Deep Fried Southern Pork Chops

A southern favorite, simply breaded bone-in pork chops are deep fried and served with a drizzle of Honey Mustard Meat Sauce.

Deep Fried Pork Chops

Fried 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!

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Recipe: Deep Fried Southern Pork Chops

©From the Kitchen of Deep South Dish©

Prep time: 15 min |Cook time: 15 min |

Yield: About 4 to 6 servings

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Ingredients

• 6 bone-in pork chops, about 1/4 to 1/2 inch thick
• Cajun seasoning (like Slap Ya Mama), to taste
• Buttermilk, for dredging
• About 1 cup of self rising flour
• Vegetable or canola oil for frying
• Honey Mustard Meat Sauce, optional

Instructions

Sprinkle pork chops with Cajun seasoning on both sides. Dip the pork chops into the buttermilk and then dredge in the flour. Allow to rest in the fridge about an hour after coating if time permits, otherwise, leave them sitting on a rack at room temperature for about 15 minutes.

Preheat oil in skillet or fryer to 350 degrees. 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 using a skillet and chop is not submerged. Do in batches if needed to avoid overcrowding the skillet or fryer.

Cook's Notes: I used Slap Ya Mama White Pepper blend, which contains salt, red pepper, white pepper, and garlic. Substitute regular pepper, cayenne pepper, a blend of your own, or your favorite Cajun or Creole blend.

Click Here for Tips to Help the Coating Adhere and Not Fall Off

Source: http://deepsouthdish.com

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©Deep South Dish

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Posted by Mary on October 26, 2010

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