Next-Level Crispy Southern Fried Pork Chops

Take your fried pork chops to the next level with this simple, flavor-packed method! In this video, you’ll see how to:
Marinate in soy sauce, eggs, mustard & hoisin for 30 min
Season with Morton Seasonal & Accent salts, smoked paprika, granulated garlic & onion, coarse black pepper
Dredge in a seasoned flour–cornstarch mix and let it rest for perfect adhesion
Deep-fry in canola oil until golden-brown and irresistibly crispy
Finish with a quick herb-butter drizzle for a touch of richness—no fancy cuts required, just pure, crunchy satisfaction.
#SouthernFriedPorkChops #MarinatedPorkChops #30MinMarinate #DoubleDredge #SeasonedCoating #CrispyPorkChops #DeepFriedChops #CrunchTime #JustLikeMom #YesChefCreates #BigChefDro #YESChef #SoulSnatcher #TheChefsTable #PrivateChef #InterviewsWithTheChef #LetsCook
👍 Like if you love a serious crunch
🔔 Subscribe for more no-nonsense, flavor-driven recipes
💬 Comment: What’s your go-to side with fried pork chops?

Watch Next:
• Creamy Garlic Mashed Potatoes https://youtu.be/65Oct9hi9zI?si=G-gsefX9Yo0ltRe0
•The Only Creamed Corn That Matters https://youtu.be/i6Z3mlXV_7g?si=fnJNN_w-0Wn6WpQU

Donate to the Channel
Cash App $YESChefDro
Venmo @BigChefDro
PayPal @BigChefDro
Zelle bigchefdro@yeschefcreates.com

Follow me on Social Media
Patreon: https://www.patreon.com/YESChefCreates
Instagram: https://www.instagram.com/yeschefcreates
Twitter: https://twitter.com/CreatesYes
Facebook: https://www.facebook.com/yeschefcreates
Facebook (PERSONAL): https://www.facebook.com/richardbig.drosmith

Want me to Cater your Event?
Want to Book me for an Engagement?
Want to hire me as a Consultant for your Restaurant?

YES Chef! Creates, LLC
P.O. Box150893
Cape Coral, Fl. 33905-0893

Website: www.yeschefcreates.com
Email: bigchefdro@yeschefcreates.com

To me, nothing says nostalgia like southern fried pork chops. And today, I’m revealing that one secret ingredient that makes it taste just like mama’s. Now, wipe your mouth off. Get on in here. Let’s cook. Yes, chef. Cook it up. Let’s go. Yes. Chef Dro, cook it up. Let’s go. Yes. Chef Dro, cook it up. Let’s go. Yes. Chef Dro. All right, family. Come on in here. Let’s get this marinade together. That’s going to act also as a binder. The first thing we’re going to do is we’re going to get our eggs all mixed up. So, let’s just go ahead whip those into shape. All right. So, to this I am going to add 4 oz of water or maybe two. Let’s do two for now and see what happens. We’re going to go ahead and go in with some soy sauce. Now, be careful with the soy sauce. Um, it is uh salty. It is used to season. And I use the Lee Coup Key premium soy sauce. This is the best one out. I like it. Let’s go ahead in with some yellow mustard. We put some of that in there. Now we’re going to add some Louisiana hot sauce. This is the garlic lovers. I love this one. You can use however much you want. If you don’t want to use it, you don’t have to use it. And then last but not least, let’s use some hoisonen sauce. All right. So, that is a really good marinade. Uh that’s going to also help bind that flour onto these pork chops. Let’s get these pork chops seasoned up. All right. First starting off, we’re going to use my mix of accent salt and Morton Seasonal. 50/50 blend. One part Accent, one part Morton Seasonal. We’ll go ahead and start seasoning these. Seasoning these up here. The next thing is some coarse black pepper. Next is some granulated onion powder. Then granulated garlic powder. Then let’s go ahead and hit it with some smoked paprika. So let’s go ahead and get these into the uh marinade right now. All right. So, we are not going to season the other side. Um, because we’re going to put this in here and we, you know, put it in here and we’re going to just everything is just going to, you know, slather around in there and come together and we’ll be all good once the final product is done. All right, so we got that in there. We’re going to go ahead and let this marinate. Let this marinate in here for about 30 minutes. Um, you don’t have to put it in the refrigerator or anything. It’s fine the way it is. We want it to be at room temperature because we don’t want it staying in the hot oil too long. Um, every now and again you can go in and kind of switch it around. So, once that’s done marinating, we will be back. All right. So, in here I have two cups of allpurpose flour. And then I have a half a cup of corn starch. I’m going to add some flavor to it. And we’re going to do that in the form of some granulated garlic. And we’re not going to put too much in there. Okay. Put us a little black pepper in there. And then I’m going to put some Spanish style paprika. If you remember, I put smoked paprika in the marinade. Now we’re going to put some Spanish style. We don’t need the smoky paprika on top of smoky paprika. All right. So, let’s get these right in here. All right. So, here’s a pro tip for you. So, my pork chop is going to be standing for a while. I’m not going to immediately drop them into the the oil only because, you know, that flour is going to float to the bottom. So, I want the the o the flour to absorb into the meat so we don’t have the bottom full of just loose flour. Okay. So, here’s a pro tip for you. If you’re going to let your meat just sit out for a while to let the flour absorb, get you a bed of flour to go down. Because what’ll happen is when you put it down on something that doesn’t have the flour and you take it up, guess what? The seasonings, the marinade, the flour, and everything is going to be stuck right there. And you did all that work for nothing. So, this is just a pro tip for you. You know, y’all know how I am. I got to got to do it for y’all. All right. So, we can continue with this. We have some in here already. Now you can take this, press that flour into the meat. Make sure everything is covered and covered good. And shake it off like that. Put it down on your on your sheetpan. So, we’re at about 375 375 degrees on this. Now, I’m going to take I’m going to take the ones that have already kind of gotten the flour already into it. And we’re going to put those in there first. And so, as you see, when we pull it up away from the bottom, everything is still there. Nothing is taken away. No seasoning is stuck down there or anything. All right, here we go. These things are fried golden brown and to perfection. Man, I can’t wait to sink my teeth in one of these bad boys. Now, hold on. I think I lost the one I’m supposed to have. Oh, I think No, I don’t know if it’s that one. Is it that one? Okay, I got to find the one that I had. We’ll be back. Taste testing coming up. All right, I found mine. I found the one that I want. Man, look at how beautiful. Man, this thing is good. This is a good This is the fillet part right here. And this is the strip part over here. So, you know, I’m going to go in with the fillet part. Y’all, just give me one second. Give me one second. What’s a fried pork chop without some hot sauce, man? Look at that. All right. So, you see how simple that was? You saw how easy that was to just fry up some pork chops real quick. And I hope you got some uh some value out of those tips that I gave you. So folks, listen. Thank you. Thank you. Thank you so much for watching. I want to welcome all of you in that have never been on this channel before. And do me one quick favor. Hit that like button for me and go ahead, hit the subscribe button. And don’t forget to turn on the notification bell so you’ll be up to date on everything that we have going on right here at Yes Chef. So now look, I know you this is probably your first time watching and if you’re curious, you you you want to watch some more videos, look, you don’t have to go any further. Don’t even click out of here. I’m going to put some videos right down here for you to go watch and have fun with. So folks, look till the next time we see you until the very next video. As always, family. Peace. [Music] It needs white bread. My big