Old-Fashioned Buttermilk Fried Pork Chops

Old-Fashioned Buttermilk Fried Pork Chops recipe — juicy inside, crunchy outside, just like grandma might have made. 🐖🥛✨

 Ingredients (Serves 4)

• 4 bone-in pork chops (¾–1 in thick)

• 1 cup buttermilk

• 1 tsp hot sauce (optional)

• 1 cup all-purpose flour

• ½ cup cornstarch (for extra crunch)

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• ¼ tsp garlic powder

• Neutral oil for frying (peanut, canola, or sunflower)

Method

1️⃣ Marinate

1. Pat pork chops dry with paper towels.

2. In a shallow dish, mix buttermilk and hot sauce.

3. Submerge chops, cover, and chill at least 1 hr (or overnight).

2️⃣ Prepare Coating

• In another dish, mix flour, cornstarch, salt, pepper, paprika, and garlic powder.

3️⃣ Dredge

• Remove pork from buttermilk (let excess drip).

• Dredge in flour mixture, pressing so coating sticks.

• Place on a rack for 5–10 min to “set” the crust.

4️⃣ Fry

1. Heat ½–¾ in of oil in a cast-iron skillet to 175 °C / 350 °F.

2. Fry chops in batches, 3–4 min per side (for ¾ in thick), until golden brown and internal temp reaches 63 °C / 145 °F.

3. Drain on paper towels or a wire rack.

5️⃣ Serve

• Rest a few minutes so juices settle.

• Serve with mashed potatoes, creamy gravy, or a crisp slaw.

Tips

• For thicker chops, finish in a 180 °C / 350 °F oven for 5–8 min after frying.

• Double-dip for extra crunch: flour → buttermilk → flour again.

• Try seasoned buttermilk (garlic, onion powder, herbs) for more flavor.