Ree Drummond fries up pork chops for her family on calf-working day. These thin-sliced pork chops are dredged in a mixture of flour, salt, black pepper, seasoned salt and cayenne pepper for a little extra kick. They're fried in a big skillet on the stove in a mix of canola oil and butter for about 2 minutes per side until golden brown.
Chef Anne Burrell shares her secrets for brining technique for pork chops, which keeps them juicy during the cooking process. Anne's brine recipe includes carrots, onion, celery and the key ingredients: salt and sugar. She adds flavor with fennel seed, coriander seed, bay leaves and garlic. For best results, use thick, bone-in pork chops with a nice amount of fat and brine for three days before cooking.
Nancy Fuller shares her Farmhouse Rules for frying pork chops. She tenderizes the chops so they’re thinner to cook more evenly. She notes if you soak pork chops in buttermilk (or regular milk), that can also tenderize them. She sets up a dredging station with flour seasoned with cayenne pepper in the one plate and buttermilk flavored with a teaspoon of hot sauce in another. She crushes up two sleeves’ worth of butter crackers in a large zip-top bag and adds those to a third plate. Nancy seasons both sides of the pork chops with salt and fresh ground black pepper. She dredges the chops in the flour first, then the buttermilk and finally in the crackers. She adds oil to a pan and heats it to 375 degrees F. She cautions to only fry two chops at a time and that they will cook in about eight minutes, four per side. She removes the chops to a plate lined with paper towels so they can drain a bit before being served.