How to Make Easy Fried Pork Chops

This is one the best fried pork chop recipes I have made yet. Fried pork chops are a more Southern recipie and you can find it called deep fried, pan fried, Southern, or just plain fried porkchops. Whether you like the bone in or boneless, this pork will always stay moist and juicy and not dry and tough. They are VERY easy and fast to make for a quick dinner.

Difficulty: Easy

Instructions

Things You'll Need:

• Pork chops (bone in or out)
• Bisquick mix
• Ranch salad dressing mix
• Oil
• Ziploc or plastic zipper bag

1. 
    
   prepared pork chops

   You will need to prepare your pork. If you are using boneless pork chops, you may want to slice them in half horizontally to make them thinner. This cuts down time and ensures even cooking. Rinse the porkchops under cold water and drop them into a Ziplock or plastic zippered bag. Do not pat these dry. Leave the pork in the bag until you are ready to fry them.

2. 
    
   fried pork chop mix

   Combine the Bisquick mix and ranch dressing mix in a shallow bowl or deep plate. It should be about 2-2 1/2 cups of Bisquick to 2 packets of ranch dressing mix. Set aside.

3. Take out one or two pork chops from the bag and coat them in the mixture. Turn them over and cover them in the mix completely, pressing down on them a bit, until you are ready to cook them. This will help give them a nice coating. You will repeat this step as you fry more of the pork chops.

4. Pour the oil into a pan or skillet about 3/4 to 1 inch deep and heat on medium high. Test the oil temperature by dropping a tiny pinch of the coating mix into the oil.

5. Once the oil is hot, take out the porkchops from the coating mix and fry them for about 5-8 minutes on the first side until golden brown and flip them over. The second side should take about 4-5 minutes. This time varies on how thick your pork chops are and if they have a bone or are boneless. Bone in chops will take longer to cook. Drain on paper towel and/or brown paper bags and serve right away.

Tips & Warnings

• Before you go ahead and make the porkchops, you may want to make the side dishes that you will be serving. Once you start frying, you will not be able to do much else and they cook in no time.
• Cooking time will vary depending on your pork.
• It is better to slightly under cook them if you will not be serving them immediately as they will continue to cook a bit as they sit or they will end up being tough and dry.
• Do not over cook!

[Devero]

on 1/1/2009 Nice recipe, thank you.