Prep 5 mins
Cook 10 mins
My sister learned the basic flour mix from her former mother-in-law, who grew up in Carruthersville, Missouri. My sister kept hearing Emeril say how well garlic went with pork, so she added it to her seasoning mix. My dad still swears that my maternal grandmother (his former mother-in-law) made the best fried chicken ever. Born in 1919, she was the eldest daughter, and second of ten children, raised on a farm outside the town of Black Oak, Arkansas. Even after my parents divorced, Dad was occasionally invited to eat Grandmommy's fried chicken. He always relished those meals, and still talks about them today. My grandmother never told anyone, except my grandfather, her secret to breading her chicken, but she did tell my sister her trick to frying it. My sister has incorporated that method into her pork chop recipe.
- 1 lb pork chop
- 1 1⁄2 cups flour
- 1 tablespoon garlic powder
- 1⁄2 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon seasoning salt
- water (Milk, Buttermilk or Egg Wash can be substituted)
- oil, for frying
- Mix dry ingredients in a resealable bag (Ziplock).
- Rinse pork chops under running water. Toss them into a ziplock bag and shake, to coat well.
- In a cast iron skillet, cook chops in enough oil to come 1/2 way up the side of the chops, for example - 1 inch chops need 1/2 an inch of oil, on medium high heat for approximately 4 minutes each side, until golden brown.
- For the last 30 seconds of cooking the second side, increase heat to high, to “cook the grease out of it” (Grandmommy’s secret for fried chicken).
- Blot on paper towels before serving.
Just ok, but then...I am partcular about my pork chops and am often amazed at what people consider good. I'm really surprised at how many people don't know how to cook. Tip: Buttermilk marinade for 2 to 24 hours. Always amazing. These were a bit bland, but acceptable.
these were great. I did a few things different though; I used Crisco instead of oil, and I used italian style bread crumbs instead of flour, since I didn't have enough flour. I used a milk and egg mixture, dipped into crumbs with garlic powder and parsley; then fried as directed. I sprinkled the top while in the pan with garlic salt and pepper. I noticed the breading comes off if you are too rough with them while turning, or if you turn it too early. My Family loved this though, and my husband even ate the left overs in the middle of the night. GREAT!!!!!
Dad is right !!! best pork chops I have ever cooked. Did not wet them first, just double diped in the flour. Time was perfect. I think most of us cook our pork too long. Thanks to your sister and you, for a great post.