Paper Bag Dredged Pan-Fried Pork Chops
Liquid Gold & The Iron Skillet: Foundations & Pantry
A brown paper grocery sack is the finest piece of breading equipment in the kitchen, a utilitarian tool built for a twelve-inch cast-iron skillet and a hot pool of spitting bacon grease. The paper bag isn't a gimmick; it's a closed-environment tumbling machine that aerates heavily seasoned flour and forces it into every crevice of the meat without clumping. Let the chops rest after dredging so the crust fuses to the bone, keep the heat steady, and fry them until the exterior shatters.
Before you start
Bring the pork chops to room temperature.
Remove the meat from the refrigerator 20 minutes before cooking to take the chill off, ensuring an even fry.
Dry the meat thoroughly.
Using paper towels, aggressively pat the pork chops completely dry on both sides before dredging. Surface moisture is the absolute enemy of a sticking crust.
Ingredients
- bone-in center-cut pork chops4 large
- eggs2 large
- buttermilk2 tbsp
- vinegar-based hot sauce1 tbsp
- all-purpose flour1 cup
- kosher salt1 tsp
- black pepper1 tsp
- seasoned salt1 tsp
- garlic powder1/2 tsp
- onion powder1/2 tsp
- smoked paprika1/2 tsp
- cayenne pepper1/4 tsp
- peanut oil1/2 cup
- bacon grease1 tbsp
Method
- 01
Whisk together the liquid binder.
In a shallow bowl, whisk the eggs, buttermilk, and hot sauce until completely smooth.
- 02
Build the dry dredge in a paper bag.
Open a clean, food-safe brown paper lunch bag and pour in the flour, kosher salt, black pepper, seasoned salt, garlic powder, onion powder, smoked paprika, and cayenne pepper. Fold the top over twice, grip it tightly, and shake vigorously to blend the spices.
- 03
Double-dredge the pork chops.
Working one at a time, drop a dried chop into the bag, shake to apply a base layer of flour, and tap off the excess. Submerge it completely in the egg wash, let the excess drip off, and drop it back into the bag. Fold the top securely to trap air inside and shake vigorously in all directions to force the seasoned flour into every crevice.
- 04
Rest the breaded meat on a wire rack.
Remove the chop, press the flour into the meat firmly with your hands to anchor it, and place it on a wire rack set over a baking sheet. Let the chops sit completely undisturbed for 10 to 15 minutes to allow the starches to hydrate and fuse to the pork.
- 05
Heat the oil in a heavy cast-iron skillet.
Place a large cast-iron skillet over medium-high heat and add the peanut oil and bacon grease until it reaches a depth of about 1/4 to 1/2 inch. Heat until the oil reaches 350°F to 370°F—a pinch of flour should immediately sizzle and dance on the surface without instantly burning.
- 06
Fry the chops until deep golden brown.
Using tongs, carefully lower two pork chops into the hot oil, laying them away from you to prevent splashing. Fry for 4 to 5 minutes on the first side until crispy, then carefully flip and fry for another 3 to 4 minutes until the internal temperature reaches 145°F. Do not overcrowd the pan.
- 07
Drain and rest before serving.
Transfer the fried pork chops to a clean wire cooling rack to drain excess oil. Let them rest for 3 to 5 minutes so the juices redistribute before serving.
Notes
Respect the rest.
Do not put a freshly dredged pork chop directly into hot oil. If you skip the 15-minute resting phase, the dry flour will instantly separate from the meat when it hits the hot fat, leaving you with a naked chop and a pan full of burnt debris.
The paper bag substitute.
If you don't have a food-safe paper sack, a large zip-top plastic bag inflated with a little air works. However, paper is superior because it absorbs trace excess moisture, keeping the flour dry and preventing gummy clumps.
From Cook Southern Food.