For The Crispiest, Most Tender Pork Chops, Give Them The Fried Chicken Treatment

Pork chops don't always get the credit they deserve. Despite being versatile, affordable, and relatively easy to cook, they're often overlooked in favor of more popular meats like chicken or beef. The issue is that pork chops can end up becoming tough or dry if they aren't prepared properly. One of the best ways to avoid this is to channel all of that chicken practice and give them the fried chicken treatment.

Much like with classic buttermilk fried chicken, dredging pork chops in flour and buttermilk leads to a delicious, juicy interior and savory, crunchy exterior. This is because the acid in buttermilk helps tenderize the meat while the flour creates a thick coating that turns golden while locking in moisture. The result is a crowd-pleasing plate of chicken-like chops that's sure to win over any skeptics.

To set everything up, just pour some flour into a shallow bowl and mix with a few simple seasonings like salt, pepper, paprika, onion powder, and garlic powder. Pour some buttermilk into another bowl and add a beaten egg to help everything stick. Dip the chops in the flour first, making sure the surface is completely coated and then do the same with the buttermilk. A double-dredge, as showed in the YouTube video below, is key for the crispiest result, so repeat the flour coating again once you're finished. Then, just fry the chops in a skillet of hot oil for about four minutes per side.

Similarly to chicken, beating the chops with a mallet before coating can lead to more even cooking. Aim for a thickness of about ¾ inch. Boneless chops will make life easier. If you want to be particular, try to buy center cut loin chops, which have a more tender texture. If you can't find them, it might be worth brining other cuts in the buttermilk for a few hours in the fridge to break down the tough proteins. Even 30 minutes can help.

It's also important to ensure that the oil is hot before adding the meat. If you have a thermometer, you're looking for a temperature of about 350 degrees Fahrenheit. As for the pork, pull it out when it reaches 145 degrees Fahrenheit to avoid overcooking. Finally, feel free to experiment with the seasonings. Use herbs for a fresher flavor or add a little hot sauce or cayenne for a slight kick. Subbing some of the flour for cornstarch too can really amp up the crispiness and a little crumbled chicken bouillon can boost the flavor even more. 

Serve with all of the classics. Creamy mashed potatoes, garlic green beans, roasted veggies — anything goes. Gravy is always a nice addition, as is a honey mustard sauce. There are plenty of other sauces to pair with pork chops if you want more ideas. A simple side salad works, too. Unlike other pork chops you might be used to, these ones shine all on their own.