If you're a frequent carnivore, we highly recommend investing in a good cooking thermometer so that you can be sure your chops are fully cooked before digging in!įor an easy but satisfying dinner, we love to pair these chops with rice and veggies, like our sautéed zucchini. To adhere to the USDA guideline for food safety, pork should be cooked to an internal temperature of 145°. If you're opting for bone-in, that will take longer if your pork chops are thicker, you will need to increase the cooking time. For our recipe, we used boneless pieces about 1" thick. It totally depends on the size of your pork chops. Use medium-high heat and allow the oil to heat. How long should I cook pork chops in the air fryer? Use enough oil in a pan to cover at least half of the sides of the pork chops once they are added to the hot oil. Rub it with cajun seasoning or burger seasoning for a slight twist, or go straight for pre-packaged spice mixes like Old Bay and Cavender's Greek Seasoning. Our version gets coated in Parmesan and plenty of spices for the perfect crust, but you can tinker with the formula to find what works for you. If you usually steer clear of pork chops, this recipe is here to change your mind-it's a weeknight dinner winner. With our mix of seasonings and this handy kitchen gadget, you can have a practically hands-off dinner in less than 30 minutes. That's where the magic of the air fryer comes in. ![]() Sprinkle the first side of each pork chop with salt, pepper and a then ¼ teaspoon of sugar. But, when cooked right, they can be juicy and ultra-flavorful, while still getting a slight crisp on the outside. In a large skillet, with a lid, heat oil until it shimmers or a drop of water flicked in it dances. We get it-we've had our fair share of overdone, dry pork chops. If you don’t care about that extra flavor, only using vegetable oil is fine too, but I believe that a true classic Southern pork chop must be fried in pork fat.Pork chops can get overlooked. ![]() This recipe uses part rendered bacon fat and part vegetable oil for frying pork chops. Some Southern pork chop recipes recommend using self-rising flour with buttermilk for even thicker crust, so if you do use buttermilk, make sure to experiment with using self-rising flour as well. Using buttermilk is another great way to get a thick and delicious crust. You can fry them in olive oil or in butter, and you can season them any. If you don’t like mustard, which you won’t really notice after cooking, you can dip the pork chops in buttermilk like in this chop recipe prior to dredging in flour. Pan-Fried Pork Chops are just what they sound like.pork chops that are fried in a pan. Heat up pork lard or frying-suitable oil in a pan. Dip each piece of pork in the beaten eggs, then bread it with breadcrumbs properly. Prepare a deep baking dish and put the breadcrumbs into it, this will make the breading procedure easier. Secondly, I double dredge the chops in the flour to make sure I get more flour on the surface and better adherence. Beat 2-3 eggs in a bowl, season with salt, pepper and Italian herbs. Dijon will also create a moister surface that will help more flour to stick to the meat. ![]() Firstly, I use a little bit of thick Dijon mustard to help the spices adhere to the meat. To get a beautiful, thick crust on my pork chops are I do two things. And unless you really deviate from the general formula, they will still be classic. That said, there are many variations of Southern pork chops, with some interesting additions that don’t overpower pork, too many to count, and every family has one. My rationalization for that was that this recipe captures what I think is the essence of Southern pork chops: seasoning meat with salt and pepper, then dredging it in flour and pan-frying in lard. Some of my readers may wonder why I called this recipe Classic Southern Fried Pork Chops so let me clarify before going any further. It kind of makes sense though: the layer of breading acts as a barrier and keeps moisture inside. I may be wrong here, but I find breaded pork chops to be a little juicier than un-breaded ones too. A little extra effort here pays off big time. They are almost as simple to make as my quick boneless pork chops, but the added flavor from bacon fat, that thin layer of crust and a touch of heat from cayenne pepper make them that much more flavorful. Southern Fried Pork Chops are somewhere at the top of my most favorite pork chop recipes. If you’ve been reading my blog long enough you know that our family loves pork chops, from broiled to smoked and smothered.
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