If you’ve been a reader of my blog for any length of time you know I don’t usually FRY things. Sauté yes, but really fry in oil, no. My bottle of canola oil gets used mostly for salad dressings. But I just decided to do something different. In the background on the plate above there are the dry-pan roasted green beans that I’ve made 10 times in the last 6 months they’re so good. And easy.
I searched around the ‘net for “pork chop recipes”, and southern fried pork chops were the top 8 or so. Really? So I clicked over to several (one on epicurious, and two others from blogs, but were almost identical. I kind of made my own way once I got the gist of the main recipe. A flour-based breading mixture is made (flour, cornstarch, herbs, salt, pepper) and set aside. Another is made with an egg and some milk or buttermilk. The pork chops are dipped first into the flour, then egg, then back in the flour, and ever-so gently placed into the 1/4 inch of medium-hot oil.
One thing I learned (and don’t know if it’s true) is that when you fry foods like this, it’s best to raise the heat of the oil in a gentle manner – i.e., use low heat and then raise it over the course of 10 minutes or so. If you turn the flame up to high right from the get-go, you’ll end up with oil that’s too hot. Some of that makes sense, but some of it sounds crazy. Heated oil is heated oil. Isn’t it? Any of you chemistry types out there know?
Anyway, the pork chops were dutifully dipped in the proper pans and lowered into the oil, and they were done in no time flat. One of the bloggers mentioned using a heat test before you start cooking – dropping a pinch of the flour mixture into the oil – if it bubbles, then it’s hot enough. And during the cooking you do only want the oil to bubble around the meat and not burn the coating.
The cornstarch in the flour mixture gives the breading/coating a lighter texture. Not exactly like a tempura batter, but not far from it. It was nice. I liked it. I used seasonings in my flour mixture (other than the usual salt, pepper, garlic powder, paprika that was in most of these recipes). I reached for Penzey’s Fox Point Seasoning and added a couple of teaspoons. I don’t really know that I could taste it once it was fried, however. So you could use whatever suits you – like an Italian blend perhaps – or don’t add any at all. In the South I think they’d go for the plain stuff (salt, pepper and garlic powder).
The pork chops bubble around the edges as they’re frying. Be sure the chops aren’t touching – I used a pan that probably could have held more – because several recipes stressed that the chops need lots of space around them. They browned in no time flat, so I turned the heat down just a little bit and turned them over and cooked the 1/2 inch thick chops about 4 minutes per side – my guess. I didn’t time it. It was all by color.
What’s GOOD: how easy it was – only time consuming thing was mixing up the coating mixture. I got everything else finished before I even started the pork chops so I wouldn’t be distracted. They were really good. Not in the “outstanding” category, but it was an easy, quick dinner that was satisfying.
What’s NOT: well, some folks don’t like frying – like deep frying – although these weren’t deep in oil – I used only about 1/4 inch (half way up the chops).
* Exported from MasterCook *
Southern Fried Pork Chops
Recipe By: Adapted from a website called Taste of Southern
Serving Size: 4
32 ounces pork chops — center cut, bone in (four 1/2 inch chops)
1 cup all purpose flour
2 tablespoons cornstarch
1 large egg
2 tablespoons milk — or buttermilk (or water)
1 tablespoon mixed herbs — I used Penzey’s Fox Point Seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon paprika
Cooking oil for frying the chops (canola or vegetable)
1. BREADING: In a small mixing bowl, add the flour, cornstarch, herbs, garlic powder, salt, black pepper and paprika. Stir all ingredients well. Set aside.
2. EGG: Break one egg into a small low sided dish. Add milk and use a fork to mix it well. Mix well enough that there are no little globs of egg white.
3. MEAT: One at a time, dip a pork chop in the flour and coat both sides. Dip the chop into the egg mixture, coat both sides well. Lift and let any excess drip off. Place the chop back into the flour mixture and coat both sides and edges.
4. FRYING: Place about 1/2 inch of cooking oil in a large skillet over medium heat. Test the oil by sprinkling in a little pinch of the bread mixture – if it sizzles, the pan is hot enough. Lower the chops into the hot cooking oil, one at a time. Do not crowd them (they don’t want to be touching). Cook for 4-6 minutes.
5. Watch the bottoms of the chop and when they start to brown, flip the pork chops over. Let the chops fry for about 4-6 minutes or until done but not over cooked. Test a chop by cutting into the center to make sure it’s not rare. A little bit of pink is fine. Remove the cooked chops from the skillet, place on a paper towel lined plate and let drain. Serve warm.
Per Serving: 507 Calories; 24g Fat (44.0% calories from fat); 40g Protein; 29g Carbohydrate; 1g Dietary Fiber; 165mg Cholesterol; 378mg Sodium.