Deep Fried Pork Chops
|Pork chops||1 Pound (With / Without Bone)|
|Rice wine/Dry sherry||2 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Soy sauce||1 Teaspoon|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Breadcrumbs||1 Cup (16 tbs)|
|Oil||6 Cup (96 tbs) (For Deep Frying)|
Trim fat off pork chops and pound each side with a meat hammer to tenderize.
Combine marinade ingredients in a shallow bowl.
Add pork chops; mix well.
Let stand 30 minutes.
Pat pork chops dry with a paper towel.
Dust with cornstarch, dip into beaten egg and coat with breadcrumbs.
Heat 6 cups oil in a wok over high heat to 3.50°F (175°C).
Carefully lower pork chops into hot oil with a slotted metal spoon.
Deep-fry several at a time about 2 minutes until golden brown.
Turn and deep-fry other side about 1 minute until golden brown.
Remove from oil with slotted spoon.
Drain on paper towels.
Serving size: Complete recipe
Calories 2486 Calories from Fat 1643
% Daily Value*
Total Fat 185 g284.5%
Saturated Fat 33.3 g166.6%
Trans Fat 0.4 g
Cholesterol 524.5 mg174.8%
Sodium 3359.1 mg140%
Total Carbohydrates 94 g31.3%
Dietary Fiber 1.9 g7.5%
Sugars 3.7 g
Protein 104 g208.6%
Vitamin A 5.4% Vitamin C
Calcium 18.5% Iron 33%
*Based on a 2000 Calorie diet