Fried Pork Chops
Serves 1
Directions
- 1Add the pork chops to a metal bowl.
- 2Pour hot sauce over the pork chops.
- 3Squeeze mustard over the pork chops.
- 4Sprinkle Tony Chachere's Original Creole Seasoning over the pork chops.
- 5Add Tony Chachere's Spice N' Herbs Creole Seasoning to the pork chops.
- 6Sprinkle paprika over the pork chops.
- 7Add onion powder to the pork chops.
- 8Sprinkle granulated garlic over the pork chops.
- 9Mix the pork chops thoroughly with the seasonings to coat them evenly.
- 10Pour flour into a batter bowl.
- 11Season the flour with the same seasonings used on the pork chops.
- 12Place the seasoned pork chops into the batter bowl with the flour.
- 13Close the batter bowl and shake it vigorously to coat the pork chops in flour.
- 14Heat cooking oil in a kettle on the stove.
- 15Pour the heated oil into a cast iron skillet placed on a griddle.
- 16Carefully place the flour-coated pork chops into the hot oil for deep frying.
- 17Flip the pork chops once they are golden and crispy on one side.
- 18Continue frying until the pork chops are golden brown and cooked through.
- 19Remove the fried pork chops from the oil using tongs and place them on a paper towel-lined plate to drain excess oil.
- 20Serve the fried pork chops with rice and gravy.
Ingredients
- pork chops
- hot sauce
- mustard
- Tony Chachere's Original Creole Seasoning
- Tony Chachere's Spice N' Herbs Creole Seasoning
- paprika
- onion powder
- granulated garlic
- flour
- cooking oil
Equipment
metal bowlbatter bowlkettlegriddlecast iron skillettongspaper towel-lined plate
Tips
- Use hot sauce and mustard as binders for the seasoning, as they help the flour stick and lock in flavor.
- Ensure to season the flour with the same seasonings used on the pork chops.
- Heat the oil on the stove first before transferring to the griddle for frying.
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