Heat oil in a heavy skillet or deep-fryer to 350 degrees. Follow instructions for quantity of oil for deep fryer. For skillet, allow at least 2-inches of oil.
We might be biased, but who doesn't love a good fried pork tenderloin during state fair season?
Servings and Ingredients
|Hy-Vee vegetable oil, canola oil, for frying|
|4 (8-oz.) Hy-Vee Midwest Pork boneless top loin chops, 1-in. thick, trimmed|
|½ c. Hy-Vee all-purpose flour|
|1 tsp. That's Smart! onion powder|
|1 tsp. That's Smart! garlic salt|
|½ tsp. Hy-Vee black pepper|
|1 Hy-Vee large egg, lightly beaten|
|3 tbsp. Hy-Vee 2% reduced-fat milk|
|½ can(s) (10-oz.) Hy-Vee plain bread crumbs|
|4 Hy-Vee Bakery buns|
|Desired condiments, such as: Bibb lettuce, red onion slices, Hy-Vee ketchup and Hy-Vee mustard|
Things To Grab
- Heavy skillet or deep-fryer
- Plastic wrap
- Meat mallet
- 3 shallow dishes
- Meat thermometer
- Paper towels
Place pork chops between plastic wrap. Use flat side of meat mallet to lightly pound pork to 1/4-inch thickness.
Combine flour, onion powder, garlic salt, and pepper in a shallow dish. Combine egg and milk in another shallow dish. Add bread crumbs to a third shallow dish.
Coat pork in flour mixture. Dip one at a time, into the egg mixture, then coat with the bread crumbs.
Working in batches, gently add pork to oil and fry for 6 to 8 minutes or until golden brown and internal temperature reaches 145 degrees, turning once. Drain on paper towels. Serve in buns with desired condiments.