Southern Pork Chops Recipe

The most popular meat dish in the South is probably fried chicken or perhaps BBQ, but a close second has got to be fried pork chops.

They are really simple to make and there is no rocket science here. You can choose any type pork chop you prefer but I like boneless, thin cut chops. The thin cut cooks quickly and thoroughly without getting tough as thick cuts often do. The one drawback is that thin cut pork chops are small, therefore you must plan on about two chops per person.

Before getting to the Southern Fried Pork Chops recipe, here's a quick, different way to cook chops that is not Southern but very good.
Brown pork chops in two spoons of cooking oil; pour off oil and pour 1/2 cup soy sauce on the chops. Simmer slowly until the soy sauce boils away. Very good and so simple!

Ingredients

Pork Chops (again, I prefer boneless, thin cut, but you can use other cuts. 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

Directions
1. In a medium mixing bowl, combine egg, milk, salt and black pepper. Beat lightly to mix well.
2. Spread cornmeal out on a flat plate.
3. Heat cooking oil in large frying pan over medium heat
4. While oil heats, dip chops in egg/milk bath, drain excess and coat with the cornmeal by turning over several times in the cornmeal mix.
5. Place breaded chops in hot oil and fry until golden brown on both sides.

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.