Fried Pork Chops
Crispy, juicy fried pork chops seasoned to perfection, an easy dinner that evokes warmth and comfort.
Ingredients
For the Pork Chops
- 4 pieces Bone-in pork chops (about 1 inch thick) Bone adds flavor and keeps meat juicy.
- 1.5 cups Buttermilk Tenderizes and adds tang; whole milk with 1 tbsp lemon juice works in a pinch.
- 1.5 cups All-purpose flour For the crisp crust; substitute half with cornstarch for an extra-shatter finish.
- 1 tbsp Paprika Sweet and smoky color.
- 1 tsp Garlic powder Warm depth.
- 1 tsp Onion powder Rounded savoriness.
- 1/4 tsp Cayenne pepper (optional) Gentle heat.
- 1/2 cup Panko breadcrumbs (optional) For extra crunch.
- Vegetable oil or light olive oil, enough for shallow frying Choose a neutral oil with a high smoke point.
Instructions
Preparation
- Pat pork chops dry, then season both sides with salt and pepper.
- Pour buttermilk into a shallow dish and submerge chops for at least 30 minutes (or 15 minutes if rushed).
- In a wide bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne, and a pinch of salt. Fold in panko if using.
Cooking
- Pour oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering.
- Remove chops from buttermilk, allowing excess to drip off. Dredge in the flour mixture, pressing to adhere. Let them sit on a rack for a couple of minutes.
- Place chops in the hot pan, not crowding. Fry 6–12 minutes per side depending on thickness, adjusting heat as needed. The crust should be deep golden and internal temperature should reach 145°F (63°C).
- Transfer to a plate lined with paper towels and let rest for 5 minutes before serving.
Notes
For variations, add smoked paprika and rosemary to the dredge or use a spray oil with panko for a lighter option. Marinate in buttermilk and finish with a Southern-style maple glaze for a sweet twist.