Ingredients southern cast iron fried pork chops
Brining Process
1 gallon water
1 cup Kosher Salt
1 clove Garlic
2 each Red Onion
Preparing of the Meat
6 each Pork Chops
1 tbsp Onion Powder
1 tbsp Seasoned Salt
1 tsp Cracked Black Pepper
1 tsp Cayenne Pepper
Meat Wash during Breading
1 each Large Egg
1 tsp Seasoned Salt
1 tsp Onion Powder
1/2 tsp Black Pepper
1 1/2 cup water
Breading Process
5 cup All Purpose Flour
2 tbsp Seasoned Salt
2 tbsp Onion Powder
1 tbsp Black Pepper
1 tbsp Cayenne Pepper
1/2 gallon peanut oil
how to make southern cast iron fried pork chops
Remove pork chops from packaging and thoroughly wash with plain tap water.
Boil 1 gallon of water with garlic and onion, then pour the mixture into large bowl and mix in one cup of Kosher Salt, allow to cool, add pork chop to the salt water mixture. Brine pork chops up to 4 hours or overnight.
After the brining process, rinse off pork chops thoroughly and evenly coat pork chops on both sides with all seasonings listed in the "Preparing the Meat" section.
Place 5 cups of all-purpose flour, along with listed ingredients ("Breading Process" section) in a bag/bowl. Place each pork chop, two at a time, in the bag and shake to coat evenly until all pork chops are coated.
Dredge the pork chops in the meat wash and then evenly coat once again in the seasoned flour mixture.
Place pork chop/s in oil preheated to 340°F, fry for 5-6 minutes or until golden brown.
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