Deep Fried Pork Chops

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)

Directions:

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.

Serve with Mashed Potatoes and Vegetable Casserole, if desired.

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