![]() ![]() Sprinkle the chops with additional salt and transfer to the oven to stay warm while the remaining chops are fried. Transfer the crispy chops to the prepared cooling rack. Gently turn the pork chops and fry until golden brown, an additional 3 to 4 minutes. ![]() Cook the chops until crispy on one side, 3 to 4 minutes. Carefully lower the coated chop into the hot oil. Lightly dredge both sides of the pork chop in the cornbread crumbs. Lift a pork chop out of the buttermilk by its top bone using tongs, and allow any excess to drip off. Clip a deep-frying thermometer to its side and heat the oil to 350 degrees F. Pour the vegetable oil into a large (10-inch) cast-iron skillet or heavy-bottomed pan. Meanwhile, put the cornbread crumbs into a shallow dish. Put the pork chops in the buttermilk mixture, being sure that all 4 are submerged. Combine the buttermilk and hot sauce in a large mixing bowl. Sprinkle both sides of the pork chops liberally with salt and pepper. Line a baking sheet with parchment paper and top with a cooling rack. To prepare air fryer bone-in pork chops, cook them for 6 minutes on each side or until the internal temperature reaches 140☏ on a meat thermometer.Preheat the oven to 300 degrees F. You can air fry bone-in pork chops rather than boneless, but keep in mind the cooking time will increase.
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