18 Oz. Long Bone Chicken-fried Pork Chop (garden-style) Recipe

Prepare the pork

Pat the 18 oz bone-in pork chop dry with paper towels. Trim any excess fat if desired. Lightly score the fat edge once or twice to keep it from curling during cooking.

Marinate in buttermilk

In a shallow dish, whisk together 1 cup buttermilk and 1 large egg. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Submerge the pork chop in the mixture and refrigerate for 30–60 minutes (or up to 4 hours) to tenderize and help the breading adhere.

Make the dry mix

In a wide, shallow bowl or baking dish combine 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp paprika, 1/4 tsp cayenne, and 1/2 tsp baking powder. Whisk thoroughly to distribute seasonings and aerate the flour for a crispier crust.

Dredge

Remove the chop from the buttermilk, allowing excess to drip off. Press the chop firmly into the flour mixture to coat, then shake off excess. For an extra-crispy, double-coat: dip the coated chop back into the remaining buttermilk briefly, then press into the flour mixture again. Place on a rack while you heat the oil.

Heat oil & fry

Pour about 3–4 cups (or enough) vegetable oil into a deep 10–12 inch skillet or Dutch oven to reach roughly 1 to 1.5 inches depth. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately. Carefully lower the breaded pork chop into the hot oil. Fry, turning once, until golden brown and an instant-read thermometer inserted into the thickest part registers 145–150°F (about 6–9 minutes per side depending on thickness). For a very large thick chop, total cook time may be 12–18 minutes; adjust heat as needed to avoid over-browning. Maintain oil temperature between 325–350°F for even cooking.

Drain & rest

Transfer the cooked chop to a wire rack set over a baking sheet and tent loosely with foil. Let rest 5–7 minutes. Resting allows the juices to redistribute and carryover cooking to reach final temperature.

While the chop rests, assemble the garden-style salad. In a large bowl combine 4 cups mixed salad greens, 3/4 cup halved cherry tomatoes, 1/2 cup thin cucumber slices, 1/4 cup very thinly sliced red onion, and 1/4 cup shredded carrot. Sprinkle 1/4 cup crumbled cheese (if using) and 1 tablespoon chopped parsley over the top. Toss lightly just before dressing.

Whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified. Taste and adjust seasoning. Dress the salad generously (about half the dressing) and reserve the rest for guests or extra drizzling.

Place a generous portion of the dressed garden salad on a serving plate. Set the rested, chicken-fried pork chop on top or to the side of the salad as desired. Spoon 1/2 cup warm country or pan gravy over the pork chop if using, and sprinkle 1 tablespoon chopped chives or green onion over everything. Serve with lemon wedges on the side for a bright squeeze before eating.