Recipe By : Sylvia Woods
Serving Size : 8 Preparation Time :1:00
Categories : Pork & Ham Soul Food
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Pork chops (4 lb) -- 3/4" thick
Salt
Black pepper -- freshly ground
2 c All-purpose flour
Vegetable oil
Paprika
Trim the excess fat from the edges of the pork chops. Sprinkle them
generously with salt and pepper.
Season the flour generously with salt and pepper. Dredge the pork
chops in flour until coated on all sides. Shake off any excess flour.
Pour enough vegetable oil into a heavy deep skillet (cast-iron is
perfect) to fill it to 1". Heat over medium heat to 375 F. (A small
cube of bread dropped in the oil will brown in about 30 seconds.)
Add only as many of the pork chops to the skillet as will fit without
touching. Cook them, turning them once, until cooked through (no
trace of pink remaining in the center) and deep golden brown, about
12 minutes. Use a long-handled fork or tongs to prevent getting
splattered.
Remove the pork chops from the skillet to drain. Sprinkle them with
paprika and serve hot.
Notes:
If you like, use 2 skillets to fry all the pork chops at the same
time. If not, keep the first batch of cooked pork chops warm on a
baking sheet in a 250 F oven while frying the second batch.
