Low Sodium Classic Fried Pork Chop
Discover the perfect blend of crispy indulgence and heart-healthy cooking with this Low Sodium Classic Fried Pork Chop recipe! Made with thick, bone-in pork chops coated in a flavorful blend of paprika, garlic powder, and dried thyme, these chops deliver all the charm of classic Southern fried comfort without excessive salt. A buttermilk and egg mixture ensures a tender, juicy bite, while a cornstarch-enhanced flour coating guarantees a golden, crispy crust. This recipe is ideal for anyone looking to enjoy fried pork chops that are both satisfying and mindful of sodium intake. Ready in just 35 minutes, it’s perfect for weeknight dinners or weekend family gatherings. Serve with a side of roasted vegetables or mashed potatoes for a balanced and irresistible meal!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops (about 1 inch thick)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground mustard
- 0.5 teaspoon dried thyme
- 1 large egg
- 0.5 cup canola oil (or any neutral oil for frying)
Instructions
Pat the pork chops dry with paper towels and set them aside.
In a shallow dish, combine the buttermilk and the egg, and whisk together until well blended. Set this mixture aside.
In another shallow dish, mix together the flour, cornstarch, black pepper, paprika, garlic powder, onion powder, ground mustard, and dried thyme.
Dip each pork chop into the buttermilk mixture, ensuring that it is fully coated, then allow any excess to drip off.
Dredge the buttermilk-coated pork chop in the flour mixture, pressing gently to ensure an even coating.
Place the coated pork chops on a plate and let them rest for about 5 minutes. This helps the coating adhere better.
Heat the canola oil in a large skillet over medium-high heat until it shimmers but is not smoking.
Carefully add the pork chops to the hot oil, ensuring not to overcrowd the pan. You might need to do this in batches depending on the size of your pan.
Fry the pork chops for about 4-5 minutes on each side, or until golden brown and the internal temperature reaches 145°F (63°C).
Transfer the fried pork chops to a plate lined with paper towels to remove any excess oil.
Let them rest for a couple of minutes before serving.
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.9 g | 246% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 118.5 g | 43% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 12.6 g | ||
| Protein | 132.2 g | 264% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 396 mg | 30% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2104 mg | 45% | |
*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.
