Southern Fried Pork Chop tacos for a quick and simple recipe for some delicious southern fried comfort food with a Mexican twist.
- Salt & Pepper to taste
- 1 cup Flour
- 3 tbsp Lard
- 4 Pork chops bone-in
- 8 Corn tortillas
- 1 bottle Molli Morelia Taqueria hot sauce Ancho & Arbol chiles
- 1 lime quartered
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Season each side of pork chops with salt and pepper.
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Put the flour in a plastic bag or ziplock bag.
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Place one pork chop at a time in the bag. Seal and shake until all sides of pork chop are completely coated.
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Heat the lard in a pan large enough to hold 4 pork chops over medium-high heat. When the oil is hot, fry the chops for 5 minutes on each side.
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Remove chops from skillet and place over a paper-towel layered plate.
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Cut pork chops into bite-size pieces. Place a small amount of meat over a corn tortilla, sprinkle with a few drops of lime juice, and about a teaspoon of Molli Morelia Taqueria hot sauce. Provecho!