Fried Pork Chops

These Fried Pork Chops use a quick buttermilk marinade to deliver a tender interior and a crispy crust.

These Fried Pork Chops use a quick buttermilk marinade to deliver a tender interior and a crispy crust. 

When I was a kid, I loved when my mom made fried pork chops for dinner. But before I got too excited, I always had to ask her which kind she was making: pork chops coated in breadcrumbs, like Shake and Bake, or pork chops that were coated in flour.

You really couldn’t go wrong either way, but the kind that was coated in flour was my absolute favorite. Of course, those were the ones she didn’t make as often.

Now that I’m an adult with my own kitchen, I can make my favorite fried pork chops any time I want — and I even improved on her old recipe.

How to Bread Pork Chops

When it comes to getting the flour to stick to the pork chops, you have a few options. You can do what my mom always did and coat the pork with beaten egg before dusting it in flour. Or you can do what I like to do now, which is to marinate the chops in buttermilk for a few minutes before tossing them with flour.

The buttermilk helps tenderize the meat, and it turns the flour into more of a batter that puffs up a little while it fries. It gets browned and crispy and delicious without being heavy or greasy.

How to Choose Chops for Frying

When I make fried pork chops, I like to look for pork loin chops that are about 3/4-inch thick. This way they’re meaty enough to bite into (not like a thin pork schnitzel or cutlet) but thin enough to cook quickly so the breading doesn’t burn.

It’s helpful if the pork chops are an even thickness the whole way through. If yours aren’t, you can use a meat mallet or a heavy skillet to pound them to an even thickness.

Serving Fried Pork Chops

I love serving fried pork chops with mashed potatoes and a green vegetable, like peas or string beans. You can also serve them topped with gravy, similar to a chicken fried steak, if you like that. This mushroom gravy is a perfect accompaniment!

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Fried Pork Chops


  • Author: Lauren Keating
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

These Fried Pork Chops use a quick buttermilk marinade to deliver a tender interior and a crispy crust.


Ingredients

  • 4 boneless pork loin chops (3/4-in. thick)
  • Kosher salt
  • Pepper
  • 1 cup buttermilk
  • 1 cup flour
  • 1/2 tsp. paprika
  • Vegetable oil

Instructions

  1. Season the pork chops generously with salt and pepper on both sides. Place them in a shallow dish or large zip top bag. Pour in the buttermilk. Turn the pork chops a few times so they’re evenly coated on both sides.
  2. Refrigerate the pork chops in the buttermilk for 20 minutes.
  3. Remove the pork chops from the marinade.
  4. In a shallow dish, whisk together the flour and paprika.
  5. Add each pork chop to the flour mixture one at a time, turning to coat both sides.
  6. Heat a large skillet over medium-high heat. Add 1/4-inch of oil to the pan.
  7. When the oil is hot, add the pork chops. Cook for 4-5 minutes on each side, or until a meat thermometer reaches 150°F.
  8. Transfer the pork chops to a plate lined with a paper towel. Let rest 5 minutes before serving.
Fried Pork Chops

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