Combine buttermilk and a ⅓ of the spices in a large mixing bowl. Mix the ingredients well. Place pork chops in large sealable ziplock bag then add the brine. Refrigerate overnight.
Prepare the Pork Chops
Remove the chops from the fridge. Prepare a cooling rack (line a baking sheet with a wire rack.
Remove chops from the bag and let rest on the rack.
Pre-heat deep fryer to 350F degrees.
Mix flour, cornmeal, and a third of the spice mix in a bowl. Dredge the chops in the flour mixture and then fry for 4-6 minutes.
Remove from the fryer and place on the cooling rack. Sprinkle remaining spices on the fried pork chops. Serve.
Video
Notes
Go with bone-in pork chops. There is more flavor and the bone helps protect the chops from overcooking.Most Southern fried pork chop recipes call for thinner chops, but I actually prefer thicker ones since they’re harder to dry-out. However thicker can lead to undercooking if you’re not careful. This is why I prefer to fry at 350 degrees vs. 375. The lower temp lets you cook slower without sacrificing crunch.No deep fryer, no problem, just use a cast iron skillet or whatever vessel you typically use for frying. You'll just have to flip the chops when cooking to ensure its cooled all the way through.Be sure to allow chops to reach room temperature. This will make it easier to reach internal cooking temperature.Frying time will depend on the thickness of the chops which is why I provide a range 4-6 minutes.Season the brine, dredge, and the finished chops to maximize flavor.Pair these fried chops with mashed potatoes and stewed okra. Feel free to go old-school down South style and make a pork chop sandwich with your favorite hot sauce.Use clean fresh frying oil!
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