Fried Pork Chop

Fried Pork Chop

228
CHS_GRAD_2010 2

"This pork chop is so good you'll say it tastes like heaven!"

Ingredients 20 m {{adjustedServings}} servings 207 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews 228

  1. 299 Ratings

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JOYCE
12/4/2007

This has been a family fav for years. I sprinkle my chops with seasoning salt, onion and garlic powder prior to dipping in a milk/egg wash, then the seasoned flour with black pepper added. Then I let the chops sit in the fridge for about 30 minutes to an hour before frying to get the coating "gummy" looking, so the coating will not fall off while frying. After frying the chops, I keep them warm and use the same skillet to whip up milk gravy, using the rest of the seasoned flour, pepper a little chicken soup base, salt and milk. Serve with mashed potatoes, buttered corn and biscuits. YUMMY!

ValerieB333
2/26/2006

Prior comments made it seem as though all that was needed here was a bit more flavor. I used (about 3/4 tsp) Goya Adobo seasoning instead of Seasoned Salt, added 1/2 tsp garlic powder and 1/2 tsp crushed rosemary, and used olive oil instead of vegetable oil. These truly were the most scrumptious fried pork chops I have ever had. I would suggest 8/9 min on each side for 1 inch thick chops.

GRANDMA ROBINSON
11/6/2006

Great basic recipe; thank you for sharing. Cooks have to be creative! I used bread crumbs, seasoned to my taste since seasoning is a variable. Used much less oil and I prefer olive. After they were done, place on a paper towel to get any excess oil removed; I also dabbed the top side. They are very moist and tasty!