Dairy-Free Classic Fried Pork Chop
Crispy, juicy perfection awaits with this Dairy-Free Classic Fried Pork Chop recipe, a southern-inspired dish designed for those seeking a dairy-free twist on comfort food. Featuring a clever almond milk and apple cider vinegar mixture as a buttermilk substitute, these perfectly seasoned pork chops boast a golden, double-dipped coating made with all-purpose flour, cornstarch, and bold spices like paprika, garlic powder, and onion powder. The result is irresistibly crunchy on the outside while remaining tender and flavorful on the inside. Ideal for a weeknight dinner or a special family meal, this recipe is quick to prepare and pairs beautifully with mashed potatoes, coleslaw, or sautéed greens. Say goodbye to dairy and hello to the ultimate crispy fried pork chop experience!
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Recipe Information
Ingredients
- 4 pieces pork chops
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 pieces large eggs
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup vegetable oil
Instructions
In a small bowl, combine the unsweetened almond milk and apple cider vinegar. Stir and let sit for 5 minutes to create a dairy-free buttermilk substitute.
In a separate bowl, beat the eggs thoroughly.
In another shallow dish, mix together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
Rinse pork chops under cold water and pat dry with paper towels.
Dip each pork chop into the buttermilk mixture, ensuring they are well-coated.
Next, dredge the pork chops in the flour mixture, pressing the flour firmly onto the chops to create a good coating.
Dip the floured pork chops into the beaten eggs, then again into the flour mixture for a double-dipped coating.
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
Carefully place the coated pork chops in the hot oil, being cautious of splatters.
Fry the pork chops for about 4-5 minutes on each side or until they reach an internal temperature of 145°F and are golden brown and crispy.
Remove the pork chops from the skillet and drain on paper towels to remove excess oil.
Let the pork chops rest for a few minutes before serving for a juicy, tender result.
Nutrition Facts
Calories |
2764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.2 g | 255% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 115.6 g | 42% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 0.6 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 600 mg | 46% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1919 mg | 41% | |
*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.
