Low Sodium Crispy Fried Pork Chops
Discover the ultimate comfort food with these Low Sodium Crispy Fried Pork Chops—a flavorful twist on a classic dish that’s perfect for those looking to reduce their salt intake without sacrificing taste. These bone-in pork chops are coated in a mouthwatering blend of garlic powder, onion powder, smoked paprika, and black pepper before being dipped in buttermilk and covered in golden, crunchy breadcrumbs. Cooked to perfection in a skillet with non-stick spray rather than heavy oil, they deliver all the crispiness you crave with less guilt. Serve them with fresh lemon wedges for a vibrant finish that ties it all together. Ready in just 30 minutes, this easy recipe proves that low sodium doesn’t mean low flavor! Perfect for weeknight dinners or gatherings, it’s a must-try for healthier fried food lovers.
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Recipe Information
Ingredients
- 4 pieces Pork chops, bone-in
- 1 cup All-purpose flour
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 1 cup Buttermilk
- 1 cup Breadcrumbs, plain
- as needed Non-stick cooking spray
- 4 wedges Fresh lemon wedges (for serving)
Instructions
Rinse the pork chops under cold water and pat them dry with paper towels.
In a shallow dish, whisk together the flour, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper if using.
Pour the buttermilk into another shallow dish.
Place the breadcrumbs in a third shallow dish.
Dredge each pork chop first in the seasoned flour mixture, shaking off any excess. Then dip them in the buttermilk, allowing excess to drip off. Finally, press the pork chops into the breadcrumbs, ensuring they are fully coated on both sides.
Preheat a large non-stick skillet over medium-high heat. Generously coat the skillet with non-stick cooking spray.
Once the skillet is hot, add the pork chops. Cook for about 6-7 minutes on each side, or until the crust is golden brown and crispy and the internal temperature of the pork reaches 145°F (63°C).
Remove the pork chops from the skillet and let them rest on a plate lined with paper towels for a few minutes before serving.
Serve the crispy pork chops with fresh lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 1512 mg | 66% | |
| Total Carbohydrate | 217.5 g | 79% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 24.1 g | ||
| Protein | 184.4 g | 369% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 770 mg | 59% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3152 mg | 67% | |
*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.
