Fried Pork Chops Done Right
Crispy, golden, and packed with bold flavor, "Fried Pork Chops Done Right" is the ultimate comfort food recipe that guarantees a perfect bite every time. These bone-in pork chops are coated in a double layer of seasoned flour with hints of paprika, garlic, onion, cayenne, and thyme, creating an irresistibly crunchy crust. A soak in tangy buttermilk and a quick dip in egg ensure a juicy interior with every bite. Fried to perfection in hot vegetable oil, these pork chops achieve the ideal balance of tenderness and crispiness. Perfect for a family dinner or a special occasion, this dish is easy to prepare with just 20 minutes of prep time and is ideal for serving alongside mashed potatoes or a crisp side salad. Elevate your fried pork chop game with this mouthwatering recipe! Key phrases: crispy fried pork chops, how to fry pork chops, seasoned pork chops recipe.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops (1-inch thick)
- 1 cup buttermilk
- 1.5 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons dried thyme
- 0.5 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 large eggs
- 2 tablespoons water
- 2 cups vegetable oil (for frying)
Instructions
Pat the pork chops dry with paper towels to remove excess moisture, and set aside.
In a shallow dish, pour the buttermilk and set it aside.
In another shallow dish, combine the all-purpose flour, paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper. Mix thoroughly to evenly distribute the seasonings.
In a third shallow dish, beat the eggs with the water until fully combined.
Dip each pork chop into the buttermilk, ensuring it is fully coated.
Dredge the buttermilk-coated pork chops into the seasoned flour mixture, pressing gently to adhere the flour evenly to both sides.
Dip the floured pork chops into the egg mixture, allowing any excess to drip off.
Finally, dredge the pork chops back into the seasoned flour a second time for an extra crispy crust. Set the prepared chops aside on a plate.
Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature if needed.
Carefully place the pork chops into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Cook the pork chops for 4-5 minutes per side, or until the crust is golden brown and the internal temperature reads 145°F (63°C) on an instant-read thermometer.
Remove the cooked pork chops from the skillet and place them on a wire rack over a baking sheet to drain excess oil.
Let the pork chops rest for 3 minutes before serving to retain their juices. Serve hot and enjoy!
Nutrition Facts
Calories |
5994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 548.9 g | 704% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 3048 mg | 133% | |
| Total Carbohydrate | 156.3 g | 57% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 13.1 g | ||
| Protein | 148.2 g | 296% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 467 mg | 36% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2227 mg | 47% | |
*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.
