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1. Prepare the Pork Chops
- 🥩 Rinse and pat dry the pork chops with a paper towel. Lightly season both sides with salt and pepper.
- 🥛 In a shallow dish, mix the buttermilk and hot sauce (if using). Submerge the pork chops in the mixture and marinate for at least 30 minutes, or up to 4 hours in the fridge for maximum flavor.
2. Mix the Coating
- 🥣 In a large bowl or shallow dish, combine the flour, cornmeal, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Mix well.
3. Coat the Pork Chops
- 🍴 Remove the pork chops from the buttermilk and allow the excess to drip off.
- 🧂 Dredge each pork chop in the seasoned flour mixture, pressing firmly to ensure a thick, even coating. Set aside on a wire rack for 5–10 minutes to let the coating adhere.
4. Heat the Oil
- 🔥 In a large skillet or cast-iron pan, pour enough vegetable oil to come about 1/2 inch up the sides. Heat the oil to 350°F (175°C).
- 🌟 To test the oil, drop a pinch of the flour mixture into it. If it sizzles immediately, it’s ready!
5. Fry the Pork Chops
- 🍳 Carefully place the pork chops in the hot oil, being sure not to overcrowd the pan. Fry in batches if necessary.
- 🕒 Cook for 4–5 minutes per side, or until the coating is golden brown and crispy, and the internal temperature reaches 145°F (63°C).
- 🌟 Transfer the fried pork chops to a wire rack or paper towel-lined plate to drain any excess oil.
🥗 Serving Suggestions
Pair your Southern fried pork chops with:
- Mashed potatoes and gravy 🥔
- Collard greens or green beans 🥬
- Cornbread or biscuits 🧈
🌟 Tips for the Perfect Pork Chops
- Don’t overcrowd the pan: This keeps the oil temperature consistent for even frying.
- Let them rest: Allow the pork chops to rest on a wire rack for a few minutes after frying to stay crispy.
- Double dip for extra crunch: For a thicker crust, dip the pork chops in the buttermilk and flour mixture twice!
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