Printable Recipe - fried porkchops

fried pork chops

Fried pork chops are a classic comfort food that brings together the irresistible combination of juicy, tender meat and a crispy, golden-brown crust. Thick cuts of pork loin are seasoned with a blend of spices, dredged in flour and then pan-fried to perfection. The gentle sizzle of the pork chops as they hit the hot oil fills the kitchen with an enticing aroma, and the result is a mouthwatering dish that is both satisfying and flavorful.

RECIPE​

Ingredients

• 1/2“THICK BONE IN PORK CHOPS
  
• WEBER STEAK N CHOP
  
• GROUND BLACK PEPPER
  
• SALT
  
• WEBER ROASTED GARLIC SEASONING
  
• 1 1/2 CUPS SELF-RISING FLOUR(WHITE-LILY)
  
• CORN OR VEGETABLE OIL FOR FRYING

1. Preheat a large skillet. I do not like to rinse pork. The seasonings and flour stick better without rinsing it off because it has fat on it right out of package. If you want to rinse it, do so, but dry it with paper towels.
   
2. Place flour in a shallow dish or pie plate. Sprinkle one side of chops generously with steak-n-chop, pepper, salt, and roasted garlic seasoning. Place each chop in flour pressing flour into chop so it adheres well. Flour both sides and place it back on a large platter. Let flour sit on chops 10 minutes before frying. This keeps crust from falling off easily.
   
3. Put 1/2" deep oil in a large, preheated skillet. I use corn oil. Oil should be hot when you put in pork chops, or it will make crust soggy.
   
4. Fry chops 3 minutes per side on medium/high heat. For thicker cuts, fry at least 5 minutesper side. You may have to turn heat down slightly to prevent chops from getting too brown if they are thick.
   

​ Tip: Pork chops should reach a minimum of 150- degrees internal temperature. 

---

Featured Products

Want to cook just like Tammy? Here are some amazing products used to make this delicious recipe!