Fried Pork Chop Recipe

Trim and Pound

Pat pork chops dry with paper towels. Trim excess fat if desired but leave a thin rim for flavor. If the chops are uneven thickness, place each between plastic wrap and gently pound with a meat mallet to about 3/4–1 inch thickness so they cook evenly.

In a shallow dish or resealable bag, combine the buttermilk, garlic powder, onion powder, hot sauce (if using), kosher salt, and black pepper. Mix to combine.

Add the pork chops to the buttermilk mixture, ensuring they are fully coated. Cover or seal and refrigerate for at least 1 hour and up to 8 hours. The buttermilk tenderizes and seasons the meat.

About 20–30 minutes before frying, remove the pork chops from the refrigerator. Set up a breading station with two shallow bowls or pie pans (three if using the egg wash): one for the seasoned flour mixture, one for the egg wash (if using), and a place to rest the breaded chops.

In a shallow bowl, whisk together the all-purpose flour, cornstarch, paprika, salt, black pepper, garlic powder, onion powder, dried thyme or oregano, and cayenne (if using). Mix thoroughly to distribute seasonings.

If using the egg wash: beat the egg with the milk or water in a separate shallow bowl until combined.

Remove a pork chop from the buttermilk, letting excess drip back into the dish. Dredge the chop in the seasoned flour, pressing the flour into the meat so it adheres. If using egg wash, dip the floured chop quickly into the egg mixture, then return it to the flour for a second coat. Place the breaded chop on a wire rack set over a baking sheet. Repeat with remaining chops. Let the breaded chops rest on the rack for 10–15 minutes; this helps the coating set and reduces losses during frying.

Pour oil into a large heavy skillet (cast iron preferred) to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil: it should sizzle steadily and brown slowly. Adjust heat to maintain a steady sizzle but avoid smoking.

Carefully place 1–2 breaded pork chops into the hot oil, taking care not to overcrowd the pan. Fry until golden brown on the first side, about 4–5 minutes, then flip and fry the other side for 3–5 minutes. Cooking time will vary with chop thickness; aim for an internal temperature of 145°F (63°C). If the crust is browning too quickly before the center is done, reduce heat to medium and finish cooking a little longer.

If oil temperature drops significantly when adding the chops, increase heat slightly and allow oil to return to 325–350°F before adding more chops. Fry remaining chops in batches.

When chops are cooked through and golden, transfer to a wire rack set over a baking sheet (not paper towels) to keep the crust crisp. If desired, add 1 tablespoon butter to the hot pan after the last batch, swirl to melt and skim brown bits, then spoon the butter over the chops for extra flavor.

Let the pork chops rest on the wire rack for 3–5 minutes. This allows juices to redistribute and ensures the interior reaches final temperature.

Season lightly with additional salt if needed. Serve with lemon wedges or a splash of apple cider vinegar on the side to brighten the flavor. Recommended accompaniments: mashed potatoes, coleslaw, or sautéed greens.