Posted by Julihttp://paleomg.com/ready-or-not-cookbook-review-salt-pepper-fried-pork-chops/
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Ready or Not Cookbook Review: Salt & Pepper Fried Pork Chops
thin-cut, boneless pork chops (about 1 1/2 pounds)
tablespoons coconut aminos
cup lard, duck fat, ghee or coconut oil
cup potato starch
teaspoon kosher salt
teaspoon ground white pepper or freshly round black pepper (I used both)
garlic cloves, thinly sliced
hot peppers, thinly sliced crosswise
- Using kitchen shears or knife, trim the fat from the pork chops, then, cut each chop in half.
- Smash the chops with a meat pounder until they're each about ¼-inch thick.
- Transfer the pork to a medium bowl, and add the coconut aminos, coat the chops well, and let them marinate for 10 minutes or up to 1 day.
- Add the cooking fat to a high-sided pot or frying pan. (It should reach about ½-inch up the side.) Cook over medium heat until the fat reaches 375 degrees F on a meat thermometer.
- Meanwhile, mix together the potato starch, white pepper, and 1 teaspoon of salt in a large, shallow bowl.
- Toss a few pieces of pork in the potato starch mixture to coat, shaking off any excess.
- When the 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 the chops for 2-3 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 6-8 to fry up the remains pork chops.
- Turn down the heat to medium-low, and add the sliced garlic and hot peppers to the oil.
- Fry for 1 minute or until the garlic turns a light golden brown and the peppers are brightly colors. Use a slotted spoon to removed the fried garlic and peppers from the hot oil.
- Top the chops with the fried garlic and peppers, and serve.