![]() ![]() Bring the gravy to a simmer and simmer until thickened, whisking occasionally, 1 to 2 minutes. Whisk in the half-and-half, a little at a time. Melt the butter over medium-high heat, then whisk in the flour and cook for a minute, whisking constantly. Transfer to a clean wire rack set over a rimmed baking sheet to drain.įor the table gravy: Meanwhile, drain the oil from the skillet. Fry, turning once, until the chops are browned and reach an internal temperature of 150 degrees F, about 4 minutes per side. Coat in the flour mixture and carefully add to the hot oil. Working with one piece at a time, remove the pork chops from the buttermilk, letting any excess drip off. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F. Pour enough oil into a large cast-iron skillet to come 1 inch up the sides. Place the pork chops in the buttermilk and turn to coat completely. Rub the seasoning onto both sides of the pork chops. Stir together the hot sauce, mustard and the remaining teaspoon of the House Seasoning in a small bowl. In another shallow baking dish, stir together the flour and 1 tablespoon plus 2 teaspoons of the House Seasoning and set aside. If you don’t care about that extra flavor, only using vegetable oil is fine too, but I believe that a true classic Southern pork chop must be fried in pork fat.For the pork chops: Pour the buttermilk into a shallow baking dish and set aside. This recipe uses part rendered bacon fat and part vegetable oil for frying pork chops. Some Southern pork chop recipes recommend using self-rising flour with buttermilk for even thicker crust, so if you do use buttermilk, make sure to experiment with using self-rising flour as well. Using buttermilk is another great way to get a thick and delicious crust. If you don’t like mustard, which you won’t really notice after cooking, you can dip the pork chops in buttermilk like in this chop recipe prior to dredging in flour. Secondly, I double dredge the chops in the flour to make sure I get more flour on the surface and better adherence. Dijon will also create a moister surface that will help more flour to stick to the meat. Firstly, I use a little bit of thick Dijon mustard to help the spices adhere to the meat. ![]() To get a beautiful, thick crust on my pork chops are I do two things. And unless you really deviate from the general formula, they will still be classic. ![]() That said, there are many variations of Southern pork chops, with some interesting additions that don’t overpower pork, too many to count, and every family has one. My rationalization for that was that this recipe captures what I think is the essence of Southern pork chops: seasoning meat with salt and pepper, then dredging it in flour and pan-frying in lard. ![]() Some of my readers may wonder why I called this recipe Classic Southern Fried Pork Chops so let me clarify before going any further. It kind of makes sense though: the layer of breading acts as a barrier and keeps moisture inside. I may be wrong here, but I find breaded pork chops to be a little juicier than un-breaded ones too. A little extra effort here pays off big time. They are almost as simple to make as my quick boneless pork chops, but the added flavor from bacon fat, that thin layer of crust and a touch of heat from cayenne pepper make them that much more flavorful. Southern Fried Pork Chops are somewhere at the top of my most favorite pork chop recipes. If you’ve been reading my blog long enough you know that our family loves pork chops, from broiled to smoked and smothered. ![]()
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