Buttermilk-Brined Fried Pork Chops

📍 Where this dish comes from: Memphis, Tennessee · Beale Street Historic District
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A buttermilk brine keeps pork chops tender and juicy, and a crisp pork rind crust delivers the same crunch as a traditional flour-fried chop. This is straightforward, satisfying weeknight cooking at its best.

What You’ll Need

Buttermilk-Brined Fried Pork Chops

Bone-in pork chops brined in buttermilk, then fried crisp in a well-seasoned pork rind crust.

Print Recipe

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Course: Main Course

Cuisine: American

Servings: 4 servings

Calories: 450kcal

Ingredients

• 4 bone-in pork chops about 1 inch thick
• 1 cup buttermilk
• 1 1/2 cups pork rinds finely crushed
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 large eggs beaten
• 1/2 cup avocado oil for frying

Get Recipe Ingredients

Instructions

• Submerge pork chops in buttermilk and refrigerate at least 2 hours, or overnight.
• Mix crushed pork rinds with smoked paprika and garlic powder in a shallow bowl.
• Remove chops from buttermilk, dip in beaten egg, then press into the pork rind mixture, coating thoroughly.
• Heat avocado oil in a heavy skillet over medium-high heat.
• Fry chops 5–6 minutes per side, until golden and cooked through (145°F internal).
• Rest 5 minutes on a wire rack before serving.

Nutrition

Serving: 1serving | Calories: 450kcal | Protein: 36g | Fat: 32g

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Health Benefits

• Pork rind breading is naturally carb-free, unlike a traditional flour dredge.
• Buttermilk brining tenderizes the meat without added sugar.
• Bone-in chops provide flavorful, protein-rich servings.

Pairs Well With

• Smoked Turkey Collard Greens
• Cauliflower "Potato" Salad, Mustard Style