Indulge in the nostalgic charm of Grandma's southern kitchen with these mouthwatering deep fried pork chops – a timeless recipe that is the essence of home-cooked comfort.
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Get ready for a trip down memory lane with these deep fried pork chops. The secret? A flavorful seasoning blend that's straight out of the family vault.
These fried pork chops are golden, crispy perfection that takes me right back to my childhood, like when my Granna used to whip up her legendary recipe. And between you and me, quite honestly I prefer these chops over fried chicken and country fried steak!
So, grab your frying pan, and embark on a journey of homemade deliciousness that's sure to leave everyone asking for seconds.
For more dinner recipes, check out our Soul Food Sunday Dinner Ideas.
Why You'll Love This Recipe
- CRISPY TEXTURE - The seasoned flour coating and deep frying cooking method gives these chops a flavorful, golden brown crispy exterior.
- JUICY & TENDER - Despite the crispy coating, the frying process helps seal in the natural juices, resulting in a juicy and tender interior.
- QUICK & EASY - Frying pork chops is relatively quick, making this recipe a convenient option for busy families and the straightforward preparation is easy enough for a novice.
Ingredients
- Bone-in center-cut pork chops
- All-purpose flour
- Vegetable oil, for frying
Pork Chop Seasoning
- Coarse ground black pepper
- Lemon pepper
- Granulated onion
- Granulated garlic
- Smoked paprika
- Cayenne pepper
Note: For an extra layer of flavor and juiciness, you can opt to brine the pork chops in a mixture of kosher salt, sugar, water, and ice before cooking. However, if you're short on time or prefer a different texture, feel free to skip this step – the recipe remains delicious either way!
How to Deep Fry Pork Chops
- Heat up some vegetable oil in a deep fryer or a big, sturdy pan like a cast iron skillet or Dutch oven until it hits 350°F. Make sure there's enough to fully cover the chops, about 2 inches deep.
- Grab a wire rack and place it on a baking sheet, or use a large plate lined with paper towels.
- While the oil is heating up, combine the pork chop seasonings and all-purpose flour in a bowl. Give it a good mix.
- Coat each pork chop in the seasoned flour one at a time, making sure they're fully covered. Shake off any extra flour.
- Carefully drop the chops into the hot oil and fry them until they turn a nice golden brown, which should take about 6 minutes. Use tongs to move them onto the rack or plate to drain.
- Enjoy these fried pork chops right away! If you have leftovers, they'll keep well in a sealed container for up to 4 days.
How to Brine
This brine will infuse your pork chops with a nice balance of flavor while helping to retain moisture during cooking. However, if you're short on time, feel free to skip this step – the recipe remains delicious either way!
- Bring 4 cups water water to a boil in a pot.
- In the same pot, add ¼ cup kosher salt and ¼ cup sugar to the boiling water. Stir until completely dissolved.
- Remove the pot from heat and let the brine cool slightly.
- Add 4 cups ice ice to the pot, stirring until the ice is mostly melted, and the brine reaches room temperature.
- Place chops in a resealable plastic bag or a shallow dish.
- Pour the brine over the pork chops, ensuring they are fully submerged. If using a bag, remove excess air before sealing.
- Refrigerate the pork chops in the brine for at least 4 hours, or overnight for maximum flavor absorption.
- Before cooking, remove the chops from the brine, rinse, and pat them dry with paper towels, and proceed with deep frying instructions.
Recipe Tips & Tricks
- Maintain Consistent Oil Temp: Keep an eye on the temperature. If it drops too low, the pork chops may absorb more oil, resulting in a greasier final product. Allow it to return to 350°F between batches.
- Use a Meat Thermometer: For optimal results, use a thermometer to check the internal temperature of the pork chops. They should reach a safe minimum internal temperature of 145 F.
- Dry the Pork Chops: After brining, rinse and pat the chops dry with paper towels before seasoning and coating. Dry surfaces help the flour coating adhere better, creating a crispier crust.
- Even Coating: Ensure an even coating of the seasoned flour on each pork chop. This helps achieve uniform browning during frying.
- Shake Off Excess Flour: Shake off any excess flour before frying. Too much flour can lead to a thicker, doughy coating.
- Work in Batches: Avoid overcrowding the fryer or skillet. Fry in batches to ensure they cook evenly and maintain their crispiness.
- Rest on a Wire Rack: Allow the fried chops to rest on a wire rack rather than a plate. This helps excess oil drain away, preventing sogginess.
- Fresh Oil: Use fresh oil for frying. Oil that has been reused multiple times may impart off-flavors.
- Serve Immediately: Fried pork chops are best enjoyed right after frying when they are at their crispiest. Serve them immediately for the ultimate flavor and texture.
What to Serve with Fried Pork Chops
- Collard Greens: Try our collard greens with ham hocks or collard greens with smoked turkey for a quintessential Southern comfort food dish.
- Boiled Cabbage: Simmered in a smoky, meaty broth with seasonings and spices.
- Fried Cabbage: A combination of crispy bacon, smoked sausage, and seasonings.
- Mac and Cheese: Our Southern baked mac and cheese recipe features cheddar, Monterey jack, and mozzarella, and is made without a roux. We also have a baked Gouda mac and cheese which is a family favorite.
- Black Eyed Peas: Our recipe is made with smoked neck bones, onion, bell pepper, and celery.
- Butter Beans: Louisiana butter beans cooked in a flavorful, seasoned broth with smoked turkey and the “holy trinity”, bell pepper, celery, and onion.
What type of oil is best for frying?
Vegetable, canola, corn, and peanut oil are popular choices for frying due to their high smoke point and neutral/mild taste. Consider factors such as the smoke point, flavor neutrality, and your personal preferences. Additionally, always use fresh oil for frying to ensure the best results.
How do I know when the oil is hot enough for frying?
The most accurate way to gauge the oil temperature is by using a deep-fry thermometer or candy thermometer. Clip the thermometer to the side of the pot or fryer so that the tip is submerged but not touching the bottom. If you don't have a thermometer, you can use visual cues. For most frying methods, the oil is typically ready when it shimmers and has a slight haze. You can also place a small pinch of the seasoned flour into the oil. If it sizzles, it is likely hot enough.
Can I use boneless pork chops instead of bone-in?
Yes, you can use boneless chops instead of bone-in for frying. Keep in mind that boneless generally cook faster than bone-in chops. Bone-in chops also retain moisture better during cooking, so monitor the cooking time closely to avoid overcooking, as they can become dry if cooked for too long.
Summary
With a golden, crispy exterior and a juicy, tender interior, these chops promise a comforting and satisfying meal! Pair them with classic Southern sides for an all-around delicious dinner experience that brings the warmth of comfort food goodness to your table.
📖 Recipe
Deep Fried Pork Chops
Ingredients
- 4 bone-in center-cut pork chops about ½" thick
- 1 cup all-purpose flour
- 1 tablespoon seasoned salt
- 1 tablespoon coarse ground black pepper
- 1 tablespoon lemon pepper
- 1 tablespoon granulated onion
- 1 tablespoon granulated garlic
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 cups Vegetable oil for frying
Instructions
Brine (Optional)
- Bring 4 cups water water to a boil in a pot. Add ¼ cup kosher salt and ¼ cup sugar. Stir until completely dissolved. Remove the pot from heat and let the brine cool slightly.
- Add 4 cups ice, stirring until the ice is mostly melted, and the brine reaches room temperature.
- Place chops in a resealable plastic bag or a shallow dish. Pour the brine over the pork chops, ensuring they are fully submerged. If using a bag, remove excess air before sealing.
- Refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
- Before cooking, remove the chops from the brine, rinse, and pat them dry with paper towels, and proceed with deep frying instructions.
Deep Fry Pork Chops
- In a medium bowl, combine seasonings and all-purpose flour, mixing thoroughly.
- Dredge each chop in the seasoned flour, ensuring full coverage. Shake off excess flour.
- Place a wire rack on a baking sheet or line a large plate with paper towels.
- Heat vegetable oil in a deep fryer or heavy skillet to 350°F, ensuring a depth of at least 2 inches for complete submersion of pork chops.
- Gently add coated pork chops to the hot oil and fry until golden brown, approximately 6 minutes. They should reach a safe minimum internal temperature of 145 F. Use tongs to transfer chops to the prepared rack or plate for draining.
- Fried pork chops are best enjoyed immediately but can be stored in an airtight container for up to 4 days.
Notes
- Maintain Consistent Oil Temp: Keep an eye on the temperature. If it drops too low, the pork chops may absorb more oil, resulting in a greasier final product. Allow it to return to 350°F between batches.
- Dry the Pork Chops: After brining, rinse and pat the chops dry with paper towels before seasoning and coating. Dry surfaces help the flour coating adhere better, creating a crispier crust.
- Even Coating: Ensure an even coating of the seasoned flour on each pork chop. This helps achieve uniform browning during frying.
- Shake Off Excess Flour: Shake off any excess flour before frying. Too much flour can lead to a thicker, doughy coating.
- Work in Batches: Avoid overcrowding the fryer or skillet. Fry in batches to ensure they cook evenly and maintain their crispiness.
- Rest on a Wire Rack: Allow the fried chops to rest on a wire rack rather than a plate. This helps excess oil drain away, preventing sogginess.
- Fresh Oil: Use fresh oil for frying. Oil that has been reused multiple times may impart off-flavors.
- Serve Immediately: Fried pork chops are best enjoyed right after frying when they are at their crispiest.
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