These crispy fried pork chops are a true crowd-pleaser! They’re juicy and tender on the inside, with a crunchy coating that makes every bite so satisfying.
You can pair them with mashed potatoes or a simple salad, and trust me, everyone will be asking for seconds. I love how they’re simple to make yet feel special on the table!
Key Ingredients & Substitutions
Pork Chops: You can use either bone-in or boneless chops, but bone-in tends to be juicier. If you’re looking for a leaner option, try using pork tenderloin cuts instead!
Buttermilk: If you don’t have buttermilk, just mix regular milk with a tablespoon of lemon juice and let it sit. This will give your chops that tender, juicy texture we love!
Panko Breadcrumbs: They create extra crunch. If you can’t find panko, regular breadcrumbs work too, but the texture won’t be as crispy. For a gluten-free option, try using gluten-free breadcrumbs.
Spices: Feel free to adjust the paprika, garlic, and onion powder according to your taste. You could add Italian seasoning, or even a bit of mustard powder for more kick!
How Can You Ensure the Perfect Crunch?
Getting that crispy coating is key to a great fried pork chop. Here’s how to do it:
- Soaking the pork chops in buttermilk tenderizes the meat and keeps it moist while frying.
- Make sure to season each layer: the flour mix, the egg, and the panko. This enhances flavor at each step!
- Use high heat for frying but be careful not to overcrowd the pan—this helps keep the oil hot, leading to that golden crispiness.
- Allow the fried chops to rest on a wire rack after frying. This prevents sogginess and keeps them crispy longer!
How to Make Crispy Fried Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in or boneless pork chops (about 1-inch thick)
- 1 cup buttermilk (or regular milk with 1 tbsp lemon juice)
For the Coating:
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional for a little heat)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
For Frying:
- Vegetable oil, for frying (about 1–2 inches in a skillet)
How Much Time Will You Need?
This recipe will take around 15 minutes for prep and 20 minutes for cooking. So you’re looking at a total of about 35-40 minutes from start to finish, plus any soaking time if you choose to marinate the pork chops in buttermilk—up to 2 hours for best results!
Step-by-Step Instructions:
1. Preparing the Buttermilk:
If you don’t have buttermilk, no worries! Just stir one tablespoon of lemon juice into a cup of regular milk and let it sit for about five minutes. This will create a perfect substitute for your pork chops.
2. Soaking the Pork Chops:
Pat pork chops dry with paper towels. Pour the buttermilk into a shallow bowl and submerge the chops in it. Let them soak for at least 30 minutes (you can even put them in the fridge for up to 2 hours) to make them tender and flavorful.
3. Setting up the Breading Station:
While the pork chops are soaking, set up your breading station. In one shallow bowl, combine the flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. In a second bowl, whisk the eggs until smooth. Pour the panko breadcrumbs into a third shallow bowl and set them aside.
4. Breading the Pork Chops:
Once you’re done soaking, take a pork chop out of the buttermilk, letting the excess drip off. First, dredge it in the seasoned flour, then dip it into the egg mixture, and finally coat it with panko breadcrumbs. Make sure to press the breadcrumbs onto the pork chop for a good coating. Place the coated chop on a wire rack and repeat with the remaining chops.
5. Heating the Oil:
In a deep skillet or cast-iron pan, heat about 1–2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a few breadcrumbs—if they sizzle right away, the oil is ready!
6. Frying the Pork Chops:
Carefully place the breaded pork chops into the hot oil, making sure not to overcrowd the pan. Fry them for about 4–5 minutes on each side until they’re golden brown and crispy. Always check that the internal temperature has reached 145°F (63°C) for safe eating!
7. Draining the Chops:
Once cooked, transfer the pork chops to a wire rack or a plate lined with paper towels to absorb any excess oil. This keeps them crispy!
8. Serving:
Let the pork chops rest for about 5 minutes before serving. Pair them with your favorite sides, like steamed broccoli and mashed sweet potatoes, or classic mashed potatoes and green beans for a delightful meal!
Enjoy your perfectly crispy, juicy fried pork chops!
FAQ for Crispy Fried Pork Chops
Can I Use Frozen Pork Chops for This Recipe?
Yes, but make sure to fully thaw them before starting! Thaw your pork chops in the refrigerator overnight or in a sealed plastic bag submerged in cold water. Pat them dry before marinating in buttermilk for the best texture.
Can I Substitute the Buttermilk with Something Else?
Absolutely! If you don’t have buttermilk, you can create a substitute by mixing 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes to curdle before using.
How Do I Store Leftover Fried Pork Chops?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven at 350°F (175°C) for about 10-15 minutes to retain that crispy texture. Avoid microwaving to prevent sogginess!
Can I Make These Ahead of Time?
While it’s best to enjoy them fresh, you can prepare and bread the pork chops ahead of time. Store them on a wire rack covered loosely in the fridge for up to 24 hours before frying. Just be sure to let them come to room temperature before frying to ensure even cooking!
