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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (230g)|
|Recipe Makes: 8|
|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.
Calories per serving: 449
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!