Fried Pork Chops
Submitted by digreene
Classic fried pork chops dredged in seasoned flour and deep-fried in an inch of oil until golden brown and cooked through. Simple, crispy, old-school comfort food with a paprika finish.
YIELD
8 servingsPREP
15 minCOOK
35 minREADY
1 hrsThese are straight-up Southern-style fried pork chops: seasoned, dredged in flour, and fried in a deep skillet until the crust is golden and shattering-crisp. No buttermilk soak, no egg wash, no breadcrumbs. Just seasoned flour and hot oil. Sometimes simple is best.
The flour coating fries into a thin, crackly shell that seals in the juices. Season the flour generously with salt and pepper because that coating is where all the flavor lives on the outside of the chop.
A dusting of paprika right after frying adds color and a warm, slightly sweet finish.
Pro Tips
- Test the oil temperature with a bread cube. If it browns in 30 seconds, you’re at the right heat. Too cool and the chops absorb oil and go greasy. Too hot and the flour burns.
- Don’t crowd the skillet. Fry in batches with space between each chop. Touching chops steam each other and the crust stays pale and soft.
- Turn only once during cooking. Each flip risks pulling the flour coating away from the meat.
- Drain on a wire rack, not paper towels. Paper towels trap steam underneath and the bottom goes soggy.
Variations
- Add garlic powder, onion powder, and cayenne to the flour for a Cajun-spiced version.
- Use bone-in chops for more flavor and juicier meat, though they take a few extra minutes to cook through.
- Make cream gravy in the same skillet: stir flour into the leftover oil, add milk, and season for a classic pork chop accompaniment.
Ingredients
Directions
Trim the excess fat from the edges of the pork chops.
Sprinkle them generously with salt and pepper.
Season the flour generously with salt and pepper.
Dredge the pork chops in flour until coated on all sides.
Shake off any excess flour.
Pour enough vegetable oil into a heavy deep skillet to fill it to 1 inch.
Heat over medium heat to 375℉ (190℃)., cube of bread dropped in the oil will brown in about 30 seconds.
Add only as many of the pork chops to the skillet as will fit without touching.
Cook them, turning them once, until cooked through (no trace of pink remaining in the center) and deep golden brown, about 12 minutes.
Use a long-handled fork or tongs to prevent getting splattered.
Remove the pork chops from the skillet to drain.
Sprinkle them with paprika and serve hot.
Comments
