Chuletas de cerdo fritas al estilo sureño, crujientes y jugosas

Ingredientes

• 4 bone-in pork chops
• 1 1/2 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 2 eggs
• 1/2 cup buttermilk
• Oil for frying (vegetable, canola, or peanut oil)

Preparación

1. 1

   Pat pork chops completely dry with paper towels and season both sides lightly with salt and pepper.

2. 2

   In one bowl, mix flour, salt, pepper, garlic powder, and paprika. In a second bowl, whisk eggs and buttermilk until smooth.

3. 3

   Dredge each pork chop in the flour mixture, then dip in the egg mixture, then dredge again in flour. Set aside.

4. 4

   Pour oil into skillet to about 1/4 inch depth and heat over medium until shimmering. Test with a bit of flour — it should sizzle.

5. 5

   Fry pork chops 4–5 minutes per side until golden brown and internal temp reaches 145°F. Fry in batches if needed.

6. 6

   Transfer pork chops to a paper towel–lined plate or wire rack and let rest a few minutes.

7. 7

   Serve hot with your favorite Southern sides. Add hot sauce or extra salt if desired.