Fried Porkchop W/fries Recipe

Trim & Pat Dry

Trim any thick fat from the edges of the pork chops and pat them dry with paper towels. Leaving them slightly damp will reduce how well the breading adheres.

In a medium bowl, whisk together the buttermilk, 1.5 tsp kosher salt, 1 tsp ground black pepper, 1 tsp garlic powder, 1 tsp paprika and 1 tbs hot sauce (optional).

Submerge the pork chops in the buttermilk mixture, cover, and refrigerate for at least 20–30 minutes (up to 4 hours). If short on time you can proceed after 20 minutes; longer yields more tender results.

Set up a three-station breading area: Station 1 - combine 1.5 cups all-purpose flour and 0.25 cups cornstarch; add 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 0.5 tsp cayenne pepper and whisk until even.

Station 2 - in a shallow bowl, beat 2 large eggs with 2 tbs milk until homogeneous (egg wash).

Station 3 - place 1.5 cups panko breadcrumbs in a third shallow tray or plate.

Working with one chop at a time, remove from the buttermilk, letting excess drip off. Dredge first in the seasoned flour mixture, shake off excess, dip fully in the egg wash, then press into the panko to coat thoroughly. For an extra-crisp crust, repeat the egg wash and panko step (double-dip). Place finished chops on a wire rack and let rest for 8–10 minutes to set the breading.

While chops marinate or while breading rests, prep the potatoes: peel if desired and cut into 1/4–1/2-inch sticks for classic fries.

Place cut potatoes into a bowl of the 4 cups cold water and soak 20–30 minutes (this removes surface starch and helps crispness). You can do this while the pork marinates to overlap time.

Drain the potatoes and spread them on a clean towel or paper towels; dry thoroughly. Transfer dried fries to a bowl and toss with 2 tbs cornstarch until lightly and evenly coated — this helps create a crisp exterior.

Heat 6 cups vegetable oil in a deep pot or Dutch oven to 325°F (160°C) for the first/blanch fry. If you don't have a thermometer, heat until oil is shimmering but not smoking.

Cook the fries in batches: blanch (first fry) at 325°F for 3–4 minutes per batch until the fries are softened but not browned. Remove to a wire rack or paper towel-lined tray to drain. Do not season yet.

When ready to cook, heat a heavy skillet (cast iron preferred) with 1.5 cups vegetable oil to 350°F (175°C). The oil depth should be about 1/4–1/2 inch for shallow frying. If you prefer, you can shallow fry with slightly less oil — just maintain the temperature.

Carefully add the breaded pork chops to the hot oil (do not overcrowd) and fry 3–5 minutes per side, depending on thickness, until the crust is deep golden-brown and the internal temperature reaches 145°F (63°C). Adjust heat as needed to avoid burning the crust. Turn gently with tongs.

As pork chops finish, transfer them to a wire rack and rest for 5 minutes to let juices redistribute and crust set.

While the chops rest, increase the deep-fry oil temperature to 375°F (190°C). Return the blanched fries to the hot oil in batches and fry until golden brown and crisp, about 2–3 minutes per batch. Drain on paper towels or a wire rack and immediately sprinkle with 1.5 tsp kosher salt (for fries).

Finish: plate a pork chop with a generous portion of fries, garnish with 2 tbs chopped fresh parsley, and serve ketchup (0.5 cups) or your preferred sauce on the side. Serve hot.