Southern Fried Porkchops
Pork has been a time-honored southern favorite since long before the Civil War. History illustrates that hogs graced Jamestown with their presence alongside the English settlers, and later traveled across the south with the pioneers. Pork soon became a staple in both affluent and “dirt-poor” households. Nearly every part of the hog was used; from ear to tail. Its meat was consumed, lard utilized as an ingredient for soaps, cooking, lighting and liniments. As well, raising hogs was fairly simple. The farmers either turned them loose to forage at will, or fed them corn ―an indigenous southern crop and a mainstay of Southern cuisine.
Sometimes the best foods truly are the simplest. We try out different pork chop recipes every now and again, but always return to the original favorite: flour, a bit of paprika, salt and pepper to season the chops and good ole’ pan frying. My mother has been making pork chops this way for as long as I can remember.
When properly cooked, fried pork chops can be part of a wholesome and delicious meal. Unfortunately, due its temperature-sensitivity and relatively brief cooking time, people often have difficulty in creating a delectable, juicy pork chop. Because breading seals the pork chops juices, frying them is the best way to ensure tenderness. Deep frying, however, can easily lead to greasy, gummy-like breaded pork chops. Breading and pan-frying pork chops is a better choice than deep frying, as it facilitates a tender and juicy pork chop with a crispy crunch.
Southern Fried Porkchop Ingredients:
6 five-ounce pork chops
1 ⅓ cups flour
¼ tsp paprika
Salt & Pepper to taste
¼ cup Canola oil
Recipe Cooking Directions:
Rinse pork chops and pat dry. Combine flour, paprika, salt and pepper. Dredge pork chops in dry mixture. In a large (preferably cast iron) skillet, pour just enough oil to cover the bottom. Over medium heat, place pork chops in skillet without overcrowding. Fry until you see red oozing from the top of the pork chops. Then, flip them over and add more canola oil if necessary. Continue cooking for 9 minutes, or until pork chops are golden brown.
To make gravy add 3 TBSP flour and1/4 cup of water to the pork chop drippings. Stir constantly over medium-high heat until mixture reaches the consistency of gravy. If it becomes too thick, add more water. If it is too thin, add more flour. Reduce heat and simmer for 13 minutes.