Fried Pork Chop

Ingredients

– 4 pork chops (1-1.5 pounds, 450-680g)
– 1 cup (120g) all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper (optional)
– 2 cups (475ml) buttermilk
– Vegetable oil for frying

Instructions

1. Prepare the pork chops: Rinse the pork chops and pat dry with paper towels.
2. Make the breading mixture: In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
3. Dredge the pork chops: Dredge the pork chops in the flour mixture, shaking off excess.
4. Soak in buttermilk: Dip the floured pork chops in the buttermilk, making sure they’re fully coated.
5. Dredge again: Dredge the pork chops in the flour mixture again, pressing the coating onto the meat to ensure it adheres.
6. Fry the pork chops: Heat about 1/2-inch (1cm) of vegetable oil in a large skillet over medium-high heat. Fry the pork chops for 3-4 minutes per side, or until golden brown and cooked through.
7. Drain and serve: Remove the fried pork chops from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot and enjoy!

Tips and Variations

– Use a meat thermometer to ensure the pork chops reach a safe internal temperature of 145°F (63°C).
– For an extra crispy coating, chill the breaded pork chops in the refrigerator for 30 minutes before frying.
– Experiment with different seasonings in the breading mixture, such as dried herbs or spices.
– Serve with your favorite sides, such as mashed potatoes, collard greens, or cornbread.