice entree to serve three adults for about $10 total cost for all ingredients! Plus about $5 total cost to make three very nice side salads. And about $4 for three bottles of good beer, like Corona®. You might compare that sum to about $48 to feed three people the same food type at a meal in an average restaurant. Of course, they will also provide French fries ... just what you need, right? Beverage, tip and tax extra! Each bottle of beer will cost about $7. Think ... about $88 total compared to $19 when you make the meal at home.
It is important to process these chops as purchased by washing them and then using paper towels to mostly dry the surfaces. Then all external fat areas are cut away and discarded. After that it is up to the cook to decide whether or not to cut out the areas of bone. Leaving them in place will produce a large final fried piece of meat, whereas cutting out the bone areas will most likely increase the number of pieces of meat but they will be proportionally smaller.
Pork chops containing bone(s) will distort in shape during frying due to the pieces of meat not being uniform. Instead, each raw pork chop is multiple areas of meat and bone loosely held together by thin fatty membrane. The distortion during frying does not hurt the final result at all. It simply looks different from flat servings of chicken fried chicken or chicken fried steak.
Note that this recipe calls for a second but short frying step. That is a very nice way to assure the fried batter is completely crisp on the surface of the pork at serving time, while the meat inside remains moist and tender. Do you have leftover batter? Why not make fried onion rings? Easy and yummy!
This item is not health food, but it sure is tasty. If you decide to make it then serve some type of healthy salad or vegetable medley as a side dish.
Here is one final point ... the use of multiple flours to control gluten formation, toasted sesame oil to impart a subtle extra flavor, and double frying to guarantee having crisp fried batter, are all techniques used in making fried Oriental foods. You will be pleased with the results.
Okay, let's get to it ...
Ingredients: (2 to 3 servings)
6 pork sirloin end chops (about 2.5 to 3.0 pounds)
1/2 cup of all purpose flour
1/3 cup of rice flour
1/3 cup of finely ground corn meal or corn flour
1/4 cup of corn starch (for the batter)
1 teaspoon of sea salt
1/2 teaspoon of black pepper
1 teaspoon of garlic powder
2 jumbo or 3 extra large eggs
1 1/4 cups of water, divided
1/4 cup of toasted sesame oil
1 cup (or more) of corn starch for dredging the chops
1 gallon plastic bag to hold the corn starch for dredging the chops
2 to 3 quarts of either canola oil or peanut oil for frying
Directions:
Wash the chops in cold water and then lay them individually on sections of paper towel. Then press paper towel sections on top of the chops to partially dry them.
Cut away all areas that are completely fat. Optionally, cut away the bones.
Make the batter as follows:
Whisk the eggs in a two quart bowl. Then add one cup of the water and again whisk.
Add the toasted sesame oil and whisk briefly.
Put all of the dry ingredients in a one quart bowl and whisk them gently to mix the ingredients evenly.
Gradually add the dry ingredients mixture to the egg mixture while whisking.
When the batter is well mixed, cover the bowl with plastic wrap and refrigerate it for 30 minutes.
Pre-warm a large serving bowl lined with paper towels in a 200 degrees F warming oven.
Start heating the oil slowly in a 6 quart (or larger) pot on low heat. The goal is to have the oil be 350 degrees F when all other preparations are done and it is time to start frying the pork pieces. Use an instant read thermometer. If the oil temperature is at 350 degrees F before you are ready to fry the pork then temporarily turn off the heat.
Now dredge the pork chops/pieces in corn starch in the one gallon plastic bag, one large chop/piece at a time. Remember to close the top of the bag before shaking it. Use tongs to extract the dredged pork from the bag. Put all pieces of dredged pork on a plate, on top of each other.
If you use all the corn starch and still have more pork to dredge then put another 1/2 cup of corn starch into the one gallon plastic bag and continue the dredging.
Take the batter from the refrigerator and whisk it. It will likely be thicker than what is needed, for the batter should be thin for frying the chops, so add 1/4 cup of water and whisk until the batter is uniform.
Check the oil temperature and if necessary increase the heat to high to get it up to 350 degrees F. Then turn the heat to very low.
The battering step uses tongs to introduce each dredged pork chop (or piece of pork chop) into the batter. Be sure both sides of the chop are completely coated with batter. Then use the tongs to hold the chop above the batter for about ten seconds to let excess batter run/drip back into the bowl of batter.
Fry the dredged/battered pork chops one at a time (or multiple pieces at a time for a given chop if you cut away the bones earlier) for five minutes.
Use a spider or equivalent tool like a slotted spoon to remove and discard small pieces of batter that float to the top of the hot oil.
Maintain the oil temperature at 350 degrees F by varying the heat as needed.
Put each piece of fried pork on a cooling rack above a baking sheet.
When all the pork has been fried and allowed to cool somewhat, then do a second frying at 350 degrees F for three minutes. The pork pieces can be added, three chops (or the equivalent) at a time, into the hot oil for the second frying.
Put the completed second frying pieces of chicken fried pork chops on the cooling rack to drain excess oil, and then into the pre-warmed serving bowl.
Serve the pork chops hot, along with other meal items, like a salad. Cold beer is a nice beverage to serve with this meal.
Have additional salt and pepper available for those guests who want more seasoning.
Enjoy!