Soy-Free Classic Fried Pork Chop
Treat yourself to the ultimate comfort food with this Soy-Free Classic Fried Pork Chop recipe, a delicious twist on a timeless dish that's perfect for those avoiding soy-based ingredients. Featuring bone-in pork chops soaked in creamy buttermilk for tenderness, coated in a cornstarch-enhanced flour mixture spiked with paprika and garlic powder for an irresistible crunch, these chops are fried to golden perfection in canola oil. With a prep time of just 15 minutes and cook time of 20, this easy-to-follow recipe delivers crispy-on-the-outside, juicy-on-the-inside pork chops that pair beautifully with mashed potatoes, steamed vegetables, or a fresh green salad. Perfect for weeknight dinners or special occasions, this soy-free recipe is bound to be a family favorite!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 cups buttermilk
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1.5 teaspoons salt
- 2 cups canola oil
Instructions
In a large bowl, pour the buttermilk and soak the pork chops, ensuring they are fully submerged. Let them marinate in the refrigerator for at least 30 minutes up to 2 hours for deeper flavor.
In another bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, ground black pepper, and salt. Mix thoroughly to create the seasoning blend for coating.
Once the pork chops have marinated, remove them from the buttermilk and allow any excess buttermilk to drip off.
Dredge each pork chop in the seasoned flour mixture, pressing firmly to ensure the flour adheres well to the meat.
Place the coated pork chops on a wire rack and let them rest for 5 minutes. This helps the coating stick better during frying.
In a heavy skillet or cast-iron pan, heat the canola oil over medium-high heat until it reaches approximately 350°F (175°C).
Carefully place the pork chops in the hot oil, avoiding overcrowding the pan. You may need to fry in batches depending on the size of your pan.
Fry each pork chop for about 4-5 minutes on each side, until they are golden brown and cooked through with an internal temperature of at least 145°F (63°C).
Remove the fried pork chops from the skillet and place them on paper towels to drain any excess oil.
Allow them to rest for a couple of minutes before serving to retain juiciness. Serve warm with your favorite sides.
Nutrition Facts
Calories |
6785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 578.4 g | 742% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 114.3 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 4538 mg | 197% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 24.9 g | ||
| Protein | 222.1 g | 444% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 706 mg | 54% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3543 mg | 75% | |
*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.
