Smoked or Fried Pork Chop...Which Do You Prefer?

Some people like to eat smoked pork chops that comes off the grill with that smoke applewood smell and a great rub on it. Others like to eat fried pork chops seasoned perfectly and fried to that perfect golden brown look.

Check out our two new recipes we found for both smoked and fried pork chops:

Smoked Pork Chops

Pat's Smoked Pork Chops

Ingredients

4 tablespoon salt
2 tablespoons fresh ground black pepper
2 tablespoons dark brown sugar
2 tablespoons ground thyme
2 tablespoons onion powder
1 tablespoon cayenne pepper
4 center cut, bone-in pork chops
Special equipment: apple wood chips, soaked for 1 hour

Buttermilk BBQ Sauce:
1 cup apple cider
1 tablespoon brown sugar
1/2 cup Neely's BBQ sauce, or store-bought BBQ sauce
1 tablespoon buttermilk

Directions
Mix salt, black pepper, brown sugar, thyme, onion powder and cayenne together in a small bowl. Rub pork chops with the spice mixture. Wrap and place in refrigerator for a few hours.

Set up your grill/smoker for indirect heat at 275 degrees F., using charcoal and add a handful of the soaked apple wood chips onto the coals.

Place pork chops on the grill. Close grill and maintain a temperature of 275 degrees F., adding more charcoal and chips, as necessary. Let smoke for 1 hour and 10 minutes, until the pork chops are firm to the touch. Transfer to serving plates and serve with the BBQ sauce.

Buttermilk BBQ Sauce:
In a medium saucepan over medium-low heat, add the apple cider and brown sugar and stir to combine. Allow to reduce for 25 minutes. Reduce the heat to low, pour in the BBQ sauce and stir well. Once sauce has warmed, turn off the heat. Add buttermilk and stir to incorporate. Serve over pork chops.

If you need a little visual here's their video: Pat's Smoked Pork Chops.

Fried Pork Chops

If you don't want to eat smoked pork chops try out this recipe for Fried pork chops

Lady and Sons Fried Pork Chops

Ingredients

6 cups vegetable oil

2 teaspoons House Seasoning, recipe follows, divided

1/2 teaspoon seasoned salt

6 pork chops

1 cup buttermilk

1 cup all-purpose flour

Directions

Heat oil in a large, heavy bottomed pot to 350 degrees F.

Sprinkle the seasonings on both sides of the pork chops, rubbing them thoroughly into the meat. Pour buttermilk over meat and turn to coat on all sides. Season flour generously with House Seasoning, roll each chop into flour, and shake off the excess. Carefully place the chops, 2 at a time, into the hot oil, and cook until the outside is golden brown. Take 1 chop out and make a small cut at the thickest part to check for doneness; adjust time accordingly for the rest. Drain on paper towels before serving.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Need a little visual here is the video:

Country Fried Steak

Today is Country Fried Steak day at Dubois Grocery & BBQ. Our lunch plates are $6.99 with two sides and a roll. Come on in and dine with us or call ahead at (601) 932-7772. Traveling through the Jackson and Flowood, MS area stop by and check us out.

Check out this great Country Fried Steak with Gravy Recipe we found.

Ingredients:

• 1 pound round steak or sirloin tip steak
• 1/2 cup all-purpose flour
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon pepper
• 1/3 cup milk
• 1 large egg
• Canola oil for frying

Gravy:

• 3 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup chicken broth
• salt and pepper, to taste

Preparation:

Trim fat from meat and cut into 4 serving-size pieces. Place plastic wrap over each piece and pound with a meat tenderizer until thinned to about 1/4-inch.

In a large heavy skillet, heat about 1/4 inch of Canola oil over medium high heat.

In a bow, whisk 1/3 cup of milk with the egg.

In a wide-shallow bowl combine the 1/2 cup of flour, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Dip meat pieces in the egg and milk mixture. Let excess drip off into the bowl then dip the meat into the flour mixture. Place on a plate and repeat with the remaining meat.

When the oil in the skillet reaches 350° to 375°, carefully add meat. The oil will splatter, so use long tongs or a fork.

Brown the meat pieces on both sides, about 2 to 3 minutes on each side. Turn heat down to medium-low, cover the skillet, and let steak fry like chicken for about 10 to 12 minutes.

Remove cover and let steak crisp for 2 minutes longer. Take steak from the pan and set aside to drain.

Leave about 2 tablespoons of drippings and all the browned flecks of crust in the pan. Sprinkle flour into the drippings and cook, stirring for about 2 minutes, or until the flour is lightly browned.

Slowly add milk and broth; cook, stirring to blend. Continue cooking, stirring, for about 3 to 5 minutes, or until bubbly and thickened.

Taste and add salt & pepper, as needed. Serve gravy with steaks.

Serves 4.

Fried Chicken Thursday

Come in to Dubois Grocery & BBQ and try our daily special of Fried Chicken. If you want to take a family pack home with ribs and chicken call 601-932-7772.


Here's a great guide to How to Make Fried Chicken.

SIX STEPS TO PERFECT FRIED CHICKEN

Most fried chicken recipes follow this basic sequence of steps.

• 1. CUT INTO SIMILAR-SIZED PIECES
  Cut breasts in half crosswise, and separate leg quarters into drumsticks and thighs so that all the pieces will cook at the same rate.
• 2. SUBMERGE IN BRINE
  Mix 2 quarts water, 1/2 cup table salt, and 1/2 cup sugar (for 4 pounds of chicken parts). Soak the chicken 30 minutes to 1 hour; any longer can cause the meat to be too salty.
• 3. DREDGE AND REST
  Season 2 cups flour (for 4 pounds of parts) with salt and pepper. Dredge the chicken in flour, shaking off the excess. Rest the dredged chicken on a wire rack for at least 10 minutes.
• 4. KEEP OIL AT PROPER TEMP
  Fill the pot about halfway with oil and heat to 350 to 375 degrees. When you add the chicken, the temperature will drop. Keep it at 300 to 325 degrees while the chicken fries.
• 5. FRY IN BATCHES
  Fry half a chicken's worth of parts at a time in a Dutch oven or other heavy pot. Batch cooking keeps the temperature steady and minimizes dangerous and messy splatter.
• 6. KEEP WARM IN OVEN
  When the first batch of chicken is fried, transfer it to a wire rack set over a baking sheet, and place it in a 200-degree oven to drain and keep warm while you fry the next batch.

CUTTING UP A WHOLE CHICKEN

• STEP 1
  Using a chef's knife, cut off the legs, one at a time, by severing the joint between the leg and the body.

  
  
• STEP 2
  Cut each leg into 2 pieces—the drumstick and the thigh—by slicing through the joint that connects them. Your knife should glide right through the joint—if you hit something hard, you're not cutting through the joint.
• STEP 3
  Flip the chicken over and remove the wings by slicing through each wing joint.
• STEP 4
  Turn the chicken (now without its legs and wings) on its side and, using scissors, remove the back from the chicken breast. (The back can be saved for stock, if desired.)

  
  
• STEP 5
  Flip the breast skin-side down and, using a chef's knife, cut it in half through the breast plate (marked by a thin white line of cartilage).

  
  

COMMON MISTAKES WHEN MAKING FRIED CHICKEN

Making good fried chicken is easy, as long as you avoid these pitfalls.

• GREASY FRIED CHICKEN
  Blame it on cold oil. Don’t forget to monitor the oil temperature, and adjust the burner accordingly as you fry. When you add cold chicken to hot oil, it doesn’t take a rocket scientist to figure out what happens: The oil temperature drops. Also, no crowding: Lots of cold chicken just exacerbates the problem.
• UNDERCOOKED FRIED CHICKEN
  Blame it on scorching hot oil and/or unevenly sized pieces. If you fry chicken parts straight from the package, the big ones, say the breasts, don’t have time to cook through by the time the legs are done: Cut pieces down to size. Also, don’t overheat the oil. Scorching oil causes the same problem.
• BLOTCHY FRIED CHICKEN
  Blame it on lack of patience. If you fry the chicken immediately after dredging, the coating tends to peel off. While the oil heats, let the dredged chicken rest on a wire cooling rack for at least 10 minutes. The resting time helps the coating stick. You can’t call it fried chicken without the crispy skin.

  
  

  I hope you enjoy this way of making perfect chicken and we hope you stop by at Dubois Grocery & BBQ.