Southern Fried Pork Chops – Pork Chop Recipe




Southern Fried Pork Chops, such a classic Southern and Soul Food delicacy! Crispy on the outside, moist and tender on the inside. These pork chops are double dipped in a perfectly seasoned flour and then fried to crispy golden brown perfection.

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“Broken Reality” Kevin MacLeod (incompetech.com)
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43 replies
  1. P J
    P J says:

    At 2:46 when you picked up the pork cop is clearly blood admit it is under cooked, you may of not intended it to be but it clearly is. For you to tell these people in the comments that it is not, shows you clearly no nothing about what your taling about.

    Reply
  2. Kendrick Jacocks
    Kendrick Jacocks says:

    that's a blade chop, so that richer fry batter is necessary to give it a richer flavor, but with a center cut all you need is a salt and pepper with flour, and maybe some Lawry's seasoning salt – then maybe some personal herbs of choice; and it makes a rich situation, but they do cost more. All I ever ate was center cut, but my best friend Floridia only did blades, and whatever is darker than a blade; I mean she bought them by the box. I loved her cooking of them. Butterbeans and collards sound wonderful, but you can keep the hotsauce. I'll take a hotwater cornbread, just some meal and a touch of self rising flour and fry it. Thanks!

    Reply
  3. Fushicho Kurayami
    Fushicho Kurayami says:

    We cook them for longer….They come out the same. The total cook time is about 20 minutes when we cook them. Ya also dont have the heat up too high when doing it or theyll burn and dry out. Somewhere between medium and medium high is good. Then again each stove is different. Our stove is old so medium works fine. On an electric you might need to use high. Also ghetto wire rack is the wire shelf in the oven. Just put a metal cake pan under it and let the oil drip off that way, same effect. Hope my little tid bits help. Im not even sure how I got to this video….Lolz. But Im always up for learning different cooking techniques.

    Reply
  4. Barry Brown
    Barry Brown says:

    Judging from quite a few comments on here apparently most people don't know how to enjoy pork. Pink inside of pork is perfectly fine unless your an opinionated minion flaunting your ignorance….its like a whos who of village fools.

    Reply
  5. Joshua Kleckner
    Joshua Kleckner says:

    Why is everyone hating on his cooking time? Maybe he enjoys his meat rare. I’m watching simply for the recipe. If you’re watching this video for the cook time and think it’s undercooked, then increase your time cooked on each side. Idiots. It’s his opinion on taste and he’s entitled to it.

    Reply
  6. Vance Smith
    Vance Smith says:

    A couple of things when cooking pork chops. Before dredging, make sure the chops are at room temp! After dredging (in the egg wash and flour) place the chops on a wire rack while your oil comes to temp. Now, MAKE SURE YOUR OIL IS AT 350 or even a little higher. The temp of the oil will drop when you add the chop, so be aware of it. Lastly, before removing the chops, use a thermometer and check the internal temp. When you remove and put on a rack after cooking, keep in mind they will continue to cook, but don't poke them again with the thermometer because you do knot want to release any juices. Now, GO MAKE SOME SOUTHERN PORK CHOPS AND BE HAPPY!

    Reply

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