Enjoy the nostalgic feel of Grandma’s southern kitchen with these delicious deep-fried pork chops. This recipe has been around for a long time and is the definition of home-cooked comfort.
Get ready for a trip down memory lane with these deep fried pork chops. The secret? A flavorful seasoning blend that’s straight out of the family vault.
Making these fried pork chops takes me back to my childhood, when my grandmother used to make her famous recipe. They are golden and crispy. And between you and me, quite honestly I prefer these chops over fried chicken and country fried steak!.
Take out your frying pan and start making something homemade that tastes so good that everyone will want more.
Note: You can brine the pork chops in a mixture of kosher salt, sugar, water, and ice before cooking them to add more flavor and moisture. You can skip this step if you’re short on time or want a different texture, though. The recipe will still taste great either way!
Crispy deep fried pork chops make for an indulgent, delicious meal. When frying thin chops at 375°F, timing is key to getting the ideal texture of tender, juicy meat encased in a flavorful golden crust. Undercooking leads to raw pork, but overdoing it results in dry, tough chops. So exactly how long does it take to deep fry thin pork chops at 375°F? Read on for tips, tricks, and timing guidelines.
What Temperature to Deep Fry Thin Pork Chops?
The ideal oil temperature for deep frying pork chops is 375°F This high heat helps the chops brown quickly while cooking the insides gently and evenly Lower temps lead to greasy, soggy results. Hotter oil speeds up cooking which can make the interior dry.
375°F gives you the perfect balance of crispy exterior and moist, tender insides. Use a deep fry or candy thermometer to monitor the oil and adjust the heat to maintain this temperature.
How Long to Fry Thin Vs. Thick Pork Chops
Pork chop thickness directly impacts how long they need to fry Thinner chops cook faster than thick ones. Here are general guidelines
- 3⁄4 to 1 inch thick – Fry for 5-7 minutes
- 1 to 11⁄2 inches thick – Fry for 7-9 minutes
- 11⁄2 to 2 inches thick – Fry for 9-12 minutes
Thinner chops have less meat, so they require less time submerged in hot oil. Thick chops must fry longer for the heat to fully penetrate the meat.
No matter thickness, check chops using an instant read thermometer to confirm doneness. Remove chops from oil at 145°F internal temp. The residual heat will carry it up to a safe 160°F as they rest.
Step-By-Step Instructions
Follow these simple steps for perfectly fried thin pork chops every time:
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Heat oil to 375°F – Use a deep pot or electric fryer. Have a thermometer ready to monitor temp.
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Prepare chops – Trim excess fat so they fry evenly. Brine or marinate for added moisture and flavor.
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Bread chops (optional) – For crispy texture, coat in egg and breadcrumbs, flour, or panko.
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Fry in batches – Don’t crowd the pot. Fry 2-4 thin chops per batch.
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Cook 5-7 minutes – Turn chops occasionally so they brown evenly.
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Check temperature – Use a thermometer to confirm 145°F internal temp.
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Drain on paper towels – Remove chops and let excess oil drip off.
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Season and serve – Sprinkle with salt and pepper. Enjoy immediately.
Tips for Perfect Results
Here are some handy tips for achieving the ideal balance of crispy, golden exterior and moist, juicy interior when deep frying thin pork chops:
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Pat chops dry before frying so excess moisture doesn’t cause spattering.
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Use a neutral flavored oil like vegetable, canola, or peanut oil which can withstand high heat.
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Bread chops right before frying so coating doesn’t get soggy.
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Resist urge to move chops too much while frying. Let them brown undisturbed.
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Blot fried chops on paper towels lined plates to soak up excess grease.
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Allow chops to rest 3-5 minutes before slicing so juices redistributed.
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Serve immediately while hot and crispy. Fried chops don’t reheat well.
Common Questions
Here are answers to some frequently asked questions about deep frying thin pork chops:
What cut of pork works best? The loin chops near the ribs provide the best mix of tenderness and flavor. Avoid very lean chops which can dry out.
Can I fry frozen chops? Don’t fry frozen chops straight from the freezer. Thaw them first in the refrigerator overnight before frying.
Is it better to brine or marinate? Both techniques add moisture and flavor. Brining infuses chops with seasoning. Marinating coats the exterior. You can do both!
Should I use bone-in or boneless chops? Boneless chops cook slightly faster but bone-in have more flavor. Both work great.
What are the best breading mixes? For crunch and flavor, try combinations of flour, cornmeal, breadcrumbs, paprika, garlic powder, salt, and pepper.
What dipping sauces pair well? Sweet and savory sauces like honey mustard, barbecue, ranch, blue cheese, and sweet chili all complement fried chops.
How can I reheat leftover fried chops? Place chops on a sheet pan in a 375°F oven until heated through, about 7 minutes. They won’t be quite as crispy.
Make Delicious Deep Fried Thin Pork Chops
Crispy, golden deep fried thin pork chops make an indulgent dinner or appetizer. For the best results, fry at 375°F for 5-7 minutes. Use a thermometer to ensure the interior reaches 145°F. Allow chops to drain and rest before serving these succulent fried treats. With the proper timing and temperature, you’ll achieve the perfect balance of tender juiciness inside and incredible crunch outside.
Recipe Tips & Tricks
- Maintain Consistent Oil Temp: Keep an eye on the temperature. If it drops too low, the pork chops might soak up more oil, making the end result greasier. Allow it to return to 350°F between batches.
- Put a Meat Thermometer to Use: To get the best results, put a meat thermometer inside the pork chops and check the temperature. They need to get to a safe temperature inside of 145 F.
- Dry the Pork Chops: Rinse the chops under cold water and pat them dry with paper towels before you season and coat them. Dry surfaces make it easier for the flour coating to stick, which makes the crust crispier.
- Equal Coating: Make sure that each pork chop has an equal amount of seasoned flour on it. This helps achieve uniform browning during frying.
- Shake Off Extra Flour: Before frying, shake off any extra flour. Too much flour can lead to a thicker, doughy coating.
- Work in Batches: Avoid overcrowding the fryer or skillet. Fry them in groups to make sure they cook evenly and stay crispy.
- Rest on a Wire Rack: Instead of a plate, let the fried chops rest on a wire rack. This helps excess oil drain away, preventing sogginess.
- Fresh Oil: Use fresh oil for frying. Oil that has been reused multiple times may impart off-flavors.
- Serve Right Away: Fried pork chops are crispiest right after they’re fried, so eat them right away. Serve them immediately for the ultimate flavor and texture.
How to Deep Fry
- Put some vegetable oil in a deep fryer or a big, strong pan and heat it up to 350°F. Make sure there’s about 2 inches of sauce to cover the chops completely.
- Put a wire rack on a baking sheet, or use a big plate with paper towels on it.
- In a bowl, mix the pork chop seasonings and all-purpose flour while the oil heats up. Give it a good mix.
- One at a time, coat each pork chop in the seasoned flour, making sure to cover them all. Shake off any extra flour.
- Slowly put the chops into the hot oil and fry them for about 6 minutes, or until they turn a nice golden brown color. Move them to the rack or plate with tongs so they can drain.
- Right away, eat these fried pork chops! If you have any left over, store them in a sealed container for up to 4 days.
This brine will give your pork chops a nice balance of flavors and help them stay moist while they’re cooking. You can skip this step if you’re short on time, though; the recipe will still taste great either way!
- In a pot, bring 4 cups of water to a boil.
- As the water boils, add 1/4 cup of kosher salt and 1/4 cup of sugar to the same pot. Stir until completely dissolved.
- Take the pot off the heat and let the brine cool down a bit.
- Add 4 cups of ice to the pot and stir it around until most of the ice melts and the brine reaches room temperature.
- Put the chops in a shallow dish or a plastic bag that can be closed again.
- For the pork chops to be fully submerged, pour the brine over them. If using a bag, remove excess air before sealing.
- Put the pork chops in the brine in the fridge for at least 4 hours or overnight for the best flavor absorption.
- Take the chops out of the brine, rinse them, and pat them dry with paper towels. Then follow the directions for deep-frying them.