Frying Pork Chops: How Long To Deep Fry?

Deep-fried pork chops are a popular dish around the world, from Tonkatsu in Japan to Country Fried Pork Chops in the US. The cooking time for deep-frying pork chops varies depending on the thickness of the meat and the desired level of doneness. On average, it takes around 4 to 10 minutes to deep-fry pork chops in a deep fryer at temperatures between 350°F and 375°F. The key to achieving a crispy exterior and juicy interior is maintaining the right oil temperature and allowing the pork chops to rest after frying.

Oil temperature: 350-375°F

To deep fry pork chops, the oil temperature should be between 350-375°F.

First, prepare the pork chops by sectioning them into chops around 1-inch thick. Then, season the chops with a combination of spices such as seasoned salt, garlic powder, cayenne pepper, and Italian herb seasoning. You can also brine the pork chops before frying to add flavour and retain moisture. To do this, soak the chops in a mixture of water, salt, sugar, and ice.

Next, prepare a flour mixture with the same spices used to season the chops. Dip the chops in the flour mixture, ensuring they are fully coated. Shake off any excess flour.

Now, heat up some vegetable oil in a deep fryer or a heavy skillet to 350-375°F. Make sure there is enough oil to fully cover the chops, about 2 inches deep.

Once the oil is hot, carefully place the chops into the fryer in batches, being careful not to overcrowd the fryer. Fry the chops for around 5-8 minutes, turning them over halfway through, until they are golden brown.

Remove the chops from the oil using tongs and place them on a wire rack or a plate lined with paper towels to drain. Serve immediately for the crispiest texture.

Fry time: 4-10 minutes

Frying pork chops in a deep fryer is a relatively quick and easy process. The first step is to preheat the deep fryer to 350–375 °F. While the oil is heating up, prepare the pork chops by coating them with seasonings and flour. Make sure the chops are fully covered with the flour mixture, shaking off any excess.

Once the oil has reached the desired temperature, carefully place the coated pork chops into the deep fryer. Fry them for 4 to 10 minutes, or until they turn golden brown. The exact frying time will depend on the size of your fryer and the number of chops being cooked at once. It's important to avoid overcrowding the fryer to ensure even cooking.

During the frying process, maintain an oil temperature of 350–375 °F. If the temperature drops too low, the pork chops may absorb more oil, resulting in a greasier final product. After frying, remove the chops from the oil and place them on a wire rack or paper towel-lined plate to drain any excess oil.

For optimal results, use a meat thermometer to check the internal temperature of the pork chops. They should reach a safe minimum internal temperature of 145 °F. Fried pork chops are best served immediately while they are still crispy. However, leftovers can be stored in an airtight container for up to four days.

Pre-frying prep

Frying pork chops is a quick and easy process, but there are a few steps you should take to prepare the meat before frying. Here is a detailed, step-by-step guide to the pre-frying prep:

Selecting the Pork Chops:

Firstly, you can use either boneless or bone-in pork chops for deep frying. Bone-in chops tend to retain moisture better, so they may be a better option if you are looking for juicy, tender meat. Choose chops that are about 1-inch thick for the best results.

Brining (Optional):

Brining is an optional step, but it can add flavour and help the pork chops retain moisture during cooking. To brine your pork chops, start by bringing 4 cups of water to a boil in a pot. Add 1/4 cup of kosher salt and 1/4 cup of sugar to the water and stir until dissolved. Remove the pot from the heat and allow the brine to cool slightly. Add 4 cups of ice to the pot and stir until the ice is mostly melted and the brine reaches room temperature. Place the pork chops in a resealable plastic bag or shallow dish and pour the brine over them, ensuring they are fully submerged. If using a bag, remove excess air before sealing. Refrigerate the chops in the brine for at least 4 hours, or overnight for maximum flavour. After brining, be sure to rinse and pat the chops dry with paper towels before proceeding to the next step.

Preparing the Pork Chops:

If you are using bone-in pork chops, start by arranging them in a large shallow dish. For both boneless and bone-in chops, season each chop on both sides with your desired spices. You can use a variety of seasonings such as salt, black pepper, garlic powder, cayenne pepper, Italian herb seasoning, paprika, or celery seeds. You can also use a meat tenderizer to pound the chops on both sides and cut them in half along the width to create even, thin pieces that will fry more evenly.

Preparing the Breading:

In a large bowl, combine all-purpose flour with your desired seasonings. You can use the same seasonings that you used for the pork chops, or get creative and add additional spices to the flour mixture. Be sure to stir the mixture well until everything is combined.

Coating the Pork Chops:

This is a crucial step to ensure your pork chops have a crispy, golden exterior. You can use a variety of liquids for this step, such as buttermilk or a mixture of egg and milk. Dip each pork chop into your chosen liquid and let it sit for a few minutes to allow the liquid to absorb. Then, coat each chop with the seasoned flour, ensuring they are fully covered. Gently shake off any excess flour before proceeding to the frying step.

Now that your pork chops are prepared, you can begin heating your oil and frying them to golden-brown perfection!

Oil safety

Deep frying is a cooking method that involves submerging food in hot oil, which poses several safety risks. Here are some detailed guidelines to ensure safe deep frying:

• Oil is highly flammable: Deep frying oil can reach temperatures above 400 °F. At such high temperatures, oil is highly flammable and can easily ignite, causing fires. Always keep a kitchen fire extinguisher nearby and never use water to extinguish a grease fire. Water can cause the flaming oil to splatter and spread. Instead, use a fire extinguisher or cover the fryer with a metal lid.
• Prevent burns: Hot oil can cause severe burns. To avoid burning yourself, do not touch the frying basket or add food while the basket is submerged in oil. Always use tongs or a slotted spoon to handle food in the fryer.
• Avoid oil splatter: Water is extremely dangerous when deep frying. When water comes into contact with hot oil, it vaporizes instantly, turning into superheated steam. This rapid expansion can cause oil to splatter, posing a risk of bodily injury. Never let water come into contact with hot oil or use it to clean the appliance while frying.
• Use the right oil: Not all oils are suitable for deep frying. Some oils have lower smoke points and can break down at high temperatures, producing foul odours or tastes. Oils with high smoke points, such as olive, peanut, canola, corn, grape seed, safflower, sunflower, and vegetable oils, are recommended for deep frying.
• Oil degradation: Oils undergo chemical changes during heating, exposure to light, and storage, which can lead to the formation of toxic substances. Common signs of oil degradation include a change in colour (darkening) and a rancid or 'off' smell. The rate of degradation varies depending on the type of oil; oils with higher amounts of unsaturated fats, such as sunflower, canola, and soy, degrade faster than olive and palm oils.
• Safe disposal: Do not pour used oil down the sink. Oil will cool and congeal in the pipes, causing blockages in your sink, septic system, or public sewer system. Instead, pour the oil into a sealable metal container and dispose of it in the trash. Alternatively, look for recycling options in your area, as used cooking oil can be recycled into biodiesel fuel or soap.

Post-frying tips

Frying pork chops is a serious business, and there are a few things to keep in mind to ensure the best results. Here are some post-frying tips to help you achieve juicy and tender deep-fried pork chops:

Resting:

Allow the pork chops to rest for 5-10 minutes before serving. This is an essential step as it gives the juices a chance to redistribute, ensuring maximum juiciness and flavour.

Internal Temperature:

The ideal internal temperature for pork chops is 145°F. Use an instant-read thermometer to check the temperature at the thickest part of the meat, at least 1 inch away from the bone. This will ensure your pork chops are cooked safely and perfectly.

Storing and Reheating:

Properly stored, fried pork chops can last for 3-4 days in the refrigerator. To reheat, place them on a foil-lined baking sheet, brush with melted butter or olive oil, and warm in the oven at 350°F for 5-8 minutes per side, depending on their thickness.

Oil Temperature:

Maintain the oil temperature between 360°F and 375°F. If the temperature is too low, the coating will absorb the oil, resulting in greasy pork chops. Conversely, if the temperature is too high, the coating will burn before the meat is cooked through.

Pan Size:

Select a wide, heavy-bottomed pan with tall sides to prevent oil splatter. Never fill the pot more than one-third full to allow for oil displacement and splatter control.

Safety:

Deep frying carries a risk of oil fires, so it's important to be prepared. Know the procedure for extinguishing oil-fuelled fires, and always have the necessary supplies ready.

Marinating:

Marinating the pork chops overnight can enhance their flavour. You can experiment with different marinades, such as pickle juice or your preferred hot sauce.

Breading:

For a crispy coating, coat the pork chops with a simple panko crumb mixture or a flour and egg batter. If the breading falls off during cooking, try double-dipping the chops in the egg mixture and flour or breadcrumbs before frying.

Thickness:

The cooking time will depend on the thickness of your pork chops. For 1-inch thick chops, fry for 4-5 minutes per side. For thinner chops, reduce the cooking time by a minute or two.

Doneness:

Check for doneness by slicing into the thickest part of the chop. If there is only a slight pinkness, your pork chops are perfectly cooked. Avoid overcooking, as this can lead to dry and tough meat.

Cast Iron Skillet:

Using a cast iron skillet for frying can result in a perfectly golden brown colour and a crispy texture. It also provides excellent heat distribution and retention, as well as a natural non-stick surface for easy cleanup.

Bone-in vs Boneless:

Bone-in pork chops tend to be juicier and more flavourful due to the extra fat, making them ideal for frying. Boneless chops are easier to eat but can dry out more quickly, so be mindful of the cooking time.

Freshness:

Look for fresh pork chops with a nice pink hue. Dull grey chops are a sign of reduced freshness and may not taste as good.

Oil and Butter Temperature:

Ensure your oil and butter are hot before adding the pork chops. This will create a crispy exterior and prevent sogginess.

Pan Crowding:

Avoid overcrowding the pan to maintain an even frying temperature and prevent greasy pork chops. Fry in batches if necessary.

Draining:

Use paper towels or a baking rack to drain excess oil from the fried pork chops. This step helps to remove excess grease and allows the chops to rest, resulting in juicy and tender meat.

Deep-fried pork chops are a delicious treat, and by following these post-frying tips, you can ensure they turn out perfectly every time!

Frequently asked questions