Fried Pork Chop Recipe
- Lower Fat Content: Pasture-raised pork tends to have less fat, making it a healthier choice for those looking to reduce their fat intake. This leaner meat can still be incredibly flavorful, as we'll discover in the recipe.
- Healthier Fat Profile: The fats found in pasture-raised pork are often healthier, with higher levels of omega-3 fatty acids and lower levels of saturated fats. These healthy fats contribute to better heart health.
- No Antibiotics or Hormones: Our pasture-raised pork is raised without the use of antibiotics or growth hormones, ensuring that you're not consuming unnecessary chemicals with your meal.
- Higher Nutrient Density: Pasture-raised pork is often richer in essential nutrients, such as vitamins and minerals, compared to conventionally raised pork.
Low and Slow Cooking: Cooking pasture-raised pork low and slow is the key to achieving tender and flavorful results. This method helps break down the connective tissues and preserves the natural juices of the meat.
Pork Cooking Temperature Table
- Pork chops: 145°F (63°C) with a 3-minute rest
- Pork tenderloin: 145°F (63°C) with a 3-minute rest
- Ground pork: 160°F (71°C)
- Pork ribs: 145°F (63°C) with a 3-minute rest
- Pulled pork: 195-205°F (90-96°C)
- Pork shoulder: 195-205°F (90-96°C)
- Use a meat thermometer to check the internal temperature of the pork chops.
- Don't overcrowd the pan, as this can lead to uneven cooking.
- Let the fried chops rest for a few minutes after cooking to allow the juices to redistribute.
- Trimmed FFF Pork Chops: The star of the dish, pasture-raised pork chops, are lean and flavorful, providing the foundation for a delicious meal.
- Trimmed Fat from the Pork Chops: Rendering the fat from the pork chops creates the essential cooking oil that adds flavor and helps achieve a crispy crust.
- Eggs: The eggs serve as the binding agent in the breading process, helping the flour, corn starch, and breadcrumbs adhere to the pork chops.
- Flour and Corn Starch: This combination ensures a light and crispy texture to the breading, creating a contrast to the tender pork inside.
- Breadcrumbs or Panko: These provide the necessary crunch and texture to your fried pork chops.
- Salt, Pepper, Oregano: These seasonings elevate the flavor profile of the dish, enhancing the overall taste.
- Optional: Ground Cayenne Pepper or Frank's Red Hot Seasoning: Add a kick of heat for those who enjoy a spicy twist to their pork chops.
- Deep frying pan or skillet
- Meat thermometer
- Mixing bowls
- Plates or trays for coating ingredients
Now, let's turn these cooking suggestions into 10 straightforward steps that even a beginner cook can follow:
- Begin by trimming the fat from the pork chops. Reserve the fat trimmings to render down in a pan; you may need to add extra lard to cover the pan's bottom.
- While the fat is rendering, prepare the breading and seasoning mix. In one mixing bowl, scramble the eggs and add your salt, pepper, and oregano. In a separate tray, combine the flour and corn starch with the same seasonings. In another tray, place your breadcrumbs or panko.
- Dip each pork chop into the flour mixture, ensuring it's evenly coated. Shake off any excess.
- Next, dip the floured pork chops into the egg mixture. Make sure they're fully coated.
- Finally, coat the pork chops with breadcrumbs or panko, pressing down firmly to ensure the breading sticks.
- Remove any pieces of fat that did not render from your pan and heat the rendered fat to about 300 degrees Fahrenheit (150°C).
- Carefully place the pork chops into the hot oil and fry until the internal temperature reaches at least 155 degrees Fahrenheit (68°C) and the crust is golden brown. This typically takes a few minutes on each side.
- Once cooked, remove the pork chops from the hot oil using tongs and place them on a plate lined with paper towels to drain any excess oil.
- Allow the fried pork chops to rest for several minutes before serving. This step helps the juices redistribute, ensuring a moist and flavorful result.
- Serve your perfectly fried pork chops and savor the delectable combination of crispy breading and tender, flavorful meat.
If you have any leftover fried pork chops, they can be stored in an airtight container in the refrigerator for up to 3-4 days. To maintain their crispiness, consider reheating them in an oven or toaster oven instead of a microwave.
Variations on the Recipe
This classic recipe is a delicious base that can be customized to suit your taste. Here are a few variations you can explore:
- Sauce Variations: Serve your pork chops with different sauces, such as barbecue sauce, gravy, or a tangy apple compote.
- Breading Variations: Experiment with different breading options like crushed crackers, seasoned breadcrumbs, or a mix of herbs and spices in the breading mixture to add an extra layer of flavor to your pork chops.
- Marinades: Consider marinating the pork chops before breading and frying them. Popular marinade options include buttermilk, soy sauce, or a mixture of herbs and olive oil for added flavor.
- Herb-Infused Butter: After frying, top your pork chops with a dollop of herb-infused butter for an extra burst of flavor.
- Oven-Baked Variation: If you want a healthier option, you can bake the breaded pork chops in the oven. Preheat your oven to 375°F (190°C) and bake the chops for 20-25 minutes, turning them halfway through for even cooking.
Q1: Can I use a bone-in pork chop?
A1: Absolutely, using a pork chop with the bone will actually give more flavor and keep the meat juicier.
Q2: Is it necessary to use a meat thermometer?
A2: Using a meat thermometer is highly recommended to ensure that your pork chops are cooked to a safe internal temperature, preventing undercooking or overcooking.
Q3: Can I use a different type of oil for frying?
**A3:** While traditionalists use lard for frying, you can use other oils with a high smoke point, such as avocado oil or coconut oil.
Q4: What side dishes pair well with fried pork chops?
A4: Popular sides include mashed potatoes, coleslaw, green beans, white rice and fermented veggies, or a fresh garden salad.
- 2 Packages of trimmed FFF Pork Chops
- Trimmed fat from the Pork Chops
- 3 Eggs
- Corn Starch
- Breadcrumbs or Panko
- OPTIONAL: Ground Cayenne pepper or Frank's Red Hot Seasoning
- Trim the fat from the pork chops and render the fat down in a pan (you may need some extra lard to cover the bottom).
- While the fat is rendering, mix your spices into the eggs and scramble. Also mix the Flour and Corn Starch together with your spices in a tray, and pour your Breadcrumbs/Panko into another tray.
- Dip your Pork chops into the flour mixture, then into the egg mixture, then lastly into the Breadcrumbs/Panko mix, making sure to press down and pack the Panko on tight.
- Remove the pieces of fat that did not render from your pan and heat the rendered fat up to about 300 degrees Fahrenheit.
- Place your Pork chops into the pan and fry until the internal temperature of the Pork Chops is at least 155 degrees Fahrenheit and the crust is golden brown.
- Let sit for several minutes to cool, then serve and enjoy!