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Check out how to make delicious deep-fried pork loin chops with this easy recipe. Perfect for an affordable and tasty meal, these chops are seasoned to perfection and fried to crispy goodness.

Pork loin chops are an affordable and versatile cut of meat that are often on sale, making them a great addition to your regular meal rotation.

While a roasted pork loin can be delicious and surprisingly moist when done right, it’s sometimes a bit too lean for a perfect roast. That’s why pork loin chops are best suited for searing or frying. If you’re used to the usual seared chops and are looking to switch things up, it’s time to try deep frying.

This method not only takes advantage of the great price of pork loin but also brings out a whole new level of flavor and texture that’s sure to hit the spot!

If you’re cooking pork loin in the oven, aim to remove it when the internal temperature reaches 140°F (60°C). It will continue to cook while resting, reaching around 145°F (63°C).

Avoid cooking it beyond 150°F (66°C) to 160°F (71°C), as higher temperatures can lead to overcooking and dryness, since pork loin is prone to becoming dry if overcooked.

Ingredients

• Pork Loin Chops (1 lb, 500g)
• Cooking Oil (Vegetable, Canola, Peanut, or Sunflower)
• Black Pepper
• Seasoning Powder
• Salt

Let the meat come to room temperature before you put it in oil. You can’t put cold meat in hot oil- it’ll cool the oil down too much, also your chops wont cook more evenly, and also cooks slower since the inside is still frozen

Seasoning options are simple, salt and pepper are basic then you can add whatever you want eg your favorite store-bought seasoning or fresh rosemary. You can also keep it as simple as it as simple as some smoked paprika and oregano

Try using a neutral tasting oil that can withstand higher temperatures especially with deep frying; oils with high smoke point, the mentioned options above will do nicely, just avoid olive oil for this

Frying pork chops works best on the bone. Boneless is always turns tough, and curls on frying thus cooks unevenly on the curled in side. Also make sure the chops are thick enough, 3/4 to 1 inch thick is reccomended for that crusty outside but juicy insides, a thinner chop will dry out on frying.

Procedure

1. Heat your pan to temprature till it is hot and toasty, proceed to pour in oil to a depth almost equivalent to the thickness of your chops, if your pork is 1 inch then add about 1 inch deep of oil

2. Pork your pork chops with a fork,( see what i did there?) on both sides. This is to allow the salt, seasoning and any optional spices to penetrate. Add a light brushing of oil coating on your chops to aid in anything we sprinkle to stick. Add salt, (more salt than you imagine is enough), pepper and any spices on both sides and proceed to rub it inusing your fingers.

3. Be on high heat and heat up the oil probably between 350-375F, you can taste if your oil is ready by dipping a chopstick if you dont have a thermomether, if the oil is hot enough, the stick will start bubbling instanteneously, if that doesnt happen proceed to heat oil further.

4. Once the oil is okay, add your chops infacing away from you incase of splatters, space them out so they dont stick to each other and also to ensure each piece has enough oil around it.

5. Briefly turn over after 30 seconds to prevent the top side from curling inwards, alternatively you can baste the hot oil to the top surface over and over if flipping isnt a choice

6. Cook first side down for 5 minutes, flip and cook the other side for 4 minutes, heat should be dropped down to medium for this, or medium high, make sure the pork chops cook under oil to avoid moisture loss.

7. Drain in a rack or paper towels to ger tid of the excess absorbed oil while cooling, at this stage the pork is still cooking on th inside, so let it rest for 5 to 10 minutes before serving

Pork Loin Chops Deep Fried

Pork chops are a favorite cut of meat from the pork loin, often cut into individual pieces. They can be bone-in or boneless and come in various thicknesses. With their mild flavor and versatility, pork chops are perfect for grilling, baking, pan-frying, or deep-frying.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine American

Servings 2 people

Calories 350 kcal

Equipment

• 1 Frying Pan Steel or Cast Iron

Ingredients

  

• 1 lb 500g Pork Loin Chops, bone-in, 3/4 to 1 inch thick
• 1 inch Cooking Oil vegetable, canola, peanut, or sunflower, enough to fill your pan to a depth of 1 inch
• 1 teaspoon Black Pepper
• 1-2 teaspoons Seasoning Powder optional
• 1 tablespoon Salt or to taste
• 1-2 teaspoons Fresh Rosemary, Smoked Paprika, Oregano, optional

Instructions

 

• Let the pork chops come to room temperature.
• Fill the pan with oil to a depth of 1 inch and heat to 350-375°F (175-190°C).
• Poke the chops with a fork, brush with oil, and season with salt, pepper, and optional seasonings.
• Dip a chopstick or wooden spoon handle into the oil; if it bubbles immediately, the oil is ready.
• Carefully place the chops in the oil, fry for 5 minutes on the first side, flip, and fry for 4 minutes on the other side.
• Remove the chops from the oil, drain on a rack or paper towels, and let rest for 5-10 minutes before serving.

Video

Notes

• Let the pork chops come to room temperature before cooking to ensure even cooking.
• Fill the pan with oil to a depth equal to the thickness of the chops (about 1 inch).
• Heat the oil to 350-375°F (175-190°C) for optimal frying.
• Generously season both sides of the chops with salt, pepper, and optional spices.
• Ensure the oil is hot enough by testing with a chopstick or wooden spoon handle; it should bubble immediately.
• Carefully place the chops in the oil away from you to avoid splatters.
• Turn the chops after 30 seconds to prevent curling.
• Fry for 5 minutes on the first side and 4 minutes on the other side.
• Reduce the heat to medium or medium-high to avoid overcooking.
• Drain the fried chops on a rack or paper towels to remove excess oil.
• Allow the chops to rest for 5-10 minutes before serving to let the internal temperature stabilize and the juices redistribute.

 

Keyword FRIED PORK CHOPS, PORK LOIN CHOPS

Serving Suggestions

Once cooked through to temp, take them out and serve with your side of choice! I serve them with either mashed or scalloped potatoes, macaroni and cheese, apple sauce, salad usually though that is up to you.

For me mashed potatoes are the best combo.

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