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Ingredients
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Pork Chops
For Breading (crispy coating)
For Wet Dip (for breading)
For Frying or Finishing
Optional Garnish & Serving
Method
Pork Chops
- 1
Trim and brine (optional quick brine)
If you have time, dissolve 1 tablespoon kosher salt in 2 cups cold water and submerge the pork chops for 20–30 minutes in the refrigerator to improve juiciness. If not brining, proceed. Pat chops very dry with paper towels before seasoning.
- 2
Season chops
Pat the pork chops dry. Evenly season both sides with the kosher salt (adjust if you brined), black pepper, garlic powder, and smoked paprika. Let rest at room temperature while you prepare the breading (10–15 minutes).
For Breading (crispy coating) & Wet Dip
- 3
Prepare breading station
In a shallow dish or wide bowl combine the all-purpose flour, cornstarch, breadcrumbs, onion powder, cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. In a second shallow bowl whisk together the buttermilk and the egg until smooth.
- 4
Dredge the chops
One at a time, dip each seasoned pork chop into the wet mixture, ensuring full coverage. Let excess drip off, then press the chop into the flour/breadcrumb mixture, coating thoroughly and pressing gently so the crumbs adhere. Shake off any large loose bits and set the breaded chops on a wire rack for 5–10 minutes to help the coating set.
Cooking — Frying (for extra crispness)
- 5
Heat oil
Pour oil into a heavy skillet (cast-iron preferred) to reach about 1/4–1/3" depth. Heat over medium-high until the oil reaches 350°F (175°C) or a small pinch of flour sizzles immediately on contact.
- 6
Fry chops
Carefully add the breaded pork chops to the hot oil, leaving space between them. Fry for 3–4 minutes per side for 1" thick chops (longer for thicker) until golden brown and an instant-read thermometer in the thickest part reads 140–145°F (60–63°C). Adjust heat to maintain oil temperature so coating browns without burning.
- 7
Rest after frying
Transfer the cooked chops to a wire rack set over a baking sheet or to a paper towel-lined plate and let rest 5 minutes. Carry-over cooking will bring internal temperature to target and juices will redistribute.
Cooking — Grilling (lighter crisp option)
- 8
- 9
Sear and finish
If you prefer a grilled crisp rather than a breaded crust, skip the breading step and simply oil and season the chops. Place chops on the grill and sear 4–5 minutes per side for 1" chops, or until internal temperature reaches 140–145°F (60–63°C). For breaded chops on a grill, use a well-oiled grill plate or cast-iron griddle and cook over medium heat, turning carefully to avoid losing coating, until golden and cooked through (usually longer than pan frying).
- 10
Finishing & Serving
- 11
- 12
Serving suggestion
Serve each person one crispy pork chop with your choice of sides: mashed potatoes, collard greens, or a simple slaw. Enjoy while hot.