Halo, Zeromedia! Are you craving delicious, juicy pork chops? Frying them is a classic way to cook pork chops that’s both easy and flavorful. In this article, we’ll guide you through step-by-step instructions on how to fry pork chops to perfection. Let’s get started!
- 4 bone-in pork chops, about 1 inch thick
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 2 cups vegetable oil or canola oil
Step 1: Let the Pork Chops Sit at Room Temperature
Take the pork chops out of the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook more evenly throughout.
Step 2: Prepare the Flour Mixture
In a shallow dish, mix together the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using).
Step 3: Coat the Pork Chops in Flour Mixture
Pat the pork chops dry with paper towels. Dredge them in the flour mixture, turning to coat both sides evenly. Shake off any excess flour.
Step 4: Heat the Oil
In a large cast-iron skillet or heavy-bottomed pot, heat the oil over medium-high heat until it reaches 350°F.
Step 5: Fry the Pork Chops
Carefully place the pork chops in the hot oil, leaving enough space between them. Fry for about 5-6 minutes on each side, or until golden brown and cooked through. Use tongs to turn them over.
Step 6: Drain Excess Oil
Using tongs, remove the pork chops from the skillet and place them on a paper towel-lined plate to drain off excess oil for a minute or two.
Step 7: Serve and Enjoy!
Serve the pork chops hot with your favorite sides, such as mashed potatoes, green beans, or mac and cheese. Enjoy!
Tips and Tricks
- Use a meat thermometer to ensure that the pork chops are cooked to an internal temperature of 145°F.
- Don’t overcrowd the skillet or pot when frying the pork chops, as this will lower the temperature of the oil and result in soggy chops.
- Let the pork chops rest for a few minutes before serving to allow the juices to redistribute throughout for maximum flavor.
- If you don’t have a cast-iron skillet, any heavy-bottomed pot will work. Just make sure it’s deep enough to hold the oil without overflowing.
- For extra flavor, marinate the pork chops in buttermilk for a few hours before coating them in flour mixture.
|Can I use boneless pork chops instead?||Yes, you can use boneless pork chops, but they will cook faster than bone-in pork chops. Adjust the cooking time accordingly.|
|Can I use a different type of oil for frying?||Absolutely! You can use any type of oil with a high smoke point, such as peanut oil, grapeseed oil, or avocado oil.|
|What sides go well with fried pork chops?||Some popular choices include mashed potatoes, green beans, corn on the cob, mac and cheese, and coleslaw.|
|Do I need to use all of the spices listed in the recipe?||No, feel free to adjust the spices to your liking or omit any that you don’t have on hand.|
Goodbye for now, and we hope you enjoy your perfectly fried pork chops!