Get ready for some crunchy goodness with these crispy fried pork chops! They’re juicy on the inside and perfectly golden on the outside, making them hard to resist.
I love serving these with a side of mashed potatoes and gravy. It feels like a cozy hug on a plate! Trust me, you’ll want to make these again and again. 🥰
Key Ingredients & Substitutions
Pork Chops: Use bone-in or boneless pork chops; both work well. Bone-in adds flavor and keeps the meat juicy. If you’re looking for a leaner option, try using pork loin chops.
Buttermilk: Buttermilk is great for tenderizing the pork. If you don’t have any, mix whole milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes for a nice substitute.
Panko Breadcrumbs: Panko adds extra crunch. If you can’t find it, regular breadcrumbs work too, but they won’t be as crispy. Crush up some crackers as an alternative for a unique flavor!
Spices: The smoked paprika gives a wonderful flavor. If you prefer less heat, skip the cayenne or substitute it with a dash of black pepper. Feel free to experiment with your favorite spices!
How Can I Achieve Perfectly Fried Pork Chops?
Frying pork chops can be tricky, but with a bit of patience, you’ll get delicious results. Here are some key steps:
- Ensure the oil is hot enough (around 350°F). Test with a pinch of flour; it should sizzle upon contact.
- Don’t overcrowd the pan—fry in batches. This keeps the temperature stable, making the chops cook evenly and stay crispy.
- Let the fried chops rest on paper towels to absorb excess oil, which helps keep them crispy!
Following these simple tips will help you achieve mouthwatering crispy fried pork chops every time!
Crispy Fried Pork Chops
Ingredients You’ll Need:
- 4-6 pork chops, about 1/2-inch thick
- 1 cup buttermilk (or whole milk with 1 tbsp vinegar as substitute)
- 1 1/2 cups all-purpose flour
- 1 cup panko breadcrumbs (for extra crispiness)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika (or regular paprika)
- 1/2 tsp cayenne pepper (optional, for a hint of heat)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- Vegetable oil or canola oil, for frying (about 1 to 2 cups depending on pan size)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and around 20 minutes to cook, plus at least 30 minutes for marinating the pork chops. In total, you’re looking at around 1 hour, allowing time for the flavors to develop!
Step-by-Step Instructions:
1. Prep the Pork Chops:
Start by patting the pork chops dry with paper towels. This little step helps the coating stick better, leading to a crispier finish. Don’t skip it!
2. Marinate:
Place the pork chops in a shallow dish and pour the buttermilk over them, making sure they’re nicely coated. Cover with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to 4 hours if you have time. This will tenderize the meat and enhance flavor.
3. Prepare the Dredging Stations:
While the pork chops are marinating, set up three bowls for dredging: In one bowl, mix the flour with garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper. In another bowl, beat the eggs until smooth. In the last bowl, add the panko breadcrumbs.
4. Coat the Pork Chops:
Take each pork chop out of the buttermilk, letting the excess drip off. First, dredge it in the seasoned flour mixture, shaking off any extra. Next, dip it in the beaten eggs, and finally, press it firmly into the panko breadcrumbs. Make sure to coat both sides well, then place the coated chops on a plate or a wire rack.
5. Heat the Oil:
In a large skillet or frying pan, pour in about 1/2 inch of oil, then heat it over medium-high heat. Wait for it to reach 350°F (175°C) or until a pinch of flour sizzles when dropped in.
6. Fry the Pork Chops:
Carefully add your coated pork chops to the hot oil, taking care not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until they are nice and golden brown and the internal temperature reaches 145°F (63°C). Use a meat thermometer for accuracy!
7. Drain and Rest:
Once fried, use tongs to transfer the pork chops to a paper towel-lined plate to let them drain and get rid of excess oil. Let them rest for a few minutes; this helps retain their juices!
8. Serve:
Time to enjoy! Serve your crispy fried pork chops with your favorite sides like steamed broccoli and creamy mashed sweet potatoes. It’s a comforting, satisfying meal!
Enjoy your crispy, juicy fried pork chops!
FAQ for Crispy Fried Pork Chops
Can I Use Bone-In Pork Chops Instead of Boneless?
Yes, bone-in pork chops work wonderfully! They add extra flavor and tend to stay juicier during cooking. Just be mindful that they might take a minute or two longer to cook through compared to boneless chops.
What Can I Use If I Don’t Have Buttermilk?
No problem! You can easily make a buttermilk substitute by mixing 1 cup of whole milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it will sour and thicken, making it perfect for marinating your pork chops!
How Do I Store Leftover Pork Chops?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a 350°F (175°C) oven for about 10-15 minutes until warmed through for optimal crispiness!
Can I Freeze the Pork Chops Before Cooking?
Absolutely! You can freeze uncooked, coated pork chops. Just ensure they’re in a single layer on a baking sheet first, then transfer them to a freezer-safe bag once frozen. They can last up to 3 months. Thaw in the fridge overnight before cooking.
