Recipes tagged with « Southern »

Crispy Fried Pork Chops

Thin pork chops, pounded ½ to ¾ inch thick, coated in a seasoned mixture of rice flour and cornmeal with salt, smoked paprika, black pepper, garlic granules, and dried minced onion. Dipped in beaten eggs, double-dredged for maximum crunch. Fried in hot oil between 345°F and 380°F maintaining temperature for crispy crust without greasy fallout. Flip when edges bubble and color deepens. Drain on kraft paper to absorb excess oil. Pork cooked through when juices run clear, no pink. Internal temp hits 166°F for safe eating. Eight servings. Crunchy, savory, with a touch of smoky heat.