![]() ![]() Dijon will also create a moister surface that will help more flour to stick to the meat. Firstly, I use a little bit of thick Dijon mustard to help the spices adhere to the meat. To get a beautiful, thick crust on my pork chops are I do two things. And unless you really deviate from the general formula, they will still be classic. That said, there are many variations of Southern pork chops, with some interesting additions that don’t overpower pork, too many to count, and every family has one. My rationalization for that was that this recipe captures what I think is the essence of Southern pork chops: seasoning meat with salt and pepper, then dredging it in flour and pan-frying in lard. Some of my readers may wonder why I called this recipe Classic Southern Fried Pork Chops so let me clarify before going any further. It kind of makes sense though: the layer of breading acts as a barrier and keeps moisture inside. I may be wrong here, but I find breaded pork chops to be a little juicier than un-breaded ones too. A little extra effort here pays off big time. They are almost as simple to make as my quick boneless pork chops, but the added flavor from bacon fat, that thin layer of crust and a touch of heat from cayenne pepper make them that much more flavorful. Southern Fried Pork Chops are somewhere at the top of my most favorite pork chop recipes. The pork chop is super tender and juicy.If you’ve been reading my blog long enough you know that our family loves pork chops, from broiled to smoked and smothered. The crust on these is kind of spicy and really crunchy which is nice. ![]() Serve the chops slathered in the pan gravy – you are in for a treat! It’s important to add it slowly and whisk like crazy so the gravy doesn’t form lumps! You’re looking for a perfectly golden brown chop.Īfter adding the flour and mixing the roux for the gravy, be sure to slowly add the milk. ![]() Like I said, five minutes per side was perfect for mine though. If you’re in doubt, definitely cut into one of the finished ones to make sure they are done before serving them. As long as the juices are clear, it should be fine. It’ll need to cook for about 5 minutes per side. Then you can add your chops! Cook them two at a time so they don’t crowd the pan. A quart of oil will be more than enough.Ī good test to see if your oil is hot enough is to sprinkle some flour it the pan. You need enough oil to go halfway up the chops as they fry. This prevents the classic problem where the entire crust comes off in one bite!Īs far as frying goes, we recommend using a cast iron skillet or Dutch oven to fry these guys. This resting time will give the crust a chance to dry on the pork chop. This will just kind of dry off the surface of the chop and make sure the egg can stick to it.Īfter you've finished dredging the pork chop it's important to let the chop rest on a wire rack or plate for about five minutes. When you’re ready to cook, dredge each pork chop in the flour first. If your chop has fat around the outside, you can cut it off or leave it on. While this is good for grilling, we'd recommend pounding them out a bit thinner before chicken-frying them. Get your fork and knife ready, these Chicken Fried Pork Chops are the crispy, crunchy dish of your dreams.įor this recipe you should go with the boneless variety if you can. ![]()
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