Crispy Fried Pork Chops

Serves: 4

Prep Time: 15 minutes

Cook Time: 10–15 minutes

Ingredients

• 4 bone-in pork chops (¾ to 1 inch thick)

• Salt and black pepper, to taste

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon smoked paprika (optional)

• 1 cup buttermilk (or whole milk + 1 tsp vinegar as substitute)

• 1 cup all-purpose flour

• ½ cup cornmeal (optional, for extra crunch)

• 2 eggs

• Vegetable oil, for frying (enough for ½-inch depth in skillet)

Instructions

1. Prep the Pork Chops

• Pat pork chops dry with paper towels.

• Season both sides generously with salt, pepper, garlic powder, onion powder, and paprika.

• Let rest at room temperature while you prepare the dredging station.

2. Set Up Dredging Station

In three shallow bowls:

1. Bowl 1: Flour + cornmeal (if using)

2. Bowl 2: Lightly beaten eggs + splash of buttermilk

3. Bowl 3: Just flour again, for a double coat (optional but adds crispness)

3. Bread the Chops

• Dredge each chop in the flour mixture, shake off excess.

• Dip into the egg mixture, coating fully.

• Return to the flour (or flour + cornmeal) and press firmly to ensure a good crust.

• Let coated chops rest on a rack or tray for 5–10 minutes (helps coating stick when frying).

4. Fry the Pork Chops

• Heat about ½ inch of oil in a heavy skillet (cast iron is best) over medium-high heat until it reaches 350°F (175°C).

• Carefully place 2 chops in the pan (don’t overcrowd).

• Fry for about 4–5 minutes per side, until deep golden brown and cooked through (internal temp 145°F / 63°C).

• Transfer to a wire rack or paper-towel-lined plate to drain.

• Repeat with remaining chops.

Serving Suggestions

• Classic: Mashed potatoes, green beans, or collard greens

• Southern-style: Mac and cheese, cornbread, or fried okra

• Add hot sauce, honey, or a simple pan gravy if desired

Tips for Success

• Let chops come closer to room temperature before frying for even cooking.

• Press the coating into the meat firmly for best crispiness.

• Don’t move the chops too much while frying — let the crust set.

• Rest on a wire rack, not paper towels alone, to keep them crisp.

Let me know if you’d like a gravy recipe to go with it, or if you’re looking for a baked alternative.