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Hey, how are you all doing? This is cooking with Dave. I’m Dave; I’m the world’s greatest chef. I know I am because it said so right here on my apron. Today I’m frying some pork chops, I love pork chops. I like to fry especially I can grill, I can barbecue, I like to bake, I like pork chop. Have you gone wrong in pork chop? Anybody has eaten pork chop, we’ll tell you that’s pretty good—I’ll show you how to spice up a pork chop for frying—put an oil, don’t take it long.
Okay here, I have some pork chops and what I’m going to do is I’m just going to spice them up on both sides. I’m going to put some onion powder. I’m going to put some garlic powder on my pork chop that is right on there. Then I’m going to put some Italian seasoning. I got to love Italian e season. This is pretty much where I fry everything and I fry it if it’s going to be meat and I’ll fry it. I’m going to put some Italian season. I want to put some onion powder, some garlic powder, a little salt and a little pepper.
Now, you know pork is all ready, this is the pepper, pork is pretty salty all by itself. We don’t any whole lot of salt, just a tiny bit of salt, just enough to bring the flavor out, we don’t throw a lot of salt on. I do that on both sides, I already did the other side. Do it on both sides. And now we’ll roll them with some flour and put them in oil and that would be wonderful.
Okay here I am, heat the most not hot yet. You can see that. I put this much oil about the same thickness as your pork chop, that’s how much oil, that’s how it covered but just so is right for the top of them when you put them when you put them and they’ll cover it a little bit but right add it. We will put them in there and flip them over a couple of times and they’ll be done.
Remember couple of drops of water when the oil is cold and as it heats up it will crackle and pop and as the water evaporates they crush on top. But they start to crackle and pops then I know it is hot and really good—stop cracking and popping then we know we are ready to start frying because the oil is deceptive. You see what it does, it crackles and pops. And when it starts cracking and popping, it’s—about it. You’re like hey, I don’t hear enough because usually you know when you’re burning something you’re doing something. But the oil is deceiving because it’s quiet when it’s burning, very, very quiet. So they burn and they start to smoke up your house. Next thing you know it could cause fire. Alright see how it starts to stop cracking and popping and starting to be quiet. They’re starting to say, “Hey Dave, I’m burning.” You say this on a holiday—she’s quiet. I’m starting to burn. So, when they all starts to burn so do you. So, we take our pork chop, just roll them in some flour that will spice it up. Lay it down on oil just like that and fry it up. I always keep my oil on high whenever I’m heated up and that’s when I start frying, I turn it back just one notch to medium high. And if I need to I turn it back to high, as long as my oil is frying and looking like it’s bubbling up then it is just fine.
And we’ll cook this four or five minutes on each side, we’ll find out how long it take. As you want to deep fry, deep fry is the same way just drop them and deep fry and fry them and put them run couple of times and when they’re floating they’re done. Golden brown and floating, they’re done. Give them a little flip, looking good, looking nice. I love new fried pork chop. It’s going to be good. Alright, keep it frying for about five minutes. I’ll give it another flip—and flip the side a little bit. When they’re golden brown, that means they’re done. They’re going to go brown on both sides and starts floating a little bit and they’re ready to come up.
Remember, when you’re in between batches of frying, you take out you’re first batch on a paper towel. Don’t put your next batch in the pan right away because you just took the heat out of the pan with those pork chops. Pork chop’s looking good. But we use to take the heat out of the pan so turn it back up to high, let it set for 30 seconds, it’s going to long to 45 seconds. Just until it gets back to temperature before you put your next batch in. You don’t put your next batch in all because it’s not ready to fry. You want to look at the temperature. You will be amazed on how most of the temperature drops when you take out that first batch so let all come back up temperature and then put your next batch in. There we have some lama beans and a rice to go along with our fried pork chops, and we have a vodka, maybe two pork chops. And that there is a thing of beauty, maybe a little corn—on the side. Okay today, we made fried pork cops with some lama beans rice, it’s going to be wonderful. Go out and cook yourself pork chops. They are wonderful, spice them up, put some flower, put some oil, turn them over three times, golden brown, float a little bit, take them up, they’re juicy, they’re wonderful. You can’t go wrong with some fried pork chop. Alright, you all have a great day. Thanks.