Crispy Fried Pork Chops
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 pork chops
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Calories
645 kcal
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Course
Main Course
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Cuisine
American
Crispy Fried Pork Chops
Description
Seasoned pork chops are soaked in a buttermilk and cayenne pepper sauce mix to tenderize and add flavor. The coating combines flour, cornstarch, salt, paprika, black pepper, onion powder, and garlic powder to provide a flavorful, crisp crust. Oil is heated to maintain a steady 350°F, ensuring even frying without burning.
Each chop is dredged in the dry mixture, tapping off excess, then fried in small batches to avoid crowding the pan. This frying method yields a crunchy exterior from the seasoned flour blend while preserving the pork's juicy interior. Draining the pork chops after frying will keep them crisp.
These pork chops can be served with optional white gravy, which is made from butter, flour, and milk seasoned with salt and pepper. The gravy adds moisture and mild flavor complementing the spicy, crispy chop.
Resting the chops after cooking allows juices to redistribute, preventing dryness. The batter spices and marinade contribute a balance of heat and savoriness unique to this preparation.
Ingredients
Pork Chops
- 4 pork chops 1/4 to 1/2 inch thick
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups buttermilk
- 1/4 cup cayenne pepper sauce Frank's RedHot brand
Dredging Mixture
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups vegetable oil for frying
Instructions
- Season pork chops with 1 teaspoon salt and 1 teaspoon black pepper.
- Pour 2 cups buttermilk and 1/4 cup Frank's RedHot Cayenne Pepper Sauce into a 9x13 pan and stir to combine. Submerge seasoned pork chops into buttermilk mixture and set aside. Refrigerate up to 6 hours, or use right away.
- In another shallow bowl, stir together 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons salt, 2 teaspoons paprika, 1 teaspoon black pepper, 1 teaspoon onion powder, and 1 teaspoon garlic powder.
- Pour 2 cups vegetable oil into a large skillet and heat to 350 degrees Fahrenheit. Monitor the temperature of the oil and adjust the heat source to maintain a consistent 350℉ temperature.
- Working one at a time, remove pork chops from buttermilk mixture. Shake it gently to remove the excess liquid. Place the chop into the flour mixture and coat thoroughly, tapping off the excess.
- Place the breaded chops into the 350 degree oil. Fry 2 to 3 chops at a time, ensuring you don't crowd the pan. The meat will drop the temperature of the oil so adjust the heat source as necessary. Fry each piece for 4 to 5 minutes, per side, until golden brown and pork is cooked through to an internal temperature of 145℉.
- Remove from the oil and place on a paper towel-lined plate or cooling rack. Let them rest for 5 minutes before serving.
Notes
- Fried pork chops can be served with a simple white gravy made by cooking butter and flour, then gradually adding milk and seasoning with salt and pepper.
- Maintaining oil temperature around 350°F during frying ensures a crisp crust without burning.
- The marinade tenderizes the pork and adds a spicy flavor.
- Allowing chops to rest 5–10 minutes after frying helps retain juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4pork chops
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Serving | 1pork chop | |
| Calories | 645kcal | 32% |
| Carbohydrates | 59g | 20% |
| Protein | 38g | 76% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 103mg | 34% |
| Sodium | 2335mg | 97% |
| Potassium | 784mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 726IU | 15% |
| Vitamin C | 11mg | 12% |
| Calcium | 166mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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