Country Fried Pork Chops

Ingredients

• 2 chops pork chops, bone-in (1 inch thick)
• ½ cup all-purpose flour
• ½ cup buttermilk
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons vegetable oil

Instructions

1. 1

   Pat the pork chops dry on both sides using paper towels. This removes surface moisture so the coating will stick better.

2. 2

   Pour the buttermilk into one shallow bowl. Pour the flour into a second shallow bowl and stir in 1 teaspoon salt and 0.5 teaspoon pepper.

3. 3

   Place one pork chop into the buttermilk bowl and turn it over so both sides are coated, about 10 seconds per side. Then place it into the flour bowl and press gently so flour sticks to all surfaces.

4. 4

   Lift the coated pork chop out of the flour and set it on a clean plate. Repeat steps 3–4 with the second pork chop.

5. 5

   Heat 3 tablespoons vegetable oil in a 10-inch or larger skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 2 minutes.

6. 6

   Carefully place both pork chops into the hot oil. You will hear a strong sizzle. Do not move them for 4 minutes so a golden crust forms on the bottom.

7. 7

   Flip each pork chop over using tongs. Cook the other side without moving them for another 4 minutes until that side is also golden brown.

8. 8

   Pierce the thickest part of one pork chop with a meat thermometer or fork: the meat should feel very firm and no pink should remain. If unsure, cook for 1 more minute and check again.

9. 9

   Slide the pork chops onto a clean plate. Let them rest for 2 minutes before serving, so the juices stay inside the meat.

Tools you’ll need

• paper towels
• two shallow bowls
• 10-inch or larger skillet
• tongs
• clean plate
• meat thermometer or fork

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