Southern Fried Pork Chops

Step 1

Pat the pork chops dry on both sides using paper towels, pressing firmly so the meat is no longer wet to the touch.

Step 2

Pour the egg into a shallow bowl and whisk it with a fork until the white and yolk are fully combined and uniform in color.

Step 3

Mix the cornmeal, flour, 1 teaspoon salt, and 1 teaspoon black pepper in a second shallow bowl, stirring with a fork until evenly distributed.

Step 4

Place a 12-inch skillet over medium-high heat and add 3 tablespoons oil; wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 5

Dip one pork chop into the beaten egg, coating both sides completely, then lift it out and let excess drip back into the bowl for 2 seconds.

Step 6

Place the coated pork chop on the cornmeal mixture and press gently so the coating sticks to both sides, then flip and coat the other side the same way.

Step 7

Repeat steps 5 and 6 with the second pork chop until both are evenly coated on all sides.

Step 8

Carefully lay both coated pork chops into the hot oil and let them cook without moving for 6 minutes, until the underside is deep golden brown and crispy.

Step 9

Flip each pork chop over using tongs and cook the other side for another 5 to 6 minutes, until it is also deep golden brown and a meat thermometer inserted into the thickest part reads 145°F.

Step 10

Transfer the pork chops to a plate lined with paper towels and sprinkle lightly with salt and black pepper to taste.