Prep Time: 10 mins | Cook Time: 14 mins | Total Time: 24 mins | Servings: 4
These are over-the-top fried pork chops, juicy and moist with a thin layer of crust and a bit of heat from the cayenne pepper. Pan-fried in pork fat for that true classic Southern Fried Pork Chops. I recommend not skipping this because the bacon fat adds a lot of flavour to the chops.
Ingredients
4 bacon strips
4 bone-in pork chops
1/2 c. vegetable oil
1/2 c. all-purpose flour
1 tablespoon Dijon mustard
1 teaspoon granulated onion
1 teaspoon granulated garlic
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper plus more to taste
HOW TO MAKE CLASSIC SOUTHERN FRIED PORK CHOPS
Step 1: Place the granulated garlic, onion, salt, black pepper, and cayenne pepper in a small bowl. Mix well until combined.
Step 2: Using a paper towel, pat dries the pork chops, then rub the Dijon mustard on the entire meat using your hands.
Step 3: Sprinkle and evenly rub the spice mix on both sides of the chops. Dredge the chops in flour, coating both sides well. Keep the chops aside for now.
Step 4: On medium-high, preheat a large (around 12 to 13-inch) heavy frying pan. Add the bacon strips and fry until both sides are crisp and the hast has rendered out. When done, set the bacon aside.
Step 5: To the same frying pan, add the vegetable oil. Allow the oil to come to about 325 degrees F cooking temperature.
Step 6: Before adding the pork chop to the hot oil, dredge it once more in flour, coating both sides very well. Cook the pork chop for approximately 4 to 5 minutes on each side until deep golden brown. Once the internal temperature of the pork chop reached 145 degrees F, then the pork chop is done. Keep in mind that the cooking time varies depending on the thickness of the meat.
Step 7: Transfer the pork chops on a platter when done and tent with foil. Allow them to rest for at least 3 minutes before serving. Enjoy!
Ingredients
- 4 bacon strips
- 4 bone-in pork chops
- 1/2 c. vegetable oil
- 1/2 c. all-purpose flour
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper plus more to taste
Instructions
Step 1: Place the granulated garlic, onion, salt, black pepper, and cayenne pepper in a small bowl. Mix well until combined.
Step 2: Using a paper towel, pat dries the pork chops, then rub the Dijon mustard on the entire meat using your hands.
Step 3: Sprinkle and evenly rub the spice mix on both sides of the chops. Dredge the chops in flour, coating both sides well. Keep the chops aside for now.
Step 4: On medium-high, preheat a large (around 12 to 13-inch) heavy frying pan. Add the bacon strips and fry until both sides are crisp and the hast has rendered out. When done, set the bacon aside.
Step 5: To the same frying pan, add the vegetable oil. Allow the oil to come to about 325 degrees F cooking temperature.
Step 6: Before adding the pork chop to the hot oil, dredge it once more in flour, coating both sides very well. Cook the pork chop for approximately 4 to 5 minutes on each side until deep golden brown. Once the internal temperature of the pork chop reached 145 degrees F, then the pork chop is done. Keep in mind that the cooking time varies depending on the thickness of the meat.
Step 7: Transfer the pork chops on a platter when done and tent with foil. Allow them to rest for at least 3 minutes before serving. Enjoy!
