Crispy fried pork chops are a dinner favorite! They’re juicy on the inside and have a crunchy golden coating on the outside. Perfect for a quick and tasty meal!
You can whip these up in no time, and I just love how they make the kitchen smell so amazing. Serve them with some mashed potatoes or a fresh salad, and you’re all set for a feast!
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops work great for this recipe. If you can only find bone-in, that’s fine too! Just increase the cooking time slightly. You can also use chicken breasts for a similar crispy result.
Buttermilk: This ingredient is key for tenderness and flavor. If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes to sour.
Panko Breadcrumbs: Panko gives a wonderfully crunchy texture. If you don’t have panko, regular breadcrumbs can work, but they won’t be as crispy. You can also blend some old bread into crumbs in a food processor as a substitute.
Spices: Feel free to adjust spices according to your taste! I sometimes add Italian seasoning or a pinch of cumin for a flavor twist. If you want less heat, skip the cayenne pepper.
Why is Proper Breading Important?
Breading your pork chops correctly makes a big difference in texture and taste. Here’s how to do it right:
- Make sure your pork chops are coated entirely with each layer: flour, egg, and then panko.
- Press the breadcrumbs onto the pork chops firmly. This helps them stick better during frying.
- Let the breaded pork chops sit for a few minutes before frying. This helps the coating adhere and results in a crispier finish.
How Can I Achieve Perfect Frying?
Frying may seem tricky, but with these tips, you can get it just right:
- Don’t overcrowd the pan! Fry in batches to maintain the oil temperature.
- Use a thermometer to check that your oil reaches 350°F. Too cold, and the chops will absorb oil; too hot, and the coating might burn before cooking through.
- After frying, let the pork chops rest on paper towels. This drains excess oil and keeps them crispy.
Enjoy cooking these crispy fried pork chops! They’re sure to be a hit on your dinner table.
How to Make Crispy Fried Pork Chops
Ingredients You’ll Need:
- 4-6 boneless pork chops (about 1 inch thick)
- 1 cup buttermilk
- 1 ½ cups panko breadcrumbs
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional for a kick)
- 2 large eggs
- Vegetable oil, for frying
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus an additional 30 minutes to 1-2 hours for marinating the pork chops in buttermilk. Frying them will take approximately 15-20 minutes. Overall, you can expect to spend around 1 hour for a delicious meal.
Step-by-Step Instructions:
1. Marinate the Pork Chops:
Begin by patting the pork chops dry with paper towels. Place them in a shallow dish and pour the buttermilk over the chops, ensuring they are well-coated. Cover the dish and refrigerate for at least 30 minutes, or ideally 1-2 hours. This helps to tenderize the pork and adds flavor.
2. Prepare the Breading Stations:
While the pork is marinating, set up your breading stations. In a shallow bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using). In another shallow bowl, beat the eggs until smooth. Finally, place the panko breadcrumbs in a third shallow bowl.
3. Bread the Pork Chops:
Once the marinating time is up, remove the pork chops from the buttermilk, allowing any excess to drip off. Start by dredging each chop in the seasoned flour mixture. Shake off any extra flour, then dip the chop into the beaten eggs, coating it completely. Finally, press the pork chop firmly into the panko breadcrumbs, ensuring both sides are well coated. Set the breaded chops on a plate.
4. Fry the Pork Chops:
In a large skillet, heat about ½ inch of vegetable oil over medium heat until it shimmers, reaching around 350°F. Carefully place 2-3 pork chops in the hot oil, making sure not to crowd the pan. Fry for about 4-5 minutes on each side, or until the breading is golden brown and the pork reaches an internal temperature of 145°F.
5. Drain and Serve:
Once cooked, transfer the pork chops to a paper towel-lined plate to drain any excess oil. Repeat the frying process with the remaining chops. Allow the pork chops to rest for a few minutes before serving to let the juices redistribute. Serve hot with your favorite sides like steamed broccoli and mashed sweet potatoes, and enjoy a delicious meal!
Enjoy your crispy fried pork chops, which are bound to be a hit at your dinner table!
Can I Use Bone-In Pork Chops Instead of Boneless?
Yes, you can absolutely use bone-in pork chops! Just remember that bone-in chops may require a bit more cooking time, so be sure to check for an internal temperature of 145°F to ensure they are cooked through.
What Are Some Good Substitutes for Buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. This will provide the same tangy flavor and acidity.
How Can I Make the Pork Chops Spicier?
To add more heat, you can increase the amount of cayenne pepper in the seasoning mix or add some hot sauce to the buttermilk marinade. Another option is to sprinkle some red pepper flakes into the panko breadcrumbs for an extra kick!
What’s the Best Way to Store Leftover Fried Pork Chops?
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 for about 10-15 minutes until heated through, ensuring they remain crispy.
