Deep Fried Pork Chops

SherryRandall: The Leftover Chronicles
SherryRandall: The Leftover Chronicles @sherrys_chronicles
Benton, Kentucky

When I say deep fried, I mean deep enough oil that it completely submerses the chop or chicken. The secret to these golden brown babies is the flouring method. It’s not breaded, only floured. Crispy yet tender and juicy. Not greasy at all.

Deep Fried Pork Chops

When I say deep fried, I mean deep enough oil that it completely submerses the chop or chicken. The secret to these golden brown babies is the flouring method. It’s not breaded, only floured. Crispy yet tender and juicy. Not greasy at all.

Edit recipe
See report
Share
Share

Ingredients

  1. 4Bone in chops
  2. 1 1/2 cupsflour
  3. Salt, pepper, onion and garlic powders, paprika
  4. Oil for frying

Cooking Instructions

  1. 1

    Heat your oil in a big enough, high sided skillet on medium high heat. I put a lid on it and do my dredging while it heats up.

  2. 2

    In a dish, add your flour and seasonings. Go heavy on the seasonings. Stir it together. Salt and pepper both sides of your chops. Roll the chops in the flour and cover completely. Let them sit until the flour starts soaking into the chops. Roll again and do the same. By the time your oil is ready your chops will be thickly dredged. They’ll still have a dampish look to them.

  3. 3

    I do mine in batches. Do NOT add to oil until the oil is hot enough. I’d say 350 to 375. When it’s hot enough, lay a couple of chops in the oil and let it fry. When the bubbling slows and the color is right you’ll know they’re done.

Edit recipe
See report
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan
Cook Today
SherryRandall: The Leftover Chronicles
on
Benton, Kentucky
I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 40 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time.Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me.I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya!
Read more

Top Search in

Comments (4)

stevelloyd22@gmail
stevelloyd22@gmail @cook_111142805
Maybe a small handfull of panko but i enjoy a little crunch

Similar Recipes