Cody Casey
Deep-fried pork chops are a popular dish, with recipes for them found all over the world. From Tonkatsu in Japan to Country Fried Pork Chops in the US, this indulgent dish is a favourite for many. But can you cook pork chops in a deep fryer? The answer is yes, and here's how: firstly, prepare your pork chops by pounding them out and cutting them into halves. Then, coat them in a mixture of egg, milk, flour and spices. Next, heat up some vegetable oil in a deep fryer to 350°F-375°F, ensuring the oil is 2 inches deep. Carefully place the chops into the hot oil and fry for 4-6 minutes, or until golden brown. Remove from the oil and place on a wire rack to cool. Serve immediately with your favourite hot sauce.
| Characteristics | Values |
|---|---|
| Pork chop thickness | 1-1½ inches |
| Oil temperature | 350°F-375°F |
| Oil type | Vegetable oil, peanut oil |
| Breading | Flour, cornmeal, breadcrumbs, egg, milk |
| Spices | Italian herb seasoning, chicken seasoning, cayenne |
| Cooking time | 4-6 minutes |
| Serving suggestions | Hot sauce, creamed spinach, mashed sweet potatoes |
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What You'll Learn
Choosing the right oil
Oils with a high smoke point include peanut oil, avocado oil, grapeseed oil, safflower oil, and soybean oil, the latter of which is often labelled as vegetable oil. Vegetable oil is one of the most popular choices for deep frying because of its affordability and versatility. It is a blend of soybean, canola, corn, or sunflower oils, all of which can also be used on their own for deep frying. Canola oil, in particular, is a good choice if you are marketing a healthy menu, as it is lower in saturated fats and higher in monounsaturated fats. Oils with a high saturated fat content, such as coconut oil or palm oil, are not the healthiest options for deep frying.
In addition to considering an oil's smoke point and health benefits, it is also important to think about the flavour profile you desire for your dish. While some oils have a neutral taste, others impart a distinct flavour to the food. For example, peanut oil adds a rich and nutty flavour, while olive oil provides a fruity and robust taste.
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Preparing the pork chops
Firstly, decide on the thickness of your pork chops. Most recipes recommend choosing chops that are around 1 to 1.5 inches thick. Thicker chops offer a juicier bite, but they can be tricky to cook evenly. Thinner chops, on the other hand, cook faster and are easier to manage but may dry out more quickly. Trimming some of the thicker fat from the sides is recommended, but remember that fat equals flavour, so don't go overboard.
Next, prepare your breading station. You can either go for a simple flour dredge with added spices or a more complex breading procedure. For the simple flour dredge, mix all-purpose flour with your choice of seasonings in a shallow bowl. You can use a store-bought spice mix or create your own by combining various spices. If you prefer a thicker breading, set up a breading station with three dishes: one with an egg and milk mixture, another with plain flour or seasoned flour, and the last with breadcrumbs.
Now, it's time to bread the pork chops. If you're using the simple flour dredge, coat each chop generously with the seasoned flour, ensuring full coverage. Gently shake off any excess flour before placing the chops in the deep fryer. For a thicker breading, dip the chops in the egg and milk mixture, let them sit for a couple of minutes, and then coat them with plain flour or seasoned flour. Finally, dip them in the breadcrumbs, making sure every inch is covered. Again, shake off any excess, and your chops are ready for frying.
If you want to take your pork chops to the next level, consider brining them before breading. Brining adds flavour and keeps the meat juicy. You can use a simple brine of kosher salt, sugar, water, and ice, or experiment with different wet brine solutions like buttermilk or even pickle juice. Marinating the pork chops overnight is another way to infuse them with flavour.
Lastly, if you're using bone-in pork chops, be aware that they are traditionally used for southern-fried recipes as they tend to be more flavourful and juicy. However, they may require a slightly different cooking approach due to the presence of the bone.
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Battering the pork chops
Prepare the Pork Chops:
Start by selecting the right thickness for your pork chops. Most recipes recommend chops that are around 1 to 1.5 inches thick. Thicker chops offer a moister, more flavourful bite, but they require careful cooking to avoid undercooking. Thinner chops, on the other hand, cook faster and are easier to crisp up.
If you're using thicker chops, you may want to trim some of the excess fat from the sides to prevent greasiness. You can also pound the chops with a meat tenderizing hammer to ensure even cooking and cut them in half along the width to create more manageable portions.
Make the Batter:
The simplest batter for pork chops is a mixture of flour and seasonings. Combine all-purpose flour with your choice of spices, such as Italian herb seasoning, chicken seasoning, or a custom blend. You can also add cornmeal to the flour mixture for extra crispness. If you prefer a thicker breading, create a more complex batter by incorporating eggs, milk, and breadcrumbs.
Coat the Pork Chops:
Before coating the pork chops, some recipes suggest wetting them with lemon juice or marinating them in buttermilk or pickle juice to enhance flavour and moisture. You can also brine the chops in a mixture of kosher salt, sugar, water, and ice for an extra juicy result.
Once your chops are prepared, it's time to dredge them in the batter. Coat each chop thoroughly with the seasoned flour mixture, ensuring it gets into all the nooks and crannies. If using a more complex batter, dip the chops in the egg and milk mixture first, let them sit for a few minutes, and then coat them with breadcrumbs.
Fry the Pork Chops:
After coating, gently shake off any excess flour from the chops. Carefully lower the battered chops into the hot oil, being mindful of splattering. Fry in batches to avoid overcrowding, which can lead to uneven cooking and sogginess.
The ideal frying temperature is between 350°F and 375°F. Fry the chops for approximately 4 to 6 minutes, or until they turn a golden brown. Thinner chops may cook faster, while thicker chops might require a slightly lower temperature to prevent undercooking.
Once they're done, remove the chops from the oil and place them on a wire rack or a plate lined with paper towels to absorb excess grease.
And that's it! You now have perfectly battered and fried pork chops ready to be devoured.
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Frying the pork chops
Firstly, you should buy pork chops that are around 1 to 1.5 inches thick. Thicker pork chops are juicier and harder to dry out, but they can be undercooked if not careful. Thinner chops will cook quicker and may need to be cooked at a slightly higher temperature. You can trim some of the thicker fat off the sides of the pork chops.
Before frying, you can brine the pork chops in a mixture of kosher salt, sugar, water, and ice to add flavour and juiciness. You can also marinate the pork chops overnight for extra flavour.
Next, you can bread the pork chops. The quickest way to do this is to dredge them in flour mixed with spices. For a thicker breading, you can dip the pork chops in an egg and milk mixture, then coat them in breadcrumbs.
Now, heat up the frying oil to 350-375°F. Use a thermometer to keep track of the oil temperature. Make sure there is enough oil to fully cover the chops, about 2-4 inches deep.
Once the oil is hot, carefully place the pork chops into the oil. Fry them for 4-6 minutes, until they are golden brown and crispy. If you are frying in a skillet, you may need to fry for 3-4 minutes on each side. If frying in batches, allow the oil to return to temperature before adding more pork chops.
After frying, place the pork chops on a wire rack or a plate lined with paper towels to drain the excess oil. Sprinkle the chops with any remaining spices and serve immediately.
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Serving the pork chops
Once you've cooked your pork chops, it's time to serve them. Fried pork chops are best enjoyed immediately but can be stored in an airtight container for up to four days. Reheat them in the oven at 350°F for about 10-15 minutes or until heated through. However, they may not be as crispy as when freshly fried.
You can serve your pork chops with a side of creamed spinach and mashed sweet potatoes, or as a sandwich in a ciabatta bun with fried onions, lettuce, and a mixture of mayo, horseradish, and olive oil. If you're looking for a quintessential Southern comfort food dish, try serving your pork chops with collard greens with ham hocks or smoked turkey.
If you want to add some extra flavor to your chops, sprinkle some spices or hot sauce on top before serving. Some good options for hot sauce include Frank's RedHot Sauce and Valentina's.
Enjoy your delicious deep-fried pork chops!
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Frequently asked questions
Yes, you can cook pork chops in a deep fryer.
To cook pork chops in a deep fryer, start by heating vegetable oil to 350°F–375°F. While the oil is heating up, combine the pork chop seasonings and all-purpose flour in a bowl. Coat each pork chop in the seasoned flour, shaking off any excess. Carefully place the chops into the hot oil and fry until golden brown, which should take about 4–6 minutes.
Pork chops that are around 1–1½ inches thick are recommended. Thinner chops will cook quicker and may require a slightly higher temperature to brown the outside before the inside is overcooked. Thicker chops are harder to dry out but can lead to undercooking.
To get crispy pork chops, ensure an even coating of the seasoned flour on each chop. Shake off any excess flour before frying to prevent a thick, doughy coating. Avoid overcrowding the fryer and cook in batches to ensure even cooking and maintain crispiness.
Peanut oil is recommended for frying pork chops as long as you are not allergic. Otherwise, vegetable oil is also a good option.
