Fried Pork Chops

Name: Fried Pork Chops
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 227 grams bone-in pork chops, about 1-inch thick; 158 milliliters buttermilk; 1 pinch cayenne pepper; 1 pinch celery seeds; 315 milliliters all-purpose flour; 3 teaspoons garlic powder; 1 teaspoons salt; 946 milliliters vegetable oil

For 71 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 14g of fat, and a total of 223 calories. This recipe serves 8. Head to the store and pick up pepper, celery seeds, salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Heat oil in a deep skillet to 350 degrees F.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Arrange the pork chops in a large shallow dish. Season each pork chop, on both sides, with salt, black pepper, garlic powder, cayenne pepper and celery seeds.

Ingredients you will need

Cayenne Pepper

Garlic Powder

Black Pepper

Celery Seed

Pork Chops

Salt

Pour the buttermilk over the chops and turn to coat.

Ingredients you will need

Buttermilk

Place flour into a large shallow dish. Dip each pork chop into the flour mixture and coat well, shaking off the excess.

Ingredients you will need

Pork Chops

All Purpose Flour

Dip

Using tongs, gently lower the chops into the deep skillet in batches if necessary. Fry for 8 to 10 minutes or until golden brown, turning once.

Equipment you will use

Frying Pan

Tongs

Transfer chops to a paper towel-lined pate to drain.

Ingredients you will need

Pate

Equipment you will use

Paper Towels

Serve hot.

Equipment

Frying Pan

Tongs

Paper Towels

Ingredients

Servings:

1teaspoons

freshly ground black pepper 227grams

bone-in pork chops, about 1-inch thick 158milliliters

buttermilk 1pinch

cayenne pepper 1pinch

celery seeds 315milliliters

all-purpose flour 3teaspoons

garlic powder 1teaspoons

salt 946milliliters

vegetable oil

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops can be paired with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.