Fried Pork Chops Recipe

Brine the chops

In a bowl large enough to hold the two chops, combine cold water, kosher salt, sugar, peppercorns, and crushed garlic. Stir until salt dissolves. Submerge the pork chops, cover, and refrigerate for 30 minutes to 1 hour. This keeps the thin 6 oz chops juicy. Remove from fridge when ready to bread and pat dry with paper towels.

Trim any excess fat or silver skin from the chops if desired. Lightly score fat edge once or twice so the chop lays flat while frying.

Prepare dry mix

In a shallow dish or pie plate whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne until evenly combined.

Prepare wet mix

In a separate shallow bowl whisk the eggs with the buttermilk until smooth.

Set up a three-step station if preferred: (1) flour mix, (2) egg-buttermilk mix, (3) flour mix again for a double-dredge. This creates a crunchy even crust.

Take a brined and patted-dry pork chop. Dredge lightly in the flour mixture, shaking off excess. Dip completely into the egg-buttermilk, letting excess drip back into the bowl. Press into the flour mixture again, coating well and pressing the flour into the meat to help it adhere. Place the coated chop on a wire rack and repeat with the second chop. Let rest 10 minutes to set the crust.

Heat the oil

In a large skillet (cast iron preferred) add oil and heat over medium-high until shimmering and a thermometer reads 350°F (175°C). If you don't have a thermometer, test by sprinkling a pinch of flour into the oil — it should sizzle steadily.

Lower heat to maintain 325–350°F (160–175°C) once chops are added. Add the chops gently, presentation-side down first, and do not overcrowd the pan (cook in a single layer). Fry for about 3–4 minutes per side for thin 6 oz chops, or until golden brown and an instant-read thermometer inserted into the thickest part reads 145°F (63°C).

During the last 30–60 seconds of cooking, add the butter to the pan and tilt the pan slightly; spoon the foaming butter over the top of the chops to baste and deepen color.

Remove chops to a wire rack set over a baking sheet to drain and rest 5 minutes. This preserves crispness and lets juices redistribute.

Taste and season with a small pinch of flaky salt if desired. Squeeze the optional lemon half over the chops for brightness. Serve immediately.