Secondly, I double dredge the chops in the flour to make sure I get more flour on the surface and better adherence. Dijon will also create a moister surface that will help more flour to stick to the meat. Firstly, I use a little bit of thick Dijon mustard to help the spices adhere to the meat. To get a beautiful, thick crust on my pork chops are I do two things. And unless you really deviate from the general formula, they will still be classic. That said, there are many variations of Southern pork chops, with some interesting additions that don't overpower pork, too many to count, and every family has one. My rationalization for that was that this recipe captures what I think is the essence of Southern pork chops: seasoning meat with salt and pepper, then dredging it in flour and pan-frying in lard. Some of my readers may wonder why I called this recipe Classic Southern Fried Pork Chops so let me clarify before going any further. It kind of makes sense though: the layer of breading acts as a barrier and keeps moisture inside. I may be wrong here, but I find breaded pork chops to be a little juicier than un-breaded ones too. A little extra effort here pays off big time. They are almost as simple to make as my quick boneless pork chops, but the added flavor from bacon fat, that thin layer of crust and a touch of heat from cayenne pepper make them that much more flavorful. Southern Fried Pork Chops are somewhere at the top of my most favorite pork chop recipes. If you've been reading my blog long enough you know that our family loves pork chops, from broiled to smoked and smothered.

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Breaded air fried pork chops