Country Fried Pork Chops (Print version)
Crispy country fried pork chops with a golden seasoned crust and juicy center, ready in about 30 minutes for a classic Southern dinner.
# Ingredients:
For the pork chops
01 -
4 bone-in pork chops, about 3/4 inch thick
02 -
1 teaspoon seasoned salt
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon smoked paprika
For the dredge
05 -
1 cup all-purpose flour
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1/2 teaspoon seasoned salt
09 -
1/2 teaspoon black pepper
10 -
1/2 teaspoon cayenne pepper (optional)
For the egg wash
11 -
2 large eggs
12 -
2 tablespoons milk
13 -
1 teaspoon hot sauce (optional)
For frying
14 -
1/2 cup vegetable oil or shortening
# Instructions:
01 -
Pat the pork chops dry with paper towels. Season both sides with seasoned salt, black pepper, and smoked paprika. Set aside.
02 -
In a shallow bowl, whisk together the eggs, milk, and hot sauce. In a second shallow bowl, combine the flour, garlic powder, onion powder, seasoned salt, black pepper, and cayenne.
03 -
Dredge each pork chop in the seasoned flour, shaking off excess. Dip into the egg wash, letting extra drip off, then press back into the flour mixture. Pack the coating on firmly.
04 -
Place the coated chops on a wire rack or baking sheet and let them rest for 10 to 15 minutes at room temperature so the crust adheres.
05 -
Heat the oil in a large cast-iron skillet over medium heat to 350°F. Fry the chops in batches for 4 to 5 minutes per side, turning once, until deep golden and the internal temperature reaches 145°F.
06 -
Transfer the cooked chops to a wire rack to rest for 5 minutes. This keeps the crust crisp. Serve warm.
# Good to know:
01 -
Let chops rest 5 minutes before serving so juices redistribute.
02 -
Use a wire rack, not paper towels, to hold crispness.