Popcorn Meal Pork Chops and How to Cook with Popcorn Meal

Popcorn Meal Pork Chops | The Old Mill

You might know popcorn, but what about popcorn meal? It’s a coarsely ground cornmeal that is delicious in cornbread, hoe cakes, or to coat pork chops for frying.

Here at The Old Mill, popcorn meal is a favorite of our miller Chuck Childers because it’s unique. Ground from real popcorn kernels, it has a lot of corn flavor and texture. And this makes it perfect for coating chicken and pork chops as well as blending into his Captain Al’s breading, perfect for dredging fish and green tomatoes before frying.

To make Popcorn Meal Cornbread, use the Popcorn Meal as you would our regular yellow cornmeal. Be sure to add an egg to your cornbread because this makes it softer and cakier, which is a nice contrast to the crunchy meal.

For Popcorn Meal Hoe Cakes, heat 2 cups water and a teaspoon salt until boiling and whisk in 1 1/2 cups Popcorn Meal until smooth and thick. Chill. When ready to fry, heat 1 inch of oil in a cast-iron skillet and spoon 2-inch rounds of the chilled meal mixture into the oil, to cook a couple minutes per side. Salt lightly, then serve. And if you like, fold 1 cup thinly sliced onion into the meal before chilling for Popcorn Meal Onion Hoe Cakes.

And now, for those crunchy, popcorn meal-crusted pork chops!

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Popcorn Meal Fried Pork Chops

Popcorn Meal Pork Chops | The Old Mill
  • Author: The Old Mill
  • Prep Time: 30 minutes -2 hours Marinate
  • Cook Time: 6 to 8 Minutes
  • Total Time: -
  • Yield: 4 Servings 1x


  • 4 large boneless pork chops (about 2 pounds)
  • 2 cup buttermilk
  • Salt and freshly ground black pepper to taste
  • 1 cup The Old Mill Popcorn Meal
  • Vegetable oil, for frying


  1. Place the pork chops, one at a time, in a plastic zipper-lock bag and pound with an iron skillet or wooden rolling pin until 1/4-inch thickness. Place the pounded chops in a large glass dish and cover with buttermilk. Cover and chill at least 30 minutes or up to 2 hours.
  2. When ready to cook, remove the chops from the buttermilk and pat dry. Season with salt and pepper and dredge in popcorn meal. Heat enough vegetable oil in a large iron skillet to measure 1 inch. When hot, add one chop at a time, and fry until golden, about 3 to 4 minutes per side, or until done.


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