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Name: Fried Pork Chops
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 8 Pork chops 3/4 inch thick, (About 4 pounds); Paprika; 2 c All-purpose flour; Vegetable oil; Salt; Black pepper freshly Ground

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INGREDIENTS

8 Pork chops ; 3/4 inch thick, (About 4 pounds)
Paprika
2 c All-purpose flour
Vegetable oil
Salt
Black pepper ; freshly Ground

INSTRUCTIONS

1) Trim the excess fat from the edges of the pork chops. Sprinkle them generously with salt and pepper. 2) Season the flour generously with salt and pepper. Dredge the pork chops in flour until coated on all sides. Shake off any excess flour. Pour enough vegetable oil into a heavy deep skillet (cast-iron is perfect) to fill it to 1 inch. Heat over medium heat to 375oF. (A small cube of bread dropped in the oil will brown in about 30 seconds.) 3) Add only as many of the pork chops to the skillet as will fit without touching. Cook them, turning them once, until cooked through (no trace of pink remaining in the center) and deep golden brown, about 12 minutes. Use a long-handled fork or tongs to prevent getting splattered. 4) Remove the pork chops from the skillet to drain. Sprinkle them with paprika and serve hot. Recipe By : Sylvia Woods From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Fried Pork Chops

8 Pork chops 3/4 inch thick, (About 4 pounds)
 Paprika
2 c All-purpose flour
 Vegetable oil
 Salt
 Black pepper freshly Ground

1)  Trim the excess fat from the edges of the pork chops.  Sprinkle them  generously with salt and pepper.    2)  Season the flour generously with salt and pepper.  Dredge the pork  chops in flour until coated on all sides. Shake off any excess flour. Pour  enough vegetable oil into a heavy deep skillet (cast-iron is perfect) to  fill it to 1 inch.  Heat over medium heat to 375oF.  (A small cube of bread  dropped in the oil will brown in about 30 seconds.)    3)  Add only as many of the pork chops to the skillet as will fit without  touching.  Cook  them, turning them once, until cooked through (no trace of  pink remaining in the center) and deep golden brown, about 12 minutes. Use  a long-handled fork or tongs to prevent getting splattered.    4)  Remove the pork chops from the skillet to drain.  Sprinkle them with  paprika and serve hot.    Recipe By     : Sylvia Woods    From:                                 Date:    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (230g)
Recipe Makes: 8

Calories: 449
Calories from Fat: 164 (37%)

Amt Per Serving		% DV

	Total Fat 18.3g	24 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 2.5g
Cholesterol 137.3mg		42 %
Sodium 506.4mg		17 %
Potassium 722.5mg		19 %
Total Carbohydrate 23.2g		7 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 22.4g
Protein 44.3g		63 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 449

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