These buttermilk and hot sauce-brined pork chops are fried to a golden crust and served with creamy mashed potatoes smothered in rich homemade pan gravy. The brine ensures meat that stays tender and juicy throughout cooking.
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In a large container, prepare the brine by whisking together milk, 1 cup of kosher salt, 2 tbsp of black pepper, liquid eggs, 1/4 cup of garlic powder, and hot sauce.
Submerge the pork chops in the brine, ensuring they are fully covered. Let them brine for at least 30 minutes to an hour.
In a separate large pan, prepare the seasoned flour by combining 8 cups of flour, 1/4 cup of kosher salt, 3 tbsp of black pepper, 1/4 cup of garlic powder, onion powder, and paprika. Mix thoroughly.
Remove each pork chop from the brine, allowing excess to drip off. Dredge thoroughly in the seasoned flour, pressing firmly to ensure a good coating. Set the breaded chops aside.
In a large, heavy-bottomed skillet or pan over medium-high heat, heat the peanut oil and half of the butter (1/2 cup).
Carefully place the breaded pork chops in the hot pan, frying in batches to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through.
Remove the cooked pork chops from the pan and set aside. Do not discard the pan drippings.
To make the gravy, return the pan to medium heat. Add the remaining 1/2 cup of butter and the finely chopped red onion to the pan drippings.
Sauté the onion until softened, about 3-5 minutes, scraping up any browned bits from the bottom of the pan.
Sprinkle 1/2 cup of flour over the onions to create a roux. Cook, stirring constantly, for 1-2 minutes.
Gradually whisk in the stock, pouring slowly to prevent lumps. Continue whisking until the gravy is smooth.
Bring the gravy to a simmer and let it cook until it has thickened to your desired consistency, about 5-8 minutes.
To serve, plate a scoop of mashed potatoes, top with a fried pork chop, and ladle a generous amount of gravy over the top. Garnish with steamed asparagus.
Refrigerate cooked pork chops and gravy separately in airtight containers for up to 3 days; reheat pork chops in a 350°F oven and gravy on the stovetop.
deep-fry or candy thermometer · heavy-bottomed skillet or Dutch oven · meat thermometer
Brine the pork chops in the buttermilk and hot sauce mixture for at least 4 hours, or overnight for deeper flavor and maximum tenderness.
Fry until the breading is golden brown and a meat thermometer inserted into the thickest part reads 145°F (63°C) for food safety and optimal juiciness.
Yes—prepare pan gravy up to 2 days ahead, refrigerate, and gently reheat on the stovetop before serving over the pork chops.
Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil to maintain 350°F (175°C) without burning the breading.
Yes—freeze cooked pork chops in an airtight container for up to 3 months, then reheat in a 350°F (175°C) oven for 15–20 minutes to restore crispness.
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