Selection

• Pork chop selection makes the difference between a tough, chewy bite and a well-crusted exterior and tender interior. Select pork chops 1 inch thick or less so the interior reaches 145 degrees Fahrenheit at about the same time the crust develops a golden-brown color. Boneless and bone-in chops both work in the deep fryer, but bone-in chops cook a little more quickly because the bone conducts heat. The breading won't stick to the bone, either, but it doesn't affect cooking.

Preparation

• Take the chops out of the refrigerator about 30 minutes before you start so they can reach room temperature. Pork chops have a strip of fat around one side that should measure about 1/4 inch thick when properly trimmed. If the pork chops have more than a 1/4-inch-thick layer of fat, trim it as needed. Air pockets in a thick layer of fat burst during frying, causing splatters and blowing off pieces of breading.

Seasoning

• It's best to salt the meat you're frying directly instead of salting the flour you dredge in. Salt has several beneficial effects on meat, such as tenderization and deeper penetration, if you apply it at least 30 minutes before cooking. Lean cuts especially, such as pork chops, have more tenderness and deeper seasoning when you salt directly. You can, however, season the flour with dried spices, such as cayenne and black pepper, to good effect. Pat the pork chops dry with paper towels when you take them out of the fridge and season them with kosher salt.

Breading Station

• Start by setting up a breading station with the ingredients in the order you use them. Pour about 1/4 inch of all-purpose flour in a shallow dish. Next to the dish, place a bowl with one egg beaten with a tablespoon of milk or water for every two pork chops. Next to the egg wash, place a shallow dish filled with about 1/4 inch of coarse panko breadcrumbs. Lastly, place a sheet pan with a wire rack on it to serve as a pork chop holding area.

Into the Fryer

• Take the basket out of the deep fryer. It's easier to turn the pork chops when you fry them in open oil. Fill the fryer to its fill line with frying oil. Canola oil is the best choice because it has a neutral taste and smell and it's inexpensive. Set the fryer to 350 degrees Fahrenheit. Place a plate lined with paper towels beside the deep fryer.

Frying

• Using one hand, dredge a pork chop lightly on both sides in flour them gently drop it in the egg wash. With your other hand, turn the chop over in the egg to coat and let the excess drip off into the bowl. Lay the chop in the panko. With your dry hand, gently press the chop into the panko then turn it over and repeat. Place the chop on the wire rack and repeat with the other chops. Using one hand for dry ingredients and the other for wet prevents accidentally mixing wet and dry ingredients together.