Rinse the pork chops and pat them dry with paper towels.
In a bowl, mix buttermilk and egg.
Place pork chops in the mixture, cover, and marinate for at least 30 minutes (or up to overnight in the refrigerator).
In another bowl, combine flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
Cooking Method
Method: Southern Pan-Frying
Heat about 2 cm of oil in a heavy skillet over medium heat (170–180°C).
Remove pork chops from the marinade and let excess drip off.
Dredge each chop in the seasoned flour mixture, pressing gently so the coating sticks well.
Carefully place pork chops into the hot oil.
Fry for 5–7 minutes per side, until golden brown and cooked through.
Remove and place on a wire rack or paper towels to drain excess oil.
Let rest for 5 minutes before serving.
Instructions Summary
Marinate the pork chops
Coat with seasoned flour
Fry until crispy and golden
Rest before serving
Benefits
High in protein, supporting muscle growth
Provides iron and zinc for energy and immunity
Satisfying and filling meal
Can be paired with vegetables for a balanced plate
(Best enjoyed in moderation due to frying.)
For Lovers Of
This dish is perfect for lovers of:
Crispy fried foods
Southern comfort cuisine
Juicy,
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