Country Fried Pork Chops are crispy, golden-brown treats that are simply delicious! They’re packed with flavor and typically served with creamy gravy, making them even more comforting.
Cooking these chops is so much fun. I love watching them sizzle in the pan! Serve them with mashed potatoes and you’ve got a meal that feels like a warm hug from the South.
Key Ingredients & Substitutions
Pork Chops: Choose bone-in or boneless chops, about 1/2 inch thick for the best results. If you’re looking for a leaner option, try using pork loin chops instead. They work well too!
Flour: All-purpose flour gives a nice crispy coating, but if you want to make this gluten-free, substitute with a gluten-free flour blend or cornstarch. Both will provide crunch!
Buttermilk: This ingredient makes the pork juicy and adds flavor. If you don’t have it, you can mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes before using.
Spices: The combination of paprika, garlic powder, and cayenne gives great flavor! You can always adjust the spices to fit your taste or add your favorites. A little onion powder is an excellent addition!
How Do I Get the Perfect Crispy Coating?
Getting that crispy coating on your pork chops is key to the recipe’s success! Follow these tips for a crunch you’ll love:
- Pound the chops to an even thickness to help them cook uniformly and stay tender.
- After dipping in buttermilk, let the chops rest on a plate for about 10 minutes. This helps the coating adhere better.
- Make sure the oil is hot enough before frying. Test with flour; it should sizzle. A hot skillet keeps the coating crispy.
- Don’t crowd the pan! Fry in batches if necessary to maintain the oil temperature and achieve even cooking.
With these tips, you’ll have crispy and delicious Country Fried Pork Chops every time!
How to Make Country Fried Pork Chops
Ingredients You’ll Need:
- 4 pork chops (about 1/2 inch thick)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
- 1 cup buttermilk
- 1 large egg
- Vegetable oil or canola oil, for frying
- Fresh parsley, for garnish (optional)
- Your choice of dipping sauce or gravy (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, plus around 20 minutes of cooking time. After frying, let the pork chops rest for a few minutes before serving. In total, you’ll need about 40 minutes from start to finish!
Step-by-Step Instructions:
1. Preparing the Pork Chops:
Start by placing the pork chops on a cutting board and lightly pound them with a meat mallet until they’re about 1/2 inch thick. This step is important because it helps the chops cook evenly and stay juicy!
2. Mixing the Wet Ingredients:
In a shallow bowl, whisk together the buttermilk and egg until they’re well combined. This mixture will help the coating stick to the pork chops.
3. Combining the Dry Ingredients:
In another shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, and cayenne pepper. This will create a delicious coating for your chops.
4. Dredging the Chops:
Take each pork chop and dip it into the buttermilk and egg mixture, making sure it’s fully coated. Next, dredge it in the flour mixture, pressing gently to ensure the coating sticks well. Set the coated chops aside on a plate while the oil heats up.
5. Heating the Oil:
In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it’s hot and shimmering (around 350°F or 175°C). You can check the temperature by sprinkling a little flour in the oil; it should sizzle right away.
6. Frying the Chops:
Carefully add the pork chops to the hot oil, making sure not to overcrowd the pan. Fry each chop for about 4-5 minutes on one side, until golden brown. Then flip and fry for another 4-5 minutes. Use a meat thermometer to check that the internal temperature reaches 145°F (63°C).
7. Draining the Oil:
Once the chops are perfectly golden, remove them from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
8. Serving:
Serve your hot, crispy pork chops garnished with fresh parsley if you like! They pair wonderfully with sides like mashed potatoes, green beans, or your choice of dipping sauce or gravy.
Enjoy your crispy, flavorful Country Fried Pork Chops!
Can I Use Bone-In Pork Chops Instead of Boneless?
Absolutely! Bone-in pork chops add extra flavor and juiciness. Just follow the same cooking instructions, keeping an eye on the internal temperature to ensure they are fully cooked.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, you can easily make a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
How Do I Store Leftovers?
Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes to keep the coating crispy.
Can I Freeze Cooked Pork Chops?
Yes, cooked pork chops can be frozen! Place them in an airtight container or freezer bag, and they’ll keep well for up to 2-3 months. Thaw in the refrigerator before reheating for the best results.