![]() ![]() If you don’t care about that extra flavor, only using vegetable oil is fine too, but I believe that a true classic Southern pork chop must be fried in pork fat. This recipe uses part rendered bacon fat and part vegetable oil for frying pork chops. Some Southern pork chop recipes recommend using self-rising flour with buttermilk for even thicker crust, so if you do use buttermilk, make sure to experiment with using self-rising flour as well. Using buttermilk is another great way to get a thick and delicious crust. If you don’t like mustard, which you won’t really notice after cooking, you can dip the pork chops in buttermilk like in this chop recipe prior to dredging in flour. Secondly, I double dredge the chops in the flour to make sure I get more flour on the surface and better adherence. Dijon will also create a moister surface that will help more flour to stick to the meat. Firstly, I use a little bit of thick Dijon mustard to help the spices adhere to the meat. updated (22) All you need is your handy cast iron skillet and few key techiniques to make crispy, juicy pan-fried pork chops. To get a beautiful, thick crust on my pork chops are I do two things. And unless you really deviate from the general formula, they will still be classic. That said, there are many variations of Southern pork chops, with some interesting additions that don’t overpower pork, too many to count, and every family has one. Place about 1/2 inch of cooking oil in a skillet over medium heat. Place the chop back into the flour mixture and coat both sides and edges. Dip the chop into the egg mixture, coat both sides well. My rationalization for that was that this recipe captures what I think is the essence of Southern pork chops: seasoning meat with salt and pepper, then dredging it in flour and pan-frying in lard. One at a time, dip a pork chop in the flour and coat both sides. In a medium bowl, combine flour, seasoned salt, black. Some of my readers may wonder why I called this recipe Classic Southern Fried Pork Chops so let me clarify before going any further. Instructions Rinse pork chops and pat dry with paper towels, making sure to remove all excess moisture. ![]() It kind of makes sense though: the layer of breading acts as a barrier and keeps moisture inside. I may be wrong here, but I find breaded pork chops to be a little juicier than un-breaded ones too. ![]() A little extra effort here pays off big time. They are almost as simple to make as my quick boneless pork chops, but the added flavor from bacon fat, that thin layer of crust and a touch of heat from cayenne pepper make them that much more flavorful. Southern Fried Pork Chops are somewhere at the top of my most favorite pork chop recipes. Bake about 10 minutes more or till no pink remains and juices run clear. Bake in a 425 degree oven for 10 minutes. If you’ve been reading my blog long enough you know that our family loves pork chops, from broiled to smoked and smothered. Pour butter into a 13x9x2 inch baking pan. ![]()
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