Crispy Fried Pork Chops
Crispy Fried Pork Chops
Ingredients
For the Pork Chops
- 6 pork chops, thin or thick
- 2 teaspoons Sazon
- 1 teaspoon Adobo
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 2 teaspoons salt
For the Dry Breading
- 2 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon Sazon
- 1 teaspoon Adobo
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
For the Wet Batter
- 1 1/2 cups buttermilk
- 2 eggs
- 2 tablespoons hot sauce
- 1 teaspoon Sazon
- 1 teaspoon Adobo
For Frying
- as needed vegetable oil, enough to cover pork chops
Instructions
- 1
Season the pork chops: In a medium bowl, combine 2 teaspoons Sazon, 1 teaspoon Adobo, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon black pepper, and 2 teaspoons salt. Rub this seasoning mixture evenly over all 6 pork chops, ensuring they are well coated.
⏱️ 5 min
- 2
Prepare the dry breading: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, 1 teaspoon Sazon, 1 teaspoon Adobo, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon black pepper, and 1 teaspoon salt until well combined.
⏱️ 3 min
- 3
Prepare the wet batter: In another mixing bowl, whisk together the buttermilk, eggs, hot sauce, 1 teaspoon Sazon, and 1 teaspoon Adobo until smooth.
⏱️ 2 min
- 4
Bread the pork chops: Take one seasoned pork chop and dredge it thoroughly in the dry breading mixture, ensuring it's completely covered. Shake off any excess flour.
⏱️ 1 min
- 5
Transfer the floured pork chop from the dry breading to the wet batter, coating it completely. Allow any excess batter to drip off.
⏱️ 1 min
- 6
Return the battered pork chop to the dry breading mixture. Press the flour firmly onto the pork chop, ensuring a thick and even coating. Repeat this breading process for all remaining pork chops.
⏱️ 6 min
- 7
Heat the oil: In a large, heavy-bottomed pan or Dutch oven, add enough vegetable oil to cover the pork chops (but not too much that it overflows when the chops are added). Heat the oil over high heat until it reaches 350°F.
⏱️ 5 min•🌡️ 350
- 8
Fry the pork chops: Carefully place 1-2 breaded pork chops into the hot oil, being careful not to overcrowd the pan. Immediately reduce the heat to medium to medium-low to maintain a consistent frying temperature.
⏱️ 1 min
- 9
Fry the pork chops for 3 to 4 minutes per side for thin chops, or 4 to 5 minutes per side for thicker chops, until golden brown and cooked through. The internal temperature should reach 145°F.
⏱️ 12 min
- 10
Remove the fried pork chops from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining pork chops.
⏱️ 3 min
- 11
Let the pork chops rest for at least 3 to 5 minutes before serving to allow the juices to redistribute. Serve hot and enjoy!
⏱️ 5 min
Kitchen Tools
Crispy Fried Pork Chops
For the Pork Chops
- 6 pork chops, thin or thick
- 2 teaspoons Sazon
- 1 teaspoon Adobo
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 2 teaspoons salt
For the Dry Breading
- 2 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon Sazon
- 1 teaspoon Adobo
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
For the Wet Batter
- 1 1/2 cups buttermilk
- 2 eggs
- 2 tablespoons hot sauce
- 1 teaspoon Sazon
- 1 teaspoon Adobo
For Frying
- as needed vegetable oil, enough to cover pork chops
Instructions
- 1
Season the pork chops: In a medium bowl, combine 2 teaspoons Sazon, 1 teaspoon Adobo, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon black pepper, and 2 teaspoons salt. Rub this seasoning mixture evenly over all 6 pork chops, ensuring they are well coated.
⏱️ 5 min - 2
Prepare the dry breading: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, 1 teaspoon Sazon, 1 teaspoon Adobo, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon black pepper, and 1 teaspoon salt until well combined.
⏱️ 3 min - 3
Prepare the wet batter: In another mixing bowl, whisk together the buttermilk, eggs, hot sauce, 1 teaspoon Sazon, and 1 teaspoon Adobo until smooth.
⏱️ 2 min - 4
Bread the pork chops: Take one seasoned pork chop and dredge it thoroughly in the dry breading mixture, ensuring it's completely covered. Shake off any excess flour.
⏱️ 1 min - 5
Transfer the floured pork chop from the dry breading to the wet batter, coating it completely. Allow any excess batter to drip off.
⏱️ 1 min - 6
Return the battered pork chop to the dry breading mixture. Press the flour firmly onto the pork chop, ensuring a thick and even coating. Repeat this breading process for all remaining pork chops.
⏱️ 6 min - 7
Heat the oil: In a large, heavy-bottomed pan or Dutch oven, add enough vegetable oil to cover the pork chops (but not too much that it overflows when the chops are added). Heat the oil over high heat until it reaches 350°F.
⏱️ 5 min•🌡️ 350 - 8
Fry the pork chops: Carefully place 1-2 breaded pork chops into the hot oil, being careful not to overcrowd the pan. Immediately reduce the heat to medium to medium-low to maintain a consistent frying temperature.
⏱️ 1 min - 9
Fry the pork chops for 3 to 4 minutes per side for thin chops, or 4 to 5 minutes per side for thicker chops, until golden brown and cooked through. The internal temperature should reach 145°F.
⏱️ 12 min - 10
Remove the fried pork chops from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining pork chops.
⏱️ 3 min - 11
Let the pork chops rest for at least 3 to 5 minutes before serving to allow the juices to redistribute. Serve hot and enjoy!
⏱️ 5 min