Fried Pork Chops
PRO TIP: How Do You Tenderize Tough Pork Chops? One thing I do every time, before step one, is place the pork chops between two pieces of Reynold's Wrap and hit it with a mallet. This step will break down the meat and allow it to become tender.
Servings: 5 people
Ingredients
- 1-1/2 cups buttermilk
- 2 tbsp Crystal hot sauce
- 6 pork cops boneless
- 1 cup flour
- 1-1/2 tbsp smoked paprika
- 1-1/2 tsp salt
- 1 tsp Creole Seasoning
- 1 tsp cayenne pepper
- ½ tsp black pepper
- Canola oil for frying
Instructions
- In a large, sealable bowl, pour in the buttermilk. Add the hot sauce and mix well.
- Using a meat hammer, pound the pork chops to an even thickness, working from the middle out. Season each pork chop with salt, black pepper, and Creole Seasoning.
- Place the pork chops in the buttermilk mixture, cover, and refrigerate for at least 2 hours.
- In a shallow bowl, mix the flour, smoked paprika, salt, Creole seasoning, cayenne pepper, and black pepper.
- Add enough oil to a heavy pot, such as a Dutch oven, so it will reach at least halfway up a pork chop. Preheat the oil until it reaches 360°F.
- To fry, dredge a pork chop in the seasoned flour (see notes below for additional tips) and carefully place it into the heated oil. Fry for about 3-4 minutes, then carefully flip and fry for an additional 3-4 minutes. The crust should be golden brown, and the internal temperature should reach 145°F. Remove the pork chop from the oil and place it on a paper towel-covered plate. Repeat this step for the remaining pork chops.
- To serve, sprinkle the fried pork chops with a light pinch of salt and additional hot sauce, if desired. Enjoy!
Notes
The ingredients are not noted in the listing, but after tenderizing the pork chops with the meat hammer, I lightly season each one with a few shakes of salt, black pepper, and Creole Seasoning before adding the pork chops to the spicy buttermilk.
PRO TIP: Dredge all of the pork chops, in batches, in the seasoned flour, place the chops on a wire rack, and let them sit for 10-15 minutes for the flour to semi-dry. This will make the coating stick better and prevent the breading from falling off after frying.
