How to Fry Center Cut Pork Chops in Flour
- 1). Select four large bone-in pork chops that are approximately ¾-inch thick. Wash them thoroughly and drain on paper towels.
- 2). Blend one cup flour with ½ tsp. each of salt, pepper, onion salt and seasoned salt.
- 3). Whip one egg and two drops of egg shade food coloring into one cup of whole milk using a cook's whisk. The egg shade food coloring will give the breading a golden brown color.
- 4). Heat enough vegetable oil in a large heavy skillet over medium heat until it is barely starting to sizzle.
- 5). Dip the chops into the flour, then into the milk mixture and back again into the flour. Shake off the excess flour and lay the chops gently into the skillet of sizzling oil.
- 6). Fry the chops for four to five minutes, turn over with a pair of tongs and fry them until done. Cook them until the temperature reaches 180 degrees Fahrenheit as measured by a stem thermometer inserted into the middle of the chop.
- 7). Lay the pork chops on a paper towels to drain, let rest for three to five minutes until the natural juices permeate the meat and it finishes cooking.
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