I wanted to try something a little but new with pork chops. Normally, we would just do a skillet searing technique, but that idea can get a little stale pretty quickly. The answer came somewhat indirectly from some both me and Rob ate as kids: Shake’n’Bake. Instead of baking though we did a double battered deep fry!
The batter is based loosely on Thomas Keller’s fried chicken recipe from Ad Hoc-Addendum. Its still probably the best flavor ever and I would fry just about anything in it! Happy to say it works pretty much just the same. We didn’t brine the pork or anything, this was just a quick and easy recipe after all.
One lesson learned though: oil selection seems to be critical. We tried this one with canola oil instead of our traditional peanut oil. The canola didn’t seem to create the same really great golden color we have come to expect.
One last frying tip: either use enough to cover the whole pork chop or so that it only covers half at a time. This will avoid creating a soggy skin.
Pair this with some of my Instant Pot Mac and Cheese and some sauteed chard or mustard greens for a perfect Southern-inspired dinner!!.
Fried Pork Chop
- 4 Bone-in Pork Chops thinly sliced
- 1.5 Cups Buttermilk
- 3 Cups Flour
- 2 Tsp Cayenne
- 2 Tsp Paprika
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- Peanut Oil between 1/2-2 inches
- Salt & Pepper to taste
- Heat the oil in a skillet, dutch oven, or other suitable dish over high heat. Desired oil temperature is about 320-340F.
- Dry the pork chops well.
- Place the buttermilk in a dish along with salt and pepper. Optionally add a little bit of cayenne and paprika.
- Place the flour and the spices (plus salt/peppein another dish.
- Coat the pork in the buttermilk, then the flour, then the buttermilk again, and lastly back into the flour.
- Fry for about 5-6 minutes per side. Do not touch it for at least 2-3 minutes at first. Work in batches if needed.
- Place on a rack to drip dry. Lightly dust with salt flakes.