Becca’s Chicken Fried Pork Chops: Crispy, Juicy Perfection Every Time

Are you tired of boring weeknight dinners? Craving that classic comfort food experience but want a twist on the usual chicken fried steak? Look no further! Becca’s Chicken Fried Pork Chops are here to revolutionize your dinner routine. This recipe delivers tender, juicy pork chops encased in a crispy, flavorful coating that will have your family begging for more. This isn’t just another pork chop recipe; it’s a celebration of Southern comfort food, simplified for the modern kitchen. Forget dry, tough pork – we’re talking about melt-in-your-mouth goodness with a satisfying crunch.

This recipe is inspired by my grandmother, Becca, who was a master of Southern cooking. She always knew how to transform simple ingredients into something extraordinary. Her secret? Love, patience, and a few key techniques that I’m excited to share with you today. We’ve taken her classic method and streamlined it for today’s busy cook, ensuring you can enjoy this delectable dish without spending hours in the kitchen.

## Why This Recipe Works

Several factors contribute to the success of Becca’s Chicken Fried Pork Chops:

* **The Right Cut of Pork:** We use boneless pork loin chops, cut to the perfect thickness. This ensures even cooking and optimal tenderness.
* **Tenderizing Techniques:** A simple pounding tenderizes the pork and helps the breading adhere properly.
* **Double Dredging:** The key to a truly crispy crust is a double dip in the flour mixture. This creates multiple layers of texture for that satisfying crunch.
* **Buttermilk Soak:** Soaking the pork chops in buttermilk before dredging adds flavor and helps tenderize the meat even further.
* **Proper Frying Temperature:** Maintaining the correct oil temperature is crucial for achieving golden-brown perfection without burning the coating or drying out the pork.
* **Resting the Pork:** Allowing the pork chops to rest after frying helps the juices redistribute, resulting in a more tender and flavorful final product.

## Ingredients You’ll Need

Before you start cooking, gather your ingredients. Here’s what you’ll need for Becca’s Chicken Fried Pork Chops:

* **Pork Chops:** 4 boneless pork loin chops, about ¾-inch thick
* **Buttermilk:** 1 cup
* **Hot Sauce:** 1 tablespoon (optional, for a touch of heat)
* **All-Purpose Flour:** 2 cups
* **Cornstarch:** ¼ cup (helps create a crispier crust)
* **Salt:** 2 teaspoons
* **Black Pepper:** 1 teaspoon
* **Garlic Powder:** 1 teaspoon
* **Onion Powder:** 1 teaspoon
* **Paprika:** ½ teaspoon (adds color and flavor)
* **Cayenne Pepper:** ¼ teaspoon (optional, for extra heat)
* **Vegetable Oil:** About 3 cups, for frying (canola or peanut oil also work well)

**Optional Ingredients for Gravy (highly recommended!):**

* **Pan Drippings:** From frying the pork chops
* **All-Purpose Flour:** ¼ cup
* **Milk:** 2 cups
* **Salt and Pepper:** To taste

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create Becca’s Chicken Fried Pork Chops.

**Step 1: Prepare the Pork Chops**

1. **Pound the Pork:** Place each pork chop between two sheets of plastic wrap or in a large resealable bag. Use a meat mallet or rolling pin to pound the pork chops to an even thickness of about ½-inch. This tenderizes the meat and helps it cook evenly.
2. **Buttermilk Soak:** In a shallow dish, combine the buttermilk and hot sauce (if using). Add the pork chops to the buttermilk mixture, ensuring they are fully submerged. Cover the dish and refrigerate for at least 30 minutes, or up to 2 hours. This step is crucial for tenderizing and adding flavor. The longer they soak, the more tender they’ll be!

**Step 2: Prepare the Dredging Station**

1. **Combine Dry Ingredients:** In a large, shallow dish (a pie plate or baking dish works well), whisk together the flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Make sure all the spices are evenly distributed throughout the flour mixture.

**Step 3: Dredge the Pork Chops**

1. **First Dredge:** Remove one pork chop from the buttermilk mixture, allowing any excess buttermilk to drip off. Dredge the pork chop in the flour mixture, pressing gently to ensure the flour adheres to all sides. Shake off any excess flour.
2. **Second Dredge:** Dip the floured pork chop back into the buttermilk mixture, then back into the flour mixture for a second coating. This double dredging is what creates the extra-crispy crust. Again, press gently to ensure the flour adheres and shake off any excess.
3. **Repeat:** Repeat the dredging process with the remaining pork chops. Place the dredged pork chops on a wire rack while you heat the oil.

**Step 4: Fry the Pork Chops**

1. **Heat the Oil:** Pour the vegetable oil into a large, heavy-bottomed skillet or Dutch oven. Heat the oil over medium-high heat until it reaches a temperature of 325-350°F (160-175°C). You can use a deep-fry thermometer to monitor the oil temperature. If you don’t have a thermometer, you can test the oil by dropping a small amount of flour into it. If the flour sizzles and turns golden brown in about 30 seconds, the oil is ready.
2. **Fry in Batches:** Carefully place the dredged pork chops into the hot oil, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy pork chops. Fry in batches of two or three, depending on the size of your skillet.
3. **Cook Until Golden Brown:** Fry the pork chops for 3-4 minutes per side, or until they are golden brown and cooked through. The internal temperature of the pork should reach 145°F (63°C). Use a meat thermometer to check the internal temperature.
4. **Drain on a Wire Rack:** Remove the fried pork chops from the skillet and place them on a wire rack lined with paper towels to drain excess oil. This helps keep them crispy.

**Step 5: Make the Gravy (Optional but Highly Recommended)**

1. **Reserve Pan Drippings:** After frying the pork chops, carefully pour off most of the oil from the skillet, leaving about 2-3 tablespoons of pan drippings in the bottom. Be cautious, as the oil will be very hot.
2. **Make a Roux:** Place the skillet over medium heat. Whisk in ¼ cup of flour and cook, stirring constantly, for 1-2 minutes, or until the roux is golden brown. This process cooks out the raw flour taste and adds richness to the gravy.
3. **Gradually Add Milk:** Slowly pour in 2 cups of milk, whisking constantly to prevent lumps from forming. Continue to cook, stirring occasionally, until the gravy thickens to your desired consistency.
4. **Season to Taste:** Season the gravy with salt and pepper to taste. You can also add a pinch of garlic powder or onion powder for extra flavor. Taste and adjust the seasonings as needed.
5. **Serve:** Serve the chicken fried pork chops immediately, topped with the gravy (if making).

## Tips for Perfect Chicken Fried Pork Chops

* **Don’t Overcrowd the Skillet:** Frying in batches is crucial for maintaining the oil temperature and ensuring even cooking. Overcrowding the skillet will lower the oil temperature, resulting in soggy, greasy pork chops.
* **Maintain the Correct Oil Temperature:** Use a deep-fry thermometer to monitor the oil temperature and adjust the heat as needed. The ideal temperature is 325-350°F (160-175°C).
* **Don’t Overcook the Pork:** Use a meat thermometer to ensure the pork chops are cooked to an internal temperature of 145°F (63°C). Overcooking will result in dry, tough pork.
* **Let the Pork Rest:** Allow the pork chops to rest for a few minutes after frying before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
* **Use Fresh Oil:** Using fresh oil will result in a cleaner, crisper fried pork chop. Avoid using oil that has been used to fry other foods, as it may impart unwanted flavors.
* **Season Generously:** Don’t be afraid to season the flour mixture generously with salt, pepper, and other spices. This will add flavor to the crust and enhance the overall taste of the dish.
* **Pat Dry:** Patting the pork chops dry with paper towels before dredging helps the flour adhere better and creates a crispier crust.

## Serving Suggestions

Becca’s Chicken Fried Pork Chops are a versatile dish that can be served with a variety of sides. Here are a few suggestions:

* **Mashed Potatoes:** A classic pairing! Creamy mashed potatoes are the perfect complement to the crispy pork chops and gravy.
* **Green Beans:** A simple side of steamed or sautéed green beans adds a touch of freshness to the meal.
* **Coleslaw:** A cool and creamy coleslaw provides a refreshing contrast to the rich and savory pork chops.
* **Corn on the Cob:** Sweet and juicy corn on the cob is a summertime favorite that pairs well with chicken fried pork chops.
* **Biscuits:** Flaky, homemade biscuits are perfect for soaking up the gravy.
* **Mac and Cheese:** Another Southern comfort food staple that complements the pork chops perfectly.
* **Fried Okra:** For a truly Southern experience, serve your chicken fried pork chops with a side of fried okra.

## Variations and Substitutions

* **Gluten-Free:** Use a gluten-free flour blend in place of the all-purpose flour.
* **Dairy-Free:** Use a dairy-free milk alternative (such as almond milk or soy milk) in place of the buttermilk. You can also add a tablespoon of lemon juice or vinegar to the milk alternative to help it curdle.
* **Spicy:** Add more cayenne pepper or a pinch of red pepper flakes to the flour mixture for extra heat. You can also use a spicier hot sauce in the buttermilk marinade.
* **Herbed:** Add dried herbs, such as thyme, rosemary, or oregano, to the flour mixture for added flavor.
* **Sweet and Savory:** Drizzle a small amount of honey or maple syrup over the pork chops after frying for a sweet and savory twist.

## Make Ahead and Storage

* **Make Ahead:** You can prepare the pork chops up to the point of frying and store them in the refrigerator for up to 24 hours. Place the dredged pork chops on a wire rack lined with parchment paper, and cover them loosely with plastic wrap. When ready to fry, remove the pork chops from the refrigerator and let them sit at room temperature for 15-20 minutes before frying.
* **Storage:** Leftover chicken fried pork chops can be stored in the refrigerator for up to 3 days. Store them in an airtight container. To reheat, bake the pork chops in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in a skillet over medium heat, but be careful not to overcook them.

## Nutrition Information (approximate, per serving, without gravy)

* Calories: 450-550
* Fat: 25-35g
* Saturated Fat: 8-12g
* Cholesterol: 100-120mg
* Sodium: 800-1000mg
* Carbohydrates: 30-40g
* Fiber: 1-2g
* Sugar: 2-4g
* Protein: 30-40g

(Note: Nutritional information can vary depending on the specific ingredients used and portion sizes.)

## Conclusion

Becca’s Chicken Fried Pork Chops are a delicious and satisfying meal that is perfect for any occasion. With their crispy coating and juicy interior, these pork chops are sure to become a family favorite. So, gather your ingredients, follow the step-by-step instructions, and get ready to enjoy a taste of Southern comfort food at its finest! Don’t forget the gravy – it’s the perfect finishing touch!

Enjoy! And let me know in the comments below how your Becca’s Chicken Fried Pork Chops turned out. I’d love to hear your feedback and any variations you tried.