Golden Crispy Pork Chops

This hearty golden crispy pork chop recipe transforms ordinary weeknight dinners into something special. The perfect combination of seasoned coating and juicy meat creates that restaurant-quality dish right in your own kitchen, without the hefty price tag.

I first made these pork chops when trying to recreate my grandmother's famous Sunday dinner. After years of perfecting the technique, this has become my family's most requested meal, especially when we have guests over who always ask for the recipe before leaving.

• Bone in pork chops: provide more flavor and moisture than boneless cuts
• All purpose flour: creates the perfect base for your crispy coating
• Paprika: adds beautiful color and mild sweet pepper flavor
• Garlic powder: infuses the coating with aromatic depth without burning like fresh garlic
• Onion powder: brings savory notes that complement the pork perfectly
• Salt and pepper: are crucial for proper seasoning throughout each layer
• Large eggs: work as the essential binding agent for your coating
• Buttermilk: tenderizes the meat while adding tanginess to balance the richness
• Vegetable oil: has the high smoke point necessary for proper frying

How To Make Golden Crispy Pork Chops

Prep the meat:

Season pork chops generously with salt and pepper on both sides, patting the seasoning into the meat. Allow them to sit at room temperature for 15 minutes which helps them cook more evenly and absorb the seasoning.

Create your dredging station:

In a shallow bowl combine the flour, paprika, garlic powder, and onion powder, whisking thoroughly to ensure even distribution of spices. In a separate bowl, whisk the eggs and buttermilk until completely smooth with no egg white streaks visible.

Coat the chops:

Using one hand for wet ingredients and one for dry to prevent clumping, dip each pork chop into the egg mixture, allowing excess to drip off, then place into the seasoned flour. Press the flour mixture firmly onto both sides and edges of the chop to create an even coating that will stick during cooking.

Perfect the fry:

Heat approximately half an inch of vegetable oil in a large heavy skillet over medium high heat until it reaches 350°F. The oil should shimmer but not smoke. Carefully place the coated pork chops into the hot oil without overcrowding the pan, which would lower the temperature too much.

Cook to golden perfection:

Fry the pork chops for 4 to 5 minutes on the first side until deeply golden brown, then flip using tongs and cook an additional 4 to 5 minutes on the second side. The internal temperature should reach 145°F for perfect doneness while maintaining juiciness.

Rest before serving:

Transfer the fried pork chops to a wire rack over paper towels, which allows excess oil to drain while keeping the coating crispy. Let them rest for 3 to 5 minutes before serving to allow juices to redistribute throughout the meat.

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The secret ingredient that makes these pork chops special is really the buttermilk. My great aunt Clara first taught me to use it instead of regular milk, and the difference is remarkable. The slight tang cuts through the richness of the fried coating, and the enzymes in the buttermilk break down proteins in the meat for the most tender result possible.

Perfect Pairings

These golden crispy pork chops shine brightest when served alongside complementary sides. Classic pairings include creamy mashed potatoes which soak up any extra pan drippings beautifully. For a Southern inspired meal, serve with collard greens and mac and cheese. During summer months, a crisp coleslaw provides refreshing contrast to the rich pork. For a complete comfort food experience, add homemade applesauce which cuts through the richness with its sweet tartness.

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Troubleshooting Tips

If your coating falls off during cooking, you likely have oil that is not hot enough. Make sure it reaches 350°F before adding the chops. Another common issue is flipping too early before the crust has set. Let the first side cook completely before turning. For those finding the pork too dry, remember that modern pork is leaner than in decades past. Brining the chops for 30 minutes in a solution of 1/4 cup salt dissolved in 4 cups water before starting the recipe creates insurance against dryness.

Make Ahead Options

While these pork chops are best served fresh from the skillet, you can prepare elements ahead of time. The seasoned flour mixture can be made several days in advance and stored in an airtight container. For partially prepared chops, you can bread them up to 2 hours before cooking and keep refrigerated on a wire rack. This actually helps the coating adhere better during cooking. Fully cooked leftovers can be reheated in a 300°F oven for 10 minutes to restore some crispness.

Frequently Asked Questions

→ What is the best way to season pork chops?

Season pork chops with a combination of salt, pepper, paprika, garlic powder, and onion powder for a flavorful base. Adjust the seasoning to your taste preferences for the perfect flavor balance.

→ How can I ensure my pork chops are cooked perfectly?

Use a meat thermometer to ensure the internal temperature reaches 145°F. This ensures they're properly cooked while remaining juicy and tender.

→ What type of oil should I use for frying?

Vegetable oil is ideal for frying pork chops due to its high smoke point. Other neutral oils like canola oil also work well.

→ Can I use boneless pork chops for this recipe?

Yes, boneless pork chops can be used. However, bone-in pork chops often stay juicier and have added flavor.

→ What side dishes pair well with crispy pork chops?

Mashed potatoes, roasted vegetables, coleslaw, or a fresh green salad are excellent choices to complement the rich flavors of crispy pork chops.

→ How can I make the crust extra crispy?

Press the seasoned flour mixture firmly onto the pork chops before frying. Also, ensuring the oil is hot enough will help create a crispy crust.