Perfectly Fried Bone-In Pork Chops
Unlock the secret to perfectly crispy and flavorful pork chops with this tried-and-true recipe that will delight your taste buds! These bone-in center-cut chops are renowned for their rich flavor, thanks to the juicy meat near the bone. Coated in a light, crispy flour crust and seasoned to perfection, these pork chops are fried to golden brown perfection in canola oil. With careful attention to temperature and frequent flipping, you'll achieve a mouthwatering dish that’s tender on the inside and crunchy on the outside. Ideal for a weeknight dinner or a special occasion, serve them alongside your favorite sides for a complete meal that’s sure to impress.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Center-cut pork chops (bone-in)
2 (Trim excess fat, leave bone intact)
Canola oil
2/3 cup (For frying)
Self-rising flour
1/2 cup (For coating)
Salt
to taste (For seasoning)
Black pepper
to taste (For seasoning)
Paprika
to taste (For seasoning)
Instructions
1
Start by generously seasoning both sides of the pork chops with salt, black pepper, and paprika. This will infuse flavor into the meat.
2
In a plastic bag, add the self-rising flour. Carefully place the seasoned chops in the bag and shake gently until they are well coated with flour. Allow them to rest on a plate for 5 to 10 minutes, then return them to the bag for a second coating of flour for extra crunch.
3
In a 10-inch frying skillet, pour in the canola oil. Set your burner to medium-high heat (about 6 on a scale of 1-10).
4
To check if the oil is ready, drop in a pinch of flour; it should sizzle immediately. Once ready, gently place the pork chops in the skillet and reduce the heat to medium (around 5).
5
Fry the chops for just a few seconds before flipping them over. Continue to turn the chops approximately every few seconds, about 3 times on each side, to ensure even cooking.
6
Keep an eye on the oil; when it starts to quiet down and the sizzling diminishes, your pork chops are done. They should achieve a beautiful golden brown color, but avoid dark brown, as they may become tough.
7
Once finished, remove the chops from the skillet and drain on paper towels to absorb excess oil before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of pork chops are best for this recipe?
Bone-in center-cut pork chops are recommended for their rich flavor and juiciness near the bone.
Why should I use bone-in pork chops?
The bone helps the meat retain flavor and stay juicy during the frying process.
What kind of oil should I use for frying?
Canola oil is the best choice for this recipe due to its high smoke point and neutral taste.
How much oil is needed for frying?
You should use 2/3 cup of canola oil in a 10-inch frying skillet.
What type of flour is recommended for the coating?
Self-rising flour is recommended to achieve a light and extra crispy crust.
How should I season the pork chops?
Generously season both sides of the meat with salt, black pepper, and paprika before coating.
Do I need to trim the fat off the pork chops?
You should trim excess fat but make sure to leave the bone intact for flavor.
What is the secret to a perfectly crispy crust?
The secret is a double coating of flour with a 5 to 10-minute rest period in between.
How long should the first flour coating rest?
The first coating should rest on a plate for 5 to 10 minutes before the second coating.
How do I test if the oil is ready for frying?
Drop a pinch of flour into the oil; if it sizzles immediately, the oil is ready.
What temperature should the burner be set to initially?
Set the burner to medium-high heat, which is roughly a 6 on a scale of 1 to 10.
Should I change the heat level after adding the meat?
Yes, once you place the pork chops in the skillet, reduce the heat to medium (around 5).
Why is frequent flipping necessary?
Flipping every few seconds ensures even cooking and prevents the crust from burning.
How many times should the pork chops be flipped?
You should flip the chops approximately 3 times on each side throughout the frying process.
How do I know when the pork chops are done?
The chops are done when the oil starts to quiet down, the sizzling diminishes, and they are golden brown.
What color should the finished pork chops be?
They should be a beautiful golden brown color; avoid dark brown as they may become tough.
What happens if I fry the chops until they are dark brown?
Over-frying until dark brown can result in meat that is tough and dry.
What should I do after removing the chops from the skillet?
Remove them from the pan and drain them on paper towels to absorb any excess oil.
What is the purpose of draining the meat on paper towels?
Draining helps remove excess grease so the crust stays crunchy instead of becoming soggy.
What sides go well with fried pork chops?
They are versatile and go well with most classic sides like mashed potatoes, greens, or salad.
Can I use all-purpose flour instead of self-rising?
The recipe specifies self-rising for the best crunch, but all-purpose could be used as a substitute.
What size skillet is ideal for this recipe?
A 10-inch frying skillet is the recommended size for frying two bone-in chops.
How many pork chops does this recipe serve?
This specific recipe is designed for 2 center-cut pork chops.
Why is paprika included in the seasoning?
Paprika adds a subtle smoky flavor and helps the crust achieve a rich golden color.
Is this recipe suitable for beginners?
Yes, it is an easy recipe that focuses on simple techniques like temperature control and flipping.
What category of food does this recipe fall into?
It is considered a homestyle comfort food dish, ideal for dinner.
How many ingredients are required in total?
There are 6 total ingredients: pork chops, canola oil, self-rising flour, salt, pepper, and paprika.
Does this recipe provide specific calorie counts?
No, nutritional data such as calories, fat, and protein are not specified in this recipe.
Can I substitute the canola oil?
You can use other high-smoke point oils, but canola oil is specifically suggested for its neutral flavor.
What is the key to maintaining tenderness?
The combination of bone-in meat, frequent flipping, and pulling the meat off when the oil quiets maintains tenderness.