Teary-Eyed Fried Pork Chops

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Teary-Eyed Fried Pork Chops to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Teary-Eyed Fried Pork Chops, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup corn oil for frying
• 1 cup all-purpose flour
• 1 teaspoon garlic salt
• 1/2 teaspoon ground black
• pepper
• 1/2 teaspoon cayenne pepper
• 4 (3/4 inch) thick pork chops
• 1 cup pepper sauce (such as
• Frank's Red Hot®)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat corn oil in a large heavy skillet over medium-high heat for about 5 minutes, or until a pinch of flour sizzles in it

Step 2: Technique & Execution

In a shallow dish, stir together the flour, garlic salt, pepper, and cayenne

Step 3: Technique & Execution

Dredge pork chops in this mixture, then place in the hot oil

Step 4: Technique & Execution

Cook for about 5 minutes per side, or until golden brown and crispy

Step 5: Technique & Execution

Remove from the pan, and drain on paper towels

Step 6: Technique & Execution

Pour the hot sauce into a shallow dish