These milk brined southern fried pork chops are extra tender and so full of flavor with the perfect amount of gravy sustaining crispiness.
Pork chops are a southern table staple. If you call yourself a country cook, you have got to know how to fry bone-in pork chop well. I emphasis bone-in because that’s where you’ll find that good fat and gristle that adds flavor to the meat while cooking. Plus, I’m country in that way, I love to eat it. Nothing lean for me when it comes to pork chops.
Now, you are more than welcomed to use any portion you choose. The spice mix and brine will work on any cut of meat. I prefer thinly sliced chops but if your cuts are thicker, the only thing that will change is the cooking time.
The purpose of
I add the remaining spices to my flour before dredging the chops and allowing them to rest before frying. That’s a key secret to achieving that southern-ness in frying. Resting gives the flour a chance to stick to the meat and for the excess liquid to be absorbed. The end result: crispy golden perfection!
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- 1 1/4 lb bone-in pork chops
- 2 c whole milk
- 1 1/2 c all purpose flour
- 1 c panko crumbs
- 2 tbsp paprika
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp mustard powder
- 1 tsp parsley flakes
- 1/2 tsp black pepper
- oil for frying
- Mix spiced together in a spice or coffee grinder then divide in half. Sprinkle the chops on both sides with part of one-half of the spices. In a shallow dish add the chops and cover with the milk. Soak for 1 hour in the refrigerator.
- In another shallow dish, add the flour, panko crumbs, and the other half of the spices and blend well. Set aside.
- Remove chops from the milk and coat with the flour mixture on both sides. Set on a clean try to rest for about 10-15 minutes.
- in the meantime heat about 3 cups of cooking oil such as canola oil or lard in a cast iron skillet over low to medium heat. Once the oil is about 300-325 degrees add the chops in batches to fry until the temperature is 145 degrees and golden brown on the outside. About 3-4 per side.
- Drain excess oil on a wire rack over a sheet pan or on paper towels.