Description
Southern fried pork chops are marinated in buttermilk, dredged in seasoned flour and cooked in hot oil. Here's how to fry pork chops that turn out crispy, juicy and full of flavor.
Ingredients
- 1 cup buttermilk
- 1 tablespoon hot pepper sauce
- 4 bone-in pork loin chops (8 ounces each)
- coating:
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- oil for frying1 cup buttermilk
- 1 tablespoon hot pepper sauce
- 4 bone-in pork loin chops (8 ounces each)
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- oil for frying
Directions
- In a large shallow dish, whisk buttermilk and hot pepper sauce. Add pork chops; turn to coat. Cover and refrigerate at least 1 hour or overnight.
- Drain and discard buttermilk mixture. Combine coating ingredients in another shallow dish. Add pork chops, 1 at a time, and turn to coat. Place chops on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes.
- In a Dutch oven or deep skillet, heat 1/2 in. oil over medium heat to 350°. Fry pork in batches, uncovered, turning occasionally, 5-6 minutes per side or until coating is dark golden brown and a thermometer reads 145°. Drain on paper towels.
