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Fried pork chops
Posted on 3/24/24 at 8:31 am
Posted on 3/24/24 at 8:31 am
Yesterday we had a group of families with lots of children coming out of Orange Beach headed for all points of the compass. I suggested we do brunch at an old school buffet off I-65 that has a terrific fried pork chop. Holy crap it was good.
Any of yall ever fry chops? It's something I've never tried and now I want to. I'm reasonably competent in the kitchen and it seemse simple.
Any of yall ever fry chops? It's something I've never tried and now I want to. I'm reasonably competent in the kitchen and it seemse simple.
15
Posted on 3/24/24 at 8:43 am to tadman
That is the only way my mom knew how to do them. It is simple. Seasoning, just a little dusting. Bone-in and leave that little fat ring on the outside to crisp up. Not too thick, the thinner ones work better IMO. I like to smoke the crazy thick ones.
Posted on 3/24/24 at 8:58 am to tadman
I've got some miles on me and old school was to fry them to a dark color after seasoning them with just salt and pepper because people were afraid of bacteria in pork getting you sick. Guess they grew up without good refrigeration when young.
Like already mentioned, thin cut, bone in, fat ring on the outside in a cast iron pot with a little bacon grease.
Yeah, they dried out a bit, but had a great taste. I'll do this from time to time but the wife loves them boneless, pounded thin and breaded with Italian Bread Crumbs and lightly fried to golden brown.
Like already mentioned, thin cut, bone in, fat ring on the outside in a cast iron pot with a little bacon grease.
Yeah, they dried out a bit, but had a great taste. I'll do this from time to time but the wife loves them boneless, pounded thin and breaded with Italian Bread Crumbs and lightly fried to golden brown.
Posted on 3/24/24 at 9:10 am to calcotron
quote:
Not too thick, the thinner ones work better IMO.
This is important. Season, flour and fry.
This was in regular rotation when I was growing up.
Posted on 3/24/24 at 9:14 am to tadman
Fried pork chops with red beans & rice. 
Posted on 3/24/24 at 9:52 am to gumbo2176
As I understood it, the old need to cook pork until very well done was fear of getting a Trichinosis parasite infection. Commercially produced pork in the US is supposed to be Trichonosis free now making it OK to let cooked pork be a little pink.
A food inspector veterinarian once told me that most cases reported in US now are due to undercooked bear meat. Myself, I'd certainly want any wild pig cooked very well done.
A food inspector veterinarian once told me that most cases reported in US now are due to undercooked bear meat. Myself, I'd certainly want any wild pig cooked very well done.
Posted on 3/24/24 at 10:00 am to tadman
A deep fried pork chop with bone pulled, between toasted bread slices is the shite!
Posted on 3/24/24 at 10:06 am to tadman
Growing up fried pork chops were frequent meals served with smothered shoepeg white corn and LeSueur green peas. They weren't the thinnest of the thin pork chops, but they weren't thick at all. Mom just seasoned them in S&P and dipped them in flour seasoned with S&P and deep fried them. One of my favorite meals. Still fry them from time to time. I've deep fried the thicker chops and they work great that way. The center is moist.
Posted on 3/24/24 at 10:34 am to tadman
Fried pork chops are the best. Yes, it’s simple. Flour, seasoning and fry.
A great breakfast is a fried pork chop (bone in) on white bread with Mayo.
A great breakfast is a fried pork chop (bone in) on white bread with Mayo.
Posted on 3/24/24 at 10:48 am to Tree_Fall
quote:
As I understood it, the old need to cook pork until very well done was fear of getting a Trichinosis parasite infection. Commercially produced pork in the US is supposed to be Trichonosis free now making it OK to let cooked pork be a little pink.
Trichinosis was a problem with pork due to the quality, or lack of, feed. Farmers would feed all kinds of scraps and very little commercial stuff.
Modern pork is fed a controlled and consistent feed mix thus eliminating the input contamination. That’s why most infections occur in hunters of scavenger species, especially predominantly carnivorous types. (Muscle and guts hold the worms and eggs)
Posted on 3/24/24 at 12:13 pm to tadman
I love fried pork chops. Cooked some last week. For 6 pork chops I use 1 TBS baking power, 1 TBS corn starch and 1 cup of plain flour. Season your pork chops, batter and fry about 4-5 or until the float.
Posted on 3/24/24 at 12:28 pm to CHEDBALLZ
I have 4 in the fridge that are probably an inch thick or a wee bit less. I bought them to fry.
Posted on 3/24/24 at 12:37 pm to tadman
Use boneless, and thick, then pound them out thin.
Follow the directions, to the letter, on the box of Zatarain's Fish Fri* for catfish, but your meat is pork.
It's like a wienerschnitzel with a cajun spin. Serve with lemon just like fried fish (and traditional for wienerschnitzel as well).
You can plate it and make a mushroom gravy and serve it schnitzel style, or you can slice it up into strips and make a po-boy with it.
Follow the directions, to the letter, on the box of Zatarain's Fish Fri* for catfish, but your meat is pork.
It's like a wienerschnitzel with a cajun spin. Serve with lemon just like fried fish (and traditional for wienerschnitzel as well).
You can plate it and make a mushroom gravy and serve it schnitzel style, or you can slice it up into strips and make a po-boy with it.
Posted on 3/24/24 at 12:38 pm to tadman
quote:
I suggested we do brunch at an old school buffet off I-65 that has a terrific fried pork chop. Holy crap it was good.
Why not name the place?
I’m always looking for something to eat going up that way, so I’m genuinely curious. Seemed like a weird omission.
Posted on 3/24/24 at 1:07 pm to tadman
Oldest grandson had a birthday last week. Asked him what he wanted for dinner one night. Fried porkchops , collard greens and rice and gravy. Him and his buddies had a fine meal at the old mans house.
Posted on 3/24/24 at 3:00 pm to Gris Gris
quote:
I have 4 in the fridge that are probably an inch thick or a wee bit less. I bought them to fry.
I used to stuff the thick cut and would either fry, grill, or smoke. The really thin ones I would pan fry with just s&p till brown on both sides.
The average thicknesses I liked pan fried with all kinds of flavor profiles, whatever caught my eye.(1st cook book for me was a Betty Crocker that had like 150 spices charted by what they best complimented. Got into it before I started elementary school, couple of years before I even cooked. Plus, testing shows I remember 94% of everything I read, in pictures)
If you’re just starting out frying chops, remember to NOT move the meat once you put flame to pan until you see caramelized edges down the sides. If trying for a quick sear use a much larger bottomed pan than you think, roughly 2x the size of the meat (drop the meat and walk away, don’t move it till caramelized).
Posted on 3/24/24 at 3:12 pm to tadman
Fried Pork Chops? Never heard of such foolishness!
Posted on 3/24/24 at 4:21 pm to MeridianDog
That’s a fine meal MD!
Posted on 3/24/24 at 6:00 pm to Tree_Fall
quote:
food inspector veterinarian once told me that most cases reported in US now are due to undercooked bear meat
Buddy of mine got it because of this. Loved his bear steaks medium rare. He was sick as hell. Ended up being ok, though, and still hunts and eats bear.
I’ve always wanted to try bear steak, though the dehydrated sticks he gave me one time were pretty darn greasy, though tasted fine.
This post was edited on 3/24/24 at 6:02 pm
Posted on 3/24/24 at 6:00 pm to Gris Gris
I have lots more fried Pork Chop photos. I fry a mean Pork Chop. Trust me.
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