HOW TO MAKE CLASSIC SOUTHERN FRIED PORK CHOPS
After being coated in flour and pan-fried till perfectly golden and delicious, Southern Fried Pork Chops are seasoned with seasoned salt, pepper, and a little cayenne, if you want some spice. If you want some heat, you may also add some cayenne. This well-loved dish from the South is simple, yet it packs an incredible flavor punch!
While I was growing up, Southern Fried Pork Chops were a regular meal in my home. I believe that the majority of individuals often consider “fried” to be the ideal word for southern. I couldn’t agree more that something crispy on the outside and juicy on the inside is one of the tastiest things you can get your teeth into.
I’ll never forget how impatiently my siblings and I would gather around the kitchen counter as our mom stood at the stove cooking pork chops. You’ll understand why they are so good after you’ve had just one mouthful of them.
THE INGREDIENTS LIST NEEDED FOR MAKING TODAY’S CLASSIC SOUTHERN FRIED PORK CHOPS:
A ½-inch thick bone-in pork chops; I used 4 for 4 servings.
125 grams.Of all-purpose flour.
½ Cup.Of canola oil.
2 Tbsp.Of softened butter.
1 Tsp.Of seasoned salt.
1 Tsp.Of black pepper.
½ Tsp.Of cayenne pepper.
Add salt and pepper to both sides of the pork chops, then season with salt and pepper.
Now, you need to mix together all of the dry ingredients. The pork chops should be dredged in the flour mixture on both sides before being placed aside on a platter. Or do dredging before entering the oil. (Fewer dirty dishes)
Warm the canola or vegetable oil over a heat setting between medium and medium-high, then add the softened butter.
As soon as the butter has melted and the butter and oil combination is hot, sear two to three pork chops at a time in the pan for four to five minutes on the first side, and then sear them for three to five minutes on the second side.
Transfer the pork chops to a dish lined with paper towels, then repeat the process with the remaining pork chops.