The Healthy My Ass Cookbook

Pan Fried Pork Chops

Breaded and Pan Fried like Grandma made them.

Ingredients:

Directions:

Get a non-stick cookie sheet large enough to hold all the Bone-In Pork Sirloin Chops lying flat without overlap and lay them out on the cookie sheet.  If fat surrounds an edge, cut slits about 2 inches apart just deep enough to separate the fat to prevent curling during frying.

Generously season one side of the pork chops with Garlic Salt, Pepper and Paprika, patting the seasonings into the meat and let sit for 5 minutes.  Meanwhile, get two shallow pans large enough to hold the largest pork chop lying flat.  I use two 8" pie pans.  Spread the Flour into the bottom of one pan about 1/4" deep and pour the Milk into the other pan.

Turn the pork chops over to season the other side, pat seasonings into the meat and set aside for 5 minutes.  Meanwhile, get a 10" or larger cast iron skillet and while resting in place on its burner, pour just enough Vegetable Oil into it to cover the entire bottom without having to tilt it.

Dredge both sides of each pork chop in the flour and return to the cookie sheet to rest for 10 minutes.  Then dip both sides of each chop in the milk, let it drain, then dredge both sides in the flour again and return to the cookie sheet to rest for another 10 minutes.  Discard the milk.

Heat the oil over medium heat until shimmering or to 350°F.

Recoat each chop in the flour, shake off any excess and place in the skillet without over crowding, about 2 to 3 should fit.  Fry both sides in the skillet, about 4 to 5 minutes each side until well browned or a final internal temperature of 135°F, which will reach 145°F while resting.  Drain on paper towels, stacked to keep warm, separated by paper towels.  Repeat with the remaining chops.

Serve after the last chop has rested 10 minutes.

Notes:

Grandma probably fried these in lard if not bacon grease.  I tried lard and found no discernable difference in taste.

This makes a hold-in-your-hands and rip apart with your teeth type tender and juicy pork chop.  For a more fork tender version, you might try continuing their preparation like my Oven Braised Pork Steaks.  If I do it, I'll update this.

If your chops are not juicy, you probably fried them too long or perhaps ate them too quickly without letting them rest.  The thickness of the chops has more to do with how long they should fry, verses the color of the breading which is affected more by the temperature of the oil.  For best results, measure the internal temperature of the chops.

See Also:

Oven Braised Pork Steaks - Tender breaded pork steaks in a mushroom sauce