Printable Recipe - Fried tenderized pork

fried tenderized pork

Fried tenderized pork is a beloved dish featuring thin slices of pork that have been tenderized, coated in seasoned flour or breadcrumbs, and then pan-fried to golden perfection. The result is a delightful combination of a crispy, flavorful exterior and a moist, tender interior. The dish is often seasoned with a blend of herbs and spices to enhance its savory profile. Fried tenderized pork can be served as a main course alongside mashed potatoes and vegetables, or used as a filling for sandwiches, providing a satisfying and versatile meal option. Whether enjoyed as a hearty dinner or as a delicious leftover in sandwiches or salads, fried tenderized pork offers a comforting and flavorful dining experience that is sure to please both families and food enthusiasts alike.

RECIPE​

Ingredients

• 1/4" THICK TENDERIZED PORK CHOPS (THIN PIECES MECHANICALLY TENDERIZED)
  
• 1 1/2 CUPS SELF-RISING FLOUR
  
• 2 EGGS (ROOM TEMP.)
  
• WEBER STEAK-N-CHOP
  
• BLACK PEPPER
  
• SALT

• Place flour in a shallow dish or pie plate. Preheat a large skillet. Place eggs in a shallow dish or pie plate and whisk well. Sprinkle one side of chops well with steak-n-chop, pepper, & salt.
  
• Now place each chop in egg and then into flour. Press flour into chops on both sides making a good crust. Let pork sit 10 minutes before frying. This will help the crust stay on better.
  
• Add oil 1/2" deep to hot skillet. Oil must be hot before adding pork. Fry first side 3 minutes on medium/high. Flip them and fry 2 minutes on last side. You may have to turn heat down slightly to prevent chops from getting too brown.
  
• Use drippings and make ourwhite gravy recipe on page 34. Serve gravy over chops.
  

Tip: Pork chops should reach a minimum of 150- degrees internal temperature.

​“If you can’t find these in your grocery store, ask the butcher to make you some. They are so delicious!” -Tammy

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