|A southern favorite, simply breaded bone-in pork chops are deep fried and served with 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'm pretty partial to my smothered chops, or pork chops baked with onion, but I'm pretty sure fried pork chops are my husband's favorite way to eat a chop, whether they're deep fried or pan fried.
Choose chops for this recipe that are not too thick, or they'll take far too long to cook. Save those thick ones for stuffing or grilling. You don't want super thin breakfast chops either though, so use chops that are somewhere between 1/4 to 1/2-inch thick, and use the flat side of a meat mallet to pound them down a bit if needed.
You can cook these either in a large deep skillet with plenty of oil, or in a deep fryer. I personally prefer the deep fryer since it fries so clean and quick with little oil retention. Fry in batches to avoid overcrowding, and hold the chops on a rack over a baking sheet with your oven at the lowest setting, until they are all done.
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, about 1/4 to 1/2 inch thick
- Salt, pepper and Cajun seasoning (like Slap Ya Mama), to taste
- 1 cup buttermilk
- 1 cup of self-rising flour
- Cooking oil (such as vegetable or canola) for frying
- Honey Mustard Meat Sauce, optional
Sprinkle pork chops with salt, pepper and Cajun seasoning on both sides. Dip into the buttermilk, shake off excess and dredge in the flour. Plate and allow to rest, uncovered, in the fridge 30 minutes to 1 hour after coating, if time permits; otherwise, leave them sitting on a rack at room temperature for about 15 minutes.
Preheat 1/2 to 1 inch of cooking oil in a deep skillet or fryer to 350 degrees F. Once the oil is hot, slide the chops carefully into the deep fryer or skillet and cook about 8 to 10 minutes total, or until nicely browned, turning once if chop is not fully submerged. Do in batches if needed to avoid overcrowding the skillet or fryer. Serve with Southern Style Green Beans, Iron Skillet Fried Okra and Southern Skillet Fried Corn or no holds barred Macaroni and Cheese.
Click Here for some helpful tips to keep your coating on when frying foods.
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