1 1/2 cups buttermilk or 1 cup of white wine mixed with a splash of apple cider vinegar and one squeezed lemon
1 1/2 cups all-purpose flour
1/4 cup of cornstarch
2.5lbs of thin cut pork chops boneless
Canola oil, for frying
Seasonings used (mixed in bowl reserved some for flour and cornstarch mix)
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons litehouse freeze dried chives
1 pack Lipton onion mix
- For the pork chops: Pour the buttermilk (or lemon juice, acv and wine) into a shallow baking dish place chops in and mix until coated and and set aside. In another shallow baking dish, stir together the flour, cornstarch, onion mix, and 1 tablespoon plus 2 teaspoons of the seasoning and set aside.
- Rub the seasoning onto both sides of the pork chops.
- Pour enough oil into a large cast-iron skillet to come 1 inch up the sides. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F.
- Working with one piece at a time, remove the pork chops from the liquid, letting any excess drip off- season lightly both sides. Coat in the flour cornstarch mixture and carefully add to the hot oil. Fry, turning once, until the chops are browned and reach an internal temperature of 150 degrees F, about 2-4 minutes per side depending on thickness. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
