These easy crispy fried pork chops are a real treat! With a crunchy coating and juicy meat inside, they’re perfect for a quick dinner. Just season, bread, and fry!
When I make these, my kitchen fills with mouthwatering smells. Serve them with mashed potatoes, and watch everyone go back for seconds! Who can resist that crunch? 😋
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are the best for flavor and juiciness. If you’re in a pinch, boneless chops work too, but be mindful of cooking times as they can cook faster.
Buttermilk: This adds a nice tang and helps tenderize the meat. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes.
Flour: All-purpose flour gives the perfect texture, but you can use gluten-free flour for a similar result. Just remember to check the seasoning as some blends are already salted.
Spices: Besides paprika, garlic, and onion powder, feel free to add other spices you love, like smoked paprika or Italian herbs for added flavor. The cayenne is optional but adds a nice kick!
How Do You Get the Coating Just Right?
The key to crispy coating is in the double-dipping method. By dipping in buttermilk, then flour, again in buttermilk, and finally more flour, you create layers that fry up nicely.
- Ensure the oil is hot enough before frying to avoid soggy chops.
- Let the breaded chops rest; it helps the coating stick better when frying.
- Do not overcrowd the pan—fry in batches to keep the temperature consistent.
Easy Crispy Fried Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops, about 1 inch thick
- 1 cup buttermilk
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
- Vegetable oil, for frying
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and about 20 minutes to cook. Plus, allow for an additional 10 minutes of resting time for the breaded pork chops. In total, you’ll need around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Buttermilk Mixture:
In a shallow bowl, whisk together the buttermilk and egg until fully combined. This mixture will help the flour stick to the pork chops and add moisture.
2. Make the Flour Coating:
In another wide, shallow dish, mix the all-purpose flour with the paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper. This will create a flavorful crust.
3. Bread the Pork Chops:
Take each pork chop and dip it into the buttermilk mixture, ensuring it is fully coated. Then, dredge it thoroughly in the seasoned flour mixture, pressing the flour onto the surface for a good crust. For extra crunch, you can repeat this step—dipping in buttermilk and then in the flour again.
4. Let the Chops Rest:
Place the breaded chops on a wire rack. Allow them to rest for about 10 minutes. This helps the coating adhere better during frying.
5. Heat the Oil:
In a large skillet, heat about ½ inch of vegetable oil over medium heat. You want the oil to reach about 350°F (175°C). To check if it’s hot enough, drop a little flour into the oil; if it sizzles, you’re ready!
6. Fry the Pork Chops:
Carefully add the pork chops to the hot oil. Fry them in batches if needed to avoid overcrowding. Cook for about 4-5 minutes on each side, or until the crust is golden brown and the internal temperature reaches 145°F (63°C).
7. Drain and Serve:
Once done, remove the chops and place them on a wire rack set over a baking sheet to drain excess oil. This keeps them crispy. Let them rest for 5 minutes before serving.
Enjoy your delicious, crunchy, juicy pork chops! They’re great with your favorite sides like mashed potatoes or a fresh salad. Happy cooking!
FAQ for Easy Crispy Fried Pork Chops
Can I Use Boneless Pork Chops Instead?
Absolutely! Boneless pork chops will work, but be mindful that they may cook faster than bone-in chops. Keep an eye on them to avoid overcooking, aiming for an internal temperature of 145°F (63°C).
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes until it thickens slightly.
How Can I Make These Pork Chops Spicier?
If you like a bit of heat, increase the cayenne pepper in the flour mixture or add some hot sauce to the buttermilk. You could also add some chili powder or crushed red pepper flakes for an extra kick!
How Should I Store Leftovers?
Store any leftover pork chops in an airtight container in the fridge for up to 3 days. To reheat, place them in a hot oven (around 350°F or 175°C) for about 10-15 minutes to keep them crispy. Avoid microwaving, as it can make the coating soggy.
