69
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."
photo by anniesnomsblog 
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
2-4
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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
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directions
- 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.
Questions & Replies
-
what else goes into the plastic bag besides washed chops and AIR? YOU NEGLECTED TO SAY?
ron r.
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Where does the "water (Milk, Buttermilk or Egg Wash can be substituted)" get used in the recipe?
-
Sounds delicious!! Trying tonight, my husband never met a pork chop he didn't like
srelliott
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Temperature of chop for doneness
zieglersteins
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What are the nutritional facts?
Betty G.
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Reviews
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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!!!!!
lovezu
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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.
dolores in paradise
-
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).
Fritzo2162
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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 :) "
Chef shapeweaver
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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.
daraeve
see 62 more reviews
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Tweaks
-
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 :) "
Chef shapeweaver
-
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!!!!!
lovezu
RECIPE SUBMITTED BY
ATM 67
- 3 Followers
- 24 Recipes
<p>At 19 years of age, I was the only child of any of my father's friends who was regularly invited to their gatherings. I was a fish out of water, but it felt good to be included. One New Year's Day everyone gathered for a day of football and food. I noticed two things that day. The women went on and on about how good the different dishes of food were that were brought into the party that day, and I noticed that all the food was cooked by men. It was at that party that I realized it was ok for men to cook. Within a month I was regularly taping cooking programs. (There was no food network way back then. In fact MTV played noting but music videos back then.) Too many years of being single left me with no one to cook for, that is until relatively recently. I am so glad to have had someone to cook for again. I now use RecipeZaar recipes to teach my teen-aged son how to cook.</p>
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