Southern Pan Fried Pork Chops Food

SOUTHERN FRIED PORK CHOPS WITH CREAMY PAN GRAVY

Steps:

• Reserve 2 tablespoons flour and set aside, place the remaining flour in a shallow dish.
• To the bowl mix together the Cajun seasoning, garlic powder and black pepper.
• Rub the pork chops all over with the seasoning.
• Place the buttermilk in a shallow bowl.
• Dip the chops in buttermilk, then dredge in flour.
• Heat oil and butter in a skillet, then brown the chops over medium high heat for about 5 minutes per side or until golden brown and cooked through; remove to a plate, cover loosley with foil to keep warm(do not drain the fat in the pan).
• Add in chopped onion and saute until soft (about 3-4 minutes, you might need to add in more butter if needed to the pan).
• Add in the reserved 2 tablespoon flour to the skillet, then stir/whisk in the milk and seasoned salt; whisk or stir constantly until thickened and bubbly.
• Season with lots black pepper.
• Serve the gravy with the pork chops.

SOUTHERN FRIED PORK CHOPS

Steps:

• Put the flour, salt and pepper in a paper bag or ziplock bag.
• Put a couple of pork chops in and shake the bag well set aside.
• Heat the oil in a skillet when the oil is hot put the chops in and fry about 5 to 10 minutes on each side.
• Turn chops every 2 to 3 minutes.
• Place on paper towels to drain.
• I put them in a warm oven until they are all done.

FRIED PORK CHOPS

Steps:

• Heat oil in a deep skillet to 350 degrees F.
• Arrange the pork chops in a large shallow dish. Season each pork chop, on both sides, with salt, black pepper, garlic powder, cayenne pepper and celery seeds. Pour the buttermilk over the chops and turn to coat.
• Place flour into a large shallow dish. Dip each pork chop into the flour mixture and coat well, shaking off the excess.
• Using tongs, gently lower the chops into the deep skillet in batches if necessary. Fry for 8 to 10 minutes or until golden brown, turning once. Transfer chops to a paper towel-lined pate to drain. Serve hot.

SOUTHERN-STYLE PORK CHOPS

Steps:

• Heat the oil in a large, deep skillet over medium heat. Liberally sprinkle the onion soup mix over both sides of the pork chops. Fry the pork chops in the hot oil until the pork is no longer pink in the center, 4 to 6 minutes per side. Remove the chops from the skillet, and set aside.
• Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce heat to low. Stir the heavy cream, and season with garlic powder and salt and pepper. Gently lay the pork chops in the pan, turning to coat in the sauce. Simmer until thoroughly reheated, 5 to 10 minutes.

SOUTHERN FRIED PORK CHOPS RECIPE

Steps:

• Season pork chops with salt and black pepper to taste on both sides.
• Next whisk hot sauce into buttermilk and dip pork chops into buttermilk mixture. Allow to soak for an hour.
• In a large plastic bag, add flour, salt, pepper, garlic powder, cayenne pepper, and paprika and mix until combined.
• Put pork chops into seasoned flour and place on a parchment lined baking sheet. Place in refrigerator for 20 minutes to set flour.
• Heat oil over medium high heat.
• Fry until golden brown on both sides. Once fried, remove and add to paper towel to drain oil.

CRISPY SOUTHERN FRIED PORK CHOPS

Steps:

• 1. Remove pork chops from package, wash and pat dry. Place pork chops on a cutting board. Using a meat mallet, pound both sides.
• 2. In one bowl, add egg and milk. Mix with fork until smooth. In another bowl, add flour, chicken flavored base, and seasonings, mix well. Dredge pork chops in flour mixture, then dip in milk and egg mixture. Roll in flour mixture.
• 3. Heat about 1" oil in heavy skillet (I use a cast-iron chicken fryer). When oil is hot, add pork chops, no more than 2 to 3 at a time. Fry about 3 to 5 minutes per side, until golden and juices run clear. Remove to serving platter. Repeat with remaining pork chops. Serve hot with your favorite side dishes.
• 4. Chicken flavored base is a moist powder and it is available in most grocery stores in the soup/bullion aisle.

SOUTHERN FRIED PORK CHOPS

Steps:

• Season Salt and pepper both sides of the pork chops.
• Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Or dredge before going into oil. (Less dishes)
• Heat canola/vegtable oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 2 to 3 pork chops at a time, 4 to 5 minutes on the first side; 3 to 5 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate covered with paper towels and repeat with remaining pork chops.

BREADED SOUTHERN FRIED PORK CHOPS

Steps:

• Mix flour, salt, pepper, and boullion cube.
• Heat oil on med-hi in large skillet.
• Roll chops in flour mixture.
• Add to hot skillet.
• Cook and turn for 20 minutes, until chops are done and golden brown.

SOUTHERN FRIED PORK CHOPS RECIPE

Steps:

• Begin by making the breader.
• In a small mixing bowl, add the Flour, Corn Starch, Garlic Powder, Salt, Black Pepper and Paprika. Stir all ingredients well. Set aside.
• Prepare the egg wash next.
• Break one egg into a small low sided dish.
• Add the buttermilk. Use a fork and stir mixture well.
• Setup your dredge station for convenience.
• 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.
• Place about 1/2 inch of cooking oil in a skillet over medium heat.
• Test the oil before adding the chops to fry.
• Gently lower the chops into the hot cooking oil, one at a time.
• Watch the bottoms of the chop and when they start to brown, flip the pork chops over. Don't overcrowd the skillet.
• Let the chops fry for about 6-8 minutes or until done but not over cooked.
• Remove the cooked chops from the skillet, place on a paper towel lined plate and let drain.
• Serve warm and Enjoy.

PAN FRIED PORK CHOPS

Steps:

• Mix flour, cornstarch and garlic salt.
• Sprinkle pork chops with salt and pepper.
• Dredge chops in flour mixture and shake off excess.
• Pour enough oil into large skillet to reach depth of 1/2" to 1".
• Heat oil to 350 degrees.
• Fry chops in oil until golden about 5 minutes per side.
• Note: I found they cooked much quicker.
• Avoid overcooking or they will be dry.

PAN FRIED PORK CHOPS

Steps:

• Place flour in a shallow dish.
• Pat pork chops dry and season liberally with seasoned salt and pepper on both sides. Dredge the pork chops in flour, shaking off the excess.
• Melt butter and oil in a large, heavy skillet over medium-high heat.
• Add chops to the hot skillet and cook until browned on both sides and a meat thermometer registers 140°F - 145°F (about 7-10 minutes per side). Smaller bone-in pork chops will cook in 5-6 minutes per side, so just keep an eye on your chops and use the thermometer to know when they're done. The internal temperature of the pork chops will continue to rise after you remove them from the pan.
• Transfer pork chops to a plate, tent with foil, and allow to rest for about 5-10 minutes before serving.
• Note: Depending on the size of your pan (and pork chops), you might need to cook the pork chops in batches of two. Just make sure that you don't overcrowd your pan by trying to squeeze too many chops in at once!

SOUTHERN PAN FRIED PORK CHOPS

Steps:

• Wash pork chops, pat dry and season with salt and pepper to taste.
• In a large skillet, heat the oil - medium high heat.
• Dredge chops in flour and shake of excess and sear in the heated oil - cook for about 1 minute per side to brown.
• Remove chops from skillet and place on a brown paper bag to absorb excess oil.
• Turn skillet to medium low and add onion and garlic to the pan. Cook for about 2 minutes to soften the onion and then add chops back to the skillet.
• Cover with 1/4 cup water and put a lid on the skillet and steam the chops for about 20 minutes.

FRIED PORK CHOPS

Steps:

• Whisk together flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow bowl.
• Beat eggs in a separate shallow bowl.
• Place pork chops between two sheets of plastic wrap or parchment paper and pound with a meat mallet to thin them to about ½-¾" thick.
• Heat oil (about ¾" deep) over medium-high in a cast-iron skillet. Heat oil to 375°F.
• Dip each pork chop in the flour mixture, coating both sides. Then dunk each side into the beaten eggs and back into the flour mixture.
• Carefully drop pork chop into heated oil and fry on both sides until cooked through (the center should reach 165°F). Maintain an oil temperature between 350°F and 375°F for best results.
• Continue dredging (dipping in flour, egg, flour mixtures) the remaining pork chops and cooking, taking care not to overcrowd the pan.
• Place cooked pork chops on paper towels or brown paper bags to soak up excess oil.
• Serve immediately.