Fried Pork Chops
3-4 Pork chops (I prefer the larger thin sliced ones which usually come in the assorted pack)
1 cup of self rising flour
3 tablespoons of chili powder
2 tablespoons of garlic powder
1 tablespoon of Lawry's garlic salt
1 tablespoon of pepper
1/2 tablespoon of oregano
1 1/2 cups of oil
First, add your flour and all the spices in to a bowl that will fit the pork chops. Wash the pork chops off with water and leave them a bit damp. Pour a good amount of oil in a deep skillet, I use about a cup and a half and turn it on medium.
Now, once you have all the spices and flour in the bowl stir well with a spoon to make sure that the spices and flour are mixed well together. Next, get a pork chop and coat it thoroughly with flour. I use tongs to do this that way my fingers aren't in the flour and there aren't spots without flour and I am able to dunk it around and get it really coated.
Now, it's ready to go into the oil which should be nice and heated. I usually throw a bit of flour into the oil to make sure it hot enough, it will bubble up a bit to let you know. Put the pork chop in the skillet and let it lightly brown for 2 minutes on one side. Then, take the tongs and flip it over and let it cook for 8 minutes. At this point, lower the heat a bit to medium/low. Flip the pork chop over and let it cook for another 8 minutes.
Pull it out and drain it on a paper towel. Repeat this process with the other pork chops. You can put more than one in a pan but the skillet I used was a bit small. Make sure when you are first browning them for the 2 then 8 minutes that the heat is on medium then turn it down for the other 8. This is key to getting a crunchy and good batter and making sure it's not burned but a nice brown color. The end result should look like this!
3-4 medium potatoes of your choice
1 red onion
1/2 cup of oil
2 tablespoons of Lawry's Seasoning Salt
Now with these, I usually prep them at the same time as the pork chops so they can be cooking in another pot while I fry my chops. Put the oil in a skillet on medium heat. Chop the potatoes and the onions into small squares. Then place into the oil and sprinkle the Lawry's on top.
You will cook on medium low heat for 25 minutes. Put a cover over it and make sure to stir the potatoes every 5 minutes or so to avoid sticking. Once they start to brown, take the cover off and turn up the heat to medium high and brown for 5 minutes. They are done with they are soft and brown. They should look like this!
Fried Corn on the Cob
2-3 full size ears of fresh corn
3/4 cup of milk
Remaining seasoned flour from pork chops
Remaining oil from pork chops and potatoes
I always use fresh corn because to me it is sweeter. So once you shuck the corn, boil it in hot water for about 20 minutes until tender.
Combine the remaining oil from the pork chops and potatoes leaving out the bottom flour that has settled. Turn on medium high.Mix the egg and milk together in a bowl then dredge each ear of corn in the mixture
Then, coat the ear of corn entirely in the flour mixture making sure it is fully covered and shake off any excess flour.
Place the ears of corn into the hot oil and fry for 2 minutes on each side
Once it is golden brown on each side, remove and let drain on a paper towel
The overall dinner will look like this!! Highly fried and I am sure a bit fattening but oh so good!!
I added some hot sauce because what is a chop without some Louisiana hot sauce and of course some ketchup for the taters! If you have any questions feel free to comment or if there is a particular dish you would like featured just let me know!! Enjoy!!