Pork Chops on a Stick
Pork Chops on a Stick
From Better Homes and Garden magazine
Ingredients
- 8 6-ounce boneless pork loin chops, about 1 inch thick
1/2 cup bottled Italian salad dressing
Peanut oil
8 8 x 1/4-inch-thick wooden skewers or dowels
Honey mustard or bottled barbecue sauce
cooked corn on the cob, for serving
Directions
- 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.
Serves 4.
Information
- Category
- Main Dishes, Pork
- Cuisine
- North American
