Fried Pork Chops Recipe

Trim and brine

Pat the pork chops dry with paper towels. If the chops have excess fat or silver skin, trim slightly but leave some fat for flavor. Using a small knife, score any thick edges to prevent curling while cooking.

In a shallow dish large enough to hold the chops, combine the buttermilk, 1 tablespoon kosher salt, 1 teaspoon black pepper and optional hot sauce. Stir to combine.

Submerge the pork chops in the buttermilk mixture, cover, and refrigerate for at least 1 hour and up to 8 hours. The buttermilk tenderizes and seasons the meat and helps the breading adhere.

Remove chops from the refrigerator 20–30 minutes before frying to take the chill off (this helps even cooking). Shake off excess buttermilk before breading, leaving a thin coating.

Set up a breading station with three shallow bowls or pie plates: bowl 1 = flour mixture; bowl 2 = egg wash; bowl 3 = panko (if using) or reserved flour for double dredge.

In bowl 1 (flour mixture) whisk together 2 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon ground black pepper, and 1 teaspoon kosher salt.

In bowl 2 beat 2 eggs with 2 tablespoons milk or water until combined.

In bowl 3 place 1 cup panko breadcrumbs if using; alternatively leave extra seasoned flour in bowl 3 for a double-dredge crisp coating.

Dredge method: One at a time, lightly coat each buttermilk-soaked chop in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip. Press into the panko (or back into the seasoned flour) to fully coat. For an extra-crispy crust, repeat the egg wash and final dredge once more. Place breaded chops on a wire rack while you heat the oil; do not stack them.

Choose a heavy skillet (cast iron preferred) about 10–12 inches. Add about 1 cup neutral oil and heat over medium-high until the oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and bubble steadily but not smoke.

When the oil is hot, reduce heat to maintain between 325–350°F (163–175°C) to ensure the crust browns without burning while the center cooks. Carefully add the chops to the pan, laying them away from you to avoid splatter. Do not overcrowd: fry in batches if necessary.

Fry the chops 3–4 minutes per side for 1" thick bone-in chops (total 6–8 minutes), or until the crust is deep golden brown and an instant-read thermometer inserted at the thickest part away from the bone reads 145°F (63°C). Thicker chops may need an extra minute or two per side. If the exterior browns too quickly before the center reaches temperature, lower the heat slightly.

If using, add 1 tablespoon butter to the pan in the last 1 minute of cooking and spoon the foaming butter-oil over the chops to bast[e] them and add flavor. (Be careful: butter will brown and can burn if heat is too high.)

Transfer cooked chops to a wire rack set over a baking sheet and tent loosely with foil. Let rest 5 minutes — this allows juices to redistribute and carries the internal temperature to final doneness.

While resting, taste the finishing salt mixture: combine 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Sprinkle evenly over the hot chops.

Serve with lemon wedges if desired. Recommended sides: mashed potatoes, coleslaw, or steamed green beans.