- Prepare the Pork Chops:
- Pat the pork chops dry with paper towels. Trim any excess fat from the edges.
- Set Up Dredging Station:
- In a shallow dish, whisk together the flour, salt, black pepper, garlic powder, paprika, and cayenne pepper (if using). In another shallow dish, whisk together the eggs and milk to create an egg wash.
- Dredge the Pork Chops:
- Dredge each pork chop in the flour mixture, shaking off any excess. Dip the pork chop into the egg wash, allowing any excess to drip off. Dredge the pork chop in the flour mixture again, pressing gently to adhere the flour to the surface. Place the coated pork chops on a wire rack set over a baking sheet and let them rest for 5-10 minutes to allow the coating to set.
- Heat the Oil:
- Meanwhile, heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.
- Fry the Pork Chops:
- Carefully place the pork chops in the hot oil, working in batches if necessary to avoid overcrowding the skillet. Fry the pork chops for 3-4 minutes on each side, or until they are golden brown and crispy and have reached an internal temperature of 145°F (63°C) for medium doneness. Adjust the heat as needed to maintain the temperature of the oil.
- Drain and Serve:
- Once cooked, transfer the fried pork chops to a paper towel-lined plate to drain any excess oil. Let them rest for a few minutes before serving to allow the juices to redistribute.
- Serve:
- Serve the Southern Fried Pork Chops hot with your favorite sides, such as mashed potatoes, gravy, coleslaw, or green beans.
- Enjoy:
- Enjoy your delicious Southern-style pork chops!
Feel free to adjust the seasoning according to your taste preferences. You can also use boneless pork chops if preferred, adjusting the cooking time accordingly.