The Weeknight Table

Ingredients

Protein

Pantry / Dry Goods

Dairy

Oils & Fats

Instructions

Start by patting the pork chops dry with paper towels. This helps the seasoning stick and gives you a better crust.

Season both sides of the pork chops generously with sazon, garlic powder, onion powder, Cajun seasoning, Italian seasoning, salt, and pepper. Make sure every part of the chop is coated—this is where the flavor starts.

Pour the buttermilk over the seasoned pork chops and let them sit for at least 20–30 minutes. If you’ve got time, let them go longer. That buttermilk tenderizes the meat and helps everything stick when it’s time to dredge.

In a separate dish, combine the flour and cornstarch. Mix well. The cornstarch is what gives you that extra crisp, light crust instead of something heavy.

Remove each pork chop from the buttermilk, letting the excess drip off, then dredge it in the flour mixture. Press the coating onto the meat so it sticks well. For an extra crispy crust, you can dip it back into the buttermilk and dredge it a second time.

Heat about 1/2 inch of vegetable oil in a skillet over medium heat until hot. You’re looking for around 350°F—hot enough that the coating sizzles immediately when it hits the oil.

Carefully place the pork chops into the oil and fry for about 4–5 minutes per side, depending on thickness, until golden brown and crispy.

Remove from the oil and let them rest on a rack or paper towels. Letting them rest keeps the crust crisp and allows the juices to settle back into the meat.

Serve hot.