How do you keep pork chops crispy after frying?

Drain fried pork chops on a paper towel-lined plate immediately after cooking to remove excess oil. Serve right away before they soften.

Can you make scalloped potatoes ahead of time?

Yes, assemble the dish (potatoes, butter sauce, cheese) up to 8 hours ahead, cover, and refrigerate. Bake when ready, adding 10–15 minutes to the bake time.

What's the best oil for frying pork chops?

Vegetable oil, canola oil, or peanut oil all work well. They have high smoke points and neutral flavor, ideal for frying.

How thick should pork chops be for frying?

Thin-cut pork chops (¼–½ inch) fry best in this recipe, cooking through quickly while developing a crispy crust.

Can you substitute cheddar cheese in scalloped potatoes?

Yes—gruyere, smoked gouda, or a mix of sharp cheddar and parmesan work well and add depth of flavor.

Crispy Fried Pork Chops and Scalloped Potatoes

Name: Crispy Fried Pork Chops and Scalloped Potatoes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 thin-cut pork chops; 1 cup buttermilk; 2 cups all-purpose flour; 1 tbsp smoked paprika; 1 tbsp seasoned salt; 1 tbsp onion powder; 1 tbsp garlic powder; 1 tsp black pepper; 2 cups vegetable oil, for frying; 3 large russet potatoes; 4 tbsp unsalted butter; 1/4 cup all-purpose flour; 2 cups milk; 8 oz cheddar cheese, shredded; salt, to taste; black pepper, to taste

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Crispy Fried Pork Chops and Scalloped Potatoes | CookOS

Ingredients

4 thin-cut pork chops
1 cup buttermilk
2 cups all-purpose flour
1 tbsp smoked paprika
1 tbsp seasoned salt
1 tbsp onion powder
1 tbsp garlic powder
1 tsp black pepper
2 cups vegetable oil, for frying
3 large russet potatoes
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups milk
8 oz cheddar cheese, shredded
salt, to taste
black pepper, to taste

16 Ingredients

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Instructions

1
In a large resealable bag, combine pork chops, buttermilk, and a portion of the seasonings (paprika, seasoned salt, onion powder, garlic powder, pepper). Seal and mix well to marinate.
2
Preheat your oven to 350°F (175°C).
3
Peel the potatoes and place them in a bowl of water to prevent browning.
4
Shred the cheddar cheese and set aside.
5
To make the cheese sauce, melt butter in a saucepan over medium heat.
6
Whisk in the flour to create a roux and cook for about a minute.
7
Gradually whisk in the milk until the sauce is smooth and begins to thicken.
8
Season the sauce with salt and pepper to taste.
9
Remove from heat and stir in about three-quarters of the shredded cheese until melted and the sauce is creamy.
10
Drain the potatoes and slice them into thin, uniform rounds.
11
In a baking dish, layer the sliced potatoes, pouring the cheese sauce over each layer to cover.
12
Top the potatoes with the remaining shredded cheese.
13
Bake for 1 hour, or until the potatoes are tender and the top is golden and bubbly.
14
While the potatoes are baking, prepare the flour dredge for the pork chops. In a shallow dish, combine 2 cups of flour with the smoked paprika, seasoned salt, onion powder, garlic powder, and black pepper.
15
Remove the pork chops from the marinade and dredge them in the seasoned flour, ensuring they are fully coated on all sides.
16
Heat vegetable oil in a large skillet over medium-high heat.
17
Carefully place the pork chops in the hot oil and fry for about 10 minutes per side, until golden brown, crispy, and cooked through.
18
Remove the fried pork chops from the skillet and let them drain on a wire rack.
19
Serve the hot fried pork chops alongside the freshly baked scalloped potatoes.