Ingredients:
- 4 pork chops (bone-in or boneless)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Vegetable oil, for frying
Instructions:
- In a shallow dish or plate, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Mix well to create a seasoned flour mixture.
- Pat the pork chops dry with paper towels to remove any excess moisture.
- Dredge each pork chop in the seasoned flour mixture, pressing the flour into the meat to ensure a good coating. Shake off any excess flour.
- Heat vegetable oil in a deep skillet or cast-iron pan over medium-high heat. The oil should be about 1/4 inch deep.
- Carefully place the coated pork chops in the hot oil, being cautious not to overcrowd the pan. Fry them for about 4-5 minutes per side, or until they are golden brown and cooked through. The internal temperature of the pork chops should reach 145°F (63°C).
- Once the pork chops are cooked, remove them from the oil and transfer them to a paper towel-lined plate to drain excess oil.
- Let the fried pork chops rest for a few minutes before serving. This will help them retain their juiciness.
- Serve the fried pork chops hot as a main dish. They pair well with classic soul food sides like mashed potatoes, collard greens, macaroni and cheese, or cornbread.
Enjoy !
