Fried pork chops are a classic comfort food that everyone loves-crispy on the outside, juicy and tender on the inside. If you’ve ever wondered how to make fried pork chops that come out perfectly every time, you’re in the right place! This guide will walk you through the easy steps to create mouthwatering fried pork chops with a flavorful crust and juicy meat.
What You’ll Need
– Bone-in pork chops (about ¾ to 1 inch thick)
– Buttermilk
– Hot sauce (optional for a little kick)
– All-purpose or self-rising flour
– Seasonings: salt, black pepper, garlic powder, cayenne pepper, smoked paprika
– Cooking oil with a high smoke point (canola, vegetable, peanut oil)
– Paper towels and a wire rack for draining
Step 1: Season and Marinate
Start by patting your pork chops dry with paper towels. Season both sides generously with salt and black pepper. For extra flavor and tenderness, soak the chops in a mixture of buttermilk and a splash of hot sauce for about an hour. This step helps tenderize the meat and adds a subtle tangy flavor that makes the pork chops juicy and delicious.
Step 2: Prepare the Flour Coating
In a large bowl or zip-top bag, combine flour with your seasonings: salt, black pepper, garlic powder, cayenne pepper, and smoked paprika. Mix well to create a flavorful dredge. This seasoned flour will give your pork chops that irresistible crispy crust.
Step 3: Dredge the Pork Chops
Remove the pork chops from the buttermilk, letting the excess drip off. Coat each chop thoroughly in the seasoned flour mixture. For extra crunch, you can dip the chops back into the buttermilk and then coat them again in the flour mixture. Place the coated chops on a parchment-lined baking sheet and let them rest for at least 20 minutes. This resting time helps the coating stick better during frying.
Step 4: Fry to Golden Perfection
Heat about 2 cups of oil in a heavy skillet over medium-high heat until it reaches around 350°F (175°C). Carefully place the pork chops in the hot oil, making sure not to overcrowd the pan. Fry the chops for about 3-4 minutes per side if they are thinner, or up to 7 minutes per side for thicker chops, until they are golden brown and cooked through. The internal temperature should reach 145°F for safe consumption.
Step 5: Drain and Rest
Once fried, transfer the pork chops to a wire rack set over a paper towel-lined baking sheet to drain excess oil. Let them rest for about 10 minutes before serving. This resting period allows the juices to redistribute, keeping the pork chops juicy and tender.
Tips for Perfect Fried Pork Chops
– Choose the right cut: Bone-in chops about ¾ to 1 inch thick are ideal for frying because they stay juicy and cook evenly.
– Use a high smoke point oil: Canola, vegetable, or peanut oil works best to get a crispy crust without burning.
– Don’t skip the buttermilk soak: It tenderizes the meat and adds flavor.
– Season well: The flour coating should be well-seasoned to enhance the taste.
– Avoid overcrowding the pan: Fry in batches if necessary to maintain oil temperature and crispiness.
Variations to Try
– Add Italian seasoning or dried thyme to the flour mixture for a herbal twist.
– Increase cayenne pepper if you like a spicy kick.
– Sprinkle smoked paprika for a smoky flavor and beautiful color.
– Experiment with garlic powder and onion powder for extra savory notes.
Fried pork chops are a fantastic meal that pairs wonderfully with mashed potatoes, green beans, or a crisp salad. With these simple steps, you’ll be able to make juicy, crispy pork chops that your family and friends will love.
Enjoy your cooking adventure!
Perfectly fried pork chops are just a few steps away-crispy, juicy, and packed with flavor. Give this recipe a try and savor every bite!