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Frying pork chops like my mom did

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  • Frying pork chops like my mom did

    Mom (bless her she has passed long ago) used to make pork chops as all great moms did. Standard thin (1/2") with the bone and fat. They were always juicy and had those great little crunchies along the edges, they kinda ran off the meat as it cooked and were awesome. Kinda like old style Long John Silvers fish. I have tried using a CI skillet more than a few times and I can never achieve the little crunchies. I have tried extra egg, double dipping in seasoned flour, hot to start and turn down temp etc.

    What's the secret to perfect Mom pork chops?

  • #2
    I get those little crunchies, here's what I do: Make sure chops are really dry to start. Dip in flour, then in egg wash, then back in flour. The secret is to let them rest about fifteen minutes before hitting the oil. This allows the flour to absorb liquid. I also add a little corn starch to the flour mixture. I use a rack sitting on top of a sheet plan to let them sit.

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    • #3
      I've never been able to cook anything as good as my mom. I think she stuck her finger in there to make it taste better. Mom is a mom, no substitution.

      Love a good pork chop but had to learn to make it my own. Even at 50, I don't mind driving over to the folks for dinner. Always old school cooking. Nothing electronic, just cast iron, grease, and baking. Damn good food. Not a bit of it on the healthy meter, just sayin' ... Oh, and gravy!
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      • #4
        peanut oil!
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        • #5
          Originally posted by Squirrel View Post
          I get those little crunchies, here's what I do: Make sure chops are really dry to start. Dip in flour, then in egg wash, then back in flour. The secret is to let them rest about fifteen minutes before hitting the oil. This allows the flour to absorb liquid. I also add a little corn starch to the flour mixture. I use a rack sitting on top of a sheet plan to let them sit.
          This /\ should help I would think. Persoanlly I just use seasoned flour on pork chops, but I make Mongolian Beef with corn starch and let the dried meat soak up the corn starch for aboot 10 minutes before frying and get great results.

          Fried pork chops just aint the same withoot Apple Sauce though
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          • #6
            Originally posted by jwbtulsa View Post
            I've never been able to cook anything as good as my mom.
            Sigh . . . isn't that the truth.

            I have her old cast iron skillet. Always evokes good memories when I'm cooking something and making it sizzle. Tough to make the stuff taste as good.

            Dave
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            • #7
              Originally posted by Squirrel View Post
              I get those little crunchies, here's what I do: Make sure chops are really dry to start. Dip in flour, then in egg wash, then back in flour. The secret is to let them rest about fifteen minutes before hitting the oil. This allows the flour to absorb liquid. I also add a little corn starch to the flour mixture. I use a rack sitting on top of a sheet plan to let them sit.

              I have to agree with my squirrel girl and with others.. Dry, flour, egg, dredge and I place mine on the rack for about 30 minutes.. Good seasoned CI pan with 1/4" fat.. Hot temp and fry hard.. Flip, again on the fry and pull.. Rest and save your Kibbles & Bits..


              Oh, and none of us will be able to cook like Mom, or even close to what Grandma did in the kitchen..
              Ken


              I Should Have Been Rich Instead Of Being So Good Looking

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              • #8
                Originally posted by Texas-Hunter View Post
                Oh, and none of us will be able to cook like Mom, or even close to what Grandma did in the kitchen..

                Mmmm. Grandma's house. I can still remember the aroma of her cooking. Awesome. Never owned a cook book and was in the kitchen up to the day she died. I still recall the jars of recycled lard. Damn, I need a pork chop, or taco, or roast, or belt, or ham, or veggies, and of course: GRAVY!
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                Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                • #9
                  Thanks all, I'll let them dry a bit first.

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                  • #10
                    Originally posted by Squirrel View Post
                    I get those little crunchies, here's what I do: Make sure chops are really dry to start. Dip in flour, then in egg wash, then back in flour. The secret is to let them rest about fifteen minutes before hitting the oil. This allows the flour to absorb liquid. I also add a little corn starch to the flour mixture. I use a rack sitting on top of a sheet plan to let them sit.
                    Yup. And the corn starch is key.

                    As far as cooking as good as my Mom, I think I do... But not as good as me Grandmom... She was sumpthin!!!


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                    • #11
                      I have always tried NOT to cook like my Mom did...Bless her soul, we never went hungry
                      Craig
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                      • #12
                        Originally posted by SMOKE FREAK View Post
                        I have always tried NOT to cook like my Mom did...Bless her soul, we never went hungry
                        My Mom (God bless her) was a good cook, and my Dad was a meat and potatoes kinda guy, so Mom had a ridged menu to adhere to. My Grandmom (Mom's Mom) was my mentor. She always had something different going on top of the stove. Plus she loved fishing... can't tell you how many fish we caught together! She flat oot rocked!


                        Drinks well with others



                        ~ P4 ~

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                        • #13
                          I think it has a lot to do with the way things are being butchered and packaged
                          too.

                          I remember when Mom and Grandma cooked beef and pork products there would always be some blood that would work its way thru the flour. This blood would actually add to the crunchies.

                          Now a days that retained blood has been replace with a solution of water, salt and flavor enhancers.

                          The water off gases and leaves no crunchies...
                          Island of Misfit Smokers Member #92

                          How to heal the world. Love people and feed them tasty food.

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                          • #14
                            awww, no pictures :-(
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                            • #15
                              You are leaving off the most important step. While cooking you got to stop what you are doing about 4 to 5 times and solve whatever the kids are doing. whether it's to tie a shoelace break up a fight or just to yell and say quit doing that. Once you master that part your chops will be a lot closer to what mom made than not.
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