Frying Pork Chops: Deep Fryer Magic

Deep-fried pork chops are a popular dish around the world, from Tonkatsu in Japan to Country Fried Pork Chops in the US. They are also a staple of Southern soul food tradition, where they are often served with sides like mashed potatoes, mac and cheese, or collard greens.

Deep-frying pork chops can be daunting, especially for those new to the technique, but the result is juicy, tender meat with a crispy exterior. The process involves choosing the right cut, preparing the meat, heating the oil to the correct temperature, and frying in batches to avoid overcrowding.

The ideal pork chops for deep frying are thicker cuts, around 1-1.5 inches, which result in a juicier and more tender product. Bone-in or boneless chops can be used, but bone-in retains moisture better. Before frying, the pork chops should be rinsed, patted dry, and seasoned, and can be marinated for extra flavour.

The oil should be heated to between 350-375°F (175-190°C) and monitored with a thermometer to ensure the correct temperature is maintained. Frying the pork chops in batches for 5-7 minutes, or until they reach an internal temperature of 145°F (63°C), will ensure even cooking and a crispy texture.

For an extra crispy exterior, the double-frying method can be used, frying the chops first at a lower temperature, then again at a higher temperature.

Choosing the right pork chops

Thickness:

The thickness of the pork chops will impact the cooking time and the final texture of the meat. Thicker pork chops, ranging from 1 inch to 1.5 inches, are ideal for deep frying as they result in a juicier and more tender product. Thinner chops, cut to about 1/2-3/4 inch, are also available and are preferred by those who like a crispier exterior and a leaner texture.

Bone-in or Boneless:

You can choose between bone-in and boneless pork chops based on your preference. Bone-in chops tend to have more flavour and are less likely to overcook. Boneless chops, on the other hand, are easier to eat and can be more convenient for certain recipes.

Colour and Texture:

When selecting pork chops, look for a pinkish-red colour and a firm texture. Avoid chops with a pale colour or a soft texture as they may be old or of inferior quality.

Cut of Pork:

There are several types of pork chop cuts to choose from, including thick-cut, thin-cut, and strips. Thick-cut chops are the most common and are usually cut from the loin or rib section. Thin-cut chops are ideal for those who prefer a crispier exterior. Strips are perfect for making pork nuggets or strips.

Fat Content:

Look for pork chops with a good balance of fat and lean meat. The fat will keep the meat moist and flavourful, while the lean meat will provide a tender texture. Choose chops with a good marbling of fat throughout, such as ribeye or loin chops.

Freshness:

Always check the "best before" date on the packaging and ensure the pork chops are fresh. Fresh pork chops should have a moist appearance, a pleasant odour, and firm, pink flesh. Avoid chops with discoloured or dry spots, which may indicate that they are past their prime.

Personal Preference:

Ultimately, the choice of pork chops depends on your personal preference. Consider the flavour and texture you want to achieve, and don't be afraid to experiment with different cuts and preparation methods to find what works best for you.

Preparing the pork chops

Rinsing and Drying:

Start by rinsing the pork chops under cold water to remove any impurities. This step ensures that your chops are clean and ready for the next steps. After rinsing, use paper towels to pat them dry. This step is important to remove excess moisture, which can affect the coating process and the overall texture of the dish.

Seasoning and Marinating:

Now it's time to add flavour to your pork chops. Season them generously with your desired seasonings. You can use a combination of salt, pepper, garlic powder, paprika, and other spices of your choice. If you want to take it a step further, you can also marinate the pork chops. Create a marinade by mixing olive oil, lemon juice, garlic, and dried herbs or spices. Let the pork chops soak in this flavourful mixture for at least 30 minutes, or even overnight if you have the time. This step will infuse your chops with extra flavour.

Breading and Coating:

In a separate bowl, prepare your breading mixture. You can use a combination of all-purpose flour, cornmeal (for extra crunch), and some of your spice mix. Give it a good mix. Now, it's time to coat your pork chops. Dip each chop into the egg mixture (if using), allowing any excess to drip off, then generously coat them with the seasoned flour mixture. Make sure they are fully covered, and shake off any excess flour. This step ensures a crispy, golden-brown exterior.

Resting and Frying:

Place the coated pork chops on a wire rack set over a baking sheet, or use a large plate lined with paper towels. This allows any excess oil to drip off and helps maintain a crispy texture. Heat your deep fryer to the ideal temperature of around 350°F to 375°F. Carefully lower the chops into the hot oil and fry them for about 4 to 6 minutes, or until they turn golden brown. Use tongs to remove them from the oil and place them on the prepared rack or plate to drain.

Your pork chops are now ready to be served! Enjoy them while they're hot and crispy, pairing them with your favourite sides and toppings. Remember to cook in batches to avoid overcrowding the fryer, ensuring even cooking and maximum crispiness.

Heating the deep fryer

Choosing the Right Oil

Select an oil with a neutral flavour and a high smoke point. Peanut oil, vegetable oil, safflower oil, rice bran oil, sunflower oil, or canola oil are all excellent choices. These oils have high smoke points, ranging from approximately 400°F to nearly 500°F, which is ideal for deep frying.

Heating the Oil

Heat the oil to a temperature between 350°F and 375°F (175-190°C). This temperature range ensures that your pork chops will cook evenly and become crispy on the outside while remaining juicy on the inside. It's important to note that the oil temperature will drop slightly when you add the pork chops, so consider heating the oil slightly higher, closer to 375°F, before adding the meat.

Monitoring the Temperature

Use a thermometer to monitor the oil's temperature. This ensures that the oil reaches and maintains the desired temperature throughout the cooking process. A long-stem fry thermometer is ideal for this purpose. Additionally, some deep fryers come with a built-in thermostat, which helps regulate the temperature and prevents overheating.

Safety Considerations

• Never leave the deep fryer unattended. Always monitor it while it's in use.
• Avoid overcrowding the deep fryer. Fry the pork chops in batches if needed. Overcrowding can lead to uneven cooking and a greasy mess.
• Be cautious of splattering oil. Use a deep fryer with tall sides to contain any splatters.
• Keep a fire extinguisher nearby and know how to extinguish oil-fuelled fires.

By following these instructions, you'll be able to heat your deep fryer to the optimal temperature for frying pork chops. Remember to adjust the temperature as needed to maintain the desired range, and always put safety first when working with hot oil.

Deep fryer safety tips

Deep-fried pork chops are a delicious treat, but safety should always be a priority when using a deep fryer. Here are some essential safety tips to follow when frying pork chops or any other food:

• Set up outdoors: While indoor deep frying is possible, it is safer to do it outdoors. This way, if hot oil splashes out, it won't damage your home, and you can keep a safe distance from the fryer.
• Thaw food first: Avoid deep-frying frozen food. Frozen items can cause the oil to bubble and splash, which could be dangerous. Always ensure your food is fully thawed before adding it to the deep fryer.
• Use the right tools: Always use long-handled tongs to keep a safe distance from the hot oil. Additionally, wear heat-resistant gloves as an extra layer of protection against burns.
• Keep the lid closed: Unless you're adding or removing food, the lid of the deep fryer should always be closed. This prevents hot oil from splashing out.
• Don't use water on fires: If a fire breaks out, never use water to extinguish it. Water will vaporize instantly, creating steam and causing the oil to splatter. Instead, use a kitchen fire extinguisher or cover the fryer with a metal lid.
• Use a thermometer: To ensure the oil doesn't get too hot, use a thermometer to monitor its temperature. The ideal range for deep frying pork chops is 350-375°F (175-190°C).
• Use a fryer with a thermostat: A deep fryer with a thermostat will help regulate the oil's temperature and prevent overheating.
• Don't overcrowd the fryer: Fry foods in batches if necessary. Overcrowding the fryer can lead to uneven cooking and a greasy mess. It can also lower the oil temperature, resulting in undercooked food.
• Use a fryer basket: When adding or removing food from the oil, use a metal fryer basket. Slowly lower the basket into the oil rather than forcefully dropping it to avoid hot oil splashes.
• Keep the area clean: Oil can still escape and get onto surrounding areas, even when you're cautious. Ensure the area around the fryer is clean, and consider investing in non-slip mats with holes to prevent slips.
• Avoid plastic: Hot oil can quickly melt plastic, creating a hazardous situation. Always use steel equipment when changing or filtering oil, and avoid plastic accessories and containers.
• Keep a fire extinguisher nearby: Make sure you have a Class K fire extinguisher nearby and easily accessible. Train yourself and your staff on how to use it and what to do in case of a fire.

Frying the pork chops

Firstly, heat up some vegetable oil, peanut oil, or another neutral-tasting oil with a high smoke point in your deep fryer or heavy-based pan. You want the oil to reach a temperature of between 350°F and 375°F (175-190°C). Use a thermometer to monitor the temperature.

While the oil is heating up, combine your chosen seasonings with all-purpose flour in a bowl and give it a good mix. You can use salt, pepper, garlic powder, paprika, cayenne, and dried herbs like thyme and oregano.

Now, it's time to coat the pork chops. You can either dip them in an egg and milk mixture and then dredge them in the seasoned flour, ensuring they are fully covered, or you can brine the pork chops first and then coat them in the seasoned flour. Either way, make sure to shake off any excess flour.

Carefully place the coated pork chops into the hot oil. Fry them in batches if your fryer or pan gets too crowded, as this will lower the temperature of the oil and lead to greasy, undercooked pork chops. Fry the chops for 4-7 minutes, turning them over halfway through, until they are golden brown and crispy.

Once they are done, remove the pork chops from the oil and place them on a wire rack over a baking sheet or a plate lined with paper towels to drain any excess oil.

Now, you are ready to serve your juicy, crispy pork chops! Don't forget to sprinkle them with your favorite seasonings and serve with your choice of sides, such as mashed potatoes, coleslaw, biscuits, or mac and cheese.

Frequently asked questions