Big M’s Fried Pork Chops
Big M’s Fried Pork Chops
Ingredients
For the Wet Batter/Marinade
- 1 pound pork chops, thin cut, about 6 chops
- 1 tablespoon yellow mustard, to 2 tablespoons, to taste
- 1 egg
- 1 tablespoon Fire & Smoke Society “Delicious Mix”, (Salt, Garlic & Pepper), or similar all-purpose seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
For the Dry Batter
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon Cajun seasoning
- 1 pinch cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For Frying
- 3 cups vegetable oil, or enough to submerge chops, as needed for frying
Instructions
- 1
In a medium bowl, combine the pork chops with yellow mustard, egg, Fire & Smoke Society “Delicious Mix” (or similar all-purpose seasoning), smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper. Mix well to ensure the chops are evenly coated. Cover the bowl and refrigerate to marinate for at least 1 hour.
⏱️ 5 min
- 2
About 20-30 minutes before frying, remove the marinated pork chops from the refrigerator and let them come to room temperature. This helps them cook more evenly.
⏱️ 25 min
- 3
While the chops are coming to room temperature, prepare the dry batter. In a shallow dish or plate, whisk together the all-purpose flour, cornstarch, Cajun seasoning, a pinch of cayenne pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder until well combined.
⏱️ 5 min
- 4
Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F. Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 5
Working with one pork chop at a time, dredge each chop thoroughly in the dry batter, pressing gently to ensure it's fully coated. Shake off any excess. Place the coated chops on a clean plate or wire rack and let them rest for 5-10 minutes. This helps the coating adhere better during frying.
⏱️ 10 min
- 6
Carefully place 2-3 coated pork chops into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until crispy, golden brown, and cooked through (internal temperature reaches 145°F). Adjust heat as necessary to maintain 350°F.
⏱️ 10 min•🌡️ 350
- 7
Using tongs, remove the fried pork chops from the oil and place them on a wire rack set over a baking sheet to drain excess oil. This helps them stay extra crispy. Repeat with the remaining pork chops.
⏱️ 5 min
- 8
Serve the fried pork chops immediately, either as-is or sandwiched between two slices of soft white bread with your favorite toppings and sauce.
Kitchen Tools
Nutrition Facts (per serving)
Big M’s Fried Pork Chops
For the Wet Batter/Marinade
- 1 pound pork chops, thin cut, about 6 chops
- 1 tablespoon yellow mustard, to 2 tablespoons, to taste
- 1 egg
- 1 tablespoon Fire & Smoke Society “Delicious Mix”, (Salt, Garlic & Pepper), or similar all-purpose seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
For the Dry Batter
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon Cajun seasoning
- 1 pinch cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For Frying
- 3 cups vegetable oil, or enough to submerge chops, as needed for frying
Instructions
- 1
In a medium bowl, combine the pork chops with yellow mustard, egg, Fire & Smoke Society “Delicious Mix” (or similar all-purpose seasoning), smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper. Mix well to ensure the chops are evenly coated. Cover the bowl and refrigerate to marinate for at least 1 hour.
⏱️ 5 min - 2
About 20-30 minutes before frying, remove the marinated pork chops from the refrigerator and let them come to room temperature. This helps them cook more evenly.
⏱️ 25 min - 3
While the chops are coming to room temperature, prepare the dry batter. In a shallow dish or plate, whisk together the all-purpose flour, cornstarch, Cajun seasoning, a pinch of cayenne pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder until well combined.
⏱️ 5 min - 4
Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F. Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 5
Working with one pork chop at a time, dredge each chop thoroughly in the dry batter, pressing gently to ensure it's fully coated. Shake off any excess. Place the coated chops on a clean plate or wire rack and let them rest for 5-10 minutes. This helps the coating adhere better during frying.
⏱️ 10 min - 6
Carefully place 2-3 coated pork chops into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until crispy, golden brown, and cooked through (internal temperature reaches 145°F). Adjust heat as necessary to maintain 350°F.
⏱️ 10 min•🌡️ 350 - 7
Using tongs, remove the fried pork chops from the oil and place them on a wire rack set over a baking sheet to drain excess oil. This helps them stay extra crispy. Repeat with the remaining pork chops.
⏱️ 5 min - 8
Serve the fried pork chops immediately, either as-is or sandwiched between two slices of soft white bread with your favorite toppings and sauce.