Pat pork chops dry with paper towels. Mix 1.5 tsp salt, 1 tsp black pepper, 0.5 tsp garlic powder, 0.5 tsp onion powder, and 0.5 tsp paprika in a small bowl. Sprinkle and rub the seasoning evenly over both sides of each chop. Place chops in a shallow dish and pour 1 cup buttermilk over them. Cover and refrigerate for 30 minutes to 2 hours (at least 30 minutes to allow seasoning to penetrate).

Breading

Set up breading stations

Place 1 cup flour in a shallow dish. In a second dish, whisk 2 eggs with 2 tbsp milk until combined. In a third dish, combine 1.5 cups breadcrumbs, 0.25 cup grated Parmesan (if using), 1 tsp dried oregano, 0.5 tsp salt, and 0.5 tsp black pepper.

Dredge chops

Remove chops from buttermilk, letting excess drip off. Dredge each chop in flour, shaking off excess, then dip into the egg mixture, allowing excess to drip, and finally press into the breadcrumb mixture until evenly coated. For an extra-crispy crust, repeat the egg and breadcrumb step once more. Place breaded chops on a wire rack and let rest 10–15 minutes; this helps the breading adhere and dry slightly.

French Fries

Prep potatoes

Peel (optional) and cut potatoes into 1/4–1/2 inch fries. Place cut potatoes in a large bowl of cold water and soak at least 20 minutes (or up to several hours refrigerated) to remove excess starch. Drain and rinse when ready.

Dry and coat

Thoroughly dry potatoes with clean kitchen towels or paper towels. Toss the dried fries with 1 tbsp cornstarch (optional) to help crisping and 1 tsp salt; shake off any excess.

Fry — first blanch

Heat 6 cups vegetable oil in a heavy-bottomed pot or deep-fryer to 325°F (160°C). Fry potatoes in batches (do not overcrowd) for 3–4 minutes until just tender and pale golden. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Let fries cool 10 minutes.

Fry — crisp

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels and immediately season with additional salt to taste.

Frying & Finishing

Heat oil for chops

Pour about 1 cup neutral oil into a large skillet to reach a depth of about 1/4 inch — enough to shallow-fry the chops. Heat over medium-high until oil reaches 350°F (175°C) or a piece of breadcrumb sizzles immediately on contact.

Fry chops

Working in batches if necessary, carefully add breaded pork chops to the hot oil. Fry 3–5 minutes per side, adjusting time for chop thickness (thicker chops may take up to 6–7 minutes per side). Maintain oil temperature around 320–350°F. Cook until crust is deep golden brown and internal temperature reaches 145°F (63°C). If using a thermometer, insert into the thickest part without touching bone.

Finish and rest

When chops are done, transfer to a wire rack set over a tray. If desired, dot each hot chop with 1/2 tbsp unsalted butter and let rest 3–5 minutes; the residual heat melts the butter and helps redistribute juices. Serve with lemon wedges.