Best 9 Deep Fried Ham Slices Or Pork Chops Recipes

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Are you craving a delectable and crispy meal that will tantalize your taste buds? Look no further than our guide to cooking deep-fried ham slices or pork chops. Whether you're a seasoned chef or a novice in the kitchen, we'll walk you through the process of creating this mouthwatering dish. We'll provide you with the essential ingredients, step-by-step instructions, and helpful tips to ensure that your deep-fried ham slices or pork chops turn out flavorful and irresistibly crunchy. Get ready to embark on a culinary journey that will leave you and your loved ones savoring every bite.

Here are our top 9 tried and tested recipes!

AUNT JENNY'S DEEP-FRIED SEASONED PORK CHOPS



Aunt Jenny's Deep-Fried Seasoned Pork Chops image

These chops are tender and juicy on the inside and crispy golden brown on the outside and so flavorful!! Serve with fried potato wedges for a delicious "finger-food" dinner or with mashed red-skinned potatoes, sweet corn and green beans for a bigger meal! We also sprinkle Frank's Redhot on these chops when gobbling them up!! Finger-lickin' good! :D

Provided by Aunt Jennys Cookin

Categories     Pork

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 14

10 boneless pork loin chops (cut 1-inch thick)
1 cup milk
1 egg
1 1/2 cups flour
1 tablespoon salt
1/2 tablespoon Lawry's Seasoned Salt
1 teaspoon garlic powder (your preference) or 1 teaspoon garlic salt (your preference)
2 teaspoons pepper
2 teaspoons Italian herb seasoning
1 teaspoon Adolph's meat tenderizer
1 teaspoon Accent seasoning
1/4 teaspoon Hungarian paprika
1 pinch ground cayenne pepper
vegetable oil (fill deep fryer)

Steps:

  • 1. Preheat deep fryer to 375 degrees.
  • 2. Whisk together egg and milk.
  • 3. In large bowl combine flour, salt, Lawry's, Garlic powder, pepper, Italian Herb Seasoning, meat tenderizer, Accent, Hungarian paprika and ground Cayenne pepper. Stir until mixed well.
  • 4. Pound out pork chops with meat tenderizing hammer on both sides and cut in half along the width so that you have 20 halves.
  • 5. Place half of the halves in the egg/milk mixture and let sit for 2 - 5 minutes.
  • 6. Coat each piece well with flour mixture until completely covered and gently shake off excess.
  • 7. Deep-fry chops, 5-8 pieces at a time (depending on the size of your fryer) for 4 - 5 minutes, until golden brown and crispy. Allow chops that are waiting to be fried to soak in the milk/egg mixture until ready to coat with flour.
  • 8. Drain well. Repeat process for remaining chops until all are fried and serve!
  • Note: Frank's Redhot sauce is an awesome flavor if sprinkled on top before eating!

DEEP FRIED PORK CHOPS



Deep Fried Pork Chops image

Makes 6 servings

Number Of Ingredients 7

1 cup buttermilk
6 bone-in center-cut pork chops (1 inch thick)
Vegetable oil for frying
1½ cups all-purpose flour
4 teaspoons seasoned salt
1 teaspoon garlic powder
½ teaspoon ground chipotle chile powder

Steps:

  • Into a 13x9-inch baking dish, pour buttermilk. Add pork chops, turning to coat.
  • In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium-high heat until a candy or frying thermometer registers 350°. In a shallow bowl, whisk together flour, seasoned salt, garlic powder, and chipotle chile powder.
  • Working in batches, drain pork chops, and dredge in flour mixture. Carefully add to hot oil. Fry for 8 to 9 minutes or until chops are golden brown and an instant-read thermometer inserted into thickest portion registers 145°.

DEEP FRIED PORK CHOPS



Deep Fried Pork Chops image

I fry my chops many different ways, but this is one of my fav recipes. It's definitely adaptable, so make any changes you like.

Provided by Dorisha L.

Categories     Pork

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
between 1/2 - 1 teaspoon seasoning salt
1/2 teaspoon black pepper or 1/2 teaspoon lemon pepper
4 pork loin chops
3/4 cup flour
2 -3 quarts of canola oil in a deep fryer

Steps:

  • Combine the first 7 ingredients and make sure all chops are evenly coated. Refrigerate for 2-6 hours.
  • Preheat oil until Hot. (Oil should sizzle when sprinkled with a bit of flour when ready).
  • Dredge pork chops in flour until completely coated. Cooking one chop at a time, drop into the hot oil until cooked through. ( about 4-5 minutes).

Nutrition Facts : Calories 600.5, Fat 31.8, SaturatedFat 9.6, Cholesterol 170.8, Sodium 205.3, Carbohydrate 20, Fiber 1, Sugar 0.6, Protein 54.6

CRISPY PAN-FRIED PORK CHOPS



Crispy Pan-Fried Pork Chops image

Coat pork chops with breadcrumbs and herbs and then crisp them to perfection in a skillet.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 10

1/3 cup all-purpose flour, for dredging
2 large eggs
Kosher salt and freshly ground black pepper
1 1/2 cups fresh breadcrumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
4 bone-in pork chops, about 1/2-inch thick and patted dry (about 11/2 pounds total)
Extra-virgin olive oil, for shallow frying
Cooked spinach, for serving
Lemon wedges, for serving

Steps:

  • Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
  • Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
  • Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.

FRIED PORK CHOPS



Fried Pork Chops image

Provided by Nancy Fuller

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 8

6 bone-in pork chops
Kosher salt and freshly ground black pepper
2 sleeves butter crackers
3/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
1 cup buttermilk
1 teaspoon hot sauce
Vegetable oil, for frying

Steps:

  • Place the pork chops between two pieces of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. Use the tenderizer side for a few whacks at the end. Sprinkle both sides of the pork chop with salt and pepper.
  • Finely crush the butter crackers in a large plastic resealable bag.
  • In a small baking dish, combine the flour and cayenne. In a second dish combine the buttermilk and hot sauce. Add the crushed crackers to a third dish.
  • Dredge a pork chop through the flour mixture, dusting off any excess, then through the buttermilk, letting excess drip off, and then through the crushed crackers, making sure to coat on each side. Set on a sheet tray and continue with the remaining chops. Rest the chops for 10 minutes in the refrigerator. This will help the breading stick to the chops.
  • Fill a large high-sided skillet halfway with vegetable oil and heat until a deep-frying thermometer inserted into the oil reaches 375 degrees F.
  • Using tongs, carefully place the pork chops in batches, into the hot oil. Fry, flipping once halfway through cooking (only if the chops are not submerged), until golden brown and fully cooked, about 8 minutes. Repeat with the remaining pork and serve.

HAM AND CHEESE-STUFFED PORK CHOPS WITH DIJON SAUCE (COOKING FOR 2)



Ham and Cheese-Stuffed Pork Chops with Dijon Sauce (Cooking for 2) image

Ham and Swiss cheese-stuffed pork chops are breaded and cooked to a crispy golden brown and served with a simple, zippy Dijon mustard sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 2

Number Of Ingredients 16

2 bone-in rib pork chops, 1 1/2 inches thick
1/2 teaspoon salt
1/2 teaspoon pepper
2 thin slices deli Swiss cheese (1 oz each)
2 thin slices deli ham (1 oz each)
1/4 cup Gold Medal™ all-purpose flour
1 egg
2/3 cup Progresso™ plain panko crispy bread crumbs
3 tablespoons vegetable oil
1 tablespoon olive oil
1/4 cup finely chopped shallots
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup dry white wine
1/2 cup heavy whipping cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley leaves

Steps:

  • Heat oven to 400°F.
  • Using small sharp knife, make pocket in each pork chop by cutting into side of chop toward bone. Season chops with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Place Swiss cheese slices on top of ham slices, and starting from one of the short ends, roll up. Tuck 1 ham and cheese roll into each pork chop pocket.
  • In shallow pan, stir flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of pork chops with flour mixture. Beat egg in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip pork chops into beaten egg; turn to coat. Dredge in bread crumb mixture, coating completely.
  • In 12-inch skillet, heat vegetable oil over medium-high heat. Add pork chops; cook 4 to 5 minutes or until golden brown, turning once. Transfer to lightly greased 15x10x1-inch pan. Bake 18 to 20 minutes or until pork is no long pink (at least 145°F).
  • Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until tender. Add broth and wine; cook 10 to 15 minutes or until reduced by three-fourths. Stir in cream; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in mustard and parsley. Remove from heat.
  • Place pork chops on serving plates. Serve with sauce.

Nutrition Facts : Calories 920, Carbohydrate 48 g, Cholesterol 255 mg, Fat 7 1/2, Fiber 2 g, Protein 44 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 1810 mg, Sugar 6 g, TransFat 1 g

DEEP-FRIED PORK CHOPS AND QUICK VEGETABLE SOUP



Deep-Fried Pork Chops and Quick Vegetable Soup image

Categories     Pork     Vegetable     Fry     Fall     Simmer     Boil

Yield serves 4

Number Of Ingredients 21

Vegetable soup
3 tablespoons butter
2 leeks, white and light-green parts, thinly sliced
2 celery stalks, chopped
2 carrots, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
4 cups Chicken Stock (page 28)
One 14.5-ounce can diced tomatoes
1 large white potato, cubed
1 cup frozen lima beans
1 cup frozen peas
1 cup frozen corn
5 ounces fresh green beans, cut into bite sized pieces
2 tablespoons chopped fresh flat-leaf parsley, for garnish
Pork chops
Peanut oil, for deep-frying
3/4 cup all-purpose flour
1 tablespoon salt
1 teaspoon black pepper
Four 1 inch thick bone in center cut pork chops

Steps:

  • Melt the butter in a large pot over medium heat. Add the leeks, celery, and carrots, and cook, stirring, until softened, 10 to 12 minutes. Sprinkle the flour over the vegetables, and continue to cook, stirring, until the flour reaches a light blond color. Add the tomato paste, and cook for another minute. Add the stock, and bring the mixture to a boil, stirring occasionally. Add the diced tomatoes and the potato, reduce the heat to low, and simmer until the potato is cooked through, about 20 minutes. The soup can be made up to 1 day in advance.
  • While the soup is simmering, heat 2 inches of peanut oil in a large Dutch oven to 325°F. Place the flour in a large casserole dish, and season with salt and pepper. Dredge the chops in the flour mixture, patting off the excess. Place the chops, two at a time, in the hot oil, and fry until cooked through, about 6 minutes. Transfer the cooked chops to a paper towel lined baking sheet, and repeat with the remaining chops.
  • Add the cooked chops to the soup and simmer over medium-low heat for another 30 minutes, or until the meat from the chops falls off the bone. During the last 10 minutes of cooking, add the lima beans, peas, corn, and green beans. To serve, ladle the soup into wide, shallow bowls, and garnish with the parsley.

KILLER FRIED PORK CHOPS



Killer Fried Pork Chops image

This is comfort food. I'm a bit of a wild chef, so you'll love this. Give it a try! How wrong can you go with cheese and bacon on top of a pork chop? Easy to make, but you got to be fast.

Provided by Hana Farley

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 26m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
4 pork chops
4 dashes onion powder
4 dashes garlic powder
8 slices Cheddar cheese
12 slices bacon

Steps:

  • Melt butter in a skillet over medium heat. Add pork chops; season with onion and garlic powder. Cook until pork chops are no longer pink in the center, about 5 minutes per side.
  • Transfer pork chops to a plate; top each one with 2 slices of Cheddar cheese. Place a bowl over the plate to trap in heat.
  • Place bacon into the skillet; cook until crisp and no longer pink, about 6 minutes. Wrap 3 slices of bacon around each pork chop.

Nutrition Facts : Calories 642.5 calories, Carbohydrate 2.7 g, Cholesterol 168 mg, Fat 48 g, Fiber 0.2 g, Protein 48.1 g, SaturatedFat 23.7 g, Sodium 1073.5 mg, Sugar 0.9 g

PAN-FRIED BREADED PORK CHOPS



Pan-Fried Breaded Pork Chops image

Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.

Provided by David Tanis

Categories     meat, steaks and chops, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 (8-ounce) center-cut pork chops, about 1/2-inch thick
Kosher salt and black pepper
2 eggs, beaten
1/2 cup milk
Small pinch of cayenne powder
All-purpose flour, for sprinkling
3 cups fresh bread crumbs (from 8 slices crustless day-old sandwich bread)
1 cup clarified butter, extra-virgin olive oil or lard, plus more as needed
Lemon wedges, for garnish

Steps:

  • Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
  • Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
  • Sprinkle flour generously over the chops on both sides, then shake off excess.
  • Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
  • Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
  • Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
  • Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
  • Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.

Tips:

  • Choose high-quality ham slices or pork chops. Look for meat that is fresh and free of blemishes.
  • Use a light breading for your ham slices or pork chops. This will help them to cook evenly and prevent them from becoming greasy.
  • Use a neutral-flavored oil for frying. This will help to prevent the oil from overpowering the flavor of the meat.
  • Fry the ham slices or pork chops over medium heat. This will help them to cook through without burning.
  • Do not overcrowd the pan when frying. This will help the meat to cook evenly and prevent it from steaming.
  • Drain the ham slices or pork chops on paper towels after frying. This will help to remove excess oil.
  • Serve the ham slices or pork chops immediately with your favorite sides.

Conclusion:

Deep-fried ham slices or pork chops are a quick and easy meal that can be enjoyed by people of all ages. They are crispy on the outside and tender on the inside, and they can be served with a variety of sides. With just a few simple ingredients, you can create a delicious and satisfying meal that is sure to please everyone at your table.

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