Southern Chicken Fried Pork Chops

3-6
Servings
20m
Prep Time
30-35m
Cook Time
50m
Ready In


"Served up with some mashed potatoes and pan gravy, these chops are really delicious. Kind of a southern twist on Southern Fried Steak. I got this on the internet a few years ago, but can't remember where. Enjoy!"

Original recipe yields 3-6 servings
OK
  • MIXTURE
  • EGG WASH

Nutritional

  • Serving Size: 1 (168.3 g)
  • Calories 376.5
  • Total Fat - 16.5 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 171.9 mg
  • Sodium - 2115.9 mg
  • Total Carbohydrate - 38.1 g
  • Dietary Fiber - 3.4 g
  • Sugars - 1.3 g
  • Protein - 18.5 g
  • Calcium - 59.5 mg
  • Iron - 2.9 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.4 mg

Step 1

Sift the mixture together (flour through cayenne pepper).

Step 2

Make an egg wash by mixing together the eggs and water.

Step 3

Season the pork chops with salt and pepper, then dip the chops in the flour and spice mixture. Return each chop to the eggwash and then back into the flour and spice mix. Place chops on a large dish. Set aside.

Step 4

Heat a skillet or frying pan on the stove with about 1/2 inch of canola oil covering the bottom. Carefully regulate the temperature so that the chops do not brown too quickly on the outside before they are fully cooked on the inside. Just below medium heat works well. Fry them gently for about 7-8 minutes per side. I fry 3 chops at a time, adding more oil if needed for the second batch.

Step 5

Drain on paper towels. Serve.

Tips & Variations


No special items needed.

Related

ILuv2Kook

We loved the coating on the outside. Nice and crunchy and a great way to vary the taste of pork chops. These had me lickin my fingers!

review by:
(26 Nov 2014)

Chef shapeweaver

On 9/17/13 I was looking for a different way to make pork chops and came across this recipe, and the thought of using ginger and nutmeg with pork intrigued me to try this one. Since it was just myself and my SO,the recipe was reduced down to just two center cut chops.I admit the seasonings weren't measured,I just shook each spice in the flour until it "smelled right". For a true " Southern " recipe, I fried the chops in my cast iron skillet. And your suggestion about " just below medium heat "was right on the money ". These turned out with a very nice crispy outside,and a very good moist and tender inside. Thanks so much for posting a recipe that will be made again. " Keep Smiling :) "

review by:
(18 Sep 2013)

Dissie

These were simply awesome. I was a little worried, as I kept adding more and more spices to the flour, but it was all worth it! Thanks for a great recipe Linda. I will be using it again!

review by:
(19 Mar 2013)