Buttermilk Fried Pork Chops Recipe
over cheddar grits with pork belly, peppercorn gravy, & broccolini
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Buttermilk Fried Pork Chops
Method
Instructions
- 1
Marinate the Pork Chops
In a large bowl, combine pork chops and buttermilk. Cover and refrigerate for at least 2 hours or overnight.
- 2
Prepare the Grits
In a saucepan, bring chicken broth to a boil. Gradually whisk in grits. Reduce heat and simmer for 20-25 minutes until thick. Stir in cheddar cheese until melted.
- 3
Cook the Pork Belly
In a skillet, cook pork belly over medium heat until crispy. Remove and set aside.
- 4
Prepare the Gravy
In the same skillet, add butter and melt. Stir in flour and cook for 1-2 minutes. Gradually whisk in heavy cream and crushed peppercorns. Simmer until thickened.
- 5
Fry the Pork Chops
In a shallow dish, mix flour, cornmeal, salt, black pepper, paprika, and garlic powder. Remove pork chops from buttermilk and dredge in the flour mixture. Heat vegetable oil in a skillet over medium-high heat. Fry pork chops until golden brown and cooked through, about 4-5 minutes per side.
- 6
Blanch the Broccolini
In a pot of boiling salted water, blanch broccolini for 2-3 minutes. Remove and plunge into ice water to stop cooking. Drain.
- 7
Serve
On a plate, serve cheddar grits topped with fried pork chops, crispy pork belly, drizzle with peppercorn gravy, and add blanched broccolini on the side.
