I haven’t been making these as often as my family would like but I did get enough requests that I made them tonight and everyone loved them. You could also fry them in a skillet on the stove, if you like.
Deep Fried Pork Chops
- 8 boneless or bone-in Pork Chops about 1/2 inch thick
- 2 c. flour
- 1 t. salt
- 1 t. ground black pepper
- 2 eggs beaten with about 1/4 c. of milk or water
- 1-2 T. Creole seasoning of your choice, optional (I like Tony Chachere’s)
Preheat deep fryer to 375.
Mix the flour and seasonings in a ziploc bag or deep dish.
Dip each chop into the egg mixture and then dredge in the flour mixture.
(You can repeat this step if you like them a little extra crispy.)
Let the coated pork chops sit on a baking sheet for 10 – 15 minutes before frying.
Fry 1 -2 chops at a time for 5 – 10 minutes and then flip and fry another 5 – 10 minutes. The chops should be a golden brown and a meat thermometer should reach at least 170 degrees.
Drain the chops on a plate lined with paper towels.