Instructions
1. Prepare the Pork Chops:
Pat the pork chops dry with paper towels. In a shallow dish, pour the buttermilk and let the pork chops soak for at least 15ā30 minutes (or up to 2 hours in the fridge). This tenderizes the meat and helps the coating stick better.
2. Dredge in Seasoned Flour:
In another shallow bowl, combine the flour, salt, pepper, paprika, garlic powder, and cayenne. Remove the pork chops from the buttermilk, allowing excess to drip off, then dredge each chop in the flour mixture until fully coated. Press the coating gently onto each side for an even crust.
3. Fry the Pork Chops:
Heat about Ā½ inch of oil in a large skillet over medium heat. Once the oil is hot (around 350Ā°F / 175Ā°C), carefully add the pork chops. Fry for 4ā5 minutes per side, or until golden brown and cooked through (internal temperature should reach 145Ā°F / 63Ā°C). Transfer the cooked chops to a wire rack or paper towel-lined plate to drain excess oil.
