I tried to fry some pork chops last night. Not my first time but in my old house I had a gas range and have had to switch to electric which doesn't allow me to control the temp as much. The first chop came out nicely but had a little bit of char on the end which I could deal with but the second 2 started burning very quickly and subsequently started to smoke the house up. My question is did the oil get to hot and is that even a possibility which could have resulted in the burning and smoking? I seasoned them, dredged in flour, let stand, then floured again before putting in the oil. Also only used about a cup of vegetable oil. Thanks
bon appetit
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