Southern fried pork chops that are crispy, juicy, and perfectly seasoned. These bone-in pork chops are made with a buttermilk brine, dredged in seasoned flour, then fried to perfection!
Servings: 3
Calories: 549kcal
Equipment
-
candy thermometor
-
meat thermometor
Ingredients
- 1.5 lbs bone-in pork chops 2 or 3 pork chops
- oil, for frying
Buttermilk Brine
- 1 cup buttermilk
- 1 tsp salt or to taste
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tbsp hot sauce
- 2 eggs
Coating
- 1 cup all-purpose flour
- 1 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp baking powder
Instructions
-
In a large bowl, combine the buttermilk brine ingredients. Mix well. Place the pork chops in the buttermilk brine and let it marinate for at least 30 minutes.
-
Heat oil to 350 degrees F. in a cast-iron skillet over medium heat. If the heat is too high and your oil is too hot, it will burn the crust.
-
While the oil warms up, combine the flour ingredients in a shallow dish. Mix well.
-
Coat each pork chop in the seasoned flour. Make sure to coat well!
-
Fry each pork chop for 4 minutes on one side and 5 minutes on the other side. A total of 9 minutes or until the internal temperature reaches 145 degrees F.
-
Place each pork chop on a wire rack or a plate with a paper towel and let it rest for 5 minutes. Enjoy!
Notes
- Before frying the pork chops, allow them to sit at room temperature in the buttermilk brine for at least 20 minutes. If they’re too cold, they won’t cook evenly.
- Don’t overcrowd your pan. The pork chops shouldn’t be touching each other while frying. Work in batches.
Nutrition
Calories: 549kcal | Carbohydrates: 40g | Protein: 46g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 2276mg | Potassium: 922mg | Fiber: 2g | Sugar: 4g | Vitamin A: 966IU | Vitamin C: 4mg | Calcium: 189mg | Iron: 4mg
