Fried Pork Chops Made With Fresh Milled Flour – Quick Recipe
Fried Pork Chops Made With Fresh Milled Flour is such a quick recipe that comes together in under 30 minutes! Just add some sides, and it’s ready to go! These are a favorite in my family because they are perfectly crispy on the outside, but so tender and juicy on the inside. So, let me show you how to create irresistibly crispy fried pork chops using freshly milled flour!
Can I Bake These Fried Pork Chops Made With Fresh Milled Flour?
Yes, if you are looking for a lighter way to prepare these fresh milled flour breaded pork chops you can bake or even air fry these! They will take a little bit longer, but still be delicious and juicy! Just make sure to take the internal temperature of the center of the pork chop to ensure it is cooked properly. So, for the best results bake or air fry until the internal temperature reaches 165*F.
What To Serve With Fresh Milled Flour Fried Pork Chops?
Fried pork chops go wonderfully with a variety of side dishes. So, here are some delicious ideas:
- Mashed Potatoes: Creamy mashed potatoes seasoned with garlic and herbs.
- Green Beans: Sautéed green beans with garlic and a squeeze of lemon juice.
- Coleslaw: A tangy coleslaw with a hint of sweetness for a refreshing crunch.
- Roasted Vegetables: A mix of roasted carrots, potatoes, and onion.
- Macaroni and Cheese: Creamy, cheesy macaroni for a comforting side.
- Dinner Rolls: Warm, buttery dinner rolls complement the crispy pork chops. I have the perfect dinner roll recipe HERE.
- Apple Sauce: A classic pairing with pork, adding a sweet and tart contrast.
- Baked Beans: Sweet and smoky baked beans for a hearty side.
There are, of course, countless other sides to choose from, but these enhance the flavors of the pork chops.
Ingredients To Make Fried Pork Chops With Fresh Milled Flour
- 1 cup fresh milled flour 120g (I love using my AP Flour Blend for this, but any freshly milled flour variety will work great!
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 eggs
- 4-6 1 inch thick boneless pork chops
- 1-2 cups avocado oil (or any high heat oil for frying) You want the oil to fill about 3/4 of an inch on the bottom of your pan.
Instructions To Make Fresh Milled Flour Fried Pork Chops
Preparing For The Recipe
- Firstly, mill the flour.
- Prepare your pan with oil. I like to use a cast iron skillet, and they can take up to 20 minutes to heat evenly through. Pour the oil in your pan until it is about 3/4 inch deep. The amount of oil will vary depending on the pan you are using.
- Heat the oil in the pan on medium high until it reaches 375*F.
Breading and Preparing The Pork Chops
- Whisk the freshly milled flour, salt, pepper, paprika, garlic powder, and onion powder until combined. Then, set to the side.
- In another small bowl, whisk the eggs and set to the side.
- Using 2 pieces of plastic wrap pound the pork chops flat until they are about 1/2 inch thick, try to keep them as even as possible. (Or you can use the alternate option, and cut them into 1 inch strips to make pork chop fingers for the little ones.)
- Make sure to setup a clean station for where to put the cooked pork chops, I like to line a baking sheet with paper towels to allow the excess oil to drain off. I also like to have 2 sets of tongs, one for the cooked pork chops and one for the raw pork chops.
- Set up your breading station with the eggs, flour, and pounded or cut pork chops.
- Dip both sides of each pork chop in the seasoned flour, then the eggs, and then back into the seasoned flour again.
Frying The FMF Pork Chops
- Check the temperature of your oil with a high heat meat thermometer (You can grab one HERE), make sure it is 375*F, if not, adjust your heat, and temp again.
- Once your oil is to the desired temperature. Using tongs, so that you don’t burn yourself with the hot oil, place breaded pork chop into the preheated oil. Make sure not to over crowd your pan, it will cool down your oil if you do.
- Fry for about 3 minutes on one side, and 2 minutes on the other side or until the internal temperature of the pork chops reach 165*F. (The smaller cut strips will take less time to fry.)
- Make sure your oil is back up to temperature before placing the next batch of pork chops. (Frying between 350*F and 375*F will give you the best results, any higher than 375* will cause the to get too dark on the outside, and not done on the inside. Lower than 350*F will cause then to be oily.)
- Using the clean tongs remove each done pork chop from the oil, and place on the paper towel lined baking sheet.
- This recipe generally makes enough for 4-6 pork chops, but can be doubled or tripled for larger families.
- Enjoy while still warm.
How To Store Fried Pork Chops Made With Fresh Milled Flour
To store these fried pork chops made with fresh milled flour, cover, and put in the fridge for up to 3 days. For longer storage, let them cool completely, and freeze for up to 3 months.
Check Out Some Of My Other Fresh Milled Flour Recipes
Garlic Cheese Pull Apart Bread
Chicken, Bacon, Pineapple Kabobs
All Purpose Flour Blend– Use for almost any recipe, except breads!
Fresh Milled Flour Recipe Index
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Fried Pork Chops Made With Fresh Milled Flour Printable Recipe
Fried Pork Chops Made With Fresh Milled Flour
Fried Pork Chops Made With Fresh Milled Flour is such a quick recipe that comes together in under 30 minutes! Just add some sides, and it's ready to go! They are perfectly crispy on the outside, but so tender and juicy on the inside.
Equipment
- 1 cast iron pan Or a pan that can handle frying oil at high heat in.
- 1 I recommend a high heat meat thermometer
Ingredients
- 1 cup fresh milled flour 120g I love using my AP Flour Blend for this, but any freshly milled flour variety will work great!
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 eggs
- 4-6 1 inch thick boneless pork chops
- 1-2 cups avocado oil (or any high heat oil for frying) You want the oil to fill about 3/4 of an inch on the bottom of your pan.
Instructions
- Firstly, mill the flour.
- Prepare your pan with oil. I like to use a cast iron skillet, and they can take up to 20 minutes to heat evenly through. Pour the oil in your pan until it is about 3/4 inch deep. The amount of oil will vary depending on the pan you are using.
- Heat the oil in the pan on medium high until it reaches 375*F.
- Whisk the freshly milled flour, salt, pepper, paprika, garlic powder, and onion powder until combined. Then, set to the side.
- In another small bowl, whisk the eggs and set to the side.
- Using 2 pieces of plastic wrap pound the pork chops flat until they are about 1/2 inch thick, try to keep them as even as possible. (Or you can use the alternate option, and cut them into 1 inch strips to make pork chop fingers for the little ones.)
- Make sure to setup a clean station for where to put the cooked pork chops, I like to line a baking sheet with paper towels to allow the excess oil to drain off. I also like to have 2 sets of tongs, one for the cooked pork chops and one for the raw pork chops.
- Set up your breading station with the eggs, flour, and pounded or cut pork chops.
- Dip both sides of each pork chop in the seasoned flour, then the eggs, and then back into the seasoned flour again.
- Check the temperature of your oil with a high heat meat thermometer, make sure it is 375*F, if not, adjust your heat, and temp again.
- Once your oil is to the desired temperature. Using tongs, so that you don’t burn yourself with the hot oil, place breaded pork chop into the preheated oil. Make sure not to over crowd your pan, it will cool down your oil if you do.
- Fry for about 3 minutes on one side, and 2 minutes on the other side or until the internal temperature of the pork chops reach 165*F. (The smaller cut strips will take less time to fry.)
- Make sure your oil is back up to temperature before placing the next batch of pork chops. (Frying between 350*F and 375*F will give you the best results, any higher than 375* will cause the to get too dark on the outside, and not done on the inside. Lower than 350*F will cause then to be oily.)
- Using the clean tongs remove each done pork chop from the oil, and place on the paper towel lined baking sheet.
- This recipe generally makes enough for 4-6 pork chops, but can be doubled or tripled for larger families.
- Enjoy while still warm.
Notes
- You can substitute 1 TBSP of your favorite seasoned salt for the seasonings.
- How To Store: To store these fried pork chops made with fresh milled flour, cover, and put in the fridge for up to 3 days. For longer storage, let them cool completely, and freeze for up to 3 months.
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