Country Fried Pork Chops Recipe
A simple recipe for Southern Country Fried Pork Chops battered for a crispy tasty outside crust. This comfort food is ready to eat in under an hour. You can serve your favorite vegetables on the side.
Servings 4 people
Equipment
- 1 Frying pan with high sides
- 1 medium shallow bowl
- 1 large bowl
- 1 Whisk
- 1 pair of Tongs
- 1 plate covered with paper towles
Ingredients
- 1 cup all-purpose flour
- 1 tbsp. onion powder
- 1 tbsp. season salt
- 1 tbsp black pepper
- 1 tbsp. ground thyme
- 2 eggs
- 2 tbsp. water
- 4-6 pork chops
- 1/2 cup vegetable oil
Instructions
- In a large shallow dish or bowl, combine the flour, onion powder, seasoned salt, black pepper, and ground thyme. Mix well to ensure all the seasonings are evenly distributed throughout the flour. Set aside while you prepare the egg wash.
- In a separate bowl, whisk together the eggs and water until fully blended. This will help the flour mixture stick to the pork chops and create that Southern crispy coating.
- Take each pork chop and dip it into the egg mixture. Make sure you coat both sides of the chop with the egg wash. Then, dredge pork chops in the seasoned flour mixture, pressing lightly to help the flour adhere. Shake off any excess then repeat the process by dipping the pork chop again in the egg wash and then back into the flour mixture for an extra crispy coating. Shake off the excess and set on a plate until you have all the pork chops coated.
- In a large skillet with high sides add enough oil so the frying pan is about 1/3 of the way filled. Heat the oil over medium-high heat. Once the oil is hot, carefully place the pork chops in the skillet one at a time. Do not overcrowd the skillet. You should be able to fry about 3 pork chops at a time depending on how large your skillet is.
- Fry each chop for about 4-5 minutes on one side then turn over and continue to fry for about 3 to 5 minutes on the other side. The outside crust should be golden brown and crispy. Carefully remove from the skillet using tongs onto a paper towel-lined plate or a wire rack placed over a baking sheet to allow the grease to drain. You can test the cops by cutting a slit to make sure the inside is done or use a meat thermometer to test. It should be white on the inside and the internal temperature should reach 145°.
- Allow the pork chops to rest for a couple of minutes before serving. Resting meat before cutting into it allows you to enjoy juicy meat.Serve and enjoy!
Notes
Double dipping in the egg wash and the batter gives an extra crispy coating. If you want fried pork chops that are not ‘country fried’, skip the second dipping step. Only dip once in egg wash, then the flour mixture, and then add to the hot oil to fry.
Nutrition
Serving: 1o