Description
These Fried Pork Chops are a delightful meal with a crispy coating and juicy inside, making them ideal for a comforting dinner or a quick weeknight feast.
Ingredients
Scale
- 1 lb bone in pork chops (about 3/4 inch in thickness) patted dry with paper towels
- 2 cups buttermilk
- 2 tsp hot sauce
- 1 1/4 cup self rising flour
- 1 tbsp plus 1 tsp seasoned salt plus to taste
- 1 1/2 tsp black pepper plus to taste
- 1/2 tsp ground garlic powder
- 1/2 tsp cayenne pepper can go up to 3/4 tsp if you like a lot of spice
- 1/2 tsp smoked paprika can go up to 1 teaspoon
- 2 cups canola oil
Instructions
- Season the pork chops with seasoned salt and black pepper on both sides to taste.
- Whisk hot sauce into the buttermilk and soak the pork chops in this mixture for an hour.
- In a large plastic bag, add flour, seasoned salt, black pepper, garlic powder, cayenne pepper, and smoked paprika; mix well.
- Coat the pork chops in the seasoned flour mixture, and for a crispier texture, dip them back into the buttermilk and then the flour again. Place on a parchment-lined baking sheet and let them rest for at least 20 minutes before frying.
- Heat canola oil in a pan over medium-high heat to about 350°F.
- Fry the chops until they are golden brown, approximately 2 to 4 minutes on each side, ensuring they reach an internal temperature of 145°F before serving.
- After frying, transfer the chops to a wire rack placed over a paper towel-lined baking sheet to drain excess oil.
- Allow the chops to rest for 10 minutes before serving to enhance juiciness.
Notes
For added spice, feel free to increase the cayenne pepper up to 3/4 teaspoon.
Resting the chops after frying helps retain their juices for a better texture.
Nutrition
- Serving Size: 1 chop
- Calories: 400
- Sugar: 0g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 100mg