When it comes to Southern comfort food, nothing beats the hearty and flavorful combination of deep-fried pork chops served with collard greens mixed with turnips and smoked ham hocks. This classic Southern meal brings together crispy, juicy pork chops with savory, slow-cooked greens for a dish that’s rich, satisfying, and perfect for any occasion.
The Star of the Show: Deep-Fried Pork Chops
Ingredients:
4 bone-in pork chops (about 1-inch thick)
1 cup all-purpose flour
1/2 cup cornstarch (for extra crispiness)
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon cayenne pepper (optional, for a bit of heat)
Salt and black pepper, to taste
2 large eggs
1/4 cup buttermilk (optional, for extra tenderness)
Vegetable oil for frying (like canola or peanut oil)
Instructions:
Step 1: Prepare the Pork Chops
Pat the pork chops dry with paper towels and season both sides generously with salt and black pepper.
In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, and a pinch of salt and black pepper.
Step 2: Set Up the Breading Station
In a separate bowl, beat the eggs and mix in the buttermilk.
Dredge each pork chop in the seasoned flour mixture, shaking off any excess.
Dip the floured pork chops into the egg mixture, ensuring they are well-coated.
Return the pork chops to the flour mixture for a second coating, pressing the flour onto the chops to create a thick, even layer.
Step 3: Fry the Pork Chops
Heat about 1 inch of vegetable oil in a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it—if it sizzles and browns in about 60 seconds, it’s ready.
Carefully place the pork chops into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
Fry each side for about 4-5 minutes, or until golden brown and crispy. The internal temperature should reach 145°F (63°C).
Remove the pork chops from the oil and place them on a paper towel-lined plate to drain any excess oil. Let them rest for a few minutes before serving.
The Perfect Side: Collard Greens Mixed with Turnips & Smoked Ham Hocks
