Crispy Fried Pork Chops with Creamy Mashed Potatoes

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Crispy Fried Pork Chops with Creamy Mashed Potatoes are the perfect comfort food for a weeknight dinner. Featuring juicy, tender pork chops coated in a crunchy golden crust, paired with smooth and buttery mashed potatoes, this dish is sure to satisfy your cravings.

Why You’ll Love This Recipe

This recipe combines the satisfying crunch of fried pork chops with the creamy goodness of mashed potatoes, making it a delicious and comforting meal. It’s easy to prepare and perfect for any night of the week.

• Quick and Easy: Perfect for busy weeknights.
• Comforting Flavors: A classic combination that everyone loves.
• Versatile Dish: Pairs well with various sides and sauces.
• Family-Friendly: A sure hit with kids and adults alike.

Ingredients

• 4 boneless pork chops (about 1-inch thick)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (preferably panko for extra crunch)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup buttermilk
• Vegetable oil for frying
• 4 medium russet potatoes, peeled and cubed
• 1/2 cup milk
• 1/4 cup unsalted butter
• Gravy, for serving (optional)

How to Make Crispy Fried Pork Chops

1. Start by preparing the mashed potatoes. Place the cubed potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.
2. Add the butter and milk to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm while you prepare the pork chops.
3. In a shallow dish, combine the flour, garlic powder, onion powder, salt, and pepper. In another dish, whisk the eggs and buttermilk together. Place the breadcrumbs in a third dish.
4. Dip each pork chop first in the flour mixture, coating well, then in the egg mixture, and finally in the breadcrumbs, pressing down to adhere the breadcrumbs. Set aside on a plate.
5. In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot (around 350°F), carefully add the breaded pork chops, cooking in batches if necessary to avoid overcrowding.
6. Fry the pork chops for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 145°F). Transfer to a paper towel-lined plate to drain excess oil.
7. Serve the crispy fried pork chops alongside the creamy mashed potatoes, drizzled with gravy if desired.

Tips for the Best Results

• Make sure the oil is hot enough before adding the pork chops to achieve that crispy coating.
• Do not skip the buttermilk; it tenderizes the meat and adds flavor.
• Let the mashed potatoes sit covered after mashing to keep them warm until serving.

Easy Variations

• For a spicier kick, add cayenne pepper to the breadcrumb mixture.
• Substitute sweet potatoes for russet potatoes for a different flavor profile.
• Try using different herbs in the breadcrumb mixture, like dried thyme or oregano, for added flavor.

What to Serve With It

• Steamed green beans or broccoli for a fresh side.
• A simple garden salad with vinaigrette.
• Homemade apple sauce for a sweet contrast to the savory pork.

Storage and Reheating

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Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until heated through, about 10-15 minutes, to maintain crispiness.

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