For those who enjoy pork, there’s nothing better than a juicy, hot, fried pork chop on your plate. Likewise, when you’re ready to chow down, there’s nothing worse than cutting into a dried-out, flavorless pork chop either. The key to making juicy fried pork chops is to not overcook them. Seasoning the flour will also add additional flavor to the pork chops as well. Also the heat of the oil should always be maintained so that the pork chop develops a crispy golden crust.
Things You'll Need
Season the pork chops with salt and pepper, to taste.
Add about 2 inches of vegetable oil to the skillet and bring to a medium heat, then add 2 tbsp. of butter for added flavor if you prefer.
Pour the buttermilk in a bowl and the flour in another.
Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon garlic powder to the flour.
Dip the pork chops in the buttermilk, making sure that both sides are soaked.
Dredge the pork chops through the seasoned flour.
Carefully place the floured pork chops into the hot oil, no more than two at a time.
Fry on one side until the edges start to turn golden brown, then flip over.
Fry the other side of the pork chop just until golden brown. Remove with tongs and drain on a plate lined with paper towels.
References and ResourcesThe Pioneer Woman; Pan-Fried Pork Chops; Ree Drummond; October 2009
Food Network: Lady and Sons Fried Pork Chop; Paula Deen
ResourcesRecipe Tips: Frying Pork
Southern Recipes: Fried Pork Chops Recipe