Crispy Fried Pork Chops
Get ready to savor the ultimate comfort food with these Crispy Fried Pork Chops, a perfect blend of tender juiciness and irresistible crunch! Coated in a flavorful batter of paprika, garlic powder, onion powder, and cornstarch for extra crispiness, these golden-brown chops are fried to perfection in a shallow skillet of hot vegetable oil. With a quick soak in a tangy buttermilk and egg mixture, each chop stays moist and packed with flavor, making every bite a delight. Perfect for a weeknight treat or entertaining guests, pair these crispy pork chops with mashed potatoes, a fresh salad, or your favorite dipping sauce for a crowd-pleasing meal. This easy fried pork chop recipe is your go-to for indulgent yet simple cooking magic!
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Recipe Information
Ingredients
- 4 pieces pork chops
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup buttermilk
- 2 large eggs
- 2 cups vegetable oil
Instructions
Begin by placing the pork chops on a clean surface. If needed, trim excess fat.
In a shallow dish, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika.
In another bowl, whisk together the buttermilk and eggs until well combined.
Dip each pork chop into the buttermilk mixture, coating both sides thoroughly, allowing any excess to drip off.
Then immediately dredge the pork chops in the flour mixture, pressing the flour firmly onto each side to ensure even coating.
Set the breaded pork chops aside on a plate or rack while you heat the oil.
Pour the vegetable oil into a large skillet or frying pan until it reaches about 1/2 inch depth. Heat over medium-high heat until the oil shimmers and a small piece of bread sizzles if dropped in.
Carefully place the pork chops into the hot oil. Do not overcrowd the pan; it's best to work in batches if necessary.
Fry the pork chops for about 6-8 minutes on the first side or until golden brown and crispy. Turn them over carefully using tongs or a spatula to avoid splashing the hot oil.
Continue cooking for another 5-7 minutes on the second side until the pork chops are golden brown and cooked through (internal temperature should reach 145°F or 63°C).
Once cooked, transfer the pork chops to a paper towel-lined plate to drain any excess oil.
Let the pork chops rest for a few minutes before serving to ensure even distribution of juices.
Serve warm and enjoy your crispy fried pork chops with your choice of sides.
Nutrition Facts
Calories |
3584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.4 g | 386% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 3.9 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 244 mg | 19% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1894 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
