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Crispy Carolina-Style Pork Chops

These irresistibly juicy Carolina-Style Pork Chops are marinated in a slightly spiced buttermilk concoction before undergoing a detailed dredging procedure that results in a flavorful, crispy exterior. Fried to an ideal golden brown, these pork chops make for an ultimate casual family dinner or a re...
55 min
TOTAL TIME
418
CALORIES
$0.83
PER SERVING
Crispy Carolina-Style Pork Chops
Ingredients
10 INGREDIENTS
4 SERVINGS
Paprika
1/2 tsp paprika
Bone In Pork Chops
1 lb bone in pork chops
about 1 inch thick
All-purpose Flour
1 cup all-purpose flour
Cayenne Pepper
1/2 tsp cayenne pepper
Hot Sauce
2 tsp hot sauce
Garlic Powder
1/2 tsp garlic powder
Buttermilk
1 1/2 cups buttermilk
Seasoned Salt
1 tsp seasoned salt
Canola Oil
canola oil
enough to fill a pan about 2 inches deep
Black Pepper
1 tsp black pepper
Directions
8 STEPS
45 min
PREP TIME
10 min
COOK TIME
55 min
TOTAL TIME
1
Prepare the pork chops by patting them dry with paper towels.
2
Mix the buttermilk and hot sauce together in a bowl.
3
Place the pork chops in the buttermilk mixture, making sure they are fully coated. Allow them to marinate for 30 minutes in the refrigerator.
4
In a separate large plastic bag or shallow bowl, mix together the all-purpose flour, seasoned salt, black pepper, garlic powder, cayenne pepper, and paprika until well combined.
5
Remove the pork chops from the buttermilk mixture, allowing the excess to drip off. Add the pork chops to the seasoned flour mixture. Ensure they are fully coated, and place them on a baking sheet lined with parchment paper.
6
Refrigerate the coated chops for 15 minutes to set the flour.
7
Heat the canola oil in a pan over medium high heat. The oil should be about 2 inches deep in the pan.
8
Fry the pork chops until they are a golden brown color on both sides, approximately 4 to 5 minutes per side. Once fried, carefully remove them from the oil and drain any excess oil on a paper towel lined plate.
Health Info
Macros
29g
CARBS
18g
FAT
30g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
How can I keep my Pork Chops from getting too dry?
How long should I cook my Pork Chops for?
Should I season my Pork Chops before or after cooking?
What are the best sides to pair with Pork Chops?
Can I cook Pork Chops from frozen?
What does it mean to brine Pork Chops, and why should I do it?
My Pork Chops always come out tough. What am I doing wrong?
How do I get a nice, crispy crust on my Pork Chops?
Why should I let my Pork Chops rest after cooking?
Do I need to remove the fat from my Pork Chops?