If you are a regular reader here, you know that I don’t fry food a lot. Every once in a while, I get an urge for something fried and when I make it, the reason I don’t do it a lot comes right back to me. These chops were really good, but my whole house smelled like grease after I made them.
I have to say they were worth it. Check out the original recipe at Deep South Dish.
4 bone-in pork chops
1/2 cup vegetable oil
1 cup self rising flour
1/2 cup yellow cornmeal
1/4 tsp. granulated sugar
1/4 tsp. garlic powder
1/4 tsp. seasoning of your choice (I used Penzey’s BBQ of the Americas.)
2 tsp. onion powder
1/4 tsp. salt
1/2 tsp. black pepper
Heat the oil in a large skillet over medium-high heat. While the oil warms, combine all of the remaining ingredients except the chops in a pie pan.
Dredge the chops in the flour mixture to completely coat them.
Carefully put the pork chops into the skillet. Don’t overcrowd the pan, but you should be able to cook two at a time. Fry until browned on the first side, about 3 to 5 minutes. Flip the chop and cook for another 3 to 5 minutes or until cooked through.
Transfer to a paper towel lined plate to let the excess oil drain.