Original Southern Fried Pork Chops Recipe
March 21, 2008
This is our original Southern fried pork chops recipe that was first published on this site in 2007. It is a simple recipe that is cooked very similar to Southern fried chicken.
At some point over the years we replaced this recipe with a version that uses Panko bread crumbs for the breading instead of cornmeal.
Recently, one of our site visitors inquired about this original recipe so we are returning it to the site. We have made one minor change to the recipe which improves holding the cornmeal crust on the chops. Other than that, this is the original.
Original Southern Fried Pork Chops
Yield: 4 servings
- 4 thick cut or 8 thin cut Pork Chops (Allow one large or two small chops per person)
- Cooking oil (enough to submerge half the thickness of chops in oil)
- 1 egg
- 1 cup milk
- 2 cups cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
1. In a medium mixing bowl, combine egg and milk. Beat lightly to mix well.
2. Combine cornmeal, salt and pepper on a flat plate and mix well.
3. Heat cooking oil in a large frying pan over medium heat
4. While oil heats, dip chops in egg/milk bath, drain excess then dredge in the cornmeal, turning over several times to coat both sides.
5. Place the chops on a cake rack and allow to dry for 5 minutes. Repeat step 4 and allow the chops to dry again for 5 minutes.
6. Place breaded chops in the hot oil and fry until golden brown on both sides (about 10 minutes).
Southern fried pork chops go well with green beans, fried okra and turnip greens but especially with raw vegetables such as green onions, radishes or sliced cucumbers.