Incorrectly prepared fried pork chops can result in a tasteless or dry meal and may even present health risks. Using different cooking methods will change the texture, flavor and even the amount of juices in your pork chops. The average pork chop is cut to 3/4 inch thick, so be sure to alter the cooking times if you have chosen a chop cut that is thicker or thinner than the standard.
Panfry
A simple way to prepare fried pork chops is to use a basic breading and then panfry them. Heat 1 cup of vegetable oil in a large skillet over medium-high heat. Combine 1/2 cup of flour, salt and pepper to taste in a large plastic sandwich bag or bowl, and mix thoroughly. Coat all sides of the pork chops with the flour mixture. Shake off excess flour, and carefully place the chops in the heated oil. Cook each pork chop for four to five minutes per side. Check the thickest part of the chops to determine if they are fully cooked.
Deep Fry
Deep frying is an effective way to prepare your pork chops. Heat 6 cups of vegetable oil in a large pot to 350 degrees Fahrenheit. Rub 1/2 teaspoon of seasoning salt evenly on all surfaces of the pork chops. Place the chops in a bowl or baking pan, and pour 1 cup of buttermilk over them. Turn the chops over to allow the buttermilk to coat the meat. Remove the chops from the buttermilk, and roll them in 1 cup of flour mixed with seasoning to taste. Shake off the excess flour, and carefully place the chops in the heated oil. Let them cook until the outside is golden brown. Check the thickest part of the meat to determine if it is fully cooked.
Oven Fry
Oven frying your pork chops takes longer than panfrying or deep frying but helps the seasoning sink further into the meat. Line a cookie pan with tinfoil. Melt 1/4 cup of butter in the cookie pan, and spread it evenly. Mix 2 eggs and 1/4 cup of water until they are well blended. Dip your pork chops in the egg mixture, covering all sides. Roll the chops in bread crumbs, covering all sides. Place the chops on the cookie pan, and bake for half an hour per side at 350 degrees Fahrenheit. Check the thickest part of the meat to determine if it is fully cooked.
Checking Doneness
For thick chops, you can insert a digital thermometer from the side of the meat into the center of the thickest portion. Pork is completely cooked when the internal temperature is between 145 and 150 degrees Fahrenheit. Alternatively you can pierce the meat and check the juices that run out to be sure your meat is thoroughly cooked. Clear juices indicate that the pork is completely cooked, as is a very slight pink color for slightly less well done pork. You can also cut open the chop at the thick portion. If the meat is opaque with a slight pinkish tint, it is done.
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