Jan 9, 2006
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Fried Pork Chops

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Fried Pork Chops Credit: James Baigrie
SERVES 4 - 8

Originally, many cooks would have fried thin-cut pork chops, a foil for yellow hot relish, in lard-but vegetable oil works too.

8 5 – 7 oz. pork chops
salt
freshly ground black pepper
3 tbsp. lard or vegetable oil

1.  Generously season eight 5-7 oz. pork chops with salt and freshly ground black pepper.

2.  Heat 2 tbsp. lard or vegetable oil in a large cast-iron or other heavy skillet over medium-high heat.

3.  Working in 3 batches, fry pork chops until golden brown on on side, about 5 minutes, then turn chops and fry for 2-3 minutes more. Add 1 more tbsp. lard or vegetable oil to skillet between batches.

4.  Transfer chops to a warm platter as finished cooking. Serve with yellow hot relish, if you like.

Fried Pork Chops

This article was first published in Saveur in Issue #73

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Ratings & Reviews (5)

noAvatar
This recipe is perfection when done properly. The only thing that would be better is to serve with real cream gravy and biscuits, rather than relish.
noAvatar
Thin pork chops, fried in lard or bacon drippings, is a favorite dish at my house, and one of the all-time greatest real southern treats. But not with relish - the only thing you need with these delicacies is a pot of hot, buttered grits. I deducted one star for the recommended cooking time - I think they would be overcooked and tough at a total of 7 to 8 minutes. About 2 minutes on each side should be perfect for thin chops - and you can cover the pan loosely with a sheet of foil to control spattering and help keep moisture in the chops.
noAvatar
What? And send the "dirty" pan to the sink????


All is good in this recipe until the end. For a very savory and quick and scanty gravy, just take the pan off the heat one minute before removing the last of the chops. When the pan is empty, add a few tablespoons of hot water, or broth, or wine.
Back over heat,scrape the pan to loosen the brown glaze, bubble everything into a restricted sauce and pour over the platter of chops.
Use a soft spatula to get every bit of sauce out of the pan and onto those chops!
noAvatar
If done well, this is an excellent recipe. I find the cooking time is accurate - you want to brown the meat. Make sure you don't use too much oil or the meat won't sear properly. We tend to eat this with homemade salsa (from a neighbor) and usually a side of sauteed cabbage and mushrooms with a few spoonfuls of green peppercorns. A delicious and easy dinner.
noAvatar
Try this variation: Fry up 1/2 pound of bacon cut into small pieces until almost crisp. Transfer all the drippings/fat less about a TBS to another fry pan and cook the chops as directed in the bacon fat. To the original bacon pan, add a small diced onion and saute until transparent. Add 2 tsps flour, mix well. Add 1 small package/can sauerkraut and continue to cook until all liquid is absorbed. (Optional: Drain the sauerkraut well and add 1/2 c. white wine to the pan.) Serve bacon/onion/sauerkraut mixture over chops.
Fried Pork Chops 4 5 3 5

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