Fried Pork Chops -- Done Right!!!
"My husband always says that I cook a "mean" pork chop! I will have to admit they do turn out great every time. I thought I would share my tips with you. I always cook the bone-in center cut chops because there is more flavor near the bone. I find them packaged as regular cut or thin cut...either is fine. I always use canola oil for frying. This recipe is for two pork chops. It is best not to crowd them in the pan even if you have to start again with another batch. The biggest secret is the temperature and to keep turning the chops over. In the directions you will find some other important tips."
photo by gailanng
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 2 center-cut pork chops (bone-in)
- 2⁄3 cup vegetable oil (canola)
- 1⁄2 cup self-rising flour
- salt
- black pepper
- paprika
directions
- Generously coat salt, pepper and paprika on both sides of chops.
- Place flour into a plastic bag.
- Shake chops in bag to coat flour and then set aside in a plate for 5 to 10 minutes. Then shake and flour in bag a second time.
- Pour oil into a 10 inch frying skillet. Turn burner on to medium high. (On my stove top there are numbers 1-10) I use 6 as medium high to begin.
- Once a piece of flour dropped into oil and it sizzles, place chops in and turn down to 5 which would be considered medium.
- Let chops fry just a few seconds then turn over -- then again for a few seconds. This will be repeated approximately 3 times for turning to each side.
- Once you see oil begins to stop sizzling, they are done and should be a golden brown. Do not get too dark brown or they will be tough.
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Reviews
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These are very good. I've been frying pork chops for a while, but thought the idea of flipping them every few seconds sounded interesting. So I grabbed this recipe and it tasted wonderful. I think I could get the same results with a little less work...letting them cook a little longer on each side. I used the settings suggested by the chef, and found that my chops were still bleeding and raw after 3 flips, so I continued until I reached the appropriate goldness. The tenderness and seasoning were wonderful! Enjoyed this very much. Made for 2009 Favorites Tag. -
I finally figured out how to make a decent fried porkchop thanks to this simple recipe. I thought the flipping it every few seconds thing seemed weird but it really helped me be able to see exactly how done it was without constantly trying to lift a corner to check. I did flip more than 3 times though. I also like the idea of placing the flour in a bag and doing it twice. In the past I've tried to use a thermometer thinking the oil had to be just right but I followed what she said, turn the dial to 6 when the pork chops are not in and then turn to 5 when they are and the oil stayed just the right temp. They turned out perfect. -
I think the directions are a bit confusing as the chops wouldn't likely be done after flipping only 3 times. I had 4 chops so did it in two batches. The first batch I did as directed, flipping every 15 seconds or so. On the second batch I didn't flip until after a full minute. I must have flipped at least 7 times doing it at one minute intervals, maybe even more. The chops looked and tasted the same from each batch so I didn't detect a difference in the number of flips done per side. I felt that the chops needed a lot more seasoning, so would adjust that if I make this again. They did turn out tender and juicy though. Thank you for sharing your recipe. -
OMG....these were SOOOOOOOOOO good!!! I made 4 chops & they turned out GREAT...so very moist & tender!!! Will DEFINATELY be making thse again!!! THANKS so much for sharing!!!
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Just about perfect!
see 15 more reviews
Tweaks
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Oh, boy, am I chop-challenged! Many moons ago, before they started breeding all the fat (and flavor) out, I cooked really good pork chops. But that was a long time ago... I'd almost given up until finding this recipe. I just kept flipping and flipping and flipping every 5 or 10 seconds until done. They were incredibly juicy and flavorful! (Instead of paprika, I used Cajun seasoning, which might have contributed to the 'flavorful' part a little. lol) I'm really just astounded that the constant flipping could make such a difference. The things you learn on 'zaar....
RECIPE SUBMITTED BY
Seasoned Cook
Wilmington, 73
<p>Thanks for taking the time to stop by My Page! I am married to a quiet, but fun loving guy who cleans up the kitchen!! I have grandchildren who I adore. I am retired from being a paralegal and a real estate agent. I have also been a substitute teacher for the elementary grades in the public school system. All of my recipes are the tried and true type. Many of them have come from my 48 years of cooking, my mother's recipe box or other relatives. I like Taste of Home magazine and I am a big fan of foodnetworkTV. I am a southern girl and enjoy comfort foods!!! I am a big cookbook collector and have been for years. I enjoy baking desserts most of all. I also enjoy games on my laptop, growing flowers, lunches with friends, babysitting grandchildren, photography and traveling. Since life is so short I try to count my blessings each day and give to the less fortunate. I had gotten into a rut on what to cook. Therefore, I am so happy I found the Recipezaar site. Pet Peeve: People with a negative attitude. MY RATING SYSTEM: 5 stars - Excellent in taste. May have minor change. 4 stars - Adjustment in ingredients for flavor. 3 stars - Fair, but not sure whether I would repeat. 2 and 1 stars - I do NOT give. Zaar EVENTS IN WHICH I PARTICIPATED: Aus/NZ Swaps #15,#16 April, May 2008 Aus/NZ Swaps #20#21#22 Sept Oct Nov 2008</p>
