Southern Fried Pork Chops Recipe
By Paula Deen
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
Ingredients
- 4 cups Vegetable oil
- 8 (8 oz) about 1-inch thick bone-in pork chops
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons freshly ground Black pepper
- 3 teaspoons garlic powder
- 1 pinch cayenne pepper
- 1 pinch celery seeds
- 2/3 cup buttermilk
- 1 1/3 cups all purpose flour
- 1 sliced onion, optional
- 1 sliced green bell pepper, optional
Directions
Heat oil in a deep skillet to 350 °F.
Arrange the pork chops in a large shallow dish. Season each pork chop, on both sides, with salt, black pepper, garlic powder, cayenne pepper and celery seeds. Pour the buttermilk over the chops and turn to coat.
Place flour into a large shallow dish. Dip each pork chop into the flour mixture and coat well, shaking off the excess.
Using tongs, gently lower the chops into the deep skillet in batches if necessary. Fry for 8 to 10 minutes or until golden brown, turning once. Transfer chops to a paper towel-lined pate to drain. Serve hot.
Cook’s Note: If you would like to make them like we do at Paula Deen’s Family Kitchen, once you finish cooking the pork chops, remove them and drain off a little of the grease. Add the onions and peppers to the pan and cook until soft. Add a little water as necessary to help soften and cook the veggies. Pour onions and peppers over the pork chops to serve.
