How to make CRISPY Fried Pork Chops | Comfort Food Favourites

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch can create a crispier coating.

pork chops

🥗Healthier: chicken breasts

💰Cheaper: pork loin

Chicken breasts are leaner, while pork loin can be more economical.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often less expensive.

Trim the fat around the pork chops to help them cook evenly.

Pound the pork chops to about half an inch thick to tenderize them.

Prepare the marinade by whisking together 2 eggs, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon dijon mustard, 1 tablespoon lemon juice, and 1 teaspoon salt.

Add 2 tablespoons of all-purpose flour to the marinade, whisking well between additions.

Coat each pork chop in the marinade and cover with plastic wrap, refrigerating for at least 2 hours.

In a flat bowl, mix 1.5 cups of all-purpose flour, 0.5 cup corn flour, 1 tablespoon baking powder, 0.5 teaspoon salt, and 0.5 teaspoon black pepper.

Add 2 tablespoons of water to the flour mixture and work it in with fingers to create lumps.

Coat each marinated pork chop in the flour mixture, patting down and dusting off excess flour, then place on a wire rack.

Let the coated pork chops rest for 15 minutes to bond the flour with the meat.

Heat vegetable oil to 360 degrees Fahrenheit in a skillet.

Fry the pork chops two at a time for 5-6 minutes on each side until golden brown.

Drain excess oil and place on a wire rack to cool.

Cooking Techniques

Equipment Needed

Spice Level:

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