Since chicken and pork are my primary proteins, along with the occasional fish dish, I’m always looking for tasty recipes to give me more variety. The problem I’ve always had with pork is it gets so dry. This is a way of holding in that moisture while at the same time having a really crispy, fried chicken like, coating on the outside. The original recipe called for crushed corn flakes but many of us have problems with corn so I’ve revised it to seasoned flour but feel free to use crushed corn flakes if desired. Serves 2.
In a gallon food storage bag combine:
2 tablespoons arrowroot with
2, 1″ thick pork chops with most of the fat trimmed (make shallow cuts in the pork chops in a diamond pattern roughly 1/2″ apart to allow the arrowroot to be absorbed into the pork. By shallow I mean not more than 1/16 of an inch. This will help the coating stick as well as tenderize the pork.)
Shake to make sure that the arrowroot covers all the pork and let sit in the refrigerator for about 20-30 minutes. In a shallow dish, place:
1/4 to 1/3 cup aquafaba depending on how large the chops are
In another shallow dish combine:
2 tablespoons all purpose gluten free flour
1 tablespoon tapioca or cassava flour
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
When the pork chops are ready, remove from bag (over the sink is a good place to do this) being sure to rub any loose arrowroot from the chops. Coat each in the aquafaba and then in the seasoned flour. In a 10″ skillet, heat:
1/4 cup olive oil
When shimmering, add the pork chops being careful to place the side nearest you into the pan first. Reduce heat to medium and fry until golden brown on each side (don’t forget the narrow edges), this should take about 7 minutes. Reduce to medium low and cover for approximately 5 minutes or until the internal temperature of the pork is 145 degrees. (If you don’t have a meat thermometer, they aren’t expensive and are very useful in determining if meat is at temperature.) If you don’t have a thermometer, touch the meat with a utensil or your finger. If it has a lot of give, it’s not cooked. It should not be totally firm but close to it, just a little give to the meat will produce a juicy chop. If the coating has gotten soggy while covered, increase the heat back to medium and cook on each side for 30 seconds to one minute to crisp it back up. Remove from heat and blot on paper towels before serving – DON’T LET THE CHOPS SIT ON THE TOWELS TOO LONG OR THE OUTSIDE WILL GET SOGGY. Be sure to salt them as soon as they come out of the oil.