Get ready to transform your ordinary dinner into an extraordinary culinary experience with these perfectly seasoned fried pork chops that promise to be crispy on the outside, juicy on the inside, and packed with irresistible Southern flavor. Whether you're a home cook looking to impress your family or a food enthusiast craving that classic comfort food, this recipe will become your new go-to dish that'll have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 4 pork chops
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Begin by preparing the pork chops. If they are thick, consider using a meat mallet to gently pound them to an even thickness of about 1 inch. This will help them cook evenly.
- In a medium bowl, pour in 1 cup of buttermilk. Add a pinch of salt and pepper to the buttermilk for additional flavor. Submerge the pork chops in the buttermilk, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes, or up to 2 hours for better flavor and tenderness.
- While the pork chops are marinating, prepare the seasoning flour. In a shallow dish, combine 1 cup of all-purpose flour, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and additional salt and pepper to taste. Mix well until all the dry ingredients are evenly distributed.
- After the pork chops have marinated, remove them from the buttermilk, allowing any excess to drip off. Dredge each chop in the seasoned flour mixture, ensuring they are well-coated on both sides. Shake off any excess flour and set the coated chops aside on a plate.
- In a large skillet, pour enough vegetable oil to cover the bottom of the pan by about 1/4 inch. Heat the oil over medium-high heat until it shimmers but is not smoking. You can test the oil's readiness by dropping a small pinch of flour into it; if it sizzles, the oil is ready.
- Carefully add the coated pork chops to the hot oil, making sure not to overcrowd the pan. Fry the chops in batches if necessary. Cook for about 4-5 minutes on one side, or until they are golden brown and crispy. Flip the chops and cook for an additional 4-5 minutes on the other side, ensuring they reach an internal temperature of 145°F (63°C).
- Once cooked, remove the pork chops from the skillet and place them on a plate lined with paper towels to drain any excess oil. Allow them to rest for a few minutes before serving.
- Serve the perfectly seasoned fried pork chops hot, garnished with your choice of sides such as mashed potatoes, coleslaw, or cornbread for a delicious Southern meal.
Tips
- Temperature is Key: Always ensure your oil is at the right heat (around 350-375°F) for that perfect golden-brown crust. Use a thermometer if possible.
- Don't Rush the Marinating: The buttermilk soak is crucial for tenderizing the meat and adding flavor. Aim for at least 15 minutes, but up to 2 hours for maximum tenderness.
- Shake Off Excess Flour: After coating your pork chops, gently shake off excess flour to prevent a thick, heavy breading.
- Avoid Overcrowding: Fry in batches if necessary to maintain oil temperature and ensure even cooking.
- Use a Meat Thermometer: Always check that the internal temperature reaches 145°F for safe and perfectly cooked pork.
- Let Them Rest: Allow the fried pork chops to rest on paper towels for a few minutes to drain excess oil and maintain crispiness.Pro tip: For extra flavor, try adding a pinch of cayenne pepper or smoked paprika to your flour mixture for a subtle kick!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 110mg
