Fried Pork Chops

Instructions

Step 1: Pat the pork chops dry with paper towels to remove excess moisture./n
Step 2: In a shallow bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and cayenne pepper./n
Step 3: In a separate bowl, beat the eggs with the buttermilk until fully combined./n
Step 4: Dredge each pork chop in the seasoned flour mixture, then dip into the egg mixture, and coat again in the flour mixture, pressing gently to help the coating adhere./n
Step 5: Place the coated pork chops on a plate and let them rest for 10–15 minutes to help the crust set./n
Step 6: Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C)./n
Step 7: Carefully place the pork chops in the hot oil and fry for 4–5 minutes per side, or until golden brown and the internal temperature reaches 145°F (63°C)./n
Step 8: Remove the pork chops from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil./n
Step 9: Allow the pork chops to rest for 5 minutes before serving to retain their juices.

Storage and Reheating Tips

Store leftover fried pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 375°F (190°C) for 10–15 minutes until heated through and crispy. Avoid microwaving, as it can make the coating soggy. For longer storage, freeze in a freezer-safe container for up to 2 months and reheat directly from frozen in the oven.