Southern Fried Pork Chops
Hand-breaded pork chops fried to a golden, crispy finish and seasoned with Southern spices. Served alongside a heaping portion of creamy mashed potatoes whipped with butter and cream—comfort food at its finest.
INGREDIENTS
· 4 bone in pork chops, (1/2 inch thick)
· 1 cup all-purpose flour
· ½ cup canola or vegetable oil, (enough to cover bottom of pan for frying)
· 2 tbsp butter
· 1 tsp seasoned salt, (extra to season chops to taste)
· 1 tsp black pepper, (extra to season chops to taste)
· cayenne pepper to taste
INSTRUCTIONS
· Season Salt and pepper both sides of the pork chops.
· Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Or dredge before going into oil. (Less dishes)
· Heat canola/vegetable oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 2 to 3 pork chops at a time, 4 to 5 minutes on the first side: 3 to 5 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate covered with paper towels and repeat with remaining pork chops.
