Mama's Fried Pork Chops

Updated: Jan 8


boneless pork chops (thin or thick cut)

black pepper

oil, for frying

Dry Dredge:

2 cups all purpose flour

cajun seasoning

onion powder

garlic powder

Liquid Dredge:

whole milk

1 egg

cajun seasoning

onion powder

garlic powder

cayenne pepper


  1. In a large pot or deep fryer, heat the oil to about 350 degrees F.

  2. Meanwhile, in two separate bowls, mix the ingredients for each dredge together and set aside.

  3. In a large bowl, season both sides of the pork chops well with black pepper.

  4. These will be double battered, so dip each pork chop into the milk/egg, flour and repeat.

  5. Once they are all battered, place 2 or 3 into the hot oil at a time to avoid overcrowding. Fry for 8-10 minutes depending on how crispy you like yours! The internal temp should be at least 145 degrees F. Drain on a wire rack.

  6. Serve with your favorite sides!

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