Southern Fried Pork Chop Recipe

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Southern Fried Pork Chop Recipe :- We cordially invite you to embark on a culinary adventure through the core of Southern cuisine. Today, we will explore a traditional comfort food that has been served on dinner tables for generations: Southern Fried Pork Chops. These chops are a testament to the rich culinary traditions of the American South, where food is not only a necessity but also a celebration of culture, family, and flavour.

 

Southern Fried Pork Chop Recipe

Imagine biting into a golden-brown pork chop that is flawlessly seasoned, crispy on the outside, and juicy and tender on the inside. The meticulous preparation and the love that goes into each stage are the secrets of this mouthwatering dish. Each stage is essential for the attainment of the iconic Southern flavour, from the initial seasoning to the final fry.

 

Also Read :- Veggie And Hummus Sandwich Recipe Learn like a Pro 

 

Ingredients:

  • 4 bone-in pork chops (about 1 inch thick)
  • 1 cup buttermilk
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional for a bit of heat)
  • Salt and pepper to taste
  • Vegetable oil for frying

 

Instructions:

First, get the pork chops ready:

Salt and pepper should be applied to both sides of the pork chops before cooking. Before beginning the cooking process, the pork chops should be seasoned with salt and pepper on both facing sides.The buttermilk and egg should be mixed together in a basin that is shallow enough to accommodate both of them.

The pork chops should be dredged:

Flour, cornmeal, garlic powder, onion powder, smoked paprika, and cayenne pepper should be mixed together in a separate dish that is shallow.
Begin by dipping each pork chop into the buttermilk mixture, allowing any excess to drip off, and then dredging it in the flour mixture while applying pressure to ensure that it adheres.

Pork chops should be fried.

A quarter of an inch of vegetable oil should be heated in a big skillet over medium-high heat until it is hot but there is no smoke effect. If it is necessary, fry the pork chops in batches for approximately four to five minutes on each side, or until they are golden brown and cooked through (the internal temperature should reach 145 degrees Fahrenheit or 63 degrees Celsius).

Put the pork chops on a platter that has been coated with paper towels so that any extra oil may drain out. Serving: Serve the pork chops while they are still hot, along by your preferred sides such as cornbread, mashed potatoes, or green beans.

 

Nutrition Tips:

When you fried pork chops with the bone in, they tend to retain more of their natural juices and have a more robust flavour. Temperature Control: Before adding the pork chops, check to see that the oil has reached the desired temperature. If the temperature is too low, they will take in an excessive amount of oil; if it is too high, they will burn on the outside before they are fully cooked.

To ensure that the meat and the dredge mixture are properly seasoned, do not scrimp on the seasoning. The flavour of the dish is enhanced as a result of this. After the pork chops have been fried for a few minutes, allow them to rest on a wire rack during this time. This helps to maintain their crispiness.

 

It is important to ensure that the fryer is not overcrowded; if this is the case, the pork chops should be cooked in batches. Because of this, the temperature of the oil will not drop, which would otherwise cause the pork chops to become greasy.

The internal temperature of the pork chops should be measured with a meat thermometer to ensure that they achieve a temperature of 145 degrees Fahrenheit (63 degrees Celsius) for optimal juiciness and safety.

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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