Frying Pork Chops: How Long For That Deep-Fryer Crunch?

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 depends on the thickness of the meat and the temperature of the oil. Most recipes recommend frying pork chops for 4-8 minutes at 350-375°F (180-190°C) in a deep fryer or heavy-based pan with 2 inches of oil. The ideal frying temperature is between 360-375°F (182-190°C).

Pre-frying preparation

Frying pork chops is a great way to enjoy a classic comfort food. Here are some essential steps to prepare your pork chops before frying for the best results:

Choosing the Right Cut

Start by selecting the right cut of pork chops. Bone-in pork chops are preferred by many as they tend to be more flavourful and juicier than boneless cuts. Aim for chops that are about 1-inch thick and have some fat marbling throughout. Thinner chops can be used, but they may cook quicker and require a slightly higher temperature to achieve a golden crust without overcooking the meat.

Brining (Optional)

Brining is an optional step but is highly recommended to enhance the tenderness and flavour of the meat. Combine buttermilk with spices such as smoked paprika, cayenne pepper, garlic powder, thyme, and oregano in a large mixing bowl. Place the pork chops in a sealable bag, add the brine, and refrigerate for a few hours or overnight. This step helps to tenderise the meat and infuse it with flavour.

Preparing the Breading

The breading is what gives your pork chops that delicious crispy coating. In a large bowl, combine all-purpose flour with your choice of seasonings. You can use a simple mixture of flour, seasoning salt, and pepper, or get creative with Italian herb seasoning, garlic powder, paprika, and cayenne pepper. Mix the dry ingredients well. If you prefer a thicker breading, you can also prepare a separate bowl with beaten eggs and milk, which the pork chops will be dipped in before coating with the flour mixture.

Tenderising and Cutting

Use a meat tenderising hammer to gently pound the pork chops on both sides. This step helps break down the muscle fibres, making the meat more tender. After tenderising, cut the pork chops in half along their width. This will give you smaller, more manageable pieces that will cook faster and more evenly.

Coating the Pork Chops

Now it's time to coat your pork chops with the breading. Start by dipping the pork chops in the egg and milk mixture (if using) and letting them sit for 2-5 minutes. Then, coat each piece well with the flour mixture, ensuring they are completely covered. Gently shake off any excess flour. You can also double-dip the pork chops in the flour mixture for an extra crispy coating.

Before you start frying, make sure you have all your tools and ingredients ready. Line a plate or baking sheet with paper towels or newspapers to absorb excess oil after frying. Prepare a cooling rack by lining a baking sheet with a wire rack. This will be used to hold the fried pork chops and allow excess oil to drip off. Additionally, have a meat thermometer on hand to check the internal temperature of the pork chops to ensure they are cooked safely.

Now you are ready to start frying your pork chops! Heat your oil to the desired temperature, carefully place the coated pork chops in the hot oil, and fry until golden brown and crispy.

Oil temperature

The ideal temperature for frying pork chops is between 350°F and 375°F.

It is important to maintain a consistent oil temperature. If the temperature drops too low, the pork chops may absorb more oil, resulting in a greasier final product. Allow the oil to return to 350°F between batches.

Use a deep-fry thermometer or candy thermometer to gauge the oil temperature. Attach the thermometer to the side of the pot or fryer so that the tip is submerged but not touching the bottom. If you don't have a thermometer, the oil is usually ready when it shimmers and has a slight haze. You can also test by placing a small pinch of seasoned flour into the oil. If it sizzles, it is likely hot enough.

When frying, ensure there is enough oil to fully cover the chops, about 2 inches deep.

It is also important to use fresh oil for frying. Oil that has been reused multiple times may impart off-flavours. Vegetable, canola, corn, and peanut oil are popular choices for frying due to their high smoke point and neutral/mild taste.

Frying time

If you're frying at 375°F, the chops will take 4–5 minutes to fry. You'll know they're done when they're golden brown and crispy.

It's important to note that the frying time can also depend on the type of pan or fryer you're using, as well as the amount of oil you're using. For example, if you're frying in a skillet, you'll need to flip the chops to ensure even cooking.

Additionally, the number of chops you're frying at once can also affect the frying time. It's best to avoid overcrowding the pan or fryer and fry in batches if needed.

Finally, the desired level of doneness can also impact the frying time. Using a meat thermometer, you can check that the pork chops have reached a safe minimum internal temperature of 145°F.

Post-frying steps

Frying is only the first step to making delicious pork chops. Here are some key steps to follow after frying to ensure your pork chops are cooked to perfection:

Drain Excess Oil

Use tongs to transfer the fried pork chops from the deep fryer to a wire rack placed on a baking sheet or a plate lined with paper towels. This will allow excess oil to drain away, preventing the chops from becoming soggy.

Maintain Temperature

It is important to maintain a consistent oil temperature when frying pork chops. If the temperature drops too low, the chops may absorb more oil, resulting in a greasier final product. Allow the oil to return to the desired temperature (350°F - 375°F) between batches.

Work in Batches

Avoid overcrowding the fryer or skillet. Fry in batches to ensure even cooking and maintain the crispiness of the chops. Give each chop space to cook and crisp up.

Use a Meat Thermometer

For optimal results, insert a meat thermometer into the thickest part of the chop to check its internal temperature. Pork chops should reach a safe minimum internal temperature of 145°F.

Rest and Serve

Allow the fried chops to rest for a few minutes before serving. This helps the juices redistribute and ensures the chops are juicy and tender. Fried pork chops are best served immediately while the crust is still crispy.

Storage

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat the chops in the oven at 350°F for about 10-15 minutes or until heated through. However, keep in mind that they may not be as crispy as when freshly fried.

Serving suggestions

Deep-fried pork chops are a versatile dish that can be served in a variety of ways, depending on your preferences. Here are some serving suggestions to make your meal more enjoyable and satisfying:

Side Dishes

Classic Combinations

• Mashed potatoes: Creamy mashed potatoes are a classic side dish that pairs perfectly with deep-fried pork chops. They help balance the richness of the meat and can also soak up any extra gravy or sauce.
• Potato wedges: For a more casual "finger-food" dinner, serve your pork chops with crispy, golden potato wedges.
• Green beans: Green beans are a versatile side dish that can be steamed, smothered, or sautéed. For extra flavour, consider adding bacon or garlic to the green beans.

Southern Comfort Food

If you're looking for a true Southern comfort food experience, try serving your deep-fried pork chops with some of these classic sides:

• Corn on the cob: Sweet and juicy corn on the cob is a great side dish. You can grill or roast the corn for extra flavour.
• Collard greens: Collard greens are a popular Southern side dish that pairs well with fried pork chops. Their slightly bitter flavour helps cut through the richness of the meat.
• Mac and cheese: Rich and creamy mac and cheese is a comforting side dish that complements the crispy texture of fried pork chops. You can even add bacon or ham for an extra flavour boost.
• Biscuits: Fluffy and buttery biscuits are a staple in Southern cuisine. Serve them with your pork chops, along with some brown gravy, honey, or jam.
• Fried okra: Crispy fried okra is another popular Southern side dish that adds texture and flavour to your meal.

Sandwiches

For a casual and fun dining experience, why not turn your deep-fried pork chops into sandwiches? Here's an idea for a delicious pork chop sandwich:

• Ciabatta bun: Use a ciabatta bun as the base for your sandwich.
• Fried onions: Add some golden-brown fried onions to the bottom bun for extra flavour and texture.
• Pork chop: Place your deep-fried pork chop on top of the fried onions.
• Toppings: Finish your sandwich with toppings like lettuce, mayo, horseradish, and olive oil.

Sauces and Seasonings

To enhance the flavour of your deep-fried pork chops, consider adding some sauces and seasonings:

• Hot sauce: Sprinkle your favourite hot sauce, like Frank's RedHot or Valentina's, on top of your pork chops for a spicy kick.
• Spices: If you want to keep it simple, a sprinkle of smoked paprika, cayenne pepper, garlic powder, ground thyme, or dried oregano can elevate your dish.
• Gravy: A generous serving of gravy can take your pork chops to the next level, and it also goes well with mashed potatoes.

Frequently asked questions