Deep-Frying Pork Chops: A Quick, Crispy Treat

Deep-fried pork chops are a popular dish, with recipes for them found all over the world. They are known for their crispy, crunchy, and juicy texture. The process of deep frying helps seal in the natural juices of the meat, resulting in a tender interior.

To make pork chops in a deep fryer, you will need to first brine the pork chops in a mixture of buttermilk and spices or kosher salt, sugar, water, and ice. Then, coat the pork chops in a flour mixture and deep fry them in oil at around 350°F for about 4-6 minutes, or until they are golden brown.

Brining the pork chops

To brine pork chops, start by bringing 4 cups of water to a boil in a pot. Then, add 1/4 cup of kosher salt and 1/4 cup of sugar to the boiling water, stirring until the solids are completely dissolved. Remove the pot from the heat and allow the brine to cool slightly. At this point, you can add spices and seasonings of your choice to infuse additional flavours into the meat. For example, you might add garlic, peppercorns, bay leaf, or rosemary.

Once the brine has cooled slightly, add 4 cups of ice to the pot, stirring until the ice is mostly melted and the brine reaches room temperature. Place the pork chops in a resealable plastic bag or a shallow dish, then pour the brine over the meat, ensuring the chops 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 absorption.

Before cooking, remove the chops from the brine, rinse them, and pat them dry with paper towels. You can then proceed with the next steps in the frying process, such as coating the chops in flour or another breading of your choice and frying them to golden perfection.

Preparing the pork chops

Firstly, gather your ingredients. For the brine, you will need buttermilk and spices such as smoked paprika, cayenne pepper, garlic powder, dried thyme, and dried oregano. For the pork chops, you will need bone-in pork chops, all-purpose flour, and cornmeal. You can also add additional spices to the flour mixture if desired.

Once you have gathered your ingredients, start by preparing the brine. In a large mixing bowl, combine the buttermilk and a third of the spices. Mix the ingredients well. Then, place the pork chops in a large sealable bag and add the brine. Refrigerate the chops overnight to allow them to marinate and absorb the flavours.

The next day, remove the chops from the fridge and the bag. It is important to let the chops rest on a cooling rack or a plate lined with paper towels to reach room temperature before frying. This will make it easier for the chops to reach the desired internal cooking temperature.

While the chops are resting, you can pre-heat your deep fryer to 350°F. This temperature is crucial for achieving a crispy exterior without drying out the meat.

Now, it's time to prepare the flour mixture. In a shallow bowl, mix the all-purpose flour, cornmeal, and a third of the spice mix. You can also add additional spices to this mixture if you prefer a stronger flavour.

After the chops have rested and reached room temperature, it's time to coat them with the flour mixture. Dredge each chop in the seasoned flour mixture, ensuring they are fully covered. Gently shake off any excess flour before placing them in the hot oil.

Once the chops are coated and the oil has reached the desired temperature, you are ready to start frying. Carefully lower each chop into the hot oil and fry for 4-6 minutes. The exact cooking time will depend on the thickness of your chops, so adjust accordingly. It is important to not overcrowd the fryer and to cook in batches if necessary.

When the chops are golden brown and cooked to your desired level of doneness, remove them from the fryer and place them back on the cooling rack or a plate lined with paper towels to absorb any excess oil.

Sprinkle the remaining spice mixture over the fried pork chops, and they are ready to be served! For the best experience, serve the chops immediately while they are still crispy and hot.

Coating the pork chops

Firstly, prepare your pork chops by tenderising them. Using a meat tenderising hammer, gently pound the chops on both sides. This process helps break down the muscle fibres, making the meat more tender and easier to chew. You can also cut the chops in half along their width to create pieces that will be easier to coat and fry evenly.

Next, prepare your dredging station. In a shallow bowl or plate, combine dry ingredients such as all-purpose flour, cornmeal (for that extra crunch), and your choice of seasonings. You can season the flour mixture with salt, pepper, garlic powder, paprika, cayenne pepper, and dried herbs like thyme or oregano. Mix everything together thoroughly.

Now, it's time to coat the pork chops. Start by dipping the chops in a wet mixture, such as beaten eggs, buttermilk, or a combination of egg and milk. Allow the chops to sit in the wet mixture for a few minutes to ensure they are thoroughly coated. Then, gently shake off any excess liquid.

After that, it's time to dredge. Coat each piece of pork chop well in the seasoned flour mixture, making sure every part is covered. Again, shake off any excess flour—this step is crucial as too much flour can result in a thick, doughy coating. Repeat the wet mixture and dredging steps for a double coating, if desired.

Finally, place the coated pork chops on a wire rack or a plate lined with paper towels, and let them rest while you heat the oil. This will help the coating set and ensure any excess flour is removed before frying.

By following these steps, you'll achieve a delicious, crispy coating on your pork chops that will be hard to resist!

Frying the pork chops

Prepare the Pork Chops:

Firstly, remove the chops from the fridge and let them come to room temperature. This will make it easier to reach the desired internal cooking temperature. If you have brined your pork chops, which is optional but recommended for maximum flavour and juiciness, be sure to rinse and pat them dry before proceeding.

Preheat the Deep Fryer:

Preheat your deep fryer to 350°F-375°F. You can also use a heavy skillet or cast-iron pan if you don't have a deep fryer. Vegetable oil, peanut oil, or lard are popular choices for frying due to their high smoke point and neutral taste. Make sure you have enough oil to fully cover the chops, aiming for a depth of about 2 inches.

Coat the Pork Chops:

In a separate bowl, combine the pork chop seasonings and all-purpose flour. You can add various spices to the flour for extra flavour, such as garlic powder, smoked paprika, cayenne pepper, and dried thyme. Coat each pork chop thoroughly in the seasoned flour, ensuring they are fully covered. Shake off any excess flour before frying, as too much flour can result in a thicker, doughy coating.

Fry the Pork Chops:

Carefully place the coated pork chops into the hot oil. Fry them for around 4-6 minutes, or until they turn a nice golden brown. The exact cooking time will depend on the thickness of your chops, so adjust accordingly. Use tongs to remove the chops from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil.

Serve:

Fried pork chops are best served immediately while they are still crispy. Enjoy them as they are or with your favourite sides and condiments.

Tips for Frying:

• Maintain a consistent oil temperature. If the temperature drops too low, the pork chops may absorb more oil, resulting in a greasier dish.
• Use a meat thermometer to check the internal temperature of the pork chops. They should reach a minimum internal temperature of 145°F.
• Dry the pork chops after brining and before coating them in flour. This helps the flour coating adhere better, creating a crispier crust.
• Ensure an even coating of seasoned flour on each pork chop for uniform browning.
• Work in batches to avoid overcrowding the fryer or skillet. This ensures even cooking and maintains crispiness.
• Use fresh oil for frying to ensure the best flavour and avoid off-flavours.
• Be cautious when frying, as hot oil can be dangerous. Always have a procedure in place for extinguishing oil-fuelled fires.

Serving the pork chops

Once you've cooked your pork chops, it's time to serve them. Here are some tips and suggestions to ensure your deep-fried pork chops are as delicious as possible.

Firstly, it's important to note that fried pork chops are best enjoyed immediately while they are still crispy. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven at 350°F for about 10-15 minutes or until heated through.

When it comes to serving, you can simply enjoy the pork chops on their own or with a side of your choice. Some classic side dishes that pair well with fried pork chops include mashed potatoes, mac and cheese, collard greens, green beans, and corn on the cob. You can also serve them with a gravy or sauce, such as country gravy or hot sauce.

If you're looking to elevate your dish, consider brining the pork chops before cooking. Brining helps to tenderize the meat and infuse it with flavour. To brine, combine a mixture of kosher salt, sugar, water, and ice, and let the pork chops sit in this mixture for at least 4 hours or overnight. After brining, be sure to rinse and pat the chops dry before seasoning and coating them.

Additionally, when preparing the pork chops for frying, it's essential to maintain an even coating of the seasoned flour on each chop. This ensures uniform browning during frying. Also, remember to shake off any excess flour before placing the chops in the hot oil, as too much flour can result in a thicker, doughy coating.

Lastly, when frying the pork chops, work in batches to avoid overcrowding the fryer or skillet. This ensures that the chops cook evenly and maintain their crispiness. Allow the fried chops to rest on a wire rack instead of a plate so that excess oil can drain away, preventing sogginess.

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