For truly Southern fried pork chops, you need gravy and some type of breading. Though Southern cooks tend to add ingredients to pork chops that seem like excess, the result is a perfect balancing act that results in the best pork chop recipes.
Pan frying is always a great way to serve pork chops, but when you add Southern goodness in the form of a flour breading and a little buttermilk, you are sure to have an amazing meal. Southern fried pork chops are delicious with stuffing and mashed potatoes.
Southern Pork Chops With All the Fixin's
Ingredients You Will Need:
6 pork chops
1 cup buttermilk
1 cup white flour (set two tablespoons aside)
1 ½ tablespoons Lawry's seasoning salt
½ teaspoon crushed red pepper flakes
1 teaspoon parsley leaves
½ teaspoon garlic powder
2 tablespoons bacon grease
½ onion, chopped
2 tablespoons butter
1 cup milk
¼ teaspoon pepper
Parsley sprigs
Rinse the pork chops, drain and pat dry with a paper towel. Pour the buttermilk into a plastic bag, and add the pork chops. Place the bag into a large bowl, and place in the refrigerator. Marinade the pork chops overnight in the buttermilk.
In a pie pan large enough to accommodate a large chop easily, combine the flour-minus two tablespoons-with the Lawry's seasoning salt, crushed red peppers, parsley and garlic powder, and mix until well blended. Lift the chops from the buttermilk mixture, one at a time, and allow the excess milk to drip off before dredging the chops through the flour, making sure both sides are nicely coated.
Heat the bacon grease in an electric skillet, and place the chops into the hot oil. Fry the chops about five minutes per side, and then remove them from the skillet. Add the chopped onion and butter, and sauté until the onions are tender and transparent. Add the flour you set aside earlier, and the milk, stirring constantly. Allow the gravy to bubble and thicken for about three or four minutes. Season the gravy with pepper and salt to taste. To serve, place one scoop of mashed potatoes on a plate, add one scoop of stuffing and one pork chop, and pour gravy over everything. Garnish with parsley leaves.
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