These Easy Crispy Fried Pork Chops are a dinner winner! Juicy pork chops are coated in a crunchy breading that makes every bite so satisfying. It’s comfort food at its best!
Frying them to a golden brown is super fun; it’s like cooking magic! I love serving these with mashed potatoes and a side of veggies for a cozy family meal. Yum!
Ingredients & Substitutions
Pork Chops: Bone-in chops are my favorite for this recipe because they stay juicy and flavorful. If you’re looking for a leaner option, boneless chops work too, but they may cook a bit quicker, so keep an eye on them!
Buttermilk: This adds richness and helps to tenderize the meat. If you don’t have buttermilk, you can make a substitute by mixing 2 cups of regular milk with 2 tablespoons of vinegar or lemon juice. Let it sit for a few minutes to thicken.
All-Purpose Flour: This is the base for your crispy coating. You can swap it with gluten-free flour if you need a gluten-free option. Just keep in mind that the texture may vary slightly.
Seasonings: The combination of paprika, garlic, and onion powders gives great flavor! Feel free to adjust the spices according to your taste — adding Italian seasoning or smoked paprika can give a unique twist!
How do I Achieve the Perfect Crispy Coating?
Getting that crunch is all about the breading! Here are some tips to achieve it:
- Make sure to marinate the pork chops in buttermilk for at least 1 hour; this really helps to lock in moisture.
- When coating, press the flour mixture onto the pork to create a thick crust. Don’t rush this step; a good coating is key!
- Use a thermometer to check the oil temperature. If it’s too low, the coating will get soggy; too high, and it will burn. A medium heat around 350°F (175°C) is perfect.
- Fry in batches to avoid crowding, which can lower the oil temperature and make the pork chops less crispy.
Letting the chops rest on a wire rack after frying also helps keep that crispy texture. Enjoy your perfectly fried pork chops!
Easy Crispy Fried Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1-inch thick)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- 1/2 teaspoon cayenne pepper (optional, for a little heat)
- Vegetable oil, for frying
How Much Time Will You Need?
Total time for this recipe is about 1 hour and 10 minutes, including 1 hour of marinating time in buttermilk. The frying part takes around 15 minutes. So, it’s quick and perfect for a delicious weeknight dinner!
Step-by-Step Instructions:
1. Marinate the Pork Chops:
Place the pork chops in a large bowl or zip-top bag and pour the buttermilk over them. Make sure they’re fully covered. Cover the bowl or seal the bag, and refrigerate for at least 1 hour, but if you can, let them marinate for 4 hours or even overnight. This helps make the chops tender and flavorful!
2. Prepare the Breading:
While the chops are marinating, grab a shallow dish and mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). This mixture will give your chops a yummy crunchy coating.
3. Coat the Pork Chops:
Once the chops are done marinating, take them out of the buttermilk, letting the excess drip off. Now, dredge each chop in the flour mixture, making sure to coat all sides well. Press the flour onto the meat to form a nice thick crust. Give them a shake to remove any extra flour, and then set the coated chops on a wire rack.
4. Heat the Oil:
Pour about 1 inch of vegetable oil into a large heavy skillet or cast iron pan. Heat the oil over medium heat until it gets to 350°F (175°C). A little trick to check if the oil is ready is to sprinkle a bit of flour into it — if it sizzles, you’re good to go!
5. Fry the Pork Chops:
Carefully lay the pork chops in the hot oil, making sure not to overcrowd the pan. If your skillet is small, fry them in batches. Fry for about 4-5 minutes on each side, or until the coating is a beautiful golden brown and the internal temperature of the pork reaches 145°F (63°C). Use a meat thermometer for the best results!
6. Drain and Rest:
Once the chops are done frying, remove them from the oil and place them on a wire rack over a baking sheet. This allows excess oil to drain away and helps keep the crust crispy. Let them rest for a few minutes before serving.
7. Serve:
These crispy pork chops are best enjoyed warm! Pair them with delicious sides like mashed potatoes, coleslaw, or green beans for a comforting meal that everyone will love!
This recipe yields juicy, flavorful pork chops with a super crispy crust that’s simple to make and perfect for any weeknight meal!
FAQ for Easy Crispy Fried Pork Chops
Can I use boneless pork chops instead of bone-in?
Yes, you can use boneless pork chops! Just keep in mind that they may cook a little faster, so monitor the frying time carefully to avoid overcooking them.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make your own by mixing 2 cups of milk (whole or 2%) with 2 tablespoons of vinegar or lemon juice. Let it sit for about 5 minutes to thicken before using it in the recipe.
How do I store leftovers?
Store any leftover fried pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes to help retain their crispiness.
Can I make the pork chops ahead of time?
Yes, you can prepare the pork chops in advance! After frying, allow them to cool completely, then store them in the refrigerator. When ready to eat, simply reheat in the oven for best results!
