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Ready or Not Cookbook Review: Salt & Pepper Fried Pork Chops
- 8 thin-cut, boneless pork chops (about 1 1/2 pounds)
- 2 1/2 tablespoons coconut aminos
- 1 1/2 cup lard, duck fat, ghee or coconut oil
- 1/2 cup potato starch
- 1 teaspoon kosher salt
- 1/4 teaspoon ground white pepper or freshly round black pepper (I used both)
- 3 garlic cloves, thinly sliced
- 4 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.