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Andrew Fowler

Country-Fried Pork Chops

Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless pork loin chops 1/2 inch thick, about 1 lb total
  • 3/4 tsp fine salt divided
  • 1 tsp black pepper divided
  • 3/4 cup all-purpose flour for dredging
  • 1/4 cup cornstarch
  • 1/2 tsp sweet paprika
  • 1 large egg
  • 1/2 cup cultured buttermilk
  • 1/2 cup neutral oil
  • 2 tbsp all-purpose flour for gravy
  • 1 1/2 cups whole milk

Method
 

  1. Pound chops between parchment to even 1/4-inch thickness. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix dredging flour, cornstarch, paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in dish; separately whisk egg and buttermilk.
  2. Flour chops, dip in egg mixture, then press into flour for craggy coating. Rack-rest 5 minutes; discard coating ingredients touching raw pork.
  3. Heat oil in large skillet to about 350°F. Fry two chops at a time 2 to 3 minutes per side until golden and at least 145°F. Transfer to clean rack; rest each at least 3 minutes.
  4. Leave 2 tablespoons frying fat; pour off rest and remove dark loose crumbs. Stir clean gravy flour into fat over medium-low 1 minute; gradually whisk in milk.
  5. Simmer gravy 3 to 4 minutes until spoonable; add remaining salt and pepper. Spoon modestly over one side of each chop.