Pork Chops, Fried - Master Cookbook Recipe # 493

Name: Pork Chops, Fried - Master Cookbook Recipe # 493
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5
Cuisine: Southern
Ingredients: 1/2-inch-thick Bone-in pork chops; 1 1/2 cups Self-rising flour; 1 Egg (beaten, optional); Steak seasoning (Weber Steak ’N Chop); Roasted garlic seasoning (Bidia); Salt & ground black pepper to taste; Corn or vegetable oil (for frying)

There is nothing quite like a perfectly fried, bone-in pork chop to bring that classic Southern flavor to your dinner table. These chops are seasoned with a savory blend of garlic and steak spices, then dredged in flour for a light, golden-brown crust that stays wonderfully crisp. Whether you use an egg wash or let the natural juices do the work, this method guarantees a juicy, tender chop every single time.

This is recipe #493 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 10 minTotal time: 25 min

Cook mode Prevent screen from turning off

Ingredients

1/2-inch-thick Bone-in pork chops
1 1/2 cups Self-rising flour
1 Egg (beaten, optional)
Steak seasoning (Weber Steak ’N Chop)
Roasted garlic seasoning (Bidia)
Salt & ground black pepper to taste
Corn or vegetable oil (for frying)

Instructions

Prep the Chops: Season the pork chops generously with steak seasoning, roasted garlic seasoning, salt, and pepper. Do not rinse the chops; if you do rinse them, be sure to pat them completely dry with a paper towel.
Bread the Pork: Dip each seasoned chop into the beaten egg (if using), then coat thoroughly in the self-rising flour in a shallow dish. Press the flour onto both sides to ensure an even crust.
The Secret Rest: Place the breaded chops on a platter and let them rest for 10 minutes. This allows the flour to set so it doesn't fall off in the pan.
Heat the Oil: Add about 1/2 inch of corn oil to a large skillet and preheat over medium-high heat.
Fry: Carefully place the chops in the hot oil. Fry for about 3 minutes per side (or 5 minutes for thicker cuts). Adjust your heat as needed to ensure they get golden brown without burning the outside before the center is done.
Check for Doneness: Ensure the pork chops reach a minimum internal temperature of 150°F.

Notes

Tammy's Tips: If you choose not to rinse your pork chops, you actually don't need the egg wash! The natural fats on the outside of the meat will allow the flour to cling perfectly all on its own. The most important part of this recipe is the 10-minute rest after flouring,this is what creates that beautiful, stay-on crust we all love. Serve these up with some mashed potatoes and gravy for a meal your family won't forget!