Fried Pork Chop Bites

Ingredients

For the Pork Chop Bites

1 1/2 pounds boneless center cut pork chops, about 1.5 inches thick
1/2 cup apple cider vinegar
1/2 cup water
2 teaspoons Tony Chachere's Original Creole Seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon Food Club Soul Food Seasoning
1 tablespoon French's Classic Yellow Mustard
1/2 teaspoon Louisiana Brand Hot Sauce Original
1/2 cup Borden 1.5% Reduced Fat Buttermilk

For the Breading

1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon Tony Chachere's Original Creole Seasoning
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

For Frying and Serving

4 cups oil, for frying, such as vegetable or canola oil
1 cup gravy, prepared, for serving
4 cups mashed potatoes, prepared, for serving
2 cups green beans, cooked, for serving

Instructions

1
Remove boneless center cut pork chops from their packaging. Cut the pork chops into bite-sized chunks, approximately 1-inch pieces.
⏱️ 5 min
2
Place the cut pork chunks in a bowl. Pour apple cider vinegar and water over the pork, ensuring it is submerged. Let the pork soak for 10 to 15 minutes.
⏱️ 15 min
3
After soaking, thoroughly rinse the pork chunks under cold water and pat them completely dry with paper towels.
⏱️ 5 min
4
Return the dried pork chunks to a clean bowl. Season generously with 2 teaspoons Tony Chachere's Original Creole Seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon Food Club Soul Food Seasoning. Add 1 tablespoon French's Classic Yellow Mustard and 1/2 teaspoon Louisiana Brand Hot Sauce Original. Pour in 1/2 cup Borden 1.5% Reduced Fat Buttermilk. Mix all ingredients thoroughly until the pork chunks are well coated. Allow the pork to marinate for 30 minutes to absorb the flavors.
⏱️ 35 min
5
In a gallon-sized resealable bag, combine 1 cup all-purpose flour and 1/4 cup cornstarch. Season the flour mixture with 1 teaspoon Tony Chachere's Original Creole Seasoning, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Close the bag and shake it to mix the dry ingredients evenly.
⏱️ 5 min
6
Add the marinated pork chunks to the bag with the seasoned flour mixture. Close the bag and shake it vigorously to ensure each pork piece is completely coated with the breading.
⏱️ 5 min
7
Heat oil for frying in a deep pan or Dutch oven to at least 350°F (175°C).
⏱️ 5 min•🌡️ 350
8
Carefully drop the coated pork chunks into the hot oil in small batches to avoid overcrowding the pan and lowering the oil temperature too much. Fry the pork for 3-5 minutes per batch, or until it is golden brown and crispy, and cooked through.
⏱️ 10 min•🌡️ 350
9
Remove the fried pork chop bites from the oil using a slotted spoon and place them in a metal bowl. Pour prepared gravy over the fried pork chop bites and toss them gently to coat.
⏱️ 5 min
10
Serve the gravy-covered fried pork chop bites immediately over warm mashed potatoes with a side of green beans.