Breaded Southern Fried Pork Chops Recipe With Tutorial - The Hillbilly KitchenMay 30, 2021
Hello friends and welcome to Country Kitchen, today we are going to make Southern Fried Pork Chops. What we're going to do in this
recipetoday is make
chopsand we're going to finish it off with some sauce. In the pan where the
chopsare made there are many variations of this
recipe, but I want to give you the basic recipes so that you have something to build on and you can change it, adapt it and add different spices as you like. want to make to make it yours, but I know there are a lot of you who are new to cooking because of what's going on right now and I know there are a lot of you who are really having to stretch your money on food, so this The recipe is going to do both and I want to cover, like I said, all the basics, everything you need to know to make this delicious, flavorful tender and also not make your family sick because there's a lot going on when handling raw. meat in cooking that you need to know and if you're new to cooking you might not know about them so basically what you need is some pork chops, it can be bone-in or it can be a boneless pork loin, which to be.
What you want, if you get pork tenderloin, is a very economical way to prepare to purchase meat to feed a large family or a large group of people. Pork loin is a boneless cut of meat and you can usually get it in whole loins or halves. it can be up to this length and weigh like six and seven pounds, but you can get it on sale many times for as little as a dollar a pound and you can always find it on sale for two dollars a pound, even now with the unreal. At grocery prices you can still get pork tenderloin on sale and this is actually half of a pork tenderloin.
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breaded southern fried pork chops recipe with tutorial the hillbilly kitchen...
I already cut some up and prepared it in different stages for this recipe, but you can have them like I said, cut them up at the grocery store for you, however thick you want it, it's a very good way to buy meat right now with the prices that are for the basic recipe, the only other things you need are half a cup of milk or half a cup of buttermilk if If you have regular milk, you'll want to add a tablespoon of lemon juice or a tablespoon of regular white vinegar and what that will do is marinate your meat in that and you're going to help tenderize it and if you don't have buttermilk, if you're using the regular milk and the lemon juice from the vinegar, go ahead when you start the recipe and mix them together in just a small bowl with a lid or a bowl large enough to hold all the pork chops you are going to make, now this half cup will serve you up to about six boneless pork chops, if you are making more than that you will have to double the recipe. pour your milk and your lemon juice or your vinegar into the bowl and that lemon juice or that vinegar is going to curdle the milk, it's going to help flavor your meat, but more than that it's going to help tenderize it and the other thing you need. it's about half a cup of flour for the breading now you can use all kinds of things for breading i have half a cup of self raising flour you can use literally any type of breadcrumbs you can use cookie crumbs any type of cookie crumbs shortbread cookies cheese crackers seasoned crackers you can crush croutons you can buy pre-made breadcrumbs if you need a gluten-free breading I recommend instant potato chips or potato flour, it adds a lot of flavor and works just as well as regular flour it's something gluten-free that you can make with your food and you won't You will feel cheated if you do and in fact I use potato flakes many times in my breading.
I'll cut it half and half with flour. to give it a little more freshness and a little more flavor, so for all of you gluten-free, potato flakes or potato flour are a great option for this recipe. Oh my God, I don't know, there's so many things and you. You can also combine things, you can do part flour, part cookies or flour, part breadcrumbs, whatever you want, but the basic recipe is only half a cup of flour and you need salt and pepper, those are the only two things you really have to have if If you're on a low-salt diet, save the salt for the table because you can use less salt and get the same flavor, so you'll want to save all the salt until the end and sit down to eat and just sprinkle it on. onion powder and if I am preparing any type of meat I always add onion powder because it adds a lot of flavor.
Onion powder is a very inexpensive spice, if you are new to cooking, buy yourself some salt, pepper and onion powder and you're good to go. I'd be surprised what you can do with that for sauce. I'm only going to make one cup of sauce, so I have a cup of milk and about two tablespoons of flour and I'm going to add salt, pepper, and onion powder. also, but let's talk about our meat, if you are going to store raw meat in your refrigerator, put it in a freezer bag, not a regular ziploc bag because regular ziploc bags tend to leak, or put it in a container with a leak proof lid. of leaks.
It's something like a rubber bowl or a tupperware type container, something like that that won't leak. Regular ziploc bags tend to be slightly porous at times and will leak. Freezer bags are much less likely to leak and you don't want to contaminate. everything in your refrigerator with raw pork, raw chicken or raw beef that can really make your whole family sick now. I also don't want to reuse this bag if I don't cut all of this up and use it all in this recipe. I don't want to put it back in this bag because I have pork all over the edge of the bag and that's going to contaminate my refrigerator so you have to be very careful with that, you really can't clean it well enough and anything that touches the Raw meat needs to be cleaned and when I finish cutting this I will wash my hands before touching anything else.
I had a comment from an ER nurse not long ago or I'm not an ER nurse. she was an intensive care nurse and she said that most of the patients that you see in intensive care are due to improperly handled food in the
kitchenat home, where they have cooked something and contaminated things all over the
kitchenand spread salmonella or e coli and really You have to be careful with raw meat, but if you cut it at home, that is, if you buy the whole pork loin, you may not know what you want to do with it because it is excellent pork. roasted, uh, you can cook it on a grill, you can make barbecue sandwiches with it or you can make pork chops, you can make thin pork chops and thick pork chops, stuffed pork chops, so you might not want them they cut if you cut them.
At home, turn it fat side up if you turn it fat side up when you cut it, it's easier to cut through the fat if that fat is on the bottom, it will tend to skewer and pull and it will be very difficult to cut, you want to make sure Sharpen the knife and simply cut the pork chops, no matter how thick you like. It can range from half an inch to an inch thick. Keep in mind that the thicker the pork chop, the longer it will last. for cooking and if you fry them you generally don't want them very thick because you don't want the breading to burn, another thing that makes the meat tough if you buy them and you don't know what you are I'm going to cook with them, then you put them in your freezer, no If you cook them from frozen, make sure they are completely thawed before cooking.
I have a drawer in my refrigerator, that drawer tends to partially release things and that's where this was like, it's a little frozen but not really, that makes it a lot easier to cut if it's not super soft, but you don't want to throw it in the pan with it still partially frozen, that would tend to do it. It's difficult and this will be fully thought out by the time the marinade is ready so it will be fine again. Knives touch meat. I want to make sure I go straight to the sink. I don't want to sit down and have that fall on my counter.
A manual meat tenderizer is a great way to make sure the meat is not tough. I really don't like using the sprinkled softeners. I prefer to do this, this also opens it up so the spices and seasonings can get into it, the marinade can get into it and it only takes a second you just hit each side of the meat, flip it over when you're doing this you need to watch and make sure there are no splatters and any places that splatter should be white and sanitized because you don't want to go back and sit the finished pork chops where you splatter the raw pork chops or maybe if you're making a salad or something you certainly don't want to have your salad where your raw pork chops have been good.
You get the idea that there is no big trick for you to get all the different types of these meat tenderizers. Mine has some pretty good teeth, so he's really friendly. of chops in the meat but it also has an edge with smaller teeth um I like this one it's very old I wouldn't have a clue where you get one like this I always put it in the dishwasher and it turned a weird color but I put it in the dishwasher because the dishwasher disinfects and sterilizes everything and again, with the things that I touch, you want to make sure that they are very clean, so what you are going to do once you soften them all is put them in your marinade put a lid on it so that they don't spills in your refrigerator put them in the refrigerator and let them sit for about an hour so I'm going to clean this up and then we'll come back to our marinated pork chops okay?
I already cleaned all the dirt from the raw meat, washed my hands and have a sponge with soap. Now I don't like spraying disinfectants in the kitchen, especially when I'm cooking because I don't want that to get on my food, so I usually put soap on a sponge. A disinfectant dish soap is fine and will clean the area where I have been working and I don't have to spray any disinfectant that I can. Also use baby wipes, they make all kinds of kitchen wipes that will kill all those germs and you don't have to spray anything, but you do have to be careful with chemicals around the food and just a simple dish soap will take care of the germs. that were left on the surface and I had put that mat down, so there wasn't much that was left on the counter, but again you have to be very careful, I mean, cross contamination is a huge health risk, just make sure you have it all . well cleaned and here's another little tip: if you use sponges in your kitchen and you have a dishwasher, put the sponges in the cutlery container of the dishwasher every time you use it and it will disinfect and sterilize them and then you can just squeeze them out.
Take them out and reuse them, it will keep them nice and clean and they will last a long time. You won't have to replace them very often if you just throw them in the dishwasher and clean them every time you do the wash. The dishes are good and now we have our pork chops. They have been marinating for about an hour in lemon juice and milk because I didn't have butter milk and now they are ready to bread. You can put things in your marinade. Before you put the pork chops in the refrigerator, you can add all kinds of things, like hot sauce, hot spices, you can put salt, pepper and onion powder in there and let them sit in those spices while it marinates and a little bit of the flavor.
It will go into the meat, it will help season it a little. In general, I sometimes do it both ways, but I like to season each pork chop while breading it, so that's what I'm going to do today. Make sure you have enough onion powder and enough salt and pepper on each pork chop, so throw the flour on a plate or you can use one of those cutting boards like we cut the pork into something so the counter is protected and you can clean it up so it doesn't get everywhere you have to be careful with the dripping because this is all it tastes everything has raw meat in it now it's not just milk and you want to bread them one at a time and like I said I want to season mine one at a time, the salt, pepper and onion powder are just a sample and you can add any spices you want, you don't necessarily have to add the onion powder, you can add garlic, very good.
The spice in the pork is cinnamon and that's something that not a lot of people do and Brett will probably say they taste different because I'll put cinnamon in them a lot of times, not always, but a lot of times now if you touch this. with your hands you don't want to sprinkle salt or any other spice because you don't want to go from this to your spice and then sprinkle salt on the table. I'm using the fork so my hand doesn't touch it. the meat and you want another dish that I forgot, you want to make sure that each pork chop is completely covered with the flour or whatever you're using for breading, shake off any extra ton that you don't want to shake off. until you shake out all the flour and put it on a plate because you're going to put them back in the refrigerator for about 20 minutes.
If you're cooking a bunch of pork chops for a bunch of people you know, maybe If you have to make 20 pork chops, you can keep breading them and when you're done breading them, the first ones will have sat for 20 minutes and will be ready to go. to the skillet, but if you're just making them for a couple of people, go ahead and bread them and then put them back in the refrigerator, and if you're making dinner, you can peel the potatoes or prep the corn to continue or whatever. while you do that,get your green. The beans are ready, you should stir the flour every time you dip a new pork chop and make sure the flour is covering the plate under the bottom where the pork chop will sit and you know, keep the salt in mind if you're trying to See it, save the salt for the table because all your spices lose flavor when you cook them, including salt, and if only if you only want to consume a small amount of salt sprinkle it on the table and a little salt will give you much more flavor, in It doesn't really make sense that we don't do that with everything.
When you eat again, you have the idea that you just want to sit them on a plate and you know that if you are doing too much, your plate will pile up and get deeper and deeper, put a piece of wax paper between them, um, yeah We have to do it right, if you have to make more than one layer of pork chops, put a piece of wax paper, a piece of saran, wrap a piece of parchment paper, something between them , otherwise they will stick while they are sitting there and the breading is sticking to the pork chop, so make sure you put a piece of some kind of paper between them or plastic wrap so they don't stick, but you can keep breading them and stacking them and like I said you can use whatever spices you want you don't have to just use salt and pepper onion powder this is just the basic recipe okay so I'm just going to cover them and put them in the refrigerator for 20 minutes again. make sure you wash your hands and clean up your mess, you don't want anything splattering from those raw pork chops left on your counter, okay, a lot of people have asked me about the use of the flour you used to bread in sauce and some People said no, no, no, don't do it.
You can use this flour to make your sauce. You don't need extra flour. If you have leftover flour, it's okay to use this because you're going to cook it now. You don't want to throw this back into your flour bag and you certainly don't want to put it in a small bag and leave it out and use it for whatever because it has that raw meat in it and you don't. I don't want to leave it out now if you were making pork chops today and you were making chicken tomorrow you could put this in some kind of airtight container, a bowl with a lid, a ziploc bag or something like that and you could put it in the refrigerator. and you could use it for your recipe tomorrow, but you don't want to use it on anything that isn't going to be cooked, you don't want to leave it out of the refrigerator if you're not going to use it right away, and you don't want to put it back in your bag because your whole bag of flour would be bad. so, but if you want to use this in your sauce instead of taking out more flour, that's fine, it will cook and actually.
I'm going to use a little bit of that in the sauce instead of what I have here. Here are our pork chops that have been in the refrigerator for about 20 minutes. Now you can see that the flour on them is now wet and it's sticking to them, which is why I said if you're making a bunch and you're going to stack them, you're going to want to put something between them or they'll stick together and then you'll peel them to fry them. They're just going to make a big mess and all the breading is going to come out fine, now we want to turn on the eye of the stove and heat up the pan.
What you use to cook them is completely up to you. I'm just using oil you can use leftover bacon grease you can use butter you can use crisco you can use lard you can use pretty much whatever you have it doesn't have to be any kind of special oil if you're watching your cholesterol something like olive oil or Grape seed oil is an excellent option if you are looking for the greatest flavor. I would recommend bacon grease if you know you don't have any health problems and are eating a lot of cucumbers and tomatoes, go ahead and cook.
Put them in that bacon fat, the amount of oil you need will depend on how many pork chops you are cooking and it will also depend on how much fat they had. Now you saw the pork loin I had. It doesn't have a lot of fat, it just had a small strip and it wasn't even completely covered, it was a very thin strip, but I'm not going to make a lot of pork chops so I'm not going to need a lot of oil, you want to make sure Make sure the bottom of the pan is well covered if you are cooking a lot of pork chops.
I wouldn't put all the oil in the pan at once, I would add a little as I need it to help keep the oil from burning and it will help keep the pork chops from burning. Now you don't want to add the pork chops to the pan until it's hot and, um, yeah, and the fat is really hot, whatever type of fat you're using, you want it really, really hot before you put the chops in. of pork there. If you put the braided pork chops in a cold skillet, they will stick. I'm going to test my fat with a little bit of this flour okay you can see how the fat or flour is bubbling in there that means my fat is hot so my pork my pan is ready to add my chops of pork, you want to try this dish that you had in the refrigerator. like everything else that raw meats touched, you don't want anything else to get stained and you don't want to leave it out because you don't want any of that raw meat to get stained with anything else on every stove. it's a little different um you want to adjust the heat you're going to cook them on medium heat but you want to adjust the heat you want to keep a nice sizzle um you certainly don't want them to stop sizzling but I also don't want the pan to be too hot, I also don't want to burn them before they be ready, there is a soul that says that cooking low and slow is better and that low and slow is almost always better with meat if you cook it low.
On low heat it will be more tender, juicier and will have much more flavor. I don't know if you can see this or not, but you probably can, due to the size of my stove's eye and size. of my pan my stove or my pan is not centered on my stove mind you the center of my heat is actually right where I have a spatula here so this part of the pan is a lot harder than this part of the pan and you can Look, I probably barely have any sizzle here, but I have a lot of sizzle here now.
What that means is that before I even flip my pork chops, I'm going to try to rotate them. I'm going to want to try to take this pork chop to the cold side of the pan and bring these two to the hot side of the pan and you know, that's something that happens sometimes when you're cooking and as you cook more and more, you'll learn to compensate for things. like a cold side of the pan, um, this stove, if you didn't see the last video, I think, or maybe even the previous video where I talked about this stove, I put this in the kitchen. um that's it videos and but also to be able to do it because you can't do it on a glass top stove, it's not recommended now what I just did moving around and rearranging the pork chops in the pan is this side of these two chops. was outside. closest to the heat source so I moved them out towards the edge of the pan and put these two sides in the middle where most of the heat was and even my pork chop which was up here on the hot side of the pan .
We have the edge that was in the middle of the pan now on the outside of the pan and the edge that was on the outside towards the middle and that will make them brown more. Even people saw the video that I'm not even sure what it was, it could have been the sausage gravy video where I got a good grip on the handle of the iron skillet. If you haven't cooked with an iron skillet, the handles get very hot and you need to be careful. I've literally cooked for almost 50 years and have always had iron skillets in the kitchen, so I know what I can and can't do without burning myself.
I would never recommend anyone touch the handle of an iron skillet now. one is bearable all the way in there and you have a blister, but just for the purpose of stirring the sauce or flipping these pork chops, I can hold it here at the end because I have it away from the heat. I know that, but if you're new to cooking, don't touch an iron skillet with your bare hands, it's probably about five minutes on that side. These weren't very thick so it won't take long to cook them, maybe 10 minutes and they will be done and it's usually a good idea if you have a fork or something else on hand when you flip them so you don't block the fat everywhere like I did it if you have a fork that you use to braid them or another fork you can control them as they fall when you flip them and it doesn't drip grease everywhere while you cook them, they will also release from the pan when they are done that's what same. as low as that snow bite tastes, I'm going to try to turn it down a little bit because they're frying a little bit fast.
They'll be fine, but a little lower would probably be better and I'll probably turn off the heat completely. before they're done and just let the heat in the pan finish them because I want them to be done but I don't want to burn myself. You can see how evenly they brown now, that's because I turned them before I turned them and I put them all on the heat and that's what made them cook like that, if you have a cold spot in the pan and you don't turn them, you don't know they will cook evenly, well my pork chops are already browned on the other side I lifted them up a little to check and I could see that they were definitely brown but they weren't fully cooked and I've talked a lot about safe handling of meat and I know I'm going to have Someone ask about a meat thermometer.
If you put a meat thermometer on this you will have a very hard time getting an accurate reading, it will pick up the heat of the pan and just won't be accurate. I have never used one. meat thermometer when I was frying meat or baking meat, I have always cooked it until done now, if you are new to cooking, I suggest you get a paring knife or a steak knife or something that cuts whatever you are cooking, cut it. straight to the center and check it because whoever you're feeding would rather have their
friedpork chop cut in half than get sick from eating raw meat and the best way to tell if that meat is cooked or not is to cut it in half. and look at it like I said, if you try to use a meat thermometer, especially if you're inexperienced, you're going to get the heat of the pan, not the heat in the center of the pork chop, and those pork chops were less than half an inch thick , so how the heck are you going to leave it right in the center of that pork chop and not pick up the heat from the pan and if the stove eye is still on, you'll certainly get the heat? from the eye of the stove so you know the meat thermometer is not the best way to check if you are new to cooking or have been cooking forever cut it in half look at it and make sure it is cooked a pork chop should be very um, it should be white completely white, you shouldn't see any pink in it, uh, and it should break, actually, you should be able to bend it and break it, and if for some reason you turn it over and it's not completely brown, you can do it. turn them more than once cook them until they're as brown as you want now it's starting to die down I'm really going to turn the stove on again I don't want my pan to get cold because I'm going to make the sauce in it but I didn't want my pork chops to get cold.
They would burn because they were already browned and the stove was as low as possible now if you are cooking in an iron skillet also, an iron skillet will keep the heat. and your food will continue to cook after you turn it off, so keep in mind that you don't want to leave the pork chops or whatever in the pan on the soviet and think that will keep them warm because it won't. to continue cooking them and you can see how golden brown they are now if you cook them in a number six skillet, a porcelain coated skillet or something like that, it will be much easier, they will brown very nicely.
You won't have to worry about them sticking, so if you don't have a cast iron skillet, you can certainly cook them in a coated skillet. I recommend porcelain coated pans over Teflon ones. Teflon is known to cause quite a few health problems. problems, so if you are buying a non-stick pan, look for some of the porcelain coated ones, as for a particular brand you know, shop around and you can get them at a pretty reasonable price. Okay, my pork chops are ready and have been cooking. like I said about 10 minutes apart and they were only about a half inch thick, I like to drain them on a rack if you have a rack and you can drain them on a rack, it will keep the breading much crispier than if you put them on paper towels, too if you have to make a lot you can put this rack on a cookie sheet you can put it in the oven on warm and it will keep the pork chops nice and crispy while you finish cooking them and it will also keep you know they won't spoil while you cook them, the rest is fine, so I'm going to make my sauce now.
I've made quite a few salsa videos, but people still seem to have problems with salsa, there's no whole. There is a lot of fat here, I don't want a lot of fat in the past, every meal had sauce and that's because it was a way to use every drop of fat, fat has a lot of calories and If you are in the field planting, plowing, digging, cutting down trees and working on a farm, you will need all the calories you can get to stay alive. Well, we don't need that many calories nowadays, so only when I make sauceI don't like it to be greasy, I eliminate excess fat.
Now it turns out I don't have excess fat here this time, but you'll hear people give. exact recipes you know two tablespoons of flour and two tablespoons of fat that's too much fat I'm just putting a little onion powder there I'm going to put a little salt and see how that onion powder browns that will really make it tastier add a little pepper, everyone knows that sauce needs pepper, you just need enough fat to moisten the flour and you can make sauce, add the milk in one go and then stir it in and I can see fat floating on top of my sauce, which is actually a little more. fat which I like, I don't like to see that fat on top of the sauce cuts the heat, it will take a little time to get used to this stone, but all you have to do once you add the milk is bring it to a boil. and that makes sauce and that was on low normally I would take it to a bowl a little bit slower than that, but that works too now you can see how easy, how quick, how simple it was, I just put the flour in there and browned it.
Now you want to cook the flour, if you put flour in your pan for your sauce and you don't brown it, you don't cook it a little bit, your sauce will taste like flour and I guess I made a video for years. Years ago, when I didn't specifically say that and I had a lot of questions about it, why does my sauce taste like flour? Well you have to cook that flour, that's why I said you can use the flour that you braided your pork chops with because you're going to cook it, you could even use that milk or buttermilk that marinates the pork chops in the sauce because you're cooking, I mean, it came to a boil, but if you do, make sure you bring it to a boil. boil because you want to kill everything that went in from the raw meat.
Now this is pretty thick, you can see it's staying off the side of the pan and it's going to continue or off the side of the pan, it's staying off the bottom. the pan when I stir it, but it will continue to thicken as it cools. Now I only made one cup of sauce because it's just Brett and I and you can reheat the sauce. You usually have to add a little milk to it, but it's not great. and it actually takes less time to make sauce than to reheat it, so when I make sauce I always make it fresh.
I usually don't make enough leftovers now if you want to make a bunch of fried pork chops and If you want to have some for later you can freeze them again, you'll want to separate them with wax paper or something and freeze them and when you heat them up, you can heat them up in the oven and you know, have a quick dinner if you have extra time on a weekend and want to make a bunch or you're making them for dinner and want to make enough for two meals so you can have a quick meal later freeze them put wax paper between them defrost them You can even use the defrost cycle in the microwave if you're careful, you don't want to get them too hot doing that and then put them in the oven to eat them and they'll be as good as fresh. nice and crispy as long as you make them in the oven on a rack which is literally all there is to making basic
breadedpork chops and now you can top them with sauce because sauce is super easy chefs try to make .
The sauce seems complicated, it's just fat, flour and a little milk, that's all. You just want to make sure it's hot, so taste them and season them a little if you want to change the bread and chop them up. above, but you can see that that basic flour coats them really well and comes out nice and crispy and it will have tons of flavor just with that onion powder and pepper, let me know what you think in the comments. maybe whatever they like to add to them or what they like to eat with them. Thank you all so much for joining us in Mountain Cooking.
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