WHAT GOES WITH FRIED PORK CHOPS RECIPES

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SOUTHERN FRIED PORK CHOPS RECIPE - TASTE OF SOUTHERN



Southern Fried Pork Chops Recipe - Taste of Southern image

Here's a really quick and simple recipe for some delicious southern fried comfort food. Next to fried chicken, these Southern Fried Pork Chops are a long time family favorite. It really is the "other white meat" as the Pork Council tells us.

Provided by Steve Gordon

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 10

4 Center Cut Pork Chops about 1/2 inch thick each.
1 Cup of All Purpose Flour
2 Tablespoons of Corn Starch
1 Egg
2 Tablespoons of Buttermilk
1 teaspoon of Garlic Powder
1/2 teaspoon of Salt
1/2 teaspoon of Black Pepper
1/2 teaspoon of Paprika
Cooking oil for frying.

Steps:

  • Begin by making the breader.
  • In a small mixing bowl, add the Flour, Corn Starch, Garlic Powder, Salt, Black Pepper and Paprika. Stir all ingredients well. Set aside.
  • Prepare the egg wash next.
  • Break one egg into a small low sided dish.
  • Add the buttermilk. Use a fork and stir mixture well.
  • Setup your dredge station for convenience.
  • One at a time, dip a pork chop in the flour and coat both sides.
  • Dip the chop into the egg mixture, coat both sides well.
  • Lift and let any excess drip off.
  • Place the chop back into the flour mixture and coat both sides and edges.
  • Place about 1/2 inch of cooking oil in a skillet over medium heat.
  • Test the oil before adding the chops to fry.
  • Gently lower the chops into the hot cooking oil, one at a time.
  • Watch the bottoms of the chop and when they start to brown, flip the pork chops over. Don’t overcrowd the skillet.
  • Let the chops fry for about 6-8 minutes or until done but not over cooked.
  • Remove the cooked chops from the skillet, place on a paper towel lined plate and let drain.
  • Serve warm and Enjoy.

HERB-BRINED PORK CHOPS RECIPE - BBC GOOD FOOD



Herb-brined pork chops recipe - BBC Good Food image

Soaking tender pork in a juniper, coriander and thyme brine keeps it succulent and plump - griddle until just charred for an attractive main

Provided by Richard Corrigan

Categories     Dinner, Lunch, Main course

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 8

6 pork chops
140g demerara sugar
200g sea salt
1 tbsp pink peppercorns
1 tbsp juniper berries
1 tbsp coriander seeds
2 bay leaves
2 thyme sprigs

Steps:

  • Put all the brining ingredients in a large saucepan with 1 litre of water and bring to the boil. Remove from the heat and leave to cool completely. Once cooled, put the chops in the brine, cover with cling film and leave in the fridge for 2 hrs. Remove the chops from the brine, rinse under the cold tap and pat dry with kitchen paper.
  • Heat oven to 200C/180C fan/gas 6. Heat a large griddle pan over a high heat and fry the pork chops for 3-4 mins each side or until starting to char – you may need to do this in 2 batches. Transfer to a baking tray lined with foil and roast for 10-12 mins until cooked through.

Nutrition Facts : Calories 314 calories, FatContent 19 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 35 grams protein, SodiumContent 2 milligram of sodium

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