When it comes to Southern comfort food, nothing beats the hearty and flavorful combination of deep-fried pork chops served with collard greens mixed with turnips and smoked ham hocks. This classic Southern meal brings together crispy, juicy pork chops with savory, slow-cooked greens for a dish that’s rich, satisfying, and perfect for any occasion.
The Star of the Show: Deep-Fried Pork Chops
Ingredients:
- 4 bone-in pork chops (about 1-inch thick)
- 1 cup all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (optional, for a bit of heat)
- Salt and black pepper, to taste
- 2 large eggs
- 1/4 cup buttermilk (optional, for extra tenderness)
- Vegetable oil for frying (like canola or peanut oil)
Instructions:
Step 1: Prepare the Pork Chops
- Pat the pork chops dry with paper towels and season both sides generously with salt and black pepper.
- In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, and a pinch of salt and black pepper.
Step 2: Set Up the Breading Station
- In a separate bowl, beat the eggs and mix in the buttermilk.
- Dredge each pork chop in the seasoned flour mixture, shaking off any excess.
- Dip the floured pork chops into the egg mixture, ensuring they are well-coated.
- Return the pork chops to the flour mixture for a second coating, pressing the flour onto the chops to create a thick, even layer.
Step 3: Fry the Pork Chops
- Heat about 1 inch of vegetable oil in a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it—if it sizzles and browns in about 60 seconds, it’s ready.
- Carefully place the pork chops into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
- Fry each side for about 4-5 minutes, or until golden brown and crispy. The internal temperature should reach 145°F (63°C).
- Remove the pork chops from the oil and place them on a paper towel-lined plate to drain any excess oil. Let them rest for a few minutes before serving.