A simple southern favorite that will leave you wishing you had more.
- Carbohydrate 24.8560675 g
- Cholesterol 204.1164 mg
- Fat 177.697679 g
- Fiber 0.953875011086464 g
- Protein 48.2580915 g
- Saturated Fat 31.807107 g
- Serving Size 1 1 Serving (427g)
- Sodium 744.2293 mg
- Sugar 23.9021924889135 g
- Trans Fat 8.34863549999998 g
- Calories 1890 calories
Step-by-step
- In a medium to large skillet, heat vegetable oil to 375 degrees.
- Meanwhile, in a dish or ziplock bag, add the flour and season to your taste the regular salt, pepper, onion powder, and cayenne pepper. Sift with a fork until everything is combined well.
- Lightly season the pork chops on both sides with the seasoned salt, pepper, and garlic powder.
- Dredge the chops in the seasoned flour until well coated on both sides; shake off excess.
- Place however many chops can freely (loosely) fit in the skillet into the hot oil. Fry on each side for 3-5 minutes. Check the center of the chop to make sure it is cooked to your liking.
- Drain the chops in a paper towel lined dish.
- Enjoy!!
Why is the oil smoking while the center of the meat remains raw? Temperature regulation during shallow frying often defeats home cooks who rely on intuition rather than hardware. Maintaining a steady 375 degrees requires a heavy skillet that retains thermal mass, such as cast iron or thick-gauge stainless steel. Thin aluminum pans drop in temperature instantly when cold meat enters the oil, resulting in a soggy, oil-logged crust instead of a crisp exterior.
Managing the Pan and the Heat
Crowding the skillet remains the fastest way to ruin a batch of cutlets. Meat releases moisture upon contact with heat, which rapidly lowers the temperature of the surrounding oil. Fry no more than two chops at a time in two and a half to three cups of oil, leaving at least an inch of space between pieces. Use an infrared thermometer or a clip-on deep-fry thermometer to monitor the oil between rounds, letting the heat recover fully to 375 degrees before dropping the next batch. Shake excess flour off each piece thoroughly before it hits the pan; loose flour burns instantly and imparts a bitter, acrid taste to the remaining oil.
Handling Extra Portions
Refrigerate any leftover fried cutlets in an airtight container lined with paper towels within two hours of cooking to absorb residual surface moisture. Reheat them on a wire rack set inside a baking sheet at 350 degrees for ten minutes to restore crispness without toughening the protein. Avoid microwaving, which renders the breading rubbery and melts the fat unevenly.
