Country Fried Pork Chop Recipe

Brine/Marinate (optional but recommended)

If time allows, pat pork chops dry and place in a shallow dish. Combine buttermilk and hot sauce. Pour over chops, cover, and refrigerate at least 2 hours or up to overnight to tenderize and add flavor.

Prep dredging station

Remove chops from buttermilk, letting excess drip off. In a shallow bowl whisk eggs with whole milk. In a large rimmed plate or bowl combine flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder and smoked paprika. Set up: seasoned flour, egg wash, seasoned flour again for double dredge.

Bread the chops

Working one at a time, dredge each chop in seasoned flour, then dip in egg wash, then press into the flour again to form an even coating. Place on a rack to rest 10 minutes; this helps coating adhere and creates a crisper crust.

Fry

In a heavy skillet or Dutch oven, add vegetable oil to a depth of about 1/2 inch (about 3/4–1 inch in a skillet), heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles immediately. Fry chops 4–6 minutes per side depending on thickness (internal temp 145°F/63°C). Do not overcrowd; work in batches if needed. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing.

In a small saucepan combine huckleberries, granulated sugar, and 1/2 cup water. Bring to a gentle simmer over medium heat, breaking up berries with a spoon. Cook 6–8 minutes until berries release juices and mixture starts to thicken.

Stir in lemon juice and butter. If you prefer a thicker syrup, whisk cornstarch with 1 tablespoon cold water to make a slurry, then stir into the simmering berries and cook 1 minute more until glossy. Remove from heat and stir in bourbon. Taste and adjust sugar or lemon as needed. Keep warm.

Core and finely dice the Granny Smith apple (leave skin on for texture). In a small saucepan combine apple, apple cider vinegar, granulated sugar, Dijon and whole-grain mustards, pickling spice, and salt.

Bring to a low simmer over medium-low heat and cook 8–10 minutes until apple softens but still holds small pieces; mixture should be spoonable but not runny. Remove from heat and cool slightly. Adjust seasoning — add more mustard for heat or sugar for sweetness. Keep at room temperature; it can be made several hours ahead.

Slice cabbage into thin shreds. Dice bacon and finely slice onion.

In a large skillet over medium heat, cook bacon until crisp and fat renders, about 6 minutes. Remove most of the bacon, leaving about 1–2 tablespoons of bacon fat in the pan. Reserve cooked bacon pieces and crumble later.

Add butter to the bacon fat, then add sliced onion and cook 3–4 minutes until translucent. Add shredded cabbage and sauté 6–8 minutes, stirring occasionally, until cabbage is tender and beginning to brown at edges.

Stir in apple cider vinegar, brown sugar, salt and pepper. Cook 1–2 minutes more to combine flavors. Stir in reserved bacon crumbles and remove from heat. Keep warm.

Peel (optional) and cut sweet potatoes into 1/2-inch thick sticks or coins for 'finger' shape. Pat dry.

Heat 2 tablespoons vegetable oil in a heavy skillet over medium-high heat. Add sweet potatoes in a single layer (work in batches if necessary). Cook undisturbed 3–4 minutes until bottom is browned, then stir or flip and continue cooking 3–4 minutes until fork-tender.

Sprinkle brown sugar, cinnamon and salt over the potatoes, toss to glaze, and cook 1 minute more to dissolve sugar. Remove from pan and keep warm.

Place a generous spoonful of fried cabbage on each plate. Set a pork chop on top. Spoon a tablespoon or two of apple mostarda alongside or over part of the chop for bright contrast.

Drizzle the bourbon huckleberry syrup lightly over the chop (or serve in a small ramekin on the side) to provide sweet-savory balance. Arrange a handful of pan-fried sweet potato 'finger sweets' alongside.

Garnish with fresh thyme leaves and serve with a lemon wedge. Serve immediately so the crust remains crisp.