Deep fried breaded pork chops if cooked right are so good, crispy on the outside, tender and juicy on the inside. When using a deep fryer, 4 minutes at 375 temperature will get you a juicy pork chop.
Course Main Course
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
1pieceboneless pork chop
3tablespoonsyellow corn meal enriched
⅛teaspoonor a pinch of salt
⅛teaspoonor a pinch of ground black pepper
⅛teaspoonor a pinch of garlic powder
Oil in deep fryer, if you don’t have a fryer, a deep skillet will do with 3 to 4 cups oil
Wash pork chop thoroughly and pat dry with paper towel.
Heat oil in a deep skillet or a deep fryer. I used a deep fryer at 375 temperature.
Season both sides of pork chop with salt, ground black pepper and garlic powder.
In a zip lock or plastic bag add the corn meal.
Once oil is hot, place pork chop in zip lock bag with corn meal. Seal bag and shake it to coat pork chop with corn meal.
Once pork chop is fully coated with corn meal, shake off the excess coating not sticking to the pork.
Put it in the deep fryer and cook depending on your cooking preference (rare, medium or well done). In a deep fryer at 375, 3 to 4 minutes for a good size pork chop is enough cooking time if you want medium well. I extend it to 5 minutes for a well done pork chop. Using a deep skillet, pork chop might take 5 to 6 minutes to cook.
Remove pork chop from the fryer and place it in a plate with paper towel to absorb the extra oil. Let it rest for 2 to 3 minutes.
Serve while hot.
Notes:1. Make sure oil is hot before you deep fry pork chop to achieve crispiness.2. Dip pork chop in cornmeal right before you deep fry.3. Shake off pork chop to remove residual breading so it doesn’t dirty your oil.4. When pork chop is cook, place it in a plate with paper towel to absorb the extra oil. Let it rest for 2 to 3 minutes before serving.