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.