Recipe by ATM 67
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.
Top Review by njae2000_4943035
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.
- 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
Directions See How It's Made
- 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.