Bojangles' Pork Chop Biscuit features a tender, seasoned pork chop nestled inside a flaky, buttery biscuit, delivering a savory and satisfying Southern-style breakfast experience.
Equipments
- Oven
- Mixing bowl
- Biscuit cutter
- Rolling pin
- Baking sheet
- Skillet or frying pan
- Tongs
- Wire rack
- Pastry brush
- Meat thermometer
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup (1 stick) cold unsalted butter
- 3/4 cup cold buttermilk
- 1 boneless pork chop (about 1/2 inch thick)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup all-purpose flour (for dredging)
- 1 egg
- 2 tablespoons milk
- Vegetable oil (for frying)
- 2 tablespoons melted butter
Using cold unsalted butter and cold buttermilk is essential for creating flaky, tender biscuits when making Bojangles' Pork Chop Biscuit. The pork chop should be about 1/2 inch thick and seasoned with paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper for authentic Southern flavors. Dredging the pork chop in all-purpose flour before frying helps achieve a crispy exterior without becoming greasy. Use a meat thermometer to ensure the pork chop is cooked through to a safe internal temperature of 145degF. Your copycat Bojangles' Pork Chop Biscuit will capture the perfect balance of savory pork and buttery biscuit that fans love.
Instructions
- Preheat oven to 450°F (232°C).
- In a mixing bowl, whisk together 1½ cups flour, baking powder, baking soda, salt, and sugar.
- Cut cold butter into flour mixture until crumbly.
- Pour in cold buttermilk and mix until just combined.
- On a floured surface, gently pat dough to ¾-inch thickness.
- Use biscuit cutter to cut out biscuits.
- Place biscuits on baking sheet.
- Brush tops with melted butter.
- Bake for 12-15 minutes, until golden.
- Meanwhile, pat pork chop dry.
- Pound pork chop to even ½-inch thickness if needed.
- In a bowl, mix paprika, garlic powder, onion powder, black pepper, salt, and cayenne.
- Rub seasoning onto both sides of pork chop.
- Set up dredging station: one bowl with ½ cup flour, one with beaten egg and 2 tbsp milk.
- Dredge pork chop in flour, then dip in egg mixture, then back in flour.
- Heat skillet with vegetable oil over medium-high.
- Fry pork chop 3-4 minutes per side, until golden brown and cooked through (145°F/63°C on meat thermometer).
- Drain pork chop on wire rack.
- Split a warm biscuit.
- Place fried pork chop inside biscuit and serve.
Substitution
Bojangles' Pork Chop Biscuit from the Bojangles copycat menu replicates the signature flaky biscuit and seasoned pork chop combination. When preparing your biscuit dough, cold unsalted butter is essential for achieving a flaky texture, but if unavailable, frozen butter cubes can be substituted effectively. If you don't have buttermilk on hand, mix 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to create a similar acidity and tang. For cooking the pork chop, maintain an internal temperature of 145degF using a meat thermometer to ensure safety and juiciness. Use a wire rack to drain excess oil after frying, which helps keep your biscuit from becoming soggy.
Tips
Ensure the pork chop is pounded evenly to 1/2-inch thickness for uniform cooking. Use a meat thermometer to confirm the pork reaches an internal temperature of 145degF (63degC) for food safety. Avoid overmixing the biscuit dough to keep it tender and flaky. You should brush the biscuits with melted butter before baking to achieve a golden, flavorful crust.
Nutritions
Bojangles' Pork Chop Biscuit provides a balanced mix of protein and carbohydrates, with the pork chop delivering around 22 grams of protein essential for muscle repair and energy. The flaky biscuit contributes approximately 30 grams of carbohydrates, while the butter and frying oil add about 15 grams of fat, including saturated fats. Seasonings like paprika, garlic powder, and cayenne add minimal calories but enhance flavor without added sodium. Your meal offers a hearty Southern-style breakfast option that fuels your day with a satisfying combination of macronutrients.
Storage
Store leftover Bojangles' Pork Chop Biscuit in an airtight container to maintain its flaky texture and prevent moisture build-up. Refrigerate your biscuit for up to 3 days to keep the pork chop safely chilled while preserving flavor. Reheat in a preheated oven at 350degF (175degC) for 10-15 minutes to restore crispness and ensure the pork chop is heated through.
Variation or Alternatives
You can swap the pork chop with a boneless chicken thigh for a juicier variation while keeping the same seasoning and breading technique. For a gluten-free option, use a blend of almond flour and rice flour in place of all-purpose flour in both the biscuits and dredging station. Instead of frying, consider oven-baking the pork chop at 400degF (204degC) for 20 minutes, flipping halfway, to reduce oil use without sacrificing crispiness. Try mixing sharp cheddar or pepper jack cheese into your biscuit dough for an extra layer of flavor that complements the spicy pork.
Allergies
Bojangles' Pork Chop Biscuit contains common allergens such as wheat (from all-purpose flour) and dairy (from buttermilk, butter, milk, and egg). The presence of pork means it's unsuitable for those with pork allergies or dietary restrictions involving pork. You should carefully check ingredient details and consult your healthcare provider if you have any food allergies or sensitivities.
Why this recipe?
Bojangles' Pork Chop Biscuit offers a unique combination of tender, seasoned pork chop and a flaky, buttery biscuit that creates a satisfying blend of savory and comfort flavors. The menu item is praised for its generous portion size, crispy edges, and well-balanced seasoning that appeal to both breakfast and lunch lovers. People appreciate how this sandwich combines Southern culinary traditions with fast-food convenience, making it a standout choice. Recreating the Bojangles' Pork Chop Biscuit at home lets you customize spices and ingredients to match Your taste, providing a delicious and cost-effective alternative.