Bring the flavor of the Summer-fair season into your kitchen with this fun recipe. The pork chops are quickly marinated in a store-bought salad dressing before being shallow fried.
The final result is crispy, slightly sweet, and scrumptious. Serving the pork on a stick makes for a delicious presentation that both kids and adults will enjoy.
To check out the recipe, read more.
8 6-ounce boneless pork loin chops, about 1 inch thick
1/2 cup bottled Italian salad dressing
8 8 x 1/4-inch-thick wooden skewers or dowels
Honey mustard or bottled barbecue sauce
cooked corn on the cob, for serving
- Place chops in a resealable plastic bag set in a shallow dish. Pour salad dressing over chops.; seal bag. Marinate in the refrigerator for 30 hours, turning bag occasionally.
- Meanwhile, preheat oil to 350°F. Drain chops, discarding marinade.
- Insert a wooden skewer into a short side of each chop. Fry the chops, half at a time, for 5 to 8 minutes or until 160°F. To test for doneness, carefully remove one chop from the hot oil. Insert an instant-read thermometer into side of chop. Be cautious of splattering oil. Maintain oil temperature around 350°F.
- Remove chops from hot oil and drain on wire racks. Serve chops with honey mustard and corn on the cob.
- Pork, Main Dishes
- North American