Budget-Friendly, Crunchy, Quick and Delicious

What You'll Need

• 4 bone-in pork chops
• 2 cups self-rising flour
• 1 cup cornstarch
• 4 tablespoons Pam’s Prep No Salt Seasoning, divided
• 1 cup mayonnaise
• 1/4 cup pickled pepperoncini or jalapeño liquid
• 2–3 tablespoons hot sauce
• Oil for frying

How to Make It

1. Prep the Pork Chops

• Let pork chops sit at room temperature for about 30 minutes.
• Pat pork chops completely dry.

2. Set Up the Coatings

• In one shallow dish, mix together flour, cornstarch, and 2 tablespoons Pam’s Prep No Salt Seasoning.
• In another shallow dish, mix mayonnaise, pickled liquid, hot sauce, and 2 tablespoons Pam’s Prep No Salt Seasoning.

3. Double Dip the Pork Chops

• Dip one pork chop into the wet batter, letting any excess drip off.
• Coat it in the flour mixture, shaking off extra flour.
• Repeat the wet batter and flour coating once more for a double-dipped crunch.
• Repeat with all pork chops.

4. Fry Until Crispy

• Heat oil to 350°F (175°C).
• Fry pork chops without crowding the skillet.
• Cook until golden brown and crispy, or until an internal temperature of 145°F (63°C) is reached.

5. Final Touch

• Let rest briefly after frying. Enjoy while hot and extra crispy!