CookEat Recipe
Pork Chops with Fried Onions
Pan-fried pork chops topped with golden flour-coated onion rings.
Method
Steps
Step 1
Peel the four medium white onions, slice them into thin rounds and separate the rings. Season with the half teaspoon salt, then roll gently in the two tablespoons flour and shake off loose flour.
Step 2
Fill a suitable thermostatically controlled deep fryer with neutral vegetable frying oil to its recommended working level, leaving room for the onions, and heat to 300°F. Lower the coated rings carefully in small batches and fry for about eight minutes or until the onions are soft and a good golden colour. Lift with a skimmer and drain on a clean food-safe cloth. Keep hot for immediate serving.
Step 3
Trim the six fresh pork chops and season both sides with the separate one teaspoon salt and half teaspoon white pepper. Heat the one tablespoon rendered pork lard in a broad frying pan. Lay the chops side by side without crowding and fry for about six minutes per side, continuing until the thickest centre of each reaches 145°F away from bone.
Step 4
Transfer the chops with clean utensils to a hot dish and let them rest for at least three minutes. Arrange all the hot fried onions on top of the chops and serve promptly.
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