A thin cut pork chop is approximately ¼ to ½-inch thick. The chop holds its shape, and some believe the flavor is better, when the bone is left in. A thin cut pork chop is very tender and tasty when properly fried. The diner is able to hold it by the bone and take neat bites from it without creating a messy situation. Fortunately, a thin cut pork chop requires little time to fry and is cooked as close to the time of consumption as possible. Plan on more than one thin cut chop for each adult for a typical dinner.
Set a large bowl filled with approximately 2-inches of whole milk on the left hand side of the work station.
Arrange a large casserole dish filled with approximately 2-inches of self-rising flour that is seasoned with salt and pepper to taste next to the milk on the right hand side of the work station.
Position a flat tray or platter next to the casserole dish of flour.
Place a wok or a deep heavy frying pan on the stove burner and fill it with 2 to 3-inches of oil that has a high smoke point, such as vegetable frying oil. The smoke point simply means that the oil withstands higher temperatures for frying without breaking down. Do not turn the stove burner on at this point.
Wear disposable plastic gloves if you have them. If not, wash your hands and dry them thoroughly. Place the thinly cut chops to the left of the bowl of flour and use the left hand to pick up the chop, put it in the flour and immediately cover it completely with flour. Press down with the left hand to embed the flour into the chop on both sides. The idea is to keep the left hand dry so a build-up of wet flour does not create a mess.
Shake the chop to remove loose flour and place it in the milk with the left hand. Use the right hand to immerse it in the milk giving it approximately 30 to 45 seconds to absorb the milk and then place it back into the flour. Use the left hand to completely cover it with flour while pressing the chop into the flour to insure it is completely covered.
Turn on the stove burner to medium-high and heat the oil. Use a cooking thermometer to heat the oil to 350 degrees Fahrenheit.
Use a pair of cooking tongs to carefully place the chops into the oil. A single layer of chops is enough to fry at one time. The chops will sink to the bottom of the pan and, when done, float to the top. When the chops rise to the top, remove one of them and use a stem thermometer to be sure it has an internal temperature of 160 degrees Fahrenheit. The frying process will require approximately four to five minutes. Do not overcook the chops.
Allow the oil to recover its temperature back to 350 degrees Fahrenheit and repeat the frying process.
Take the chops out of the refrigerator 30 minutes before preparation for frying.
Several drops of egg shade food color added to the milk gives the thin cut pork chops a golden color after frying.
Frying in a pan holding several inches of oil could result in a splash. Have an ABC fire extinguisher and a first aid kit nearby.
Do not allow kids or pets in the kitchen. Cooking with boiling oil is dangerous if common caution is not exercised.
Freelance writing since 2009, Tom Ross has over 30 years of corporate management and hands-on experience in the supermarket industry. Ross was featured on the cover of "Instore Buyer" magazine and his articles have appeared on various websites.