Fried pork chops with gravy is a beloved traditional Southern dish, but what if we made something similar with Asian flavors? This has been on my mind ever since we had dinner at The Olde Pink House restaurant in Savannah, the third stop on our road trip (scroll down for photos, and also check out our stay in Annapolis eating crab cakes)!
Southerners definitely know how to eat! Pork dipped in flour and fried until crispy, served with collard greens and a large spoonful of gooey mac and cheese on the side. It’s comfort food at its best, and you can’t go wrong with tradition right?
Every once in a while, adding some Asian flavors into the mix is a most excellent idea, and I know my better half would concur. So here it is, my version of Fried Pork Chops…the perfect Southern/Asian fusion comfort food!
Place pork chops in a bowl, add all of the marinade ingredients (five spice powder, garlic powder, baking soda, sugar, soy sauce, hoisin sauce, sesame oil, shaoxing wine, and cornstarch), and mix well. The cornstarch should provide some body to the marinating liquid so the flavors stick to the chops. Set aside for at least 1 hour.
Heat the oil in a large cast iron pan to 350 degrees F. Make the dredge by combining the flour, pepper (both white pepper and black pepper), and salt in a shallow bowl. Dredge each pork chop with the flour mixture. Place the pork chops in the oil 2 at a time to fry for about 4 minutes on each side or until crispy and golden brown. Place your fried pork chops on paper towels to drain. Serve with greens and iced tea!