Classic Southern Fried Pork Chops

Instructions:

Preparing the Pork Chops:

1. Begin by seasoning the pork chops with salt, pepper, paprika, garlic powder, and cayenne pepper. Ensure that both sides are well-seasoned.
2. Place the seasoned pork chops in a shallow dish and pour buttermilk over them. Make sure the chops are fully submerged in the buttermilk. Cover the dish and refrigerate for at least 1 hour, or overnight for the best results. This step not only adds flavor but also tenderizes the meat.
3. After marinating, remove the pork chops from the buttermilk and let any excess liquid drip off.

Breading the Pork Chops:

1. In a separate bowl, mix together the flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne pepper. This will be your breading mixture.
2. One at a time, dip the marinated pork chops into the breading mixture, ensuring they are evenly coated. Then, dip the chops into the buttermilk and egg mixture, allowing any excess to drip off.
3. Repeat the process by dipping the chops back into the breading mixture for a second coat. This double-dredging ensures a thick, crispy crust.
4. Place the breaded pork chops on a baking sheet and allow them to rest for about 10 minutes. This helps the breading adhere better during frying.

Frying the Pork Chops:

1. In a large, heavy-bottomed skillet, heat about 1 inch of vegetable oil over medium-high heat. To test if the oil is hot enough, drop a small piece of breading into the oil; if it sizzles and rises to the surface, the oil is ready.
2. Carefully place the breaded pork chops into the hot oil, ensuring not to overcrowd the skillet. Fry them for about 3-4 minutes on each side or until they are golden brown and crispy.
3. Once done, transfer the fried pork chops to a wire rack or paper towels to drain any excess oil.