Country Fried Pork Chops are crispy, golden pieces of meat that are simply mouthwatering. They’re coated in seasoned flour and fried until perfection, making every bite a treat!
These chops bring a crunchy delight to your dinner table! I usually pair them with mashed potatoes or a side of greens. Trust me, it’s hard not to go back for seconds! 😋
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops give extra flavor and moisture. If you prefer boneless, that’s fine too! Just keep an eye on cooking times, as they may need a bit less time.
Flour: All-purpose flour is perfect for coating, but you can use gluten-free flour to make this recipe suitable for gluten-sensitive eaters. I like to choose a fine flour for an even coat.
Spices: The mix of spices adds a nice depth. If you don’t have paprika, you can skip it or use smoked paprika for a smoky taste. No garlic powder? Use fresh minced garlic for a punchier flavor, adjusting according to your taste.
Cayenne Pepper: This is optional for those who like a little heat. If you want a milder version, feel free to omit it, or add a sprinkle of black pepper instead for some warmth.
Oil: While vegetable oil is commonly used, feel free to substitute with canola oil or peanut oil for frying. Just make sure the oil has a high smoke point!
How Do I Get the Perfect Crunch on My Country Fried Pork Chops?
The secret to crunchy pork chops lies in the breading and frying technique. Here’s how to ensure you get that mouthwatering crunch every time:
- Dry and Season: Pat the pork chops dry with paper towels to ensure the coating sticks. Season generously with salt and pepper before breading for flavor.
- Double Dipping: For an extra crispy coating, dip each chop in the egg mixture, then in the flour, and repeat. This creates a thicker crust that stays crunchy.
- Right Oil Temperature: Make sure your oil is hot enough (around 350°F). If it’s too cold, the chops will absorb oil and become soggy.
- Don’t Crowding: Fry in batches. Overcrowding lowers the oil temperature and prevents proper cooking. Give each chop space to fry evenly.
With these tips, you’re on your way to crispy, delicious Country Fried Pork Chops every time! Enjoy your cooking experience!
How to Make Country Fried Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops, about 1 inch thick
For the Coating:
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for a mild kick)
For the Egg Mixture:
- 2 large eggs
- 1/4 cup milk
For Frying:
- Vegetable oil, for frying (about 1-2 inches depth)
- Optional: Hot sauce or gravy for serving
Time Needed:
This recipe will take about 15 minutes to prep and an additional 15-20 minutes for frying. You’ll have delicious, crispy Country Fried Pork Chops ready in about 35-40 minutes total!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Begin by patting the pork chops dry with paper towels. This is an important step because it helps the coating stick better. We want those chops to be perfectly crispy!
2. Make the Seasoned Flour:
In a shallow bowl, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper if you like a bit of heat. This blend of spices will give your pork chops fantastic flavor!
3. Prepare the Egg Mixture:
In another bowl, whisk the eggs and milk together until they’re well combined. This will help the flour coating stick nicely to the pork chops.
4. Dredge the Pork Chops:
Take each pork chop and dip it first into the egg mixture, letting any extra egg run off. Then, dredge it thoroughly in the seasoned flour mixture. For an extra crispy texture, you can do this step twice—dip in the egg and flour again!
5. Heat the Oil:
In a large skillet, heat about 1-2 inches of vegetable oil over medium heat. You want the oil to be hot, but not smoking—around 350°F (175°C) is perfect if you’re using a thermometer.
6. Fry the Pork Chops:
Carefully place the coated pork chops into the hot oil, making sure not to overcrowd the pan. Fry each chop for about 4-5 minutes on each side. You’re looking for a beautiful golden brown color and an internal temperature of 145°F (63°C).
7. Drain the Excess Oil:
Once the chops are cooked, remove them from the oil and let them rest on a wire rack or a plate lined with paper towels. This helps drain off any excess oil, keeping them crispy!
8. Serve and Enjoy:
These delicious Country Fried Pork Chops are best served hot. Pair them with sides like mashed potatoes or green beans, and don’t forget the hot sauce or gravy if you like a little extra flavor!
Get ready to enjoy your crispy, flavorful Country Fried Pork Chops! Share and delight your family or friends with this delicious meal! 🍽️
Can I Use Boneless Pork Chops Instead?
Absolutely! You can use boneless pork chops for this recipe. Just keep in mind that they might cook a bit faster, so monitor them closely to avoid overcooking.
How Do I Store Leftover Pork Chops?
Store any leftovers in an airtight container in the fridge. They’ll be good for up to 3 days. To reheat, place them in a skillet over low heat until warm, or pop them in the microwave briefly, covered to retain moisture.
Can I Make These Ahead of Time?
You can prepare the pork chops through the dredging step and keep them covered in the fridge for a few hours or overnight. Just ensure they’re coated in flour and ready to fry when you are—freshly frying will ensure maximum crispiness!
What Can I Use Instead of Egg in the Coating?
If you need an egg substitute, you can use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water), or make a mixture of 1/4 cup unsweetened applesauce. Both options can help bind the flour coating effectively.
