Ingredients:

  • 4 bone-in center-cut pork chops (1–1.5 inches thick)
  • Kosher Salt & Black Pepper (to taste, for initial seasoning)
  • 2 large eggs
  • ¼ cup whole milk or buttermilk
  • 1 cup all-purpose flour (divided)
  • ½ cup Panko breadcrumbs (optional)
  • 1 teaspoon Kosher Salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika (sweet or mild)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (optional)
  • 4 cups high-heat neutral oil (Canola, Peanut, or Vegetable)
  • 1 tablespoon unsalted butter

Instructions:

  1. Pat the pork chops completely dry with paper towels. Season generously on both sides with salt and pepper.
  2. Set up the Breading Stations: Arrange three shallow dishes. Dish 1: Place ½ cup (60g) of flour. Dish 2: Whisk together eggs and milk/buttermilk. Dish 3: Combine the remaining ½ cup flour, Panko (if using), all seasoning powders (paprika, garlic, onion, cayenne), salt, and pepper. Mix thoroughly.
  3. Dredge the Chops: Coat each chop first in Dish 1 (Flour), shaking off excess. Second, dip in Dish 2 (Egg Wash), allowing excess to drip. Third, coat thoroughly in Dish 3 (Seasoned Flour/Panko), pressing gently to ensure the coating adheres well.
  4. Chill (The Pro Move): Place the breaded chops on a wire rack over a baking sheet. Refrigerate for at least 30 minutes. This is essential for setting the breading and guaranteeing crispness.
  5. Heat the Oil: Pour the oil into a heavy-bottomed skillet to a depth of about 1 inch (2.5 cm). Heat the oil over medium-high heat until it reaches 350°F (175°C).
  6. Fry in Batches: Carefully place 1 or 2 chops (depending on pan size) into the hot oil. Do not overcrowd the pan. Fry for approximately 4–5 minutes per side, turning carefully once golden brown.
  7. Check Doneness: The chops are done when the internal temperature reaches 145°F (63°C) (for medium-rare to medium).
  8. Finish and Drain: Once cooked, remove the chops and place them immediately onto a clean wire rack. Add the tablespoon of butter to the hot oil remaining in the pan. Baste the finished chops briefly with the melted butter for richness, then let them rest for 5 minutes before serving.