It’s pretty simple, really. Don’t let the deep frying scare you and you’ll be absolutely fine. Make sure the oil is up to temperature before you slide the chop in.
Depending on the size of your pan, you might only be able to fry one at a time and that’s okay. Furthermore, just keep them warm on a baking sheet in the oven while you fry the rest.
Use your first chop as a tester. Set the timer for 5 minutes after it hits the oil. Turn it over then set it for 5 minutes again. Remove it and place it on a paper towel lined plate then slice it open and check the colour. If it’s only slightly pink, you’re in business!
After that initial trial chop, you can adjust your frying time accordingly. Don’t forget to keep an eye on the frying temperature because if it’s too low, the coating will absorb all the oil and it will be so greasy. Too high and the coating will burn before your pork chop is cooked through.
I made this recipe for the first time, and my guests couldn’t wait to get seconds
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