Southern Fried Pork Chops Recipe

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

2 large eggs

½ cup buttermilk

1 cup all-purpose flour

¼ cup corn starch

1 tablespoon garlic granules

1 tablespoon onion granules

½ teaspoon ground cayenne pepper

2 teaspoons salt

¼ teaspoon ground black pepper

1/3 cup oil for frying

¼ cup lard

6 5–6-ounce bone-in pork chops

salt and pepper to taste

1 peeled and small diced shallot

2 finely minced garlic cloves

2 tablespoons all-purpose flour

2 cups beef stock

salt and pepper to taste

Instructions

Start by whisking together the eggs, buttermilk, salt and pepper in a shallow bowl or pan. Set aside.

Next, in a separate shallow bowl or pan whisk together the flour, cornstarch, garlic granules, onion granules, cayenne pepper, 2 teaspoons of salt and ¼ teaspoon of ground pepper until combined. Be sure to taste it to make sure it is seasoned well because this is what will be used to season our pork in addition to the egg wash.

Heat the oil along with some optional rendered bacon fat (lard) over medium heat in a large frying pan, cast-iron skillet, or rondeau. The oil should be at 350°.

Bread one pork chop at a time by completely coating in the egg wash.

Next, dredge the egg wash coated pork chop in the flour until coated. Press down on the pork chops to ensure the breading will stick when frying. Place on a cookie sheet tray lined with parchment paper until all the pork chops are breaded.

Place the pork chops in the pan taking care to space them apart and cook them for 3 to 3 ½ minutes per side. Be sure to not overcook so that your pork chops will not be tough.

Set aside on a cookie sheet tray with a rack to drain off any excess frying oil. If your pan is not big enough you will need to cook in batches.

Drain most of the oil from the pan leaving only 2 tablespoons and add it back to the burner over medium heat and quickly cook the shallots and garlic for 1 minute.

Stir in the flour until combined to make a roux and then pour in the beef stock to make a gravy. Turn the heat up to high so that it will quickly boil and become thick. Season with salt and pepper.

Serve the pork chops with the gravy and optionally garnish with chopped fresh parsley.

Nutrition

• Calories: 283 kcal
• Lipides Totaux: 16 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 13 g
• Acides Gras Trans: 1 g
• Cholestérol: 47 mg
• Sodium: 776 mg
• Glucides Totaux: 23 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 12 g