|A southern favorite, bone-in pork chops are simply seasoned, breaded and deep fried. Super yummy when served with a peppered milk gravy or a drizzle of honey mustard meat sauce.|
Southern Fried Pork ChopsFried pork chops are southern style comfort food, and when I've had a busy life going on, there's nothing better or easier. The Cajun loves pork chops cooked this way, and I enjoy watching him chomp down until the bones are picked clean. I may have indulged on a few bone pickin' sessions myself over the years. You truly cannot help yourself!
I'm pretty partial to my smothered chops, or pork chops baked with onion, oh heck, who am I kidding, just about any pork chop really, but I'm pretty sure fried pork chops are The Cajun's favorite way to eat a chop, whether they're deep fried or pan fried.
Southern style pork chops are intended to enjoy with your fingers, so choose chops that are bone-in for this recipe, not only because they are far more flavorful, but also so that you have a handle for holding. You'll also want chops that are not too thick, or they'll take far too long to cook, so save those thick ones for stuffing or grilling. You don't want super thin breakfast chops either though, so look for bone-in chops that are somewhere around 1/2-inch thick.
|These little nubs of flour are the hallmark of a southern style pork chop breading.|
Here's how to make them.
|I love fried pork chops drizzles with Honey Mustard Meat Sauce - it's just the perfect accent!|
Recipe: Southern Fried Pork Chops©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 15 min |
Yield: About 4 to 6 servings
- 4 to 6 bone-in pork chops, between 1/4 to 1/2 inch thick
- Salt, pepper and Cajun seasoning (like Slap Ya Mama), to taste
- 1 cup buttermilk
- 2 teaspoons hot sauce, optional
- 1-1/2 cups self-rising flour
- Cooking oil (such as vegetable or canola) for frying
Season pork chops with salt, pepper and Cajun seasoning on both sides; let rest at room temperature 5 minutes. Add hot sauce to the buttermilk and stir. Dip chops into the buttermilk, shaking off excess, and dredge in 1 cup of flour, shaking off excess flour. Reserve the remaining 1/2 cup flour and place chops in a single layer onto a large plate or baking sheet. Allow to rest, uncovered, in the fridge 30 minutes to 1 hour after coating.
Preheat 1-inch of cooking oil in a deep skillet or fryer to 350 degrees F. Once the oil is hot, pass chops through the remaining flour, shake off excess and slide the chops carefully into the deep fryer or skillet. Cook about 6 to 8 minutes total, depending on thickness, or until nicely browned, turning once if chop is not fully submerged. Do in batches if needed to avoid overcrowding the skillet or fryer and hold in a warm oven. Drain on paper towels or brown paper bags. Serving suggestions include Southern Style Green Beans, Parslied Corn, Iron Skillet Fried Okra, Southern Skillet Fried Corn and my no holds barred Super Creamy Macaroni and Cheese.
Cook's Notes: These are also delicious served with Peppered Milk Gravy made using some of the frying oil, or a Honey Mustard Meat Sauce drizzled over them. Click Here for some helpful tips to keep your coating on when frying foods.
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