Fried Pork Chop Plate W/ Sides Recipe

Brine/Marinate

Place pork chops in a shallow dish or resealable bag and pour buttermilk over them until mostly submerged. Cover and refrigerate 1 to 4 hours (minimum 1 hour) to tenderize and season the meat.

Prepare Breading

In a shallow bowl or wide tray, whisk eggs until combined. In a separate wide bowl, combine 2 cups flour, cornstarch, 2 tsp kosher salt, 1 tsp black pepper, garlic powder, onion powder, smoked paprika, and cayenne. Mix well.

Dredge Pork Chops

Remove chops from buttermilk, letting excess drip off. Dip each chop into the egg, then coat thoroughly in the seasoned flour mixture, pressing the flour onto the surface. For a thicker crust, double-dip: after first coat, briefly dip back into egg and flour again. Place coated chops on a rack and let them rest 10 minutes to set the crust.

Heat Oil

Pour about 1 cup vegetable oil into a large skillet (cast iron recommended) — oil should be about 1/4 to 1/3 inch deep. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~45 seconds.

Fry Chops

Working in batches without crowding, carefully add chops to hot oil. Fry 4–6 minutes per side, flipping once, until golden brown and internal temperature reaches 145°F (63°C). If crust browns too quickly, reduce heat to medium. Drain finished chops on a wire rack set over a baking sheet to keep crust crisp.

Finish

Optional: add 2 tbs butter to the hot skillet after removing last batch; swirl to melt and spoon over chops for extra flavor. Tent chops loosely with foil and rest 5 minutes before serving.

Place peeled and cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Drain potatoes well and return to the hot pot. Add 3 tbs butter and warm milk. Mash with a potato masher or ricer until smooth but still a little textured. Taste and season with additional salt and 1 tsp black pepper as needed. Keep warm until serving.

After frying, pour off excess oil from skillet leaving about 2 tbs of browned fat and bits (pan drippings). Place skillet over medium heat. Add 2 tbs flour to the drippings and whisk to form a paste (roux). Cook 1–2 minutes, stirring, until lightly golden.

Slowly whisk in 1 cup chicken or pork stock, scraping up browned bits from the pan. Bring to a simmer and cook until slightly thickened, 2–4 minutes. Stir in 2 tbs heavy cream, if using, and season with 1 tsp salt and 1/2 tsp pepper. Taste and adjust seasoning. If too thick, add a little stock or water; if too thin, simmer a bit longer. Keep warm.

While potatoes are cooking, heat 1 tbs olive oil in a skillet over medium-high heat. Add trimmed green beans and 1/2 tsp salt and pepper. Sauté, stirring occasionally, until beans are bright green and tender-crisp, about 5–7 minutes.

Optional: in the last 1–2 minutes, add 2 tbs sliced almonds and toss until almonds are toasted and beans are coated. Remove from heat and keep warm.