Directions:
- NOTES: FOR LOWER SODIUM PORK CHOPS YOU MAY SOAK THEM IN BUTTERMILK OVERNIGHT INSTEAD OF BRINING. IF YOU WISH TO MAKE GRAVY, FOLLOW KFC Gravy (Copycat) OR THE RECIPE IN Kentucky Fried Steak With Cream Gravy. (STEP ONE): RINSE fresh or naturally-thawed 3/4-1-inch thick boneless top loin pork chops and blot.
- MIX the TENDERIZING BRINE ingredients together in a large resealable container until dissolved: 4 cups water, 1 tablespoon unseasoned meat tenderizer, and 1/2 teaspoon Accent seasoning; ADD pork chops to brine; TRANSFER container to refrigerator; MARINATE pork chops between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful pork chops).
- INTO a large resealable container or Ziploc bag, add 1 level cup all-purpose flour and 3 level tablespoons Bulk KFC Original Recipe Seasoning (Copycat); SEAL the container; SHAKE mixture well until thoroughly combined.
- FILL a large bowl with very warm water; REMOVE pork chops from marinade with tongs; SOAK chops in very warm water a minute.
- PLACE 1-2 pork chops at a time into the breading mixture container; SEAL container firmly; SHAKE container gently in all motions to thoroughly coat chops until evenly and generously breaded.
- PLACE breaded pork chops on a wire rack; BREAD remaining pork chops; ALLOW chops to rest and absorb the breading for a few minutes before frying.
- PREHEAT the manufacturer's recommended amount frying fat in your deep-fryer to 315°F (OR) preheat enough fat to immerse cube steaks completely in deep heavy stovetop pot to 325°F (frying fat will drop to 315 -°F, which you will want to maintain, using a deep-fryer thermometer to gauge).
- ADD breaded pork chops to the elevated fry basket in deep-fryer without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); LOWER the basket slowly into the hot fat (or gently lower breaded pork chops using tongs into stovetop pot, turning once halfway through frying duration).
- DEEP-FRY pork chops about 7-8 minutes until golden brown and fully cooked, depending on portion/size (meat will no longer be pink and pork juices will run clear when done); PLACE pork chops onto a paper towel-underlined rack to drain for a minute or two; REPEAT the same cooking procedures until all pork chops are fried; KEEP pork chops warmed in a 175°F oven until serving.
- FOR SOFTER BREADING: Place pork chops into a large resealable container then seal (the steam will soften the breading for added Original Recipe authenticity). Re-heat pork chops if necessary before serving in microwave oven, using same setting as if reheating 2 frozen pastries; SERVE with gravy if desired and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1864.7 Kcal (7807 kJ) | ||
| Calories from fat | 310.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.55g | 53% | |
|---|---|---|---|
| Cholesterol | 732.6mg | 244% | |
| Sodium | 6077.18mg | 253% | |
| Potassium | 4429.45mg | 94% | |
| Total Carbs | 95g | 32% | |
| Dietary Fiber | 3.75g | 15% | |
| Protein | 256.7g | 513% | |
| Iron | 12.4mg | 69% | |
| Calcium | 169.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 83.33 Kcal (349 kJ) | ||
| Calories from fat | 13.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 53% | |
|---|---|---|---|
| Cholesterol | 32.74mg | 244% | |
| Sodium | 271.57mg | 253% | |
| Potassium | 197.94mg | 94% | |
| Total Carbs | 4.25g | 32% | |
| Dietary Fiber | 0.17g | 15% | |
| Protein | 11.47g | 513% | |
| Iron | 0.6mg | 69% | |
| Calcium | 7.6mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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