Monday, January 5, 2015

Deep Fried Pork Chops

Sometimes there's just nothing better than a deep fried pork chop. Of course, you can cut the bone off the chop if you want, but I personally enjoy the flavor it imparts and none of us mind gnawing the pork chop off the bone.That's just finger lickin' good as they say.


2-4 center cut pork chops
1 cup buttermilk (make your own by adding a tbsp lemon juice or vinegar to regular milk)
1 cup self-rising flour
1 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. seasoned salt
Oil for frying (your choice)

Put buttermilk in a bowl. In another bowl or zip top bag, mix flour, garlic powder, pepper and salt.

Dip pork chops in the buttermilk and coat in flour mixture. Place pork chops on a cooling rack and let sit 20-30 minutes before frying (this will help the coating stick to the pork).

Pour oil into large skillet or dutch oven (I use an electric fry pan so I can control the heat) and heat to 350-400 degrees.

Place pork chops in pan and fry for 5 minutes per side or until cooked through and the internal temperature is 145.

Remove from heat and let drain on paper towels. Serve while hot.



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