Country Fried Pork Chop Recipe

Trim and Brine

Pat pork chops dry with paper towels. Using a sharp knife, trim excess fat if desired but leave a small edge for flavor. In a shallow dish or zip-top bag, combine buttermilk, 1 tablespoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika and 1 teaspoon hot sauce (if using). Submerge chops in the buttermilk mixture, cover or seal, and refrigerate for at least 2 hours or up to overnight. This tenderizes meat and helps the breading adhere.

About 30 minutes before frying, remove chops from refrigerator so they come closer to room temperature; keep them in the buttermilk until ready to bread.

Prepare Breading Stations

In a shallow bowl or pie plate, whisk together 2 cups flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1 teaspoon ground black pepper and 1 1/2 teaspoons kosher salt. In a second shallow bowl, beat 2 eggs with 1/4 cup milk (or a splash of reserved buttermilk). Have a tray or plate ready for the breaded chops.

Working one chop at a time, lift a pork chop from the buttermilk (allow excess to drip off, but don’t wipe it)—dredge it thoroughly in the seasoned flour, then dip into the egg mixture, letting excess drip, and finally press back into the flour mixture so a good, even coating forms. For extra-crisp crust, double-dredge: after the second flour coat, press gently to adhere. Place each breaded chop on the tray and let rest for 10–15 minutes—this helps the crust set and reduces losses during frying.

Heat Oil

In a large heavy skillet (cast iron preferred), add enough oil to come about 1/4 to 1/2 inch up the side (roughly 3/4 to 1 cup depending on pan size). Heat over medium-high until the oil reaches 350°F (175°C) or until a pinch of flour sizzles immediately when dropped in. Lower heat to maintain 325–350°F while frying.

Add 1 tablespoon butter to the skillet and let it melt and foam (this helps flavor the oil). Carefully add chops without crowding the pan — you may need to fry in batches. Fry chops for about 4–6 minutes per side depending on thickness, adjusting time so the crust is deep golden brown and internal temperature reaches 145°F (63°C). Flip once using tongs; avoid pressing the chops. If crust browns too quickly before internal temp is reached, lower heat slightly and cover loosely for a minute or two then uncover to re-crisp.

When done, transfer chops to a wire rack set over a baking sheet (not paper towels) to keep the crust crisp. Tent loosely with foil and rest for 3–5 minutes. Repeat with remaining chops, adding remaining butter to the pan between batches if desired.

Make Roux

After frying final batch, carefully pour off excess oil leaving about 2 tablespoons of fat plus any browned bits in the skillet. Return skillet to medium heat and sprinkle in 2 tablespoons flour. Whisk constantly for 1–2 minutes until the raw flour smell cooks out and the roux becomes golden.

Slowly whisk in 2 cups warm chicken or pork stock, scraping browned bits from the pan. Bring to a simmer and cook until slightly thickened, about 3–5 minutes. If you want a richer gravy, whisk in 1/4 cup heavy cream and heat through. Season to taste with 1/2 teaspoon salt and 1/2 teaspoon black pepper. If gravy is too thin, simmer a bit longer; if too thick, thin with a splash of stock.

Spoon gravy over rested pork chops and serve.