If you love crispy, juicy pork chops, this Buttermilk Fried Pork Chops Recipe is perfect. It is easy, tasty and perfect for any meal.
Using buttermilk makes the pork chops tender and flavorful. You do not need fancy ingredients or equipment. This recipe is simple but delivers restaurant-style results at home.
Everyone will enjoy it. You can serve it for lunch or dinner and it goes well with mashed potatoes or fresh vegetables. Follow this guide to learn how to make Buttermilk Fried Pork Chops with easy steps and helpful tips.
My Experience With This Recipe
I first tried this Buttermilk Fried Pork Chops Recipe on a busy weekend. The pork chops turned golden brown and juicy inside. My family loved the flavor and crunch. Marinating in buttermilk really made a difference.
It tenderized the meat and added a subtle tang. Frying them carefully gave a perfect crisp. I also learned small tricks, like using oil at the right temperature. Now, I make this recipe often. It is a real crowd-pleaser and easy to repeat.
Recipe Card Info
- Recipe Name: Buttermilk Fried Pork Chops
- Servings: 4
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Course: Main Course
- Cuisine: American
- Calories: 450 kcal per serving
Equipment List
- Large mixing bowl
- Shallow dish or plate
- Frying pan or skillet
- Tongs or spatula
- Measuring cups and spoons
- Paper towels
- Whisk
Ingredients You Need for Buttermilk Fried Pork Chops
- 4 boneless pork chops (1-inch thick)
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 ½ cups all-purpose flour
- ½ teaspoon cayenne pepper (optional, for spice)
- ½ cup vegetable oil or enough for frying
Step-by-Step Guide
1. Marinate the Pork Chops
Mix pork chops with buttermilk, salt, pepper, garlic powder and paprika. Cover and refrigerate 2–4 hours.
2. Prepare the Coating
In a shallow dish, mix flour, onion powder, cayenne pepper and a pinch of salt.
3. Coat the Pork Chops
Remove pork chops from buttermilk. Dredge them in flour mixture until fully coated.
4. Heat the Oil
Pour oil into a skillet. Heat over medium heat until it reaches 350°F or hot enough to sizzle.
5. Fry the Pork Chops
Place chops carefully in hot oil. Fry 5–7 minutes per side until golden brown.
6. Drain Excess Oil
Remove chops from pan. Place on paper towels to remove extra oil.
7. Serve and Enjoy
Serve hot with mashed potatoes, vegetables or your favorite sides. Eat while crispy.
Tips to Make the Best Buttermilk Fried Pork Chops
- Use 1-inch thick pork chops for best results.
- Do not skip marinating in buttermilk; it makes them tender.
- Heat oil to the right temperature before frying.
- Pat chops dry slightly before coating to reduce splatter.
- Use fresh spices in the flour mixture for better flavor.
Common Mistakes to Avoid
- Frying on too high heat can burn outside, raw inside.
- Skipping marination can make pork chops tough.
- Crowding the pan reduces crispiness.
- Not resting chops after frying makes them greasy.
- Using thin chops may dry out during frying.
Serving Suggestions
These buttermilk fried pork chops go well with mashed potatoes, roasted vegetables or a simple salad.
For a southern-style meal, serve with mac and cheese or coleslaw. Add a dipping sauce like honey mustard or spicy ketchup to enhance flavors. They are perfect for family dinners or special occasions.
Variations You Can Try
- Add parmesan cheese to the flour coating.
- Use bone-in pork chops for extra flavor.
- Swap paprika with smoked paprika for a smoky taste.
- Try a spicy version with more cayenne pepper.
- Add herbs like thyme or rosemary to buttermilk marinade.
Storage and Reheating Tips
- Store cooked chops in an airtight container in the fridge for 3–4 days.
- Reheat in the oven at 350°F for 10 minutes to keep crisp.
- Avoid microwaving; it softens the coating.
- You can freeze uncooked marinated chops for up to 2 months.
- Thaw frozen chops in the fridge overnight before frying.
Nutrition Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 450 kcal |
| Protein | 30 g |
| Carbohydrates | 20 g |
| Fat | 25 g |
| Saturated Fat | 5 g |
| Fiber | 1 g |
| Sodium | 700 mg |
Health Benefits
Pork chops are a good source of protein. They help build muscles and keep you full longer. Buttermilk adds calcium and probiotics.
Frying adds fat, but using moderate oil keeps it balanced. Pairing with vegetables makes it a complete meal. This recipe gives comfort food taste while still providing nutrients.
Buttermilk Fried Pork Chops Recipe
Ingredients
- 4 boneless pork chops 1-inch thick
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 ½ cups all-purpose flour
- ½ teaspoon cayenne pepper optional, for spice
- ½ cup vegetable oil or enough for frying
Instructions
Marinate the Pork Chops
- Mix pork chops with buttermilk, salt, pepper, garlic powder, and paprika. Cover and refrigerate 2–4 hours.
Prepare the Coating
- In a shallow dish, mix flour, onion powder, cayenne pepper, and a pinch of salt.
Coat the Pork Chops
- Remove pork chops from buttermilk. Dredge them in flour mixture until fully coated.
Heat the Oil
- Pour oil into a skillet. Heat over medium heat until it reaches 350°F or hot enough to sizzle.
Fry the Pork Chops
- Place chops carefully in hot oil. Fry 5–7 minutes per side until golden brown.
Drain Excess Oil
- Remove chops from pan. Place on paper towels to remove extra oil.
Serve and Enjoy
- Serve hot with mashed potatoes, vegetables or your favorite sides. Eat while crispy.
Notes
- Use 1-inch thick pork chops for best results.
- Do not skip marinating in buttermilk; it makes them tender.
- Heat oil to the right temperature before frying.
- Pat chops dry slightly before coating to reduce splatter.
- Use fresh spices in the flour mixture for better flavor.
FAQs about Buttermilk Fried Pork Chops
Q1: Can I use regular milk instead of buttermilk?
Regular milk can work, but buttermilk tenderizes meat better. It also adds a subtle tangy flavor you won’t get from milk.
Q2: How do I know the pork chops are cooked properly?
Check with a meat thermometer. Internal temperature should reach 145°F. Meat should be juicy, not pink in center.
Q3: Can I bake these instead of frying?
Yes, coat chops the same way and bake at 400°F for 20–25 minutes. It will be slightly less crispy.
Q4: How long can I marinate pork chops?
Marinate 2–4 hours for best results. Overnight is okay but don’t exceed 24 hours; meat may become too soft.
Q5: What side dishes pair best with these pork chops?
Mashed potatoes, roasted vegetables, coleslaw or cornbread make excellent sides. They complement the crispy chops perfectly.
Final Thought
This Buttermilk Fried Pork Chops Recipe is simple, flavorful, and perfect for any meal. Marinating in buttermilk ensures tender meat. The crispy coating makes it irresistible.
Follow the steps, use the tips and avoid common mistakes for perfect results. Serve with your favorite sides and enjoy a restaurant-style meal at home.
This recipe is easy to repeat, family-friendly and sure to impress guests. Make it for lunch or dinner and enjoy the delicious taste every time.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!