Mohamed Shili This delicious Paula Deen recipe is perfect for a quick and hearty meal! These crispy, golden pork chops are packed with flavor and made using simple, everyday ingredients. Whether it’s a weeknight dinner or a special weekend treat, this dish is easy to prepare and irresistibly crunchy—comfort food at its finest!
Recipe Ingredients:
- 4 cups vegetable oil
- 8 (8 oz) about 1-inch thick bone-in pork chops
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 3 teaspoons garlic powder
- 1 pinch cayenne pepper
- 1 pinch celery seeds
- 2/3 cup buttermilk
- 1 1/3 cups all purpose flour
How To Make Pork Chops Recipe?
- Heat the Oil : Preheat the vegetable oil in a deep skillet to 175°C / 350°F.
- Season the Pork Chops : Arrange pork chops in a shallow dish and season both sides with salt, black pepper, garlic powder, cayenne pepper, and celery seeds.
- Coat with Buttermilk : Pour the buttermilk over the seasoned pork chops and turn to coat them evenly.
- Prepare the Flour Coating : Place the flour in a shallow dish. Dredge each pork chop in the flour, coating thoroughly, and shake off excess.
- Fry the Pork Chops : Using tongs, gently lower the pork chops into the hot oil. Fry in batches for 8–10 minutes, turning once, until golden brown and crispy.
- Drain and Serve : Transfer the fried pork chops to a plate lined with paper towels to drain excess oil. Serve hot and enjoy!
Recipe Tips:
- Use a Deep-Fry Thermometer: Make sure your oil reaches 175°C / 350°F before frying to ensure the pork chops cook evenly and turn crispy without absorbing too much oil.
- Don’t Skip the Buttermilk: The buttermilk tenderizes the pork and helps the flour stick better for a crispy coating—essential for that perfect crunch!
- Shake Off Excess Flour: After dredging the pork chops, shake off any extra flour to avoid a soggy or overly thick coating.
- Fry in Batches: Fry only 2–3 pork chops at a time to maintain the oil’s temperature and get an even golden-brown crust.
- Rest on Paper Towels: Let the fried chops rest on paper towels to drain excess oil, keeping them crisp and not greasy.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover pork chops cool to room temperature. Then, store them in an airtight container in the refrigerator for up to 3 days.
- Freeze: Allow the pork chops to cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. To thaw, transfer to the refrigerator overnight.
- Reheat: Place the pork chops on a microwave-safe plate and cover with a damp paper towel. Heat on medium power in 30-second intervals until warm.
Nutrition Facts
- Calories: 872
- Total Fat: 37.1 g
- Saturated Fat: 8.1 g
- Cholesterol: 4.5 mg
- Sodium: 19,601 mg
- Potassium: 1,589 mg
- Total Carbohydrate: 122.5 g
- Dietary Fiber: 11.8 g
- Sugars: 2.2 g
- Protein: 12.0 g
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Paula Deen Pork Chops Recipe
Description
This delicious Paula Deen recipe is perfect for a quick and hearty meal! These crispy, golden pork chops are packed with flavor and made using simple, everyday ingredients. Whether it’s a weeknight dinner or a special weekend treat, this dish is easy to prepare and irresistibly crunchy—comfort food at its finest!
Ingredients
Instructions
- Heat the Oil : Preheat the vegetable oil in a deep skillet to 175°C / 350°F.
- Season the Pork Chops : Arrange pork chops in a shallow dish and season both sides with salt, black pepper, garlic powder, cayenne pepper, and celery seeds.
- Coat with Buttermilk : Pour the buttermilk over the seasoned pork chops and turn to coat them evenly.
- Prepare the Flour Coating : Place the flour in a shallow dish. Dredge each pork chop in the flour, coating thoroughly, and shake off excess.
- Fry the Pork Chops : Using tongs, gently lower the pork chops into the hot oil. Fry in batches for 8–10 minutes, turning once, until golden brown and crispy.
- Drain and Serve : Transfer the fried pork chops to a plate lined with paper towels to drain excess oil. Serve hot and enjoy!
Notes
- Use a Deep-Fry Thermometer: Make sure your oil reaches 175°C / 350°F before frying to ensure the pork chops cook evenly and turn crispy without absorbing too much oil.
- Don’t Skip the Buttermilk: The buttermilk tenderizes the pork and helps the flour stick better for a crispy coating—essential for that perfect crunch!
- Shake Off Excess Flour: After dredging the pork chops, shake off any extra flour to avoid a soggy or overly thick coating.
- Fry in Batches: Fry only 2–3 pork chops at a time to maintain the oil’s temperature and get an even golden-brown crust.
- Rest on Paper Towels: Let the fried chops rest on paper towels to drain excess oil, keeping them crisp and not greasy.
Paula Deen Pork Chops Recipe
