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Fried Pork Chops Recipe

Name: MiMi's Southern Style Cookings FRIED PORK CHOPS Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces bone-in pork chops; 2 cups buttermilk; 1 tbs kosher salt; 1 tsp black pepper (freshly ground); 1 tsp hot sauce (optional); 2 cups all-purpose flour; 0.25 cups cornstarch; 2 tsp paprika; 1 tsp onion powder; 1 tsp garlic powder; 0.5 tsp dried thyme; 0.25 tsp cayenne pepper; 1 tsp ground black pepper; 1.5 tsp kosher salt; 2 pieces eggs; 0.25 cups milk; 0.25 cups additional flour (for dry hand); 1 cups vegetable oil (or peanut oil) for frying; 1 tbs butter (optional, for finishing); 4 pieces lemon wedges; 2 tbs chopped parsley

Inspired by MiMi's Southern Style Cooking

Time2h

Serves4

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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Marinade / Brine

4 pieces bone-in pork chops

2 cups Buttermilk

1 tbs kosher salt

1 tsp black pepper (freshly ground)

1 tsp hot sauce (optional)

Seasoned Flour Coating

2 cups 00 bread flour

1/4 cups Cornstarch

2 tsp Watkins paprika

1 tsp Onion powder

1 tsp Watkins garlic powder

1/2 tsp dried thyme

1/4 tsp Cayenne pepper

1 tsp ground black pepper

1 1/2 tsp kosher salt

Dredge Station

2 pieces Eggs

1/4 cups Milk

1/4 cups additional flour (for dry hand)

For Frying

1 cups vegetable oil (or peanut oil) for frying

1 tbs butter (optional, for finishing)

To Serve (optional)

4 pieces lemon wedges

2 tbs chopped parsley

Method

Marinade / Brine

Trim and brine

Trim excess fat from the pork chops and use a paper towel to pat them dry. Place the chops in a shallow dish or zip-top bag.

Combine buttermilk, 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper and optional hot sauce in a bowl. Pour over the chops, making sure they are submerged. Cover or seal and refrigerate for at least 2 hours and up to overnight (8–12 hours) — longer will tenderize more but do not exceed 24 hours.

Seasoned Flour Coating

Whisk together all-purpose flour and cornstarch in a wide shallow bowl or rimmed baking sheet. Add paprika, onion powder, garlic powder, dried thyme, cayenne, 1 teaspoon ground black pepper and 1½ teaspoons kosher salt. Mix thoroughly so the seasoning is evenly distributed.

Dredge Station

Set up three stations: (1) additional 1/4 cup flour in a shallow dish for a dry-hand dust; (2) beaten eggs with 1/4 cup milk in another shallow bowl; (3) seasoned flour mixture in a wide tray for final dredge.

Remove pork chops from the buttermilk, letting excess drip off. Lightly dust each chop in the additional flour (this helps the egg adhere), dip into the egg wash, letting excess drip, then press firmly into the seasoned flour to form a thick, even coating. For an extra-crispy double-coat, after the first coating return the chop to the egg wash briefly and coat again in the seasoned flour.

For Frying

Pour oil into a heavy skillet (cast iron preferred) to a depth of about 1/2–3/4 inch (approximately 1 cup in a 10–12 inch skillet). Heat over medium-high until the oil registers 350°F (175°C) on a thermometer or forms small bubbles when a pinch of flour is dropped in.

Working in batches (do not overcrowd), gently lower the coated chops into the hot oil. Reduce heat to maintain oil temperature around 320–340°F (160–170°C) so the exterior browns without burning and the interior cooks through.

Fry bone-in pork chops (about 1 to 1¼ inch thick) for 5–7 minutes per side, flipping once, until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Thicker chops may take a few minutes longer. Adjust heat as needed to prevent over-browning.

When done, transfer chops to a wire rack set over a baking sheet (not paper towels) to keep the crust crisp. If desired, dot each chop with 1/4 tbs butter while hot to add gloss and flavor.

Let rest 5 minutes before serving to allow juices to redistribute. Spoon any accumulated pan juices from the rack onto the chops if you like to preserve flavor.

To Serve (optional)

Garnish with chopped parsley and serve with lemon wedges on the side for a bright finish.