PAN FRIED BONELESS PORK CHOPS CRACKED

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. This recipe uses part rendered bacon fat and part vegetable oil for frying pork chops.

PAN FRIED BONELESS PORK CHOPS CRACKED

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. If your seasoning blend doesnt contain salt and pepper, you will want to season your pork with celtic sea salt and freshly cracked pepper.

Use a large spoon to spoon the melted butter over the pork chops. Using buttermilk is another great way to get a thick and delicious crust. Continue to cook for 8 to 10 minutes more, flipping the chops every minute, until they register 135F in the thickest part. You can fry them in olive oil or in butter, and you can season them any way that you want to. 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. What are Pan-Fried Pork Chops Pan-Fried Pork Chops are just what they sound like.pork chops that are fried in a pan. Secondly, I double dredge the chops in the flour to make sure I get more flour on the surface and better adherence. 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. Bring the mixture to a simmer and allow it to reduce by half. To make the mushroom cream sauce for the pork chops, add some butter to the pan and sauté the garlic, shallot and mushrooms for 2-3 minutes. 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. Remove the pork chops from the pan and set aside.

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.

Pan fried boneless pork chops