The beginning of a mouth-watering and head nodding approved meal in our house normally begins with a long stare at the entree as it arrives to the table. In this case, a thick ol’ southern fried pork chop seasoned perfectly.
I say perfectly ’cause this is how we do it. Each bite of this moist, well flavored chop is a celebration of goodness. And if cooked right, not only is it tasty but tender as can be and so moist, that the juicy goodness runs down the fork. Now of course, ya might want to save all the pan renderings for some good ol’ brown gravy, as we do sometimes, or you might want to go with the simplicity of enjoying the chop naked. And if you notice in this recipe from way back when frying was acceptable, and was the mainstay on every southern table, you will notice good ol’ shortening is used as the oil of choice. Butter is added to assist in acquiring a nice, ultra-thin crispy brown crust from a simple dredging in the seasoned flour. No egg, milk or buttermilk here, simple and pure. Enjoy!
Country Fried Thick Pork Chops
2 servings – or increase for more servings
1/3 cup all purpose flour
1 teaspoon cornstarch
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground thyme
1/4 teaspoon cayenne
1/3 cup Crisco
1 tablespoon butter
2 -1 to 1 1/2 inch thick pork chops
In a wide, shallow bowl, mix the flour and cornstarch with the seasonings.
Preheat oven to 350 degrees F.
Pat the chops dry with paper towels. Season lightly with salt and pepper on both sides. In a wide enough skillet without crowding the chops, heat the shortening over medium heat. Dredge the chops in the mixture coating both sides well.
When shortening is melted and hot, add butter and just as it starts to color, shake excess flour from chops and add to the skillet. Cook 6 to 8 minutes per side.
Remove chops to a baking pan and place in the oven. Cook until internal temp is 145, about 15 minutes. Let rest tented with foil for 5 minutes before serving.