Remove chops from the buttermilk, letting excess drip off.
Dredge each chop in the flour mixture, pressing it on to coat well.
For extra crispy coating, let chops rest 10–15 minutes before frying.
Fry Until Golden:
Heat oil in a large skillet over medium-high heat (350°F/175°C).
Fry chops 3–4 minutes per side until golden brown and internal temp reaches 145°F (63°C).
Don’t overcrowd the pan—cook in batches if needed.
Drain & Serve:
Remove and place on a wire rack or paper towels to drain.
Let rest a few minutes before serving.
Note:
For the crispiest results, don’t skip the cornstarch—it helps create that extra crunchy coating. Letting the coated pork chops rest before frying also helps the breading stick better and fry up crispier. Use a meat thermometer to avoid overcooking; pork is perfectly juicy at 145°F (63°C).
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