Southern-Style Fried Pork Chops

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These are the juiciest fried pork chops EVER.  They are double battered with an egg wash in between.  This made the outside extra crispy.  I don’t fry pork chops often but when I do, I use a cast iron skillet.  Be sure to check out the IG reel here!

Ingredients
3-4 Center Cut pork chop
Garlic Powder, to taste
Onion Powder, to taste
Slap Ya Mama Seasoning, to taste
Seasoned Salt, to taste
Smoked Paprika, to taste
Black Pepper, to taste
Badia Complete Seasoning, to taste
Badia Adobo with Complete Seasoning, to taste
1 ½ Cup of All Purpose Flour
Egg Wash
2 eggs
Tbs of half/half
¾ cup of evaporated Milk
Vegetable Oil for frying
Directions:

1.  Rinse the pork chops and pat dry with a paper towel.
2. Season the pork chops in a bowl with all of the dry seasonings. Set them aside.
3. In a shallow dish, mix the flour with dry seasonings.
4. In another bowl, mix the eggs, milk and half and half together.
5. In large cast iron skillet, add enough oil to reach about the 1-inch level of the skillet.
6. Heat the oil on medium high heat.
7. Coat the porkchops with the flour mixture, shake off the excess flour.
8. Dip the flour coated porkchop in the egg wash. 
9. Shake off the excess egg wash and coat again with flour.
10. Drop a little flour in the hot oil, if it sizzles and floats to the top, the oil is ready.
11. Using tongs, gently place the porkchop in the oil.
12. Fry the porkchop for 3 minutes on one side.
13. Use the tongs to flip the porkchop and fry another 2-3 minutes.
14. Check the porkchop for safe internal temperature and enjoy.