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Country fried pork chops need simple yet tasty ingredients. To start, you need four bone-in pork chops. They should be at least one inch thick for the best flavor. A good marinade makes a big difference. For that, you use one cup of buttermilk. If you like heat, add one teaspoon of hot sauce. This will make the meat tender and juicy.

Country Fried Pork Chops

Discover how to create crispy and flavorful Country Fried Pork Chops that will make your dinner unforgettable! This recipe is perfect for everyone, featuring easy steps to select the best pork chops, marinate them for tenderness, and fry them to a golden perfection. Pair them with delicious sides like mashed potatoes and coleslaw for a complete meal. Click through to explore the full recipe and start cooking your new favorite dish tonight!
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Ingredients
  

4 bone-in pork chops (about 1 inch thick)

1 cup buttermilk

1 teaspoon hot sauce (optional)

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and black pepper to taste

Cooking oil (for frying, such as vegetable or canola oil)

Fresh parsley (for garnish)

Instructions
 

Marinate the Pork: In a large bowl, combine the buttermilk and hot sauce (if using). Add the pork chops, making sure they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor and tenderness.

    Prepare the Coating: In another bowl, mix together the flour, garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper. This will be your seasoned coating for the pork chops.

      Heat the Oil: In a large skillet or frying pan, add enough cooking oil to cover the bottom (about 1/2 inch deep) and heat it over medium-high heat until it shimmers (about 350°F or 175°C).

        Dredge the Chops: Remove the pork chops from the buttermilk marinade, allowing any excess to drip off. Dredge each chop in the seasoned flour mixture, press gently to adhere, and shake off any excess flour.

          Fry the Pork Chops: Carefully place the coated pork chops in the hot oil, making sure not to overcrowd the pan. Fry for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 145°F or 63°C). Adjust the heat as necessary to prevent burning.

            Drain and Rest: Once cooked, transfer the pork chops to a wire rack set over a baking sheet to drain excess oil. Let them rest for 5 minutes before serving.

              Serve: Garnish with fresh parsley before serving. Pair with your favorite sides, like creamy mashed potatoes or coleslaw.

                Prep Time: 10 min | Cook Time: 15 min | Total Time: 2 hr 25 min | Servings: 4