Deep Fried Pork Chops
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.
Servings: 4 servings
Calories: 443kcal
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.
Nutrition
Calories: 443kcal | Carbohydrates: 29g | Protein: 33g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 1813mg | Potassium: 629mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg
