My Dad Swears My Sister Makes the Best Pork Chops in the World

Submitted 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."

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 2-4

ingredients

• 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

1. Mix dry ingredients in a resealable bag (Ziplock).
2. Rinse pork chops under running water. Toss them into a ziplock bag and shake, to coat well.
3. 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.
4. 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).
5. Blot on paper towels before serving.

Reviews

[lovezu]

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!!!!!

 

[dolores in paradise]

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.

 

[Fritzo2162]

This is a standard southern breading technique, not really a recipe for pork chops. The listing would be a bit light on salt, and you'll probably want more pepper while you're at it. This technique will work on any type of meat: chicken, fish, beef... If you want a more substantial breading dip the meat in an egg wash before the flour, and be sure to add the seasoning AFTER flouring (don't add the seasoning to the flour---it's wasteful and impossible to measure correctly).

 

[Chef shapeweaver]

I made this recipe on 2/29/12 for the "Cooking with Herbs/Spices " Event in the Food Photo Forum, and most importantly mine and my SO's dinner. :) A couple of changes were made to the recipe that I don't think affected the finished product. First I used a couple of boneless pork loin chops that were pounded thin.Then the amount of flour was reduced by half,but the amount of seasonings were left the same.I did use a cast iron skillet,but instead of oil, Crisco was used.As the chops were frying, a bit more seasoned salt and pepper was sprinkled over the tops. With a bit of the leftover flour, a gravy was made and served over a side of rice. We both really liked the taste of the chops. Thanks for posting and, " Keep Smiling :) "

 

[daraeve]

This is now my staple pork chop recipe. They are always super tasty and so easy to pull together. I use celery salt for seasoning salt but otherwise do exactly as written.