A delightful twist on classic fried pork chops, featuring a buttermilk marinade and a flavorful breading for a crispy, juicy result.
Combine the buttermilk and salt in a mixing bowl.
Use fresh buttermilk for the best flavor and tenderizing effect.
Place the pork chops in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour.
Marinating overnight will enhance the flavor, but avoid exceeding 24 hours.
In another bowl, mix the flour, paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
Sift the flour to ensure a smooth and even breading mixture.
Remove the pork chops from the marinade and let excess liquid drip off. Coat each chop in the breading mixture, pressing gently to adhere.
For a thicker coating, repeat the breading process by dipping in buttermilk again and re-coating with flour.
Heat the vegetable oil in a frying pan over medium-high heat until it reaches 375°F.
Use a thermometer to maintain the oil temperature for even frying.
Fry the pork chops in the hot oil for 4-6 minutes per side, or until golden brown and cooked through.
Avoid overcrowding the pan to ensure even cooking.
Remove the pork chops from the pan and place them on a paper towel-lined plate to drain excess oil.
Let the pork chops rest for a few minutes before serving to retain their juices.
Serve the pork chops warm with your favorite sides, such as mashed potatoes or a fresh salad.
Garnish with fresh parsley for a touch of color and flavor.
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