Southern Fried Pork Chops and Gravy Recipe - Life's Ambrosia (2024)

FAQs

How do you get breading to stick to pork chops? ›

But taking the extra time to soak your meat in buttermilk and let the flour set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken. This creates a final result that is crispy on the outside, juicy in the middle, and altogether irresistible.

Adding flour to any type of meat is beneficial if you're planning to make a gravy, as flour helps thicken up gravy and sauces, per The Guardian. A flour coating also gives pork chops and other meats a delicious, crispy crust and an enhanced flavor.

First, we sear one side of the chops until browned, flip them, turn the heat to low, and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they stay juicy and become tender.

Fat is key to keeping pork chops moist

Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.

Coat each side of the pork chops, applying pressure to make the batter stay on during cooking. One coat is good for a thin layer of batter. For a thicker coating, dip them in a separate bowl of a little milk with an egg mixed well, and again in the flour. Make sure oil is hot.

Too much "glue," and the breading also might fall off during frying. After the final coating in crumbs, allow the cutlets to rest for about 10 minutes before frying, a step that also helps the breading stay attached.

To get the breading to stick to the chops, they will be quickly dredged in flour and then dipped in egg. The flour egg mixture really helps the bread crumbs stick! Dab the pork chops with a paper towel to absorb the extra moisture. (This also helps the egg mixture to stick.)

I use both! At the same time! The butter helps achieve that golden brown color and adds more flavor, but you need the oil, too, because it has a higher smoke point and keeps the butter from burning. How long do you cook pork chops in a frying pan?

Preheat the skillet over medium-high heat until very hot. Add meat. Don't add any liquid and don't cover the skillet. Reduce the heat to medium and cook until internal temperature registers 145°F on an instant-read thermometer (for ¾- to 1-inch-thick chops, plan on 6 to 10 minutes), turning meat occasionally.

The key to flavoursome chops is cooking the fat on the outside really well over a high heat. This should be done quickly so as not to dry out the meat inside.

What should I season pork chops with? ›

To keep breading on, flour first, then eggs then crumbs....and let the meat sit on a rack to dry a bit before frying.

When you're frying thin pork chops over medium-high to high heat, 2 to 3 minutes per side is just right for browning and cooking them all the way through. For thicker chops, brown on both sides then check the internal temperature with a digital thermometer. It will take 5 to 6 minutes per side to completely cook them.

Sear the pork, then bake it.

For instance, you might sear your pork in a hot pan on the stove (or on the grill), then transfer your pork to the oven (or move it to a cooler area of the grill and close the lid) for the rest of its cooking time. The indirect heat is vital to keeping your pork tender and juicy.

Overcooked Pork Chops Are Tough

When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing. This is partly due to carry-over cooking.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.