Stop Making Dry Pork Chops — Do This Instead

pork chops

🥗Healthier: turkey cutlets

💰Cheaper: pork shoulder

Turkey is leaner, while pork shoulder is often more affordable.

chicken broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Homemade broth can be healthier, while water with seasoning is budget-friendly.

Start by brining the pork chops in a mixture of buttermilk, hot sauce, and seasonings.

Add chicken bouillon powder, all-purpose seasoning, and more hot sauce to the brine.

Massage the brine into the pork chops and cover them, then refrigerate for at least 30 minutes and up to 24 hours.

Slice 2 medium to large onions thinly for the onion gravy.

Melt butter in a pan for the gravy.

Prepare seasoned flour by mixing 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1 packet of Sazon seasoning, and 1 teaspoon of chicken bouillon powder.

Whisk the seasoned flour until well combined.

After brining, bread the pork chops by dipping them in the seasoned flour, then in the egg wash, and back into the seasoned flour for a double dredge.

Heat oil to 355°F and fry the double-breaded pork chops until golden brown, flipping them halfway through.

Place the fried pork chops on a wire rack to drain excess oil.

Use a couple tablespoons of the frying oil to start the gravy, adding the sliced onions to caramelize them.

Add butter to the onions in the frying oil, then stir in the seasoned flour to make the gravy.

Cooking Techniques

Equipment Needed

Spice Level: