Kentucky Fried Pork Chops Recipes

CRISPY FRIED PORK CHOPS

Steps:

• Season pork chops with 1 teaspoon salt and 1 teaspoon black pepper.
• Pour buttermilk and hot sauce into a 9x13 pan and stir to combine. Submerge seasoned pork chops into buttermilk mixture and set aside. Refrigerate up to 6 hours, or use right away.
• In another shallow bowl, stir together flour, cornstarch, 2 teaspoons salt, paprika, 1 teaspoon black pepper, onion powder, and garlic powder.
• Working one at a time, remove pork chops from buttermilk mixture. Shake it gently to remove the excess. Place it in the dredging mixture and coat thoroughly. Tap off the excess.
• Place the breaded chops into the 350 degree oil. Fry 2 to 3 chops at a time. The meat will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 4 to 5 minutes, per side, until golden brown and pork is cooked through to an internal temperature of 145 degrees F.
• Remove from the oil and place on paper towels. Let them rest for 5 minutes before serving.

FRIED PORK CHOP

Steps:

• Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.
• When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.

KENTUCKY COLONEL BARBECUE PORK CHOPS

Steps:

• Combine all ingredients except for the pork chops and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.
• Heat a grill to medium-high heat.
• Apply sauce to chops with dish mop or paint brush. Grill to desired doneness, about 5 minutes per side for medium-well. Baste with sauce each time they are turned.

KENTUCKY FRIED PORK CHOPS

Steps:

• NOTES: FOR LOWER SODIUM PORK CHOPS YOU MAY SOAK THEM IN BUTTERMILK OVERNIGHT INSTEAD OF BRINING. IF YOU WISH TO MAKE GRAVY, FOLLOW Recipe #422335 OR THE RECIPE IN Recipe #487767. (STEP ONE): RINSE fresh or naturally-thawed 3/4-1-inch thick boneless top loin pork chops and blot.
• MIX the TENDERIZING BRINE ingredients together in a large resealable container until dissolved: 4 cups water, 1 tablespoon unseasoned meat tenderizer, and 1/2 teaspoon Accent seasoning; ADD pork chops to brine; TRANSFER container to refrigerator; MARINATE pork chops between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful pork chops).
• INTO a large resealable container or Ziploc bag, add 1 level cup all-purpose flour and 3 level tablespoons Recipe #453973; SEAL the container; SHAKE mixture well until thoroughly combined.
• FILL a large bowl with very warm water; REMOVE pork chops from marinade with tongs; SOAK chops in very warm water a minute.
• PLACE 1-2 pork chops at a time into the breading mixture container; SEAL container firmly; SHAKE container gently in all motions to thoroughly coat chops until evenly and generously breaded.
• PLACE breaded pork chops on a wire rack; BREAD remaining pork chops; ALLOW chops to rest and absorb the breading for a few minutes before frying.
• PREHEAT the manufacturer's recommended amount frying fat in your deep-fryer to 315°F (OR) preheat enough fat to immerse cube steaks completely in deep heavy stovetop pot to 325°F (frying fat will drop to 315 -°F, which you will want to maintain, using a deep-fryer thermometer to gauge).
• ADD breaded pork chops to the elevated fry basket in deep-fryer without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); LOWER the basket slowly into the hot fat (or gently lower breaded pork chops using tongs into stovetop pot, turning once halfway through frying duration).
• DEEP-FRY pork chops about 7-8 minutes until golden brown and fully cooked, depending on portion/size (meat will no longer be pink and pork juices will run clear when done); PLACE pork chops onto a paper towel-underlined rack to drain for a minute or two; REPEAT the same cooking procedures until all pork chops are fried; KEEP pork chops warmed in a 175°F oven until serving.
• FOR SOFTER BREADING: Place pork chops into a large resealable container then seal (the steam will soften the breading for added Original Recipe authenticity). Re-heat pork chops if necessary before serving in microwave oven, using same setting as if reheating 2 frozen pastries; SERVE with gravy if desired and enjoy!

CHICKEN FRIED PORK CHOPS

Steps:

• Mix together flour, salt, mustard and garlic powder.
• Dredge pork chops in mixture.
• In skillet, brown chops on both sides.
• Place in crockpot.
• Combine soup and water and pour over chops.
• Cover and cook on low for 6 to 8 hours or until meat is tender.
• Pan juices can be thickened and served with the pork chops.

PERFECT FRIED PORK CHOPS RECIPE

Steps:

• Rinse pork chops and pat dry with paper towels, making sure to remove all excess moisture.
• In a medium bowl, combine flour, seasoned salt, black pepper, steak seasoning, and salt to taste.
• Dip each side of the pork chops into the seasoning mixture, then set aside on a plate.
• Heat canola oil over medium-high heat in a large skillet and once it is hot (between 325-375 degrees F), add butter to the skillet.
• When the butter is melted, cook pork chops 2 to 3 minutes on the first side; 1 to 2 minutes on the other side.
• Dispose of the excess oil.
• Remove fried pork chop to a plate and repeat with remaining porch chops.
• Store them in an airtight container to eat them as leftovers on busy weeknights.