Aunt Jennys Deep Fried Seasoned Pork Chops Recipe Foodcom

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AUNT JENNY'S DEEP-FRIED SEASONED PORK CHOPS



Aunt Jenny's Deep-Fried Seasoned Pork Chops image

These chops are tender and juicy on the inside and crispy golden brown on the outside and so flavorful!! Serve with fried potato wedges for a delicious "finger-food" dinner or with mashed red-skinned potatoes, sweet corn and green beans for a bigger meal! We also sprinkle Frank's Redhot on these chops when gobbling them up!! Finger-lickin' good! :D

Provided by Aunt Jennys Cookin

Categories     Pork

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 14

10 boneless pork loin chops (cut 1-inch thick)
1 cup milk
1 egg
1 1/2 cups flour
1 tablespoon salt
1/2 tablespoon Lawry's Seasoned Salt
1 teaspoon garlic powder (your preference) or 1 teaspoon garlic salt (your preference)
2 teaspoons pepper
2 teaspoons Italian herb seasoning
1 teaspoon Adolph's meat tenderizer
1 teaspoon Accent seasoning
1/4 teaspoon Hungarian paprika
1 pinch ground cayenne pepper
vegetable oil (fill deep fryer)

Steps:

  • 1. Preheat deep fryer to 375 degrees.
  • 2. Whisk together egg and milk.
  • 3. In large bowl combine flour, salt, Lawry's, Garlic powder, pepper, Italian Herb Seasoning, meat tenderizer, Accent, Hungarian paprika and ground Cayenne pepper. Stir until mixed well.
  • 4. Pound out pork chops with meat tenderizing hammer on both sides and cut in half along the width so that you have 20 halves.
  • 5. Place half of the halves in the egg/milk mixture and let sit for 2 - 5 minutes.
  • 6. Coat each piece well with flour mixture until completely covered and gently shake off excess.
  • 7. Deep-fry chops, 5-8 pieces at a time (depending on the size of your fryer) for 4 - 5 minutes, until golden brown and crispy. Allow chops that are waiting to be fried to soak in the milk/egg mixture until ready to coat with flour.
  • 8. Drain well. Repeat process for remaining chops until all are fried and serve!
  • Note: Frank's Redhot sauce is an awesome flavor if sprinkled on top before eating!

DEEP FRIED PORK CHOPS



Deep Fried Pork Chops image

I fry my chops many different ways, but this is one of my fav recipes. It's definitely adaptable, so make any changes you like.

Provided by Dorisha L.

Categories     Pork

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
between 1/2 - 1 teaspoon seasoning salt
1/2 teaspoon black pepper or 1/2 teaspoon lemon pepper
4 pork loin chops
3/4 cup flour
2 -3 quarts of canola oil in a deep fryer

Steps:

  • Combine the first 7 ingredients and make sure all chops are evenly coated. Refrigerate for 2-6 hours.
  • Preheat oil until Hot. (Oil should sizzle when sprinkled with a bit of flour when ready).
  • Dredge pork chops in flour until completely coated. Cooking one chop at a time, drop into the hot oil until cooked through. ( about 4-5 minutes).

Nutrition Facts : Calories 600.5, Fat 31.8, SaturatedFat 9.6, Cholesterol 170.8, Sodium 205.3, Carbohydrate 20, Fiber 1, Sugar 0.6, Protein 54.6

DEEP-FRIED PORK CHOPS WITH SWEET AND SPICY RED PEPPER JELLY



Deep-Fried Pork Chops with Sweet and Spicy Red Pepper Jelly image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 14

1/4 cup diced bell pepper (red or yellow), frozen
1 1/2 cups sugar
3/4 cup pepper vinegar
1/2 cup pineapple juice
6 red bell peppers, roasted, peeled and chopped
1 jalapeno, chopped with seeds
2 tablespoons pectin
4 thick-cut rib pork chops
1 tablespoon blackening seasoning
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 cups all-purpose flour
2 cups buttermilk
Canola oil, for frying

Steps:

  • For the pepper jelly: Combine the sugar, vinegar, pineapple juice, roasted bell peppers and jalapeno. Blend using a food processor or immersion blender. Place the puree in a 2-quart saucepan and bring to a rolling boil. Add the pectin and continue to boil for 60 seconds, at which point add the frozen peppers to stop the cooking process. Pour the jelly into a metal container and chill in an ice bath for about 1 hour until it sets, or overnight in the refrigerator.
  • For the pork chops: Using the toothy side of a meat tenderizer, pound the pork chops to about 1/2-inch thickness. Add the blackening seasoning, salt and pepper to the flour and mix thoroughly. Dredge the chops in the seasoned flour, dip in the buttermilk and then back into the flour (using one hand to work in the flour, and the other for dipping in the buttermilk). Allow to rest for at least a minute or so to allow the breader to set up.
  • Pour the oil into a deep, heavy pot (cast iron is best), enough so that the pork chop has room to float, but there needs to be a few inches of clearance so that it doesn't overflow when you are frying. Heat the oil to 355 degrees F. Use a deep-fry thermometer to get the temperature right; too high and your food will burn on the outside before it is cooked on the inside, and too low your food will come out greasy and soggy.
  • Gently the drop pork chops, 1 or 2 at a time, into the oil; don't crowd the pot. Fry until golden brown on the outside, about 7 minutes. Serve with the pepper jelly.

FRIED PORK CHOPS



Fried Pork Chops image

Provided by Nancy Fuller

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 8

6 bone-in pork chops
Kosher salt and freshly ground black pepper
2 sleeves butter crackers
3/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
1 cup buttermilk
1 teaspoon hot sauce
Vegetable oil, for frying

Steps:

  • Place the pork chops between two pieces of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. Use the tenderizer side for a few whacks at the end. Sprinkle both sides of the pork chop with salt and pepper.
  • Finely crush the butter crackers in a large plastic resealable bag.
  • In a small baking dish, combine the flour and cayenne. In a second dish combine the buttermilk and hot sauce. Add the crushed crackers to a third dish.
  • Dredge a pork chop through the flour mixture, dusting off any excess, then through the buttermilk, letting excess drip off, and then through the crushed crackers, making sure to coat on each side. Set on a sheet tray and continue with the remaining chops. Rest the chops for 10 minutes in the refrigerator. This will help the breading stick to the chops.
  • Fill a large high-sided skillet halfway with vegetable oil and heat until a deep-frying thermometer inserted into the oil reaches 375 degrees F.
  • Using tongs, carefully place the pork chops in batches, into the hot oil. Fry, flipping once halfway through cooking (only if the chops are not submerged), until golden brown and fully cooked, about 8 minutes. Repeat with the remaining pork and serve.

GRANNY'S BUTTERMILK FRIED PORK CHOPS



Granny's Buttermilk Fried Pork Chops image

These are the tender, slow cooked, melt in your mouth pork chops that your southern grandma used to make. I cut the fattening factor by using "Enova" oil. This is comfort food at its best. I like to cut out the bone of my cooked pork chop then put it between two slices of plain soft white bread..mmmm.. heaven! This isn't actually my grandma's recipe--her recipes died with her, but this is pretty darned close!

Provided by BETHANY T.

Categories     Pork

Time 1h

Yield 4 porkchops, 4 serving(s)

Number Of Ingredients 6

4 center-cut pork chops (standard cut approx 1/2 inch thick)
1/2 cup buttermilk
1 1/2 cups flour
cooking oil
seasoning salt
black pepper

Steps:

  • Sprinkle both sides of pork chops lightly with seasoning salt. I like Garlic & Pepper Seasoning salt, but Lawry's is good, so is Old Bay.
  • Place chops into a ziplock bag and pour in the buttermilk. Squeeze air out of the bag before you close it, and mush it around a little to make sure that all chops are coated with the buttermilk. LeT stand in the fridge for several hours.
  • In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt. more or less to your taste.
  • Heat oil in a large heavy frying pan to medium high heat. Oil should reach slightly less than 1/2 inch deep in the pan.
  • Dip buttermilk coated chops in flour mixture making sure that it is completely coated. Repeat with all chops.
  • When oil is hot, add chops and let cook uncovered for about 2 minutes. Turn down heat to medium low and let cook uncovered until bottoms are browned and red juices start to accumulate over the bones.
  • Turn over with tongs, cover pan with a lid, then turn down heat slightly and let cook until browned on the bottoms.
  • Transfer to a sheet of crinkled foil. Wrap foil loosely around chops and let rest for about 5 minutes.

Nutrition Facts : Calories 387.9, Fat 12.5, SaturatedFat 4.7, Cholesterol 72.6, Sodium 82.1, Carbohydrate 37.2, Fiber 1.3, Sugar 1.6, Protein 29.1

SIMPLE FRIED PORK CHOPS



Simple Fried Pork Chops image

I use my Grannys simple technique to frying chicken to make these porkchops. The salt is the key to good tasting chops!

Provided by Chef Mommie

Categories     Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 -6 pork chops (any thickness and as many as you like)
salt (enough to sprinkle on both sides of chops)
flour (enough to coat chops)
oil (to fill bottom of pan) or Crisco (to fill bottom of pan)

Steps:

  • Wash chops.
  • Salt all pork chops on both sides.
  • Let sit for 15 minutes on paper towels.
  • Put oil in frying pan and heat to medium high.
  • Shake pork chops in flour.
  • Carefully add chops to oil and brown on each side.
  • Turn burner down on medium.
  • Cook until done about 4-5 minutes each side.(cooking time varies on different thicknesses).

Nutrition Facts : Calories 224, Fat 14.2, SaturatedFat 4.9, Cholesterol 75, Sodium 67.2, Protein 22.5

SEASONED PORK CHOPS



Seasoned Pork Chops image

I invented these pork chops one day when I was feeling creative. They turned out to be delicious....now a family favorite. And they are so incredibly easy to make. Sometimes I will use the same recipe on chicken as well.

Provided by shelshel0110

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 pork chops (I prefer thinner chops for this recipe)
1 -2 teaspoon olive oil
1 -2 teaspoon vinegar
seasoning salt or adobo seasoning
garlic powder
onion powder
thyme
cumin
black pepper
white pepper (only if you like spicy food) (optional)
nonstick cooking spray

Steps:

  • Lightly grease a large frying pan with non-stick spray. Heat the pan. Temperature will depend on the thickness of the chops. For thin chops use med-high heat. For thicker chops use medium heat.
  • Brush pork chops with vinegar and then brush with a thin coat of olive oil. Lightly sprinkle the pork chops with each of the seasonings. Flip and repeat on the other side.
  • Place in the frying pan until browned on one side (usually about 7-12 minutes). Flip and cook until other side is browned.
  • Enjoy!

FRIED PORK CHOP



Fried Pork Chop image

This pork chop is so good you'll say it tastes like heaven!

Provided by CHS_GRAD_2010

Categories     Meat and Poultry Recipes     Pork

Time 20m

Yield 4

Number Of Ingredients 5

1 cup vegetable oil for frying
½ cup all-purpose flour
½ teaspoon seasoning salt, or to taste
salt and pepper to taste
4 (3/4 inch) thick pork chops

Steps:

  • Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.
  • When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.

Nutrition Facts : Calories 206.9 calories, Carbohydrate 12.1 g, Cholesterol 32.4 mg, Fat 10.7 g, Fiber 0.4 g, Protein 14.6 g, SaturatedFat 2.6 g, Sodium 284.4 mg

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