Ranch Fried Pork Chops
By Morgan BollingPublished on April 20, 2021
Time
1 hour 40 minutes, plus 30 minutes brining
Yield
Serves 4
Ingredients
Pork
2 cups buttermilk2 tablespoons minced fresh dill2 tablespoons minced fresh chives2 tablespoons minced fresh cilantro1 tablespoon table salt4 (5- to 8-ounce) bone-in blade-cut pork chops, ½ inch thick, trimmed1 cup peanut or vegetable oil for fryingCoating
2 cups all-purpose flour¼ cup minced fresh dill¼ cup minced fresh chives¼ cup minced fresh cilantro2 teaspoons baking powder2 teaspoons garlic powder1½ teaspoons pepper½ teaspoon table salt½ teaspoon cayenne pepperBefore You Begin
We prefer blade-cut pork chops here, but you can use pork rib chops, if desired. If you're using rib chops, use kitchen shears to snip through the fat surrounding the loin muscle of each chop in two places, about 2 inches apart, before marinating to prevent the chops from buckling while frying.
Instructions
- Whisk buttermilk, dill, chives, cilantro, and salt in large bowl until salt is dissolved. Measure out 3 tablespoons buttermilk brine and set aside. Add pork to remaining brine and turn to coat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
- Combine all ingredients in large bowl. Add reserved 3 tablespoons brine and, using your fingers, rub flour mixture until craggy bits form throughout.
- Working with 1 chop at a time, remove from brine, allowing excess to drip off, then coat with flour mixture, pressing to adhere. Transfer to rimmed baking sheet. Refrigerate pork, uncovered, for at least 30 minutes or up to 2 hours.
- Set wire rack in second rimmed baking sheet. Heat oil in 12-inch nonstick skillet over medium-high heat to 375 degrees (to take temperature, tilt skillet so oil pools to 1 side). Carefully add 2 chops and cook until golden brown and registering 140 degrees, 2 to 4 minutes per side.
- Transfer chops to prepared rack. Return oil to 375 degrees and repeat with remaining chops. Serve.
for the pork
for the coating
Time
1 hour 40 minutes, plus 30 minutes briningYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We set out to infuse crisp, meaty fried pork chops with the flavors of ranch dressing: tangy buttermilk, chives, cilantro, dill, garlic, and black pepper. Selecting bone-in blade-cut pork chops and marinating them in a mixture of buttermilk and salt kept the meat juicy while frying. Thin (½-inch) chops ensured a high ratio of crunchy coating to meat. Baking powder helped keep the crust light and crisp. Letting the coating rest on the meat for 30 minutes before frying ensured that it stuck well to each chop throughout the cooking process. Fresh chives, cilantro, and dill mixed into both the marinade and the breading flour gave a double dose of bold herb flavor. Cayenne, black pepper, and garlic powder brought the ranch flavor home.
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