Southern Fried Pork Chops Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
15 mins
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Servings
6
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Calories
283 kcal
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Course
Main Course
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Cuisine
American
Southern Fried Pork Chops Recipe
Description
The recipe starts with mixing eggs, buttermilk, salt, and pepper for an egg wash, and separately combining flour, cornstarch, and seasonings to form the breading. Pork chops are dipped in the egg wash, then dredged thoroughly in the seasoned flour mixture, pressing the coating onto the meat to help it adhere. They are then fried in oil and lard heated to about 350°F, which aids in creating a crunchy crust while cooking the pork through.
After frying, the pan drippings are used to make a savory gravy by sautéing shallots and garlic, then adding flour to create a roux, followed by beef stock to finish the sauce. The combination offers not only a crispy, flavorful chop but also a rich, seasoned gravy to complement the pork.
The recipe includes tips for making ahead, storing, reheating, and seasoning variations, helpful for preparing the dish in advance or adjusting flavors. It’s a classic Southern preparation with attention to seasoning and frying technique for optimal texture and taste.
Ingredients
For the Pork Chops:
- 2 egg large
- ½ cup buttermilk
- 1 cup all-purpose flour
- ¼ cup corn starch
- 1 tablespoon garlic granules
- 1 tablespoon onion granules
- ½ teaspoon ground cayenne pepper
- 2 teaspoons salt
- ¼ teaspoon black pepper ground
- 1/3 cup cooking oil for frying
- ¼ cup lard
- 6 pork chop 5-6 ounce, bone-in
- salt to taste
- black pepper to taste
For the Pan Gravy:
- 1 shallot peeled and small diced
- 2 garlic finely minced
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- salt to taste
- black pepper to taste
Instructions
- Start by whisking together the eggs, buttermilk, salt and pepper in a shallow bowl or pan. Set aside.
- Next, in a separate shallow bowl or pan whisk together the flour, cornstarch, garlic granules, onion granules, cayenne pepper, 2 teaspoons of salt and ¼ teaspoon of ground pepper until combined. Be sure to taste it to make sure it is seasoned well because this is what will be used to season our pork in addition to the egg wash.
- Heat the oil along with some optional rendered bacon fat (lard) over medium heat in a large frying pan, cast-iron skillet, or rondeau. The oil should be at 350°.
- Bread one pork chop at a time by completely coating in the egg wash.
- Next, dredge the egg wash coated pork chop in the flour until coated. Press down on the pork chops to ensure the breading will stick when frying. Place on a cookie sheet tray lined with parchment paper until all the pork chops are breaded.
- Place the pork chops in the pan taking care to space them apart and cook them for 3 to 3 ½ minutes per side. Be sure to not overcook so that your pork chops will not be tough.
- Set aside on a cookie sheet tray with a rack to drain off any excess frying oil. If your pan is not big enough you will need to cook in batches.
- Drain most of the oil from the pan leaving only 2 tablespoons and add it back to the burner over medium heat and quickly cook the shallots and garlic for 1 minute.
- Stir in the flour until combined to make a roux and then pour in the beef stock to make a gravy. Turn the heat up to high so that it will quickly boil and become thick. Season with salt and pepper.
- Serve the pork chops with the gravy and optionally garnish with chopped fresh parsley.
Notes
- Serve pork chops immediately for best texture; they can be kept warm in a 200°F oven for up to 30 minutes but may dry out.
- Refrigerate leftover chops covered for up to 3 days or freeze for up to 3 months; thaw in the fridge before reheating.
- Reheat in the oven at 350°F for 4-6 minutes or use a microwave.
- Adding hot sauce to the egg wash adds spicy flavor to the crust.
- Cornstarch can be omitted for a simpler flour breading or use self-rising flour as a substitute.
- Garlic or onion powder can replace granules if unavailable.
- The frying oil can be tested for readiness by sprinkling flour; it should sizzle without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 23g | 8% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 776mg | 32% |
| Potassium | 337mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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