Ingredients:

  • 8 medium Bone-in, center-cut Pork Chops (approx. ½ to ¾ inch thick)
  • 1 tsp Fine Sea Salt (plus extra for finishing)
  • ½ tsp Freshly Ground Black Pepper
  • 2 cups All-Purpose Flour
  • 2 Tbsp Cornstarch
  • 2 tsp Fine Sea Salt
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Cayenne Pepper
  • 2 large Eggs
  • ½ cup Whole Milk or Buttermilk
  • 1 Tbsp Hot Sauce (e.g., Tabasco or Frank's)
  • 4 cups Neutral, high smoke point oil (e.g., Vegetable, Canola, or Peanut Oil)

Instructions:

  1. Pat Dry & Season: Remove pork chops from packaging and use paper towels to pat them thoroughly dry. Season both sides generously with salt and pepper.
  2. Set Up Dredging Stations (Mise en Place): Station 1 (Dry): Combine 2 cups flour, cornstarch, 2 tsp salt, paprika, garlic powder, onion powder, and cayenne in the first wide dish. Mix well. Station 2 (Wet): In the second dish, whisk eggs, milk/buttermilk, and hot sauce until fully combined. Station 3 (Dry Repeat): Use the remaining seasoned flour mixture from Station 1 in the third dish.
  3. Coat the Chops (The Triple Dip): Dip 1 (Dry): Lightly coat one pork chop completely in the seasoned flour (Station 1), shaking off excess. Dip 2 (Wet): Submerge the floured chop into the egg wash (Station 2). Dip 3 (Dry Final): Place the wet chop back into the seasoned flour (Station 3). Press firmly to ensure the flour adheres to every surface.
  4. The Essential Rest: Place all breaded chops on the wire cooling rack. Allow them to rest, uncovered, for a minimum of 30 minutes. This is crucial for crust adhesion.
  5. Heat the Oil: Pour oil into the cast iron skillet until it is about 1 inch (2.5 cm) deep. Heat over medium-high heat until the oil temperature reaches 350°F (175°C).
  6. Fry in Batches: Carefully lower 2–3 chops into the hot oil. Do not overcrowd the pan, as this drops the temperature drastically.
  7. Monitor and Flip: Fry for 3–4 minutes per side until deeply golden brown. Maintain the oil temperature between 325°F and 350°F (160°C – 175°C).
  8. Check for Doneness: Remove chops when the internal temperature reaches 145°F (63°C), measured with an instant-read thermometer.
  9. Drain and Finish: Transfer the cooked chops immediately to the wire cooling rack (do not use paper towels). Season immediately with a final pinch of salt while they are hot. Repeat the frying process with the remaining chops.