Fried Pork Chops Recipe
Make Fried Pork Chops Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
Coating
For Frying & Finishing
Method
Pork and Marinade
Trim and tenderize
Pat the pork chops dry with paper towels. If chops are very thick (over 1 inch), gently pound to an even thickness of about 3/4 inch using a meat mallet, placing chops between sheets of plastic wrap or parchment.
Season and marinate
In a shallow bowl or resealable bag, combine buttermilk, 1 tablespoon Kosher salt, 1 teaspoon black pepper, Worcestershire sauce, and hot sauce (if using). Submerge the chops in the marinade, cover or seal, and refrigerate for at least 2 hours and up to 12 hours. Turn once halfway through to ensure even marinade contact.
Coating
Prep dry coating
In a wide, shallow dish (large enough to lay a chop flat), whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, cayenne, 1 teaspoon Kosher salt, and 1/2 teaspoon black pepper until evenly combined.
Prep wet dip
In a second shallow bowl, beat the 2 eggs with 1/4 cup milk until smooth. This is the wet station for dredging.
Dredge the chops
Working one chop at a time: remove a chop from the buttermilk marinade, letting excess drip back into the bowl. Dredge the chop in the seasoned flour, pressing firmly so the coating adheres. Dip the floured chop into the egg wash, then return it to the seasoned flour for a second coat, pressing to adhere. Place the coated chops on a wire rack set over a sheet pan. Repeat with remaining chops. Let the coated chops rest on the rack for 15–20 minutes to set the crust.
For Frying & Finishing
Heat the oil
In a heavy, deep skillet or Dutch oven, pour enough oil to come about 1/2 to 3/4 inch up the sides (about 2–3 cups depending on pan). Heat over medium-high heat until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of flour into the oil; it should sizzle steadily and float up immediately.
Fry the chops
Reduce heat to maintain oil at 325–350°F. Carefully add the chops, in a single layer without crowding (work in batches if needed). Fry for about 4–6 minutes per side for 3/4–1 inch thick chops, flipping once, until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Adjust time for thickness: thinner chops take less time, thicker chops more. Avoid frequent flipping.
Drain and finish
Use tongs to transfer fried chops to a wire rack set over a sheet pan to drain excess oil. While still hot, dot each chop with about 1/2 tablespoon unsalted butter to melt over the crust for extra flavor. Let rest 3–5 minutes to allow juices to redistribute and the internal temperature to rise slightly to a safe level.