Here’s a straightforward method to fry pork chops that will give you tender, juicy, and flavorful results:
- Season the pork chops with salt and pepper on both sides.
- (Optional) Marinate them by soaking in buttermilk mixed with hot sauce for about an hour to tenderize and add flavor.
- Prepare a seasoned flour dredge by mixing flour with salt, pepper, garlic powder, cayenne pepper, and paprika.
- Coat the pork chops thoroughly in the seasoned flour. For extra crispiness, you can dip them back in the buttermilk and then flour again. Let them rest coated for about 20 minutes for the flour to set.
- Heat oil in a skillet to around 350°F (medium-high heat).
- Fry the pork chops until golden brown and cooked through—about 3-4 minutes per side for thinner chops and up to 7 minutes per side for thicker ones (at least 1 inch thick). Make sure their internal temperature reaches 145°F.
- Once fried, drain the pork chops on a wire rack or paper towels and let them rest for about 10 minutes before serving to maintain juiciness.
This method uses a flavorful breading and frying technique to create crispy, well-seasoned pork chops that are tender inside.
