Southern fried pork chops are marinated in buttermilk, dredged in seasoned flour and cooked in hot oil. Here's how to fry pork chops that turn out crispy, juicy and full of flavor.
Instructions
1
Marinate the pork chops
2
In a large shallow dish, whisk together the buttermilk and hot pepper sauce. Add the pork chops, turning them to coat all sides. Cover and refrigerate for at least one hour or overnight. Editor's Tip: The acidic buttermilk tenderizes the meat and helps lock in moisture, keeping the pork chops from tasting dry.
3
Dredge the pork chops in seasoned flour
4
Drain the pork chops and discard the buttermilk mixture. To make the coating, combine the flour, salt, paprika, garlic powder, onion powder and pepper in a shallow dish. Add the pork chops, one at a time, turning each to coat. Place the pork chops on a wire rack set over a baking sheet. Refrigerate the chops, uncovered, for 30 minutes. Editor's Tip: Resting helps the flour hydrate so the breaded coating won't fall off the chops when it comes time to eat.
5
Fry the pork chops
6
In a Dutch oven or deep skillet, heat 1/2 inch oil over medium heat until it reaches 350°. Fry the pork chops in batches, uncovered. Turning occasionally, cook for five to six minutes per side or until the coating is dark golden brown and a thermometer reads 145°. Drain the fried pork on paper towels. Editor's Tip: Medium-rare (145°) pork is safe to eat, but you can continue cooking if you prefer more well-done pork. If the breading browns too quickly, transfer the chops to a wire rack set over a baking sheet. Finish baking them in a 350° oven until the pork reaches the desired temperature.
