| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- Four 5- to 6-ounce bone-in pork chops, preferably center cut
- Kosher salt and freshly ground black pepper
- 3 cups buttermilk
- 2 tablespoons hot sauce
- 3 cups finely crumbled cornbread
- 1 quart vegetable oil
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 teaspoon hot sauce
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and top with a cooling rack.
- Sprinkle both sides of the pork chops liberally with salt and pepper. Combine the buttermilk and hot sauce in a large mixing bowl. Put the pork chops in the buttermilk mixture, being sure that all 4 are submerged. Set aside to rest for 30 minutes. Meanwhile, put the cornbread crumbs into a shallow dish.
- Pour the vegetable oil into a large (10-inch) cast-iron skillet or heavy-bottomed pan. Clip a deep-frying thermometer to its side and heat the oil to 350 degrees F.
- Lift a pork chop out of the buttermilk by its top bone using tongs, and allow any excess to drip off. Lightly dredge both sides of the pork chop in the cornbread crumbs. Carefully lower the coated chop into the hot oil. Repeat this process with a second chop. Cook the chops until crispy on one side, 3 to 4 minutes. Gently turn the pork chops and fry until golden brown, an additional 3 to 4 minutes. Transfer the crispy chops to the prepared cooling rack. Sprinkle the chops with additional salt and transfer to the oven to stay warm while the remaining chops are fried. Repeat this process with the remaining pork chops.
- For the white gravy: Reserve 2 tablespoons of skillet oil for the gravy, then drain the remaining oil from the skillet, being sure to remove any bits of fried cornbread left behind. Add the butter to the skillet, pour in the reserved oil and heat over medium heat until the butter melts. Sprinkle in the flour, whisking, and cook until a smooth paste is formed, about 1 minute. Pour in the milk, whisking continuously. Cook, whisking occasionally, until a thick sauce is formed and the gravy coats the back of a spoon, 3 to 5 minutes. Stir in the hot sauce and season the gravy with salt and pepper as desired.
- Transfer the crispy pork chops to a serving platter. Spoon the white gravy over the chops and garnish with parsley. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1618 |
| Total Fat | 125 g |
| Saturated Fat | 19 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 44 g |
| Cholesterol | 170 mg |
| Sodium | 1669 mg |
Reviews
Very good! I marinated the chop in the buttermilk mixture for about 5 hours. I couldn’t find the cornbread pre-made cornbread at the local grocery store so I made a boxed brand the night before. I took the chops out if the marinade and then pressed the crumbs on the chops very thoroughly and let them set up in the fridge for a bout an hour or so. I was VERY careful handling, placing and turning the chops in the oil so that I tried to maintain the bread as much as possible. It wasn’t easy but it worked and the overall dish was delicious!!
These were incredibly good, I used Tabasco as my hot sauce and that hint of flavor that shown through really made the dish sign. The only problem I had was the breading didn’t stick very well to the chop, but that may have been my own fault. My bread may not have been stale enough or the oil temp was too low. Either way, the bread that did stick to the chops was crispy and delicious. Also if you plan on making a side dish like mashed potatoes, you might want to up the quantity of the gravy.
Best pork chops I’ve ever had. My family and I seem to have them weekly since first trying them out.
I followed this recipe to the letter and it was FABULOUS! I served it over mashed potatoes and we are “sheltering at home” and very happy. I love your show, your food and you, Trisha. Thank you!
Earlier there was a review about the crumbs sticking to the chop and how they turned out on tv versus the actual end product. I agree with this person. I wound up with a fry pan full of crispy cornbread crumbs and some porkchops. While some did manage to stick to the meat, they tasted so sweet it was off-putting. I thought maybe if the cornbread had been a bit on the stale side this might have worked better, but several people told about how they made their own cornbread to use for the crumbs and it supposedly worked for them. Then I made the gravy……which worked for the parts where the breading fell off, but tasted like goo on the sweet crumbs. Sorry, just couldn’t get into this dish.
I followed recipe as written using cornbread muffins I had made the day before. I’ve always struggled with pork chop recipes–too dry, no flavor etc, this came out perfectly! It was delicious. I gently pressed the chops in the cornbread mixture before frying and had no issue with the breading falling off.
I made this last night for supper. I had also made Chef Alex’s skillet cornbread (Also 5 stars) just before bc I had no crumbs for coating. I think bc crumbs were warm and soft i had no problem with them sticking to the buttermilk soaked pork chops. OMG, these were so good. I’m not very good at frying things, that’s why I have an air fryer! But these turned out pretty darned good. Did have a bit of a problem keeping oil temp up after adding 3rd chop, but finally got it under control. Just kept turning them. They were so crispy and juicy and done inside. Didn’t make gravy tho, not big on gravy on crispy chops. Maybe next time. Picky fam loved them too! Difficult task to accomplish by the way.
delicious!!! I would try adding the eggs for dredging next time as some of the coating fell off.
I made corn bread yesterday, then followed Trisha’s recipe. They came out so good, I even had one for breakfast this morning
I used a cornmeal (corn bread) option instead of cornbread. If you use cornbread I would recommend NOT using a “sweet” cornbread. People don’t realize how light and crispy cornmeal based recipes can be compared to a pure flour crust. Here in Texas we love to use cornmeal crust to get rid of the dough-i-ness… especially with seafood also! Great recipe.