Moist Tender Crispy Pork Chops
Get ready to elevate dinner with these irresistibly *Moist Tender Crispy Pork Chops*! Perfectly seasoned and marinated in tangy buttermilk, these bone-in pork chops are coated in a flavorful blend of spices, flour, and cornstarch for the ultimate crispy crust. The secret? A double-dip breading process that locks in juiciness and ensures every bite is extra crunchy. Fried to golden perfection, these pork chops boast a mouthwatering balance of tenderness and crispiness that’s hard to resist. Pair them with creamy mashed potatoes or fresh steamed vegetables for a meal that’s as comforting as it is unforgettable. Quick to prepare in just 40 minutes and garnished with fresh parsley for a pop of color, this recipe is sure to become a family favorite. Keywords: crispy pork chops, tender pork chops, fried pork chops, bone-in pork chop recipe, easy pork chop dinner.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 cup buttermilk
- 1.5 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 large eggs
- 1.5 cups vegetable oil
- 2 tablespoons fresh parsley (optional for garnish)
Instructions
Place the pork chops in a large bowl or resealable plastic bag. Pour the buttermilk over the pork chops, ensuring they are fully coated. Cover the bowl or seal the bag and refrigerate for at least 1 hour, ideally overnight, for maximum tenderness.
In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and smoked paprika.
In another shallow dish, beat the eggs with 2 tablespoons of water to create an egg wash.
Remove the pork chops from the buttermilk and allow any excess to drip off. Dip each pork chop into the flour mixture, then into the egg wash, and back into the flour mixture, pressing gently to ensure the coating adheres well. Set the coated pork chops aside on a wire rack to rest for 5 minutes before frying.
Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature to maintain consistent frying.
Carefully place the pork chops in the hot oil, being careful not to overcrowd the skillet. Fry for 4-6 minutes per side, or until the coating is golden brown and the internal temperature of the pork chops reads 145°F (63°C) on a meat thermometer.
Remove the pork chops from the oil and place them on a paper-towel-lined plate to drain excess oil.
Allow the pork chops to rest for 3-5 minutes to retain their juices.
Garnish with freshly chopped parsley, if desired, and serve immediately with your favorite sides like mashed potatoes, steamed vegetables, or a garden salad.
Nutrition Facts
Calories |
5585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 445.7 g | 571% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 202.1 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 3243 mg | 141% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 13.2 g | ||
| Protein | 232.7 g | 465% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 488 mg | 38% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3367 mg | 72% | |
*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.
