Cody Casey
Deep-fried pork chops are a delicious and easy meal to make. While pork chops can be cooked in many ways, frying them is a popular choice. There are several ways to prepare and cook pork chops, from the type of breading to the temperature of the oil. This article will provide a comprehensive guide on how to cook bone-in pork chops in a deep fryer, ensuring a crispy and juicy outcome.
How to cook bone-in pork chops in a deep fryer
| Characteristics | Values |
|---|---|
| Type of pork chop | Bone-in, 1-1.5 inches thick |
| Temperature | 350-375°F |
| Frying time | 4-6 minutes |
| Oil | Canola, peanut, or any frying oil |
| Flour | All-purpose, cornmeal |
| Spices | Cayenne, paprika, garlic powder, onion powder, black pepper |
| Other ingredients | Butter, egg, milk, breadcrumbs |
| Internal temperature | 145-155°F |
| Serving suggestion | Hot sauce, creamed spinach, mashed sweet potatoes |
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What You'll Learn
Pre-frying preparation: brine, dredge, and bread chops
To prepare bone-in pork chops for deep frying, you can brine, dredge, and bread the chops to maximise flavour and create a crispy texture.
Brine
Firstly, you can brine the pork chops. Mix buttermilk with a third of your chosen spices in a large bowl. Place the chops in a large sealable bag and pour in the brine. Refrigerate this overnight. When you're ready to cook, remove the chops from the fridge and let them rest on a cooling rack.
Dredge
To dredge the pork chops, mix flour, cornmeal, and another third of your spice mix in a shallow bowl. Working with one chop at a time, dredge the pork in the flour mixture, shaking off any excess. Then, dip the chop in a bowl of beaten egg, ensuring both sides are coated, and let any excess drip off.
Bread
Finally, to bread the chops, transfer them to a bowl of breadcrumbs. Gently press on the chops and turn them over to ensure they are evenly coated. You can use regular breadcrumbs, or panko breadcrumbs for a lighter, crispier crust. You can also add Parmesan cheese and fresh sage to your breadcrumbs for extra flavour.
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Oil type and temperature
When it comes to frying bone-in pork chops, selecting the right oil and temperature is crucial for achieving the perfect flavour and texture.
For the oil, peanut oil is a popular choice due to its high smoke point and neutral flavour. It's important to note that peanut oil should be avoided if anyone has a peanut allergy. As an alternative, canola oil is also suitable for frying pork chops.
The ideal temperature for frying bone-in pork chops is between 350°F and 375°F (176°C and 190°C). This temperature range allows for a slower cook, reducing the risk of undercooking thicker chops while still achieving a crunchy exterior. Thinner chops, on the other hand, may require a slightly higher temperature to ensure browning without overcooking the interior.
When using a deep fryer, preheat the oil to the desired temperature before carefully placing the pork chops into the hot oil. It is important to use a thermometer to monitor the oil temperature, ensuring it stays within the desired range.
Additionally, the thickness of the pork chops will impact the frying time. Thicker chops may require a longer cooking time, while thinner chops cook more quickly. It is recommended to fry thicker chops for around 4-6 minutes, while thinner chops may only need 2-3 minutes per side, depending on their thickness.
By selecting the right oil type and maintaining the appropriate temperature, you can ensure your bone-in pork chops turn out juicy and flavourful.
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Frying time and technique
If you are using a deep fryer, preheat it to 350°F–375°F. You can also use a cast-iron skillet or a regular frying pan, heating oil to a medium-high heat. The oil temperature should be just above 350°F. Use a thermometer to keep track of the oil temperature.
When frying, cook 2–4 pork chops at a time, for 2–3 minutes on the first side, and 1–2 minutes on the other side. The chops are done when they reach an internal temperature of 145°F–155°F. This will take around 4–6 minutes in total. If you are cooking in a pan, you will need to cook the chops for 3–4 minutes on each side.
Keep in mind that pork chops are easy to overcook, especially thin ones, so it's important to set a timer and pay close attention. Make sure they are cooked through before removing them from the oil (no pink juices should remain), but be careful not to dry them out.
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Post-frying: cooling and serving
Once you've deep-fried your pork chops, it's important to let them cool down slightly before serving. Drain the chops on a wire rack or paper towels for a couple of minutes. This will help to absorb any excess oil and ensure the chops aren't too greasy. If your pork chops have bones, take the temperature reading near them to ensure they're cooked through—the internal temperature should be at at least 145°F (63°C).
While you're waiting for the chops to cool, you can prepare some side dishes. Smashed new potatoes are a great option, and you can also serve the chops with creamed spinach and mashed sweet potatoes. If you're feeling adventurous, try making a blackberry port sauce or a raspberry sauce to accompany the chops.
When it comes to serving, you can simply enjoy the chops as they are or squeeze some lemon juice over them for added flavour. If you want to get creative, you can even make sandwiches with the chops. Remember to remove the bones before serving, especially if serving to children.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the chops in the oven or a skillet to retain their crispy texture.
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Pan-frying without a deep fryer
To pan-fry bone-in pork chops without a deep fryer, you can use a cast iron skillet or a non-stick pan. The process is simple and quick, but it requires close attention to avoid overcooking the meat.
Firstly, prepare the pork chops by tenderising them with a fork. Prick the chops all over, then flip and repeat on the other side. To brine the pork chops, create a mixture of water, salt, and brown sugar in a gallon zip-top bag. Add the pork chops, seal the bag, and refrigerate for 30 minutes to 8 hours. After brining, remove the pork chops and pat them dry with paper towels.
Next, prepare a flour mixture with spices. Combine flour, seasoned salt, salt, pepper, and any other desired seasonings such as cayenne pepper, garlic powder, onion powder, or paprika. You can also add an egg and milk mixture for a thicker breading, followed by coating the chops in breadcrumbs. Dredge the pork chops in the flour mixture, ensuring both sides are coated.
Heat canola oil or vegetable oil in the pan over medium to medium-high heat. Add butter to the oil to enhance the flavour and achieve a golden brown colour. When the butter is melted and the mixture is hot, add the pork chops. For thin pork chops, cook for 2-3 minutes on the first side and 1-2 minutes on the second side. For thicker pork chops, sear for 1 minute on each side, then continue cooking for 8-10 minutes, flipping every minute. Ensure the pork chops are cooked through with no pink juices remaining.
Remove the pork chops from the pan and drain them on a paper towel-lined plate. Serve with your choice of sides, such as smashed new potatoes or a sauce made from white wine, onions, and mushrooms.
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Frequently asked questions
Preheat your deep fryer to 350°F. Mix flour and cornmeal, and spices in a shallow bowl. Dredge the chops in the seasoned flour mixture and carefully place them in the hot oil. Fry for 4-6 minutes, depending on the thickness of the chops. Place the cooked chops on a cooling rack or paper towels and sprinkle with the remaining spices.
Pork chops can be anywhere from 1 to 1.5 inches thick. Thinner chops will cook faster and may require a slightly higher temperature to brown the exterior without overcooking the inside. Thicker chops, on the other hand, may need to be cooked at a lower temperature to prevent undercooking.
Peanut oil is recommended for frying pork chops due to its high smoke point. However, if you are allergic, you can use other types of oil such as canola oil or vegetable oil.
Use a meat thermometer to check the internal temperature of the pork chops. The chops are done when they reach an internal temperature of 145°F to 155°F. Additionally, make sure there are no pink juices remaining when you cut into the chops.
