There's nothing quite like a crispy, juicy, deep-fried pork chop. This classic comfort food is a favourite in Southern US cuisine, but it can be found all over the world, from Tonkatsu in Japan to Scallopini in Italy.
To make this mouthwatering dish, you'll need to start with a brine or a dredge, then deep fry your chops to golden perfection.
Characteristics | Values |
---|---|
Prep Time | 5-20 minutes |
Cook Time | 7-50 minutes |
Type of Pork Chops | Bone-in, boneless, or butterflied |
Thickness of Pork Chops | 1/2""-1" |
Type of Oil | Vegetable, canola, corn, peanut, or sunflower |
Oil Temperature | 350°F-375°F |
Brine | Buttermilk, pickle juice, or a mixture of kosher salt, sugar, water, and ice |
Marinade Time | Overnight or 4 hours |
Frying Time | 4-6 minutes |
Frying Technique | Deep fryer, cast iron skillet, Dutch oven, or frying pan |
Serving Suggestions | Mashed potatoes, mac and cheese, collard greens, corn on the cob, biscuits, fried okra, green beans, mashed potatoes and gravy, or stewed okra |
What You'll Learn
Choosing the right oil
When it comes to choosing the right oil for frying pork chops, there are several factors to consider, such as smoke point, heat stability, flavour, and cost. Here's a detailed guide to help you select the best oil for frying pork chops:
Smoke Point
The smoke point refers to the temperature at which an oil starts to break down and produce smoke. Oils with higher smoke points are ideal for deep frying as they can withstand higher temperatures without burning. Common oils with high smoke points include peanut oil, canola oil, safflower oil, and vegetable oil. These oils can handle the high temperatures required for deep frying and will help you achieve a crispy texture.
Heat Stability
Deep frying involves heating oil to high temperatures, so it is crucial to choose an oil that can withstand these heat levels without breaking down or oxidizing. Oils with high levels of monounsaturated fats, such as canola oil or peanut oil, are more heat-stable and better suited for deep frying. These oils are less likely to react with oxygen and form harmful compounds when exposed to high heat.
Flavour
The choice of oil can significantly impact the flavour of your fried pork chops. While some oils have a neutral taste, others impart a distinct flavour. For example, peanut oil adds a rich and nutty flavour, while olive oil provides a fruity and robust taste. If you want the natural flavours of the pork chops to shine through, opt for oils with a neutral flavour profile, such as canola oil or vegetable oil.
Cost
The cost of oil can be a significant factor, especially if you are frying in large quantities. Oils like peanut oil and avocado oil tend to be more expensive than other options. If you are frying on a budget, consider using more affordable oils such as vegetable oil, canola oil, or soybean oil. These oils offer good quality at a lower price point.
Allergens
It is essential to consider potential allergens when selecting an oil for frying. Peanut oil is a popular choice due to its high smoke point and excellent flavour, but it may not be suitable for individuals with peanut allergies. If allergies are a concern, opt for alternative oils like canola oil or soybean oil, which are generally safe for most individuals.
Recommended Oils for Frying Pork Chops
Based on the factors mentioned above, here are some of the best oils for frying pork chops:
- Canola Oil: Canola oil has a neutral flavour, a high smoke point, and good heat stability. It is also affordable and widely available, making it a cost-effective option.
- Peanut Oil: Peanut oil has a mild nutty flavour that enhances the taste of fried foods. It has a high smoke point and is stable at high temperatures. However, it is slightly more expensive than some other oils, and individuals with peanut allergies should avoid it.
- Vegetable Oil: Vegetable oil is a blend of different plant oils, typically including canola, soybean, corn, or sunflower oil. It has a high smoke point, is versatile, and affordable, making it a convenient option for frying.
- Avocado Oil: Avocado oil has a mild, pleasant taste and a very high smoke point. However, it tends to be more expensive than other frying oils.
- Sunflower Oil: Sunflower oil has a high smoke point and can withstand high temperatures without compromising the quality of the oil or the fried food. It is a good choice for achieving crispy and golden results.
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Preparing the pork chops
Selecting the Right Pork Chops:
Choose bone-in or boneless pork chops, ensuring they are of similar size and thickness for even cooking. Thicker chops, around 1-inch thick, are ideal to prevent overcooking and dryness. Look for chops with a bit of marbling, which are small streaks of fat that keep the meat tender. Avoid chops with excessive liquid in the package, indicating they were previously frozen.
Brining (Optional but Recommended):
Brining is an optional step but is highly recommended to infuse your pork chops with flavour and moisture. To brine, combine kosher salt, sugar, water, and ice in a pot. Bring it to a boil, stirring to dissolve the salt and sugar. Let the brine cool, then place the pork chops in a resealable bag or shallow dish, fully submerging them in the brine. Refrigerate for at least 4 hours or overnight for maximum flavour. Remove the chops from the brine, rinse, and pat them dry before proceeding.
Preparing the Breading Station:
Set up a simple dredging station with two shallow dishes. In one dish, combine the flour with your choice of seasonings, such as seasoned salt, garlic powder, smoked paprika, cayenne pepper, and black pepper. In the other dish, whisk together eggs and milk to create an egg wash. You can also use buttermilk instead of regular milk for extra tenderness.
Coating the Pork Chops:
Take each pork chop and coat it evenly with the flour mixture, shaking off any excess to avoid clumps. Next, dip the chop into the egg wash, ensuring it is well-covered. Finally, press the pork chop back into the flour mixture, making sure the coating adheres completely. Let the breaded pork chops rest for about 15 minutes to allow the coating to set and achieve an extra crispy result.
Frying the Pork Chops:
Heat your oil in a deep fryer or a heavy skillet to 350°F. You want to ensure the oil is hot enough to cook the coating to a golden brown without burning or absorbing too much grease. Carefully place the coated pork chops into the hot oil, being careful to not overcrowd the pan. Fry the chops for about 3 minutes on the first side and 2 minutes on the second side, depending on their thickness. The internal temperature of the chops should reach 165°F to ensure they are fully cooked.
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Cooking methods
Preparation
Before frying your pork chops, you can brine them to enhance their flavour and texture. To do this, combine buttermilk and spices in a large mixing bowl and place the pork chops in a sealable bag with the brine. Refrigerate overnight.
If you're short on time, you can skip this step.
Frying
When frying pork chops, it's important to use an oil with a high smoke point, such as vegetable, canola, corn, or peanut oil. Heat the oil in your deep fryer or pan to around 350°F-375°F.
You can test if your oil is hot enough by dropping a tiny bit of beaten egg into the oil. If it bubbles gently and rises to the surface, it's ready.
Prepare a dredging station with two shallow dishes: one with a flour mixture and one with a beaten egg mixture. Start by coating each pork chop evenly in the flour, shaking off any excess. Then, dip the chop into the egg mixture, ensuring every surface is covered, before pressing it back into the flour.
For an extra-crispy texture, let the breaded pork chops rest for about 15 minutes before frying.
When frying, avoid overcrowding the pan as this will cause the oil temperature to drop, leading to uneven cooking and soggy breading. Fry the pork chops in batches, cooking each side for around 3-6 minutes, depending on the thickness of the chop.
Use a meat thermometer to check that the pork has reached a safe internal temperature of at least 145°F-<165°F.
Serving
Fried pork chops are best served immediately, paired with classic sides such as mashed potatoes, collard greens, mac and cheese, or biscuits.
If you have any leftovers, they can be stored in an airtight container for up to 4 days.
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Serving suggestions
Fried pork chops are a versatile dish that can be served with a variety of side dishes to create a well-rounded and satisfying meal. Here are some ideas to elevate your fried pork chops and make them even more mouthwatering:
Classic Comfort Foods
- Mashed Potatoes: Creamy mashed potatoes are a classic side dish that pairs perfectly with fried pork chops. They help balance the richness of the meat and can also soak up any extra gravy or sauce.
- 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 favourite brown gravy or add a touch of sweetness with honey or jam.
Veggie Sides
- Collard Greens: This popular Southern side dish pairs wonderfully with fried pork chops. The slightly bitter flavour of collard greens helps cut through the richness of the meat. Try them with ham hocks or smoked turkey for an extra savoury kick.
- Green Beans: Steamed, smothered, or sautéed, green beans are a tasty and healthy side dish option. You can also add bacon or garlic for extra flavour.
- Corn on the Cob: Sweet and juicy corn on the cob is a great summer side. Grill or roast the corn for extra flavour to complement the pork chops.
Salads
- Cranberry Pecan Salad: A refreshing fall salad with crisp apples, chewy cranberries, and buttery pecans. It offers a delightful mix of creamy, tangy, and sweet flavours.
- Roasted Beet and Kale Salad: A nutritious and colourful salad that will balance out your fried pork chop dinner. The roasted beets and the crisp kale provide a beautiful contrast in flavours and textures.
- Apple Cranberry Pecan Salad: A light and refreshing salad with crisp apples, chewy cranberries, and buttery pecans. It has a hint of tang and a touch of sweetness.
Carb Companions
- Dinner Rolls: Pair your protein-rich pork chops with some carbs like fluffy dinner rolls. These buttery baked goods will enhance the mild flavours of the meat and soak up the juices beautifully.
- Cornbread: Southern-style cornbread is rich, tender, and full of flavour. It's another excellent option for mopping up any delicious meat juices.
- Scalloped Potatoes: Rich, creamy, and filling, scalloped potatoes are a fantastic way to round out your meal. Try adding cheddar cheese to take them to the next level!
With these serving suggestions, you can create a delicious and memorable meal centred around fried pork chops. Enjoy experimenting with different sides and finding your perfect combinations!
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Storage and reheating
Leftover fried pork chops can be stored in an airtight container or wrapped in foil and placed in the fridge. They will last for up to four days when stored this way.
When it comes to reheating, the oven is the best option to ensure the chops remain juicy and not dried out. Preheat your oven to 350°F and place the chops on a foil-lined baking sheet. Lightly brush or spray the chops with melted butter or olive oil and reheat for 5 to 8 minutes on each side, depending on their thickness.
If you're reheating frozen pork chops, place them on a baking sheet and bake for 20-25 minutes at 350°F until heated through. Avoid reheating frozen chops in the microwave, as this can make them soggy and affect their texture.
For breaded pork chops, reheating in the oven is still the best method, but a higher temperature of 425°F is recommended. Lightly brush the foil with vegetable oil or cooking spray and place the chops on top, covering them tightly with another layer of foil. Reheat for 8 minutes, then flip the chops, reseal with foil, and heat for an additional 10 minutes. Remove from the oven and let the chops rest for 5 minutes before serving.
If your pork chops have already been overcooked and are dry, thinly slice the meat and cook it in a pan with butter or olive oil and a flavorful liquid like broth or soy sauce. This can be served on top of rice, stir-fried veggies, or in a sandwich.
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Frequently asked questions
This depends on the thickness of the pork chops and the temperature of the oil. You should expect to fry chops for 4-6 minutes at 350°F (177°C).
Brine the chops to keep them tender and moist. Buttermilk is a good option for the brine but there are other wet brine solutions that work well, too.
Yes, but they're best served hot and fresh. You can make them in advance and reheat them in the oven at 350°F (177°C) for about 10-15 minutes. However, they may not be as crispy as when freshly fried.
Bone-in chops are traditionally used as they tend to be more flavourful and juicier than boneless cuts. Look for pork chops that are about 1 inch (2.5 cm) thick and have some fat marbling throughout.