Servings: 4 people
Calories: 532kcal
Ingredients
- 4 6-8 oz Pork Shoulder Steaks
- 2 cups All-Purpose Flour
- 2 cups Buttermilk
- 1 cup Haitian Epis Seasoniing
- 1 teaspoon Allspice
- ½ tablespoon Smoked Paprika
- 2 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- Water
- ¼ cup Vodka
- Peanut Oil - canola oil or vegetable oil would work fine as well
Instructions
Brine the Pork Steak
- Combine the buttermilk with a teaspoon of salt and the Haitian epis seasoning. Mix well then set aside.
- Place the steaks in a ziplock bag. Add the buttermilk mixture making sure the steaks are fully submerged. Close the bags and refrigerate at least four hours, but preferably overnight.
- Remove from the refrigerator and allow to reach room temperature.
Make your spice mix
- Add all the dry spices together in a small bowl or ramekin. Set aside.
Prepare Wash
- Place a ¼ cup of all-purpose flour in a bowl. Add ½ teaspoon of the spice mix plus a combination of the vodka and water. Mix well into a thin batter-like consistency. Dunk the chops into the batter and coat them well.
Dredge the Steaks
- Combine 1 cup of the corn meal plus another 1 tablespoon of the spice mix in a medium bowl. Mix well. Dredge the pork steaks in the dry flour mixture then set aside on a wire rack-lined baking sheet. Shake off any excess flour if needed/
Fry the steaks
- Pre-heat your deep fryer or large skillet (cast iron skillet preferred) to about 330 degrees F. Add the steaks and fry for about 2 minutes per side. Remove the steaks and repeat for your next batch.
- Heat temperature to 350-360 then fry for another 1-2 minutes
- Remove pork steaks and allow pork fat to drain in a paper towel lined bowl or on a wire rack cooling set-up.
Notes
I prefer pork shoulder steaks in this recipe but pork loin steaks could work. In this latter case brining is essential since loins don't have as much marbling (in other words little fat present) to prevent drying out nor flavor for that matter.
Pork chops and pork steaks are interchangeable in this fried pork recipe. If using chops go with bone-in rib chop over the loin chop. They have a bit more flavor and the bone protects the meat against overcooking.
You can be as complex or simple in your spice mixture. I often use a creole based mix including cayenne pepper, garlic powder, onion powder, and oregano.
Skip the table salt in favor of kosher salt or even sea salt. The latter two are unprocessed and provide a bit more texture
Total cook time will depend on thickness. Plan for 3 minutes per side more or less. You want the internal temperature to be around 145 degrees F if using a meat thermometer.
Note when you remove the chops from the hot oil they will continue to cook. To avoid dry pork chops err on the conservative side as you can always add cooking time for undercooked pork, but there are no saviors for dry overcooked pork.
Fry pork chops in as neutral oil as possible.
I like to double fry for a light more crispy chop. For me this is essential perfect fried pork chops. The first fry eliminates the surface level moisture while the second fry provides that extra crisp with the weight of the moisture.
Don't forget to allow those beautiful golden brown chops to rest before digging inPart of the cooking process for a really tender pork chop is allowing them to rest while the interior juices redistribute throughout the pork
Prepare with side dishes like smothered green beans, mashed potatoes, Southern collard greens, or mac and cheese. When in doubt just go with your favorite sides. I like briny dishes to pair with mine like this Haitian pikliz or collard greens slaw.
Nutrition
Calories: 532kcal | Carbohydrates: 69g | Protein: 26g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 56mg | Sodium: 1766mg | Potassium: 858mg | Fiber: 9g | Sugar: 10g | Vitamin A: 946IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 4mg
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