The Southern Fried Pork Chop

man do I love these things....I'd love to have the Snappy Lunch version in Mt. Airy where they pile up all the stuff on a boneless chop sandwich.

And pork chop day is my favorite day at the local soul food place.

So how do they fix em? Are they deep fried, or done in a pan?
Is it just floured or is there some kinda of batter?

quote:

Originally posted by Captain Morgan

man do I love these things....I'd love to have the Snappy Lunch version in Mt. Airy where they pile up all the stuff on a boneless chop sandwich.

And pork chop day is my favorite day at the local soul food place.

So how do they fix em? Are they deep fried, or done in a pan?
Is it just floured or is there some kinda of batter?

Never deep fry. Use traditional wet (buttermilk) & dry (flour, seasonings, etc.) coatings. They cook rather fast so I would suggest a 1/2 inch cut. Boneless loin & tenderloin works well also, but then we would be talking about another food item. (Hint: Fry your chops in BACON GREASE.)

Don't deep fry your pork chops, unless you want them to have the consistency of shoe leather. My mother-in-law would freak if she heard me say that, but it's true. I recommend an electric skillet, set your temperature to 375 and put 2 to 3 inches of oil in. Let the oil heat while you prepare the chops. I use flour, mixed with a pinch of Old Bay, garlic powder, salt, freshly ground black peper and cayenne. Mix the spices and flour together, then coat the chops. Once your oil is hot, add the chops. Putting the chops in preheated oil seals the juices in, giving you a moister chop. Cover your pan, and check for browness every 10 or 15 minutes or so. Flip as needed. When the juices run clear, and your crust is brown and crisp, drain on paper towels, and dig in!

Thanks guys! This morning my co worker brought me in a
plate with a fried pork chop, mac and cheese, green beans
and rice and gravy. It was a great breakfast!

Also, if you're ever in Myrtle Beach, Magnolia's restaurant
has Pork Chop day every Tuesday on the buffet.

quote:

Originally posted by Captain Morgan

Thanks guys! This morning my co worker brought me in a
plate with a fried pork chop, mac and cheese, green beans
and rice and gravy. It was a great breakfast!

Also, if you're ever in Myrtle Beach, Magnolia's restaurant
has Pork Chop day every Tuesday on the buffet.

Where in Myrtle Beach is Magnolia's located? My mom and step dad live on King's Road about a mile from 17 ( Tanger Outlet & Wal-Mart )and I'm sure they'd love to try them.


Dennis in Cary

Oven Fry!Pick it up at your local grocery.I cant stop eating them till the last one is gone.And you can deep fry a Chop,Go to Leons in Wilmington and try his Pork Chops.

I cooked these for dinner last night with mashed potatoes, cream gravy, buttered lima beans, and cornbread. Comfort food heaven.

I season flour(add a little cayenne), dip chops in an eggwash, then into seasoned flour. Fry in 2 - 3 inches of medium hot oil in a cast iron skillet until nicely browned on both sides. Try to only flip each chop once. I get a less greasier, crunchier chop that way. Don't forget the gravy from the drippings!

A fried pork chop cannot be beat. I totally enjoy dipping them in flour with pepper and salt and some hot pepper. I use the drippings for a gravy and I like to make a cole slaw with them. I get Mamaw Smith to make some hot yeast rolls for a side.

They are super. I fry them in a small amount of oil until they turn a pretty brown.

Paul E. smith
Knoxville, TN

DL, Magnolia's is on Ocean Blvd. at 26th Ave. N.
Park in the back. Fried chicken on the buffet every day.
People laugh at me cause I get the buffet and don't get
any meat, just fried okra, squash, all the southern sides.
I love that stuff.

Not the best I ever had, but not bad. Remember, pork chop
day is Tuesday!!

quote:

Originally posted by brightcopperkettles

I cooked these for dinner last night with mashed potatoes, cream gravy, buttered lima beans, and cornbread. Comfort food heaven.

What, no rice? Hmmmph.

quote:

Originally posted by enginecapt

quote:

Originally posted by brightcopperkettles

I cooked these for dinner last night with mashed potatoes, cream gravy, buttered lima beans, and cornbread. Comfort food heaven.

What, no rice? Hmmmph.

Husband is not a big rice fan, so the potatoes were a concession to him. When I cook for my children, now that's different. We definitely have rice.

I'm going to try frying the chops using panko (Japanese breadcrumbs) this weekend. I've never used panko before but I understand it is much better than regular breadcrumbs. Anyone ever use it?

no, but I'm real interested in hearing about your
results.

You can get the same results by making your own breadcrumbs.

Halfday, I've never used panko, but a friend tells me it's delicate and burns quickly. Let us know how it turns out. I second Jellybear's suggestion of making your own breadcrumbs.

I just use flour, salt and pepper like sundancer does. Sounds good right about now!

Pork breaded with panko and then deepfried is "tonkatsu," a regular part of Japanese food. Look for tonkatsu sauce in the Asian section of the supermarket if you want to go all the way. Traditionally served with shredded cabbage and what basically is thousand island dressing -- a mayo and catsup mix.

quote:

Originally posted by Sundancer7

A fried pork chop cannot be beat. I totally enjoy dipping them in flour with pepper and salt and some hot pepper. I use the drippings for a gravy and I like to make a cole slaw with them. I get Mamaw Smith to make some hot yeast rolls for a side.

They are super. I fry them in a small amount of oil until they turn a pretty brown.

Paul E. smith
Knoxville, TN

Sundancer,

I do my pork chops very much in the same way you do. I think pork chop gravy is better than fried chicken gravy. It seems to have more flavor and a darker, richer color.

I did the fried chops last night and they were wonderful. Coated with panko and fried in oil and butter until golden brown. They were nice and moist on the inside and nice and crispy on the outside. I will be doing these again!

quote:

Originally posted by halfday

I did the fried chops last night and they were wonderful. Coated with panko and fried in oil and butter until golden brown. They were nice and moist on the inside and nice and crispy on the outside. I will be doing these again!

Thanks just solved my dinner delema for this evening. Chow Jim

quote:

Originally posted by Sundancer7

I get Mamaw Smith to make some hot yeast rolls for a side.

They are super. I fry them in a small amount of oil until they turn a pretty brown.

Have not been on the board in a time. How's Mamaw doing these days?

Unfortuately the physician acidentallly broke her arm again in therapy.

We hope to remove the splint in a few more weeks where she can resume her wrist and hand therapy. She will never regain full mobility of her right arm again.

her spirits are good and I still have Mello Joy coffee with her each morning around 5:30AM and we read the paper together.

Thanks for your inquiry.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Rusty246

I season flour(add a little cayenne), dip chops in an eggwash, then into seasoned flour. Fry in 2 - 3 inches of medium hot oil in a cast iron skillet until nicely browned on both sides. Try to only flip each chop once. I get a less greasier, crunchier chop that way. Don't forget the gravy from the drippings!

Now this is exactly how I fix my chops, I like pork steaks (bone-in) cooked like this also. Actually, this is my southern fried recipe for all meats (chicken, cube steak, etc)

my only question is, how do you make the gravy? With that much oil left over, you just take a little bit and add flour to it?