RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2380
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| Recipe Name: |
Chicken Fried Pork Chops |
| Source: |
Sunny Anderson, Cooking for Real |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2009-03-08
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.63
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste crisco for frying
0.25 Teaspoon pepper, cayenne
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Directions:
Melt shortening in a deep skillet until it comes about 1-inch up the side of the pan. Heat to 360 degrees.
While shortening is heating, season pork chops with salt and pepper on both sides, set aside.
In a shallow bowl beat eggs, 1 tablespoon water, cayenne pepper, and 1/2 teaspoon black pepper. In a paper bag mix flour and cornstarch. Coat pork chops in egg mixture,
transfer to a paper bag, and shake until coated. Fry pork chops until golden, about 4 to 5 minutes per side. Transfer to a paper towel to drain. (Keep pork chops in a warm oven if cooking all at once is not possible.) |
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| Nutrition per Serving: |
| Calories: |
322 |
Total Carbs: |
38.0 |
Net Carbs: |
37.2 |
| Cholesterol: |
139.5 |
Fat: |
9.8 |
Protein: |
18.25 |
| Fiber: |
0.88 |
Sodium: |
644.44 |
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