Enjoy the nostalgic feel of Grandma’s southern kitchen with these delicious deep-fried pork chops. This recipe has been around for a long time and is the definition of home-cooked comfort.
Get ready for a trip down memory lane with these deep fried pork chops. The secret? A flavorful seasoning blend that’s straight out of the family vault.
Making these fried pork chops takes me back to my childhood, when my grandmother used to make her famous recipe. They are golden and crispy. And between you and me, quite honestly I prefer these chops over fried chicken and country fried steak!.
Take out your frying pan and start making something homemade that tastes so good that everyone will want more.
Note: You can brine the pork chops in a mixture of kosher salt, sugar, water, and ice before cooking them to add more flavor and moisture. You can skip this step if you’re short on time or want a different texture, though. The recipe will still taste great either way!
Deep frying pork chops is a quick and easy way to cook them up crisp on the outside while keeping the inside juicy and tender. When frying thin pork chops at 375°F it typically takes 4-6 minutes to reach the ideal internal temperature for safety and doneness.
The exact frying time can vary depending on a few key factors
Thickness of the Pork Chops
The thinner the chops, the less time they will need in the hot oil. Boneless pork chops cut about 1/2 inch thick are considered thin and will fry up the quickest. Thicker chops around 3/4 to 1 inch will take a little longer, closer to 6 minutes.
When working with thin chops, take care not to overcook them. The window between perfectly cooked and overdone is small. Thinner chops will go from golden brown to burnt quicker than thicker cuts.
Oil Temperature
Heating the oil to the target frying temperature of 375°F is important. Colder oil will increase the cooking time. Use a deep fry thermometer clipped to the side of your heavy bottomed pot or Dutch oven to monitor the temperature.
Maintain the oil at a steady 375°F as you fry. Turn the heat down slightly if the oil gets too hot. Placing too many chops in at once will also cause the temperature to drop, so fry in batches to keep the heat consistent.
Desired Doneness
The final internal temperature you fry the pork chops to will impact total cooking time. For food safety, the USDA recommends cooking pork to a minimum internal temperature of 145°F.
- For pork just barely pink in the center, fry until the internal temp reaches 145-150°F on an instant read thermometer.
- For more well-done chops, aim for 155-160°F internal temperature.
Many people prefer the flavor and juiciness of pork cooked to just 145°F with a hint of pink. Lean cuts like chops can dry out and toughen when cooked to higher temperatures.
Adjusting Fry Time for Preference
Beyond food safety guidelines, frying time can be adjusted based on personal preference:
- For tender, juicy pork chops, fry just until the internal temperature reaches 145°F when tested with an instant read thermometer. This will typically take 4 minutes for thin chops in hot 375°F oil.
- For chops with crisper, browner crust, fry for an extra 1-2 minutes after the internal temp reaches 145°F. The longer fry time will render out more fat for a crunchy exterior.
- Thicker chops around 3/4 inch may need 6 full minutes in the oil to come up to temp. Check early and adjust cook time as needed.
- Bone-in chops will take a little longer than boneless.
Get to know your fry times for different thicknesses by testing chops in batches at first. Take notes so you can fine tune times for your preference.
Step-by-Step Guide for Deep Frying Thin Pork Chops
Follow these simple steps for juicy, golden pork chops every time:
1. Prepare the Pork Chops
- For thin chops about 1/2 inch thick, boneless or bone-in, choose lean cuts from the loin or top loin. Avoid chops from the shoulder or leg which can be tough.
- Trim off any excess fat or connective tissue. Too much fat may cause spattering during frying.
- Pat the chops dry thoroughly with paper towels. Any moisture on the exterior can cause splatter.
- Season as desired. Simple salt and pepper provides great flavor.
2. Heat the Oil
- Pour 3-4 inches of a high smoke point neutral oil like peanut or vegetable oil into a heavy pot or Dutch oven. The oil should come no more than halfway up the pot.
- Heat the oil over medium heat until it reaches 375°F on a deep fry thermometer. This will take around 8-10 minutes.
- Maintain this temperature throughout cooking. Adjust the heat as needed to keep the oil steady at 375°F.
3. Fry the Pork Chops
- Once the oil is fully heated, carefully add the chops one at a time so they don’t stick together. Don’t overcrowd.
- Fry for 4-6 minutes, turning halfway through, until the internal temperature reaches 145°F.
- For more well-done chops, fry until 155-160°F internal temp.
- Work in batches to avoid overcrowding and temperature drops.
- Keep an eye on the crust, removing chops once they’re golden brown. Avoid burning.
4. Drain and Finish
- Use metal tongs to remove the fried chops and let them drain on a wire rack or paper towel lined platter.
- Lightly season again while hot if desired.
- Allow to rest for 5 minutes before serving. The temperature will rise a bit more as they rest.
- Enjoy immediately while hot and crispy!
Deep frying gives pork chops a super crisp, flavorful crust that contrasts beautifully with the moist, tender meat inside. Mastering the ideal fry time for thin chops ensures they turn out cooked through yet still juicy every time. With the right technique, you’ll have delicious deep fried chops on the dinner table in under 30 minutes.
What type of oil is best for frying?
People often fry with vegetable, canola, corn, and peanut oil because they have a high smoke point and a neutral or mild taste. Consider factors such as the smoke point, flavor neutrality, and your personal preferences. Additionally, always use fresh oil for frying to ensure the best results.
What to Serve with Fried Pork Chops
- Collard Greens: For comfort food that is truly Southern, try our collard greens with ham hocks or smoked turkey.
- Boiled Cabbage: Cooked in a meaty, smoky broth with herbs and spices
- Fried cabbage is made with smoked sausage, crispy bacon, and spices.
- Mac and Cheese: Our Southern mac and cheese recipe doesn’t use a roux and has cheddar, Monterey jack, and mozzarella cheeses. A family favorite is our Gouda mac and cheese.
- Black-eyed peas: We use smoked neck bones, onion, bell pepper, and celery in our recipe.
- Butter Beans: These are creamy beans cooked in a tasty broth with smoked turkey and the “holy trinity” of bell pepper, celery, and onion.
How long does it take to cook pork chops at 375 degrees?
FAQ
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