Fried Pork Chops (Cold Lunch)

Sunday’s fried pork chops became Monday’s cold lunch. Thin-cut loin or shoulder chops, dredged in seasoned flour, fried to a deep golden crust in cast iron — then cooled and packed for the work week. Cold fried pork chops were eaten with the hands, the crispy crust giving way to tender, seasoned meat. A better lunch than most people eat today.

Ingredients

• 4 thin-cut pork loin or shoulder chops (about ½ inch thick)
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp garlic powder

½ tsp paprika

• Lard or bacon grease for frying — 1 inch deep in a cast iron skillet

Directions

1. Season pork chops with salt and pepper on both sides. Let sit 15 minutes at room temperature.
2. Mix flour, salt, pepper, garlic powder, and paprika.
3. Dredge each chop in seasoned flour. Press to coat well. Shake off excess.

Heat lard to 350°F in a cast iron skillet.

1. Add chops. Fry 4–5 minutes per side for thin chops until deeply golden and cooked through.
2. Drain on a rack. Season immediately with a pinch of salt.
3. Cool completely before packing for the lunch pail.
4. Cold fried pork chops hold for 24 hours at room temperature in a cloth-wrapped pail.

Notes

Thin-cut chops fry faster and develop a better crust-to-meat ratio than thick chops. Shoulder chops have more fat marbling than loin chops and tend to be juicier when cold. Lard frying creates a crust that stays crispier longer than vegetable oil — important for an all-day lunch pail.