Description
Crispy buttermilk fried pork cutlets deliver Southern comfort straight to your dinner table with golden, crunchy perfection. Homemade pan gravy adds rich, savory flavor that turns this classic dish into a mouthwatering family favorite.
Ingredients
Scale
Main Ingredients:
- 4 boneless pork loin chops
- 1 cup buttermilk
- 1 cup all-purpose flour
- Vegetable oil
Seasoning Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- Salt
- Pepper
Gravy Ingredients:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- Salt
- Pepper
Instructions
- Rub the pork chops with ½ teaspoon salt and ¼ teaspoon black pepper on both surfaces, ensuring complete seasoning coverage.
- Pour 1 cup buttermilk into a shallow container and submerge the pork chops. Let them marinate for 30 minutes at room temperature, flipping halfway through.
- Mix 1 cup flour, 1 teaspoon garlic powder, 1 teaspoon paprika, and ½ teaspoon onion powder in a separate shallow dish until thoroughly combined.
- Pour vegetable oil into a large skillet, filling about ¼ inch deep. Heat to 350°F over medium-high heat.
- Remove each pork chop from buttermilk, allowing excess liquid to drip off. Coat completely in seasoned flour mixture, gently pressing to help breading adhere.
- Carefully place floured pork chops into hot oil. Fry for 3-4 minutes per side until golden brown and crispy, ensuring internal temperature reaches 145°F.
- Transfer fried cutlets to a paper towel-lined plate to absorb excess oil and maintain crispiness.
- Drain all but 2 tablespoons of oil from skillet. Add 2 tablespoons butter and melt over medium heat until foam subsides.
- Sprinkle 2 tablespoons flour into melted butter, whisking constantly for 2 minutes to create a blonde roux.
- Slowly pour 1 ½ cups chicken broth into roux, whisking continuously to prevent lumps. Simmer for 4 minutes until gravy thickens.
- Season gravy with ¼ teaspoon salt and ⅛ teaspoon black pepper. Taste and adjust seasoning as needed.
- Plate crispy pork cutlets and generously ladle warm gravy over the top just before serving.
Notes
- Buttermilk tenderizes the pork, creating a super soft texture before frying that helps keep the meat juicy.
- Let the pork soak in buttermilk for at least 30 minutes, but overnight marinating works even better for deeper flavor penetration.
- Use a meat thermometer to check internal temperature, ensuring the cutlets cook perfectly without drying out at 145°F.
- For a gluten-free version, swap wheat flour with rice flour or cornstarch, which can create an equally crispy coating.
- Prep Time: 35 minutes
- Cook Time: 12-15 minutes
- Category: Fried
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg