I have been obsessed with frying things ever since I read SeriousEats.com’s tutorial on Korean Fried Chicken. The technique they describe worked with chicken wings perfectly, so I wondered if I could do the same thing with other fryables. It worked very nicely with shrimp – creating something of a tempura-type crackling coating – but how about something really substantial? I mean, chicken wings are pretty small, and shrimp only get so big, too (to wit, at 4’10″ am I perpetually addressed as ‘shrimp’ or ‘shortie’, neither of which makes me particularly happy). How’s about a meaty pork chop? My days in the south exposed me to the wonders of a perfectly fried chop, coated with a buttermilk batter and pan fried, served usually with a white gravy and some collards. I decided to work up my own version of a fried pork chop, using a simple flour/vodka slurry as the breading, some sweet potatoes and mushrooms as the complements, and my favorite soy sauce cream gravy (click here to see a variation on the theme). The results were fantastic!
Crispy Fried Pork Chops, Sweet Potatoes, Dark and Creamy Umame Gravy
2 thick, center-cut pork chops
3/4 cups corn starch
1 tsp baking powder
black pepper, garlic powder, onion powder, paprika
1/2 cup flour
1/2 cup cold water
1/2 cup gin or vodka
vegetable oil for frying
8-10 button mushrooms
2 medium sweet potatoes
4 tablespoons butter
1 cup soy sauce
1/2 cup heavy cream
snipped scallions/chives for garnish
I love pork chops, especially when they look like little T-bone steaks, like these. This cut includes both a little of the tenderloin as well as the regular rib meat, which provides some textural variety on the plate.
I start by mixing my cornstarch, baking powder, and some spices in a large ziplock bag.
In go my chops, and I shake the bag vigorously to coat them with the cornstarch mixture.
I place the chops uncovered in my fridge on a rack so they can dry out a bit — about 30 minutes.
Meanwhile, I remove the stems from my mushrooms, reserving them to use later.
I get 2 tbs of butter and a glug of EVOO nice and hot in my large fry-pan…
… and I layer my mushrooms in the hot fat, sprinkling them with a little salt and pepper.
I make sure they cook fully on top…
… and on bottom.
While these are simmering, I pull out my chops, on which the cornstarch/baking powder has gummed up a bit – just the way I want it.
In a large bowl, I’ve whisked my flour, water, and gin together to make a very thin batter.
Holding the chops with tongs by clipping it on the T-bone allows for me to dunk all the meaty bits into the slurry to thoroughly coat each piece.
I add enough vegetable oil to a deep-sided pan to just cover the chops, and I bring this to a medium high temperature – about 350°F. Of course, I don’t have a thermometer to help me gauge this, so I just drip a little flour batter into the pan periodically until the drop immediately sizzles and starts to brown upon hitting the surface of the oil. It’s ready for my chops at that point.
I slide both chops carefully into the oil, making sure not to splatter myself like I usually do. (Thank God for OxyClean, or just about all my clothes would have constellations of oil drips on them.) Since these chops are thick, I let them fry for about 10 minutes on each side.
While this happens, I add my soy sauce and heavy cream to the mushrooms in the pan, which I bring to simmer on low heat, stirring regularly so the flavors can blend.
When the chops are a nice golden brown on the bottom, it’s time to flip them carefully to the other side. Another 10 minutes or so will do it.
I’ve been baking my sweet potatoes all along, by the way. After an hour on 350°, I can easily squeeze them with my oven-mitted fingers, so I pull them out…
… remove their bright orange insides to a bowl, where I mash them with my remaining butter.
These savory pork chops have a cracking, super-crunchy, egg-shell thin coating are super-tender and juicy. The simple sweet mash is offset by a rich, dark, silky and fragrant soy cream gravy, and each button of mushroom bursts with flavor on the tongue. Not only is this a very easy recipe, but it presents itself elegantly on the plate, and can satisfy even the pickiest of eaters. Now, what else can I fry?