Mohamed Shili Paula Deen Fried Pork Chops are a quintessential Southern comfort dinner. Bone-in chops are seasoned with garlic and cayenne before being soaked in tangy buttermilk and deep-fried to a golden, shatters-on-the-plate crispness.
If you do nothing else, let the seasoned chops sit in the buttermilk for at least ten minutes. That’s the difference between a coating that falls off in the pan and one that clings to every nook and cranny of the meat. I’ve found the acid in the buttermilk tenderizes the pork while acting like a glue for the flour.
The pinch of celery seeds is doing more work than you’d think here. Without it, the breading just tastes like plain fried dough, but that tiny addition gives it a savory, herbal backbeat that reminds me of Sunday dinner at grandma’s. I didn’t expect the bone-in cut to matter that much, but it keeps the meat from drying out during the high-heat fry.
Paula Deen Fried Pork Chops Ingredients
- 4 cups (950ml) vegetable oil, for frying
- 8 (8 oz) bone-in pork chops, about 1-inch thick
- 1 1/4 teaspoons kosher salt
- 1 1/4 teaspoons freshly ground black pepper
- 3 teaspoons garlic powder
- 1 pinch cayenne pepper
- 1 pinch celery seeds
- 2/3 cup (160ml) buttermilk
- 1 1/3 cups (165g) all-purpose flour
How To Make Paula Deen Fried Pork Chops
- 1. Heat the oil: Pour the vegetable oil into a deep, heavy skillet or a Dutch oven. Use a thermometer to bring the temperature to 175°C (350°F) so the breading crisps up immediately instead of soaking up grease and getting soggy.
- 2. Season the pork chops: Arrange the chops in a shallow dish and rub both sides with the salt, black pepper, garlic powder, cayenne, and celery seeds. Press the spices into the meat with your fingers so they don’t just wash away when you add the liquid.
- 3. Coat with buttermilk: Pour the buttermilk directly over the seasoned meat and turn the chops a few times. Make sure every inch of the pork is wet, as any dry spots will result in a patchy crust that won’t brown evenly in the oil.
- 4. Prepare the flour coating: Place the flour in a wide, shallow bowl or a pie plate. Dredge each chop through the flour, pressing down firmly to ensure a thick layer sticks to the buttermilk, then give them a gentle shake to remove any loose clumps.
- 5. Fry the pork chops: Use tongs to carefully lower the chops into the hot skillet, being careful not to crowd the pan. Fry them in batches for 8 to 10 minutes, flipping once halfway through, until the breading is a deep mahogany brown and the pork is cooked through.
Don’t add too many chops to the oil at once. If the pan is too full, the oil temperature will drop significantly, and you’ll end up with greasy, pale meat instead of a crisp, dark crust.
- 6. Drain and serve: Move the hot chops to a plate lined with paper towels or a wire rack set over a tray. Let the excess oil drip off for about 2 minutes before serving so the bottom of the breading stays crunchy rather than sitting in a pool of fat.
Recipe Tips
- Use a cast iron skillet: The heavy metal holds onto heat much better than stainless steel or non-stick pans. This helps the oil recover its temperature quickly after you drop the cold meat in, which is the secret to a non-greasy finish.
- Check the internal temperature: For juicy pork, pull the chops when they hit 63°C (145°F) in the thickest part. If you leave them in until they look “very done,” the lean meat will turn out dry and stringy inside that beautiful crust.
- Keep the oil clean: If you’re frying in multiple batches, use a slotted spoon to fish out any burnt bits of flour floating in the oil between sets. If left behind, those tiny black specks will stick to your next batch and taste bitter.
- Pat the meat dry first: Before you even start seasoning, use a paper towel to wipe any moisture off the surface of the pork. This allows the dry spices to grip the meat better before the buttermilk goes on.
- Wait for the sizzle: If you aren’t using a thermometer, dip the edge of a floured chop into the oil. If it doesn’t dance and bubble immediately, the oil isn’t hot enough; wait another minute or you’ll lose the breading to the bottom of the pan.
- Let the flour set: If you have time, let the floured chops sit on a plate for 5 minutes before frying. This allows the flour to hydrate and form a paste-like bond with the buttermilk, ensuring the crust won’t flake off in the skillet.
What To Serve With Paula Deen Fried Pork Chops
A big scoop of creamy mashed potatoes with a little bit of white pepper gravy is the perfect partner for these chops. The smooth potatoes are a great contrast to the crunchy fried exterior of the pork.
Collard greens cooked with a bit of bacon or a simple vinegar-based coleslaw also work well to cut through the richness of the fried food. A warm piece of cornbread with honey butter on the side is a classic Southern touch.
How To Store Paula Deen Fried Pork Chops
- Fridge: Place the cooled leftovers in an airtight container and keep them in the fridge for up to 3 days. The breading will naturally soften over time as it sits in the cold.
- Reheat: The only way to get the crunch back is to use an air fryer or a hot oven. Set it to 190°C (375°F) and heat for about 5 minutes. A microwave will make the crust soggy and the meat tough, so avoid it if you can.
- Freeze: You can freeze these for up to 2 months, but the breading might pull away from the meat once thawed. To eat, reheat them directly from frozen in a hot oven to help the crust crisp up again.
Paula Deen Fried Pork Chops Nutrition Facts
Per serving (1 chop):
- Calories: 490 kcal
- Protein: 32g
- Fat: 28g
- Carbohydrates: 24g
- Sugar: 1g
- Sodium: 480mg
FAQs
Why did the breading fall off my Paula Deen Fried Pork Chops?
This usually happens if the meat was too wet before seasoning or if you flipped the chops too early in the pan. Let the crust set for at least four minutes before you even think about touching them with tongs.
Can I use boneless chops instead in my Paula Deen Fried Pork Chops?
Yes, but they cook much faster than bone-in ones. You’ll need to reduce the frying time by a minute or two on each side to make sure the meat doesn’t get dry and overcooked.
Is there a substitute for buttermilk?
You can make a quick version by adding a teaspoon of lemon juice or white vinegar to 2/3 cup of regular milk. Let it sit for five minutes until it thickens slightly before pouring it over your pork.
How do I know when the oil is ready without a thermometer?
Drop a tiny pinch of flour into the skillet. If it stays at the top and sizzles loudly right away, you’re ready to go; if it sinks to the bottom, the oil needs more time to heat up.
Can I bake these Paula Deen Fried Pork Chops instead of frying?
You can, but they won’t have the same deep-fried flavor or texture. If you bake them, use a wire rack over a pan and spray the flour coating heavily with oil to help it brown in the oven.
Try More Recipes:
Paula Deen Pork Chops Recipe
Description
Paula Deen’s Fried Pork Chops deliver the ultimate, stick-to-your-ribs Southern dinner. By using thick, bone-in chops and soaking them in a heavily seasoned buttermilk bath before dredging them in flour, you guarantee a beautifully thick, flavorful crust that clings perfectly to the meat. Fried in a hot cast-iron skillet until they reach a deep mahogany brown, these chops come out incredibly crispy on the outside while remaining perfectly juicy and tender on the inside.
Ingredients
Instructions
- Heat the oil: Pour the vegetable oil into a deep, heavy skillet or a Dutch oven. Use a thermometer to bring the temperature to 175°C (350°F) so the breading crisps up immediately instead of soaking up grease and getting soggy.
- Season the pork chops: Arrange the chops in a shallow dish and rub both sides with the salt, black pepper, garlic powder, cayenne, and celery seeds. Press the spices into the meat with your fingers so they don’t just wash away when you add the liquid.
- Coat with buttermilk: Pour the buttermilk directly over the seasoned meat and turn the chops a few times. Make sure every inch of the pork is wet, as any dry spots will result in a patchy crust that won’t brown evenly in the oil.
- Prepare the flour coating: Place the flour in a wide, shallow bowl or a pie plate. Dredge each chop through the flour, pressing down firmly to ensure a thick layer sticks to the buttermilk, then give them a gentle shake to remove any loose clumps.
- Fry the pork chops: Use tongs to carefully lower the chops into the hot skillet, being careful not to crowd the pan. Fry them in batches for 8 to 10 minutes, flipping once halfway through, until the breading is a deep mahogany brown and the pork is cooked through.
- Drain and serve: Move the hot chops to a plate lined with paper towels or a wire rack set over a tray. Let the excess oil drip off for about 2 minutes before serving so the bottom of the breading stays crunchy rather than sitting in a pool of fat.
Don’t add too many chops to the oil at once. If the pan is too full, the oil temperature will drop significantly, and you’ll end up with greasy, pale meat instead of a crisp, dark crust.
Notes
-
Use a cast iron skillet: The heavy metal holds onto heat much better than stainless steel or non-stick pans. This helps the oil recover its temperature quickly after you drop the cold meat in, which is the secret to a non-greasy finish.
Check the internal temperature: For juicy pork, pull the chops when they hit 63°C (145°F) in the thickest part. If you leave them in until they look “very done,” the lean meat will turn out dry and stringy inside that beautiful crust.
Keep the oil clean: If you’re frying in multiple batches, use a slotted spoon to fish out any burnt bits of flour floating in the oil between sets. If left behind, those tiny black specks will stick to your next batch and taste bitter.
Pat the meat dry first: Before you even start seasoning, use a paper towel to wipe any moisture off the surface of the pork. This allows the dry spices to grip the meat better before the buttermilk goes on.
Wait for the sizzle: If you aren’t using a thermometer, dip the edge of a floured chop into the oil. If it doesn’t dance and bubble immediately, the oil isn’t hot enough; wait another minute or you’ll lose the breading to the bottom of the pan.
Let the flour set: If you have time, let the floured chops sit on a plate for 5 minutes before frying. This allows the flour to hydrate and form a paste-like bond with the buttermilk, ensuring the crust won’t flake off in the skillet.
