Panfried Pork Chops
This dish is an adaptation of the “pan fried island pork chops” (also known as “pork chop bones”) served at the Side Street Inn. Owner Colin Nishida uses locally raised pork and treats his customers to a colossal portion of four chops each. We’ve scaled back the quantity a bit.
- 1 cup flour
- 1⁄2 cup cornstarch
- 1-2 cups cottonseed oil
- 4 (1″-thick) pork loin chops (2 1⁄2-3 lbs. total)
- 4 (1″-thick) pork rib chops (2 1⁄2-3 lbs. total)
- 2 Tbsp. garlic salt
- 1 Tbsp. freshly ground black pepper
- 1⁄2 head cabbage, cored and finely sliced
- 1 cup ketchup
- Put flour and cornstarch into a wide shallow dish and whisk to combine. Set aside.
- Heat 1 cup of the oil in a large skillet over medium-high heat until it registers 375° on a deep-fry thermometer. Season pork chops generously with garlic salt and pepper. Working in batches, dredge chops in flour mixture, gently shake off any excess, and fry, turning once, until well browned and cooked through, 5-6 minutes per side. Transfer pork chops to a sheet pan fitted with a rack. (If oil becomes too dark, carefully discard it, wipe out skillet with paper towels, and continue with 1 cup of clean oil.)
- Transfer pork chops to a cutting board and cut meat away from bones (don’t discard bones). Slice meat into 1″-thick pieces. Divide cabbage between 4 plates and top with meat and bones. Serve with ketchup on the side for dipping, if you like.