Classic Southern Fried Pork Chops
If you’re on the hunt for a delectable Southern dish that’ll transport your taste buds to the heart of the South, look no further than Classic Southern Fried Pork Chops. This iconic recipe is a true Southern comfort food, featuring tender, juicy pork chops encased in a crispy, flavorful coating. In this article, we’ll take you through the entire process, from selecting the ingredients to mastering the art of frying these mouthwatering delights.
Ingredients:
For the Pork Chops:
| QUANTITY | INGREDIENTS |
|---|---|
| 4 | bone-in pork chops |
| 1 cup | all-purpose flour |
| 1 teaspoon | salt |
| 1/2 teaspoon | black pepper |
| 1/2 teaspoon | paprika |
| 1/2 teaspoon | garlic powder |
| 1/4 teaspoon | cayenne pepper (adjust for spice preference) |
| 2 cups | buttermilk |
| As needed | vegetable oil, for frying |
For the Dredge:
| QUANTITY | INGREDIENTS |
|---|---|
| 2 cups | buttermilk |
| 2 large | eggs |
For the Breading:
| QUANTITY | INGREDIENTS |
|---|---|
| 2 cups | all-purpose flour |
| 1 tablespoon | cornstarch |
| 1 teaspoon | salt |
| 1/2 teaspoon | black pepper |
| 1/2 teaspoon | paprika |
| 1/2 teaspoon | garlic powder |
| 1/4 teaspoon | cayenne pepper |
Instructions:
Preparing the Pork Chops:
- Begin by seasoning the pork chops with salt, pepper, paprika, garlic powder, and cayenne pepper. Ensure that both sides are well-seasoned.
- Place the seasoned pork chops in a shallow dish and pour buttermilk over them. Make sure the chops are fully submerged in the buttermilk. Cover the dish and refrigerate for at least 1 hour, or overnight for the best results. This step not only adds flavor but also tenderizes the meat.
- After marinating, remove the pork chops from the buttermilk and let any excess liquid drip off.
Breading the Pork Chops:
- In a separate bowl, mix together the flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne pepper. This will be your breading mixture.
- One at a time, dip the marinated pork chops into the breading mixture, ensuring they are evenly coated. Then, dip the chops into the buttermilk and egg mixture, allowing any excess to drip off.
- Repeat the process by dipping the chops back into the breading mixture for a second coat. This double-dredging ensures a thick, crispy crust.
- Place the breaded pork chops on a baking sheet and allow them to rest for about 10 minutes. This helps the breading adhere better during frying.
Frying the Pork Chops:
- In a large, heavy-bottomed skillet, heat about 1 inch of vegetable oil over medium-high heat. To test if the oil is hot enough, drop a small piece of breading into the oil; if it sizzles and rises to the surface, the oil is ready.
- Carefully place the breaded pork chops into the hot oil, ensuring not to overcrowd the skillet. Fry them for about 3-4 minutes on each side or until they are golden brown and crispy.
- Once done, transfer the fried pork chops to a wire rack or paper towels to drain any excess oil.
