Fried Pork Chop Bites
Fried Pork Chop Bites
Ingredients
For the Pork Chop Bites
- 2 pounds thick-cut pork chops, about 2 inches thick, cut into 1-inch bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
For the Optional Marinade
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 2 tablespoons Dijon mustard
For the Coating
- 2 cups all-purpose flour
- 1/4 cup corn starch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- 4 cups vegetable oil, or enough for deep frying
Instructions
- 1
Cut the thick-cut pork chops into approximately 1-inch bite-sized chunks. Place them in a large bowl.
⏱️ 5 min
- 2
Season the pork chop chunks generously with 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon paprika. Toss to ensure all pieces are evenly coated.
⏱️ 2 min
- 3
If using the optional marinade: In a separate bowl, whisk together the buttermilk, hot sauce, and Dijon mustard. Pour this mixture over the seasoned pork chunks. Stir well to coat all the pork. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to tenderize the pork. (If not marinating, proceed to Step 4).
⏱️ 3 min
- 4
In a large, shallow bowl, combine the all-purpose flour, corn starch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk these dry ingredients together thoroughly to create the seasoned coating.
⏱️ 3 min
- 5
Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 7 min•🌡️ 350
- 6
Working in batches to avoid overcrowding the pot, remove the pork chop bites from the marinade (if used), allowing any excess liquid to drip off. Dredge each pork bite thoroughly in the seasoned flour mixture, pressing to ensure a thick, even coating. Shake off any excess flour.
⏱️ 5 min
- 7
Carefully lower the coated pork chop bites into the hot oil. Fry for 3-5 minutes per batch, turning occasionally, until they are golden brown and crispy on all sides, and cooked through (internal temperature should reach 145°F).
⏱️ 10 min•🌡️ 350
- 8
As each batch finishes cooking, use a slotted spoon or spider to remove the fried pork bites from the oil. Place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min
- 9
Allow the oil to return to 350°F between batches before adding more pork. Serve the Fried Pork Chop Bites immediately with your favorite dipping sauces, such as ketchup or a spicy aioli.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Pork Chop Bites
For the Pork Chop Bites
- 2 pounds thick-cut pork chops, about 2 inches thick, cut into 1-inch bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
For the Optional Marinade
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 2 tablespoons Dijon mustard
For the Coating
- 2 cups all-purpose flour
- 1/4 cup corn starch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- 4 cups vegetable oil, or enough for deep frying
Instructions
- 1
Cut the thick-cut pork chops into approximately 1-inch bite-sized chunks. Place them in a large bowl.
⏱️ 5 min - 2
Season the pork chop chunks generously with 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon paprika. Toss to ensure all pieces are evenly coated.
⏱️ 2 min - 3
If using the optional marinade: In a separate bowl, whisk together the buttermilk, hot sauce, and Dijon mustard. Pour this mixture over the seasoned pork chunks. Stir well to coat all the pork. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to tenderize the pork. (If not marinating, proceed to Step 4).
⏱️ 3 min - 4
In a large, shallow bowl, combine the all-purpose flour, corn starch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk these dry ingredients together thoroughly to create the seasoned coating.
⏱️ 3 min - 5
Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 7 min•🌡️ 350 - 6
Working in batches to avoid overcrowding the pot, remove the pork chop bites from the marinade (if used), allowing any excess liquid to drip off. Dredge each pork bite thoroughly in the seasoned flour mixture, pressing to ensure a thick, even coating. Shake off any excess flour.
⏱️ 5 min - 7
Carefully lower the coated pork chop bites into the hot oil. Fry for 3-5 minutes per batch, turning occasionally, until they are golden brown and crispy on all sides, and cooked through (internal temperature should reach 145°F).
⏱️ 10 min•🌡️ 350 - 8
As each batch finishes cooking, use a slotted spoon or spider to remove the fried pork bites from the oil. Place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min - 9
Allow the oil to return to 350°F between batches before adding more pork. Serve the Fried Pork Chop Bites immediately with your favorite dipping sauces, such as ketchup or a spicy aioli.
⏱️ 3 min