Southern Fried Pork Chops
Crispy southern fried pork chops seasoned with Creole spices and smoked paprika, pan-fried to golden perfection.
Ingredients
- 4 bone-in pork chops (center-cut recommended)
- 1 teaspoon Creole Seasoning
- 1/2 teaspoon smoked paprika divided
- salt and pepper to taste
- 1-2 eggs beaten
- 1-2 teaspoons hot sauce optional, for spicy
- 3/4 cup all-purpose flour
- 1 teaspoon Creole Seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper optional, for spicy
- 1/2-1 cup oil for frying vegetable recommended
Instructions
Blot Pork Chops Dry:
Blot the pork chops dry with paper towels so the seasoning adheres and the breading stays put.Season Both Sides:
Generously season both sides of the pork chops using 1 teaspoon Creole seasoning, 1/2 teaspoon smoked paprika, plus salt and pepper to taste.Prepare Egg Wash:
In a shallow dish, beat together the eggs and optional hot sauce to form an egg wash.Mix Seasoned Flour:
In a separate bowl or a plastic/paper bag, mix the all-purpose flour with 1 teaspoon Creole seasoning, 1/2 teaspoon smoked paprika, optional cayenne pepper, salt, and pepper to taste. Ensure each layer is seasoned.Coat and Rest Chops:
Coat each pork chop first in the egg wash, then in the seasoned flour, pressing firmly to make it stick. Place the coated chops aside and allow them to rest for 10-15 minutes to help the crust hold during frying.Heat Oil to Temperature:
Warm the oil in a large skillet (cast iron is recommended) or Dutch oven over medium to medium-high heat until it reaches 350-370°F (177-188°C). The oil should sizzle when the pork is added but not spatter violently.Fry Until Golden:
Cook the pork chops for 4-5 minutes on each side, adjusting for thickness, until they are golden brown and fully cooked (internal temperature of 145°F (65°C) / 63°C).Rest on Wire Rack:
Take the chops out and set them on a wire rack to rest, preserving their crispiness as they cool down slightly.