I first had these at Logan’s Roadhouse restaurant.  They were very thinly straps of fried pork loin.  My very picky son even loved them.  Unfortunately (at least at our local restaurant) they have changed their recipe and now have thick fingers of pork loin which isn’t quite the same, nor is it shareable as an appetizer.  I have been disappointed in the change, but it did inspire me to try to make this at home.

Pork Fries

(This makes a pretty generous amount that can be served as an appetizer)

• About 1 1/2 pound boneless pork loin  (I purchased 2 boneless pork loin chops that has been butterflies that looked like about 4 pork chops 3/4in thick.)
• 3 heaping tablespoons flour
• About 1/2 cup vegetable oil (or peanut oil, whatever your preference is for frying)
• Salt, pepper, Lawry’s Season Salt

Very thinly slice the pork into strips.

Salt and pepper the pork.

In a pie plate or wide bowl, mix the flour, about a half teaspoon of season salt, a quarter teaspoon salt, and a quarter teaspoon of pepper.  Depending on your tastes, you can increase or decrease amounts of seasoning.  You can also substitute onion salt or garlic salt in the mix.

In a skillet, heat the oil to medium high temperature.

Take a few of the pork strips and put them into the flour mixture.  Toss them until they are well coated.  (Note: If you handle the raw meat with you least dominant hand, you can freshly flour small batches just before you fry them, which works much better than flouring them all beforehand. That leaves your ‘clean’ hand for doing things like turning the strips or removing the done pieces onto your platter.)

Test the heat of the oil by placing one of the pork strips into the oil.  If it sizzles as you place it in the oil, it is ready to start adding more.

Whole those are cooking, toss the next batch of pork strips in flour.  Also make sure your platter is ready to take up the first batch.  I suggest paper towel or other to absorb any excess oil.

You will cook the meat about 2 to 3 minutes and then turn them to cook the other side.  I typically use metal tongs or a fork to turn the meat.  it won’t take long after turning until your strips are fried to a nice golden brown.  You will have a good idea that the meat is done once the sizzling for that strip has slowed considerably.

Take up the ones that are done and add the next batch to the skillet.  Repeat until all are done!

Don’t let the crunchy bits in the oil go to waste… make gravy!  (Instructions to follow on another post!)