Does anyone have the recipe for fried pork chops from the old Po Folks?!
Does anyone have the recipe for fried pork chops from the old Po Folks?
They were the best I ever tasted, but would be interested in your grandma's recipe.
Answers:
soak pork chops in salt water for a few hours first. Then remove from water, rinse. sprinkle with salt and pepper. then coat with flour. In a fry pan place oil and put salt in the oil. Yes, salt is the way to go with pork chops, somehow they need salt. DONT USE BREAD CRUMBS. soaking the chops is very important. once you do this you will do it every time, you can even add sugar to the soak if you like the a little sweet (sugar and salt)......makes all the difference. I marinate my chops with salt pepper and chopped garlic and olive oil. but this is after I soak them.
Well, I grew up poor, so I guess this counts, hehe.
I usually use a bit of flour that is well seasoned with salt and pepper. I use about 1/2 inch of corn oil and get it nice and hot. Then I flour the pork chops and put them in the oil and turn the heat on low. Cover and cook for about 7 minutes on one side and 7 minutes on the other. Then I turn the heat up to brown the pork chops (uncovered). This takes a few minutes on each side.
These are a couple that I use:
Deep Fried Pork Chops
4-6 center cut pork chops
cracker crumbs
Lawry's Seasoned salt
2 eggs
1 teaspoon vanilla
Crisco oil
Mix cracker crumbs and seasoned salt together. Beat egg together with vanilla. Dip each pork chop in egg then coat with the cracker crumbs. Deep fry in a iron skillet until brown. Not too high!
Cook slowly. Place on rack in oven for 20 minutes. Very easy to do!
Fried Pork Chops
4 pork chops
1/2 cup all purpose flour
1/4 teaspoon seasoning salt
1/8 teaspoon thyme (optional for heat)
1/8 teaspoon black pepper
1 cups shortening for frying (Crisco is best)
In large skillet, heat shortening until shimmering but not smoking, about 350° F. Wash pork chops and pat dry.
Mix flour, salt and pepper together. Coat chops in flour mixture until completely covered.
Place chops in skillet and fry until golden brown for 20 minutes. Do not overcook. Drain on paper towels.
Serve with mashed taters and turnip greens or lima beans and biscuits dripping with honey and butter.
The soaking that Rob Lou is referring to in his answer is called "brining" and is an excellent method to retain moisture in all types of poultry and pork. It doesn't work well for beef, however. If you ever watch America's Test Kitchen on TV, they are sold on brining. It's an "old fashioned" method that is coming back into favor with chef's, etc.