Buttermilk Fried Pork Chops

Pork Chop

I almost didn’t post this recipe because it’s so simple and we cook it all the time. So when my family started asking for pork chop this week, I realized it must have been a while since I’ve cooked them. They usually don’t have to ask!

Whether you serve them with or without gravy, they are tender and delicious. The buttermilk marinade does a great job of making them tender and keeping them moist and also the crunchy crust is all about the buttermilk. Just serve them with lots of veggies then you won’t feel so guilty for eating something fried. 😀 This time, they were served with some collard and turnip greens from our garden.

INGREDIENTS:
Center Cut Pork Chops
2 cups Buttermilk
Salt & Pepper

Marinade the pork chops in buttermilk with a bit of salt and pepper for 2-4 hours. If you didn’t plan ahead, a 30 minute soak will also do.

Oil for Frying
2 cups Flour
1 teaspoon Garlic Powder
1 teaspoon Black Pepper
Kosher Salt, as needed – start with 1 Tbsp add more or less depending on your taste

Heat the oil in a cast iron or heavy bottomed pan. Combine the flour and seasonings. Remove the chops from the marinade, shaking off excess liquid, and dredge in the flour mixture. Fry over medium heat until the chops are nicely browned and cooked through. Keep them warm in the oven while you fry the rest.

Easy, right?

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About Jeanette Moore (JMom)

I am a terrible housekeeper but I do love to cook so it all evens out in the end. I like to try new recipes that I think my family will like. However, I am not one to follow all recipes to the letter. I tend to tweak and change the recipes based on what I have on hand and how I am feeling at the time. Feel free to share your versions, I just might try it out next time I make the dish again.

10 thoughts on “Buttermilk Fried Pork Chops

  1. Flora Rouse

    This looks delicious, like all your recipes, but I am not too keen on pork. I like white meat and fish better, because these are lighter than heavy red meat. Have you ever tried eggplant caviar with beluga caviar? It is so delicious! The texture, the taste..mmm..and the lightness! For those who like red meat, it could serve as a side-dish as well.

    Reply
  2. Stacie

    Now this pork chop recipe sounds delicious. I am going to have to try this later this week. I am now following you through networked blogs (MBC) Have a great weekend.

    Reply
  3. Haley J.

    I think we’re on the same wavelength! I made porkchops this past Monday night and photographed them for a future blog post. I also use a buttermilk soak, but I season and flour them a little differently. Tradition in our family states that you serve them with onion gravy, but I skipped that this time. And, we always include white rice on the side! Yours look fantastic, and I am already craving them again.

    Reply

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