I don’t often deep-fry, but when I do, it’s always a fun victory. The Woks of Life convinced me to make “Shanghai-Style Pork Chops,” thanks to their straightforward rules and thanks to the fact that I’ve recently acquired my own meat hammer.

Read through the recipe. Pace it. It’s easy to cut the pork, hammer the slices, marinate them, coat them, then fry (with a thermometer). In my frying pot, an inch of oil equaled a whole quart bottle of canola. One minute, thirty seconds per side was enough at 350 degrees F.

Panko crumbs are so satisfyingly crispy. And the salty/sweet dipping sauce, here, is right on. I dare you to deep-fry.

PRICES:
Pork Tenderloin (1 lb.) = $6.40
Canola Oil (32 oz.) = $5.29

PREP TIME: hammer pork, marinate, coat in crumbs, fry, eat in 90 minutes
TASTE: crispy pork with salty/sweet dipping sauce

Next time, I’ll succumb to the current abundance of apples and make the “Apple-Cinnamon Crumble Muffins,” from The Baker Chick. You know these will be lovely. Come back next week, to see.