Crispy Fried Pork Chops with SUPERB BLEND Breading

November 10, 2025

This crispy fried pork chops recipe pairs a golden breading with a juicy center for a comforting family dinner. SUPERB BLEND breading makes coating the chops simple, while Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer adds savory flavor. A skillet, a wire rack, and a meat thermometer are the key tools.

Kalmes Foods brings Luxembourg roots and five generations of Iowa family food tradition to your kitchen, rooted in Kalmes Restaurant, founded in 1956 in St. Donatus, Iowa.

Servings: 4 | Prep: about 10 minutes | Cooking and resting: about 25 minutes. Allow extra time if frying in batches. Follow the seasoning label for any additional application or standing-time directions.

Ingredients for Crispy Fried Pork Chops

4 bone-in pork chops, about 1 inch thick
1 cup buttermilk
2 cups SUPERB BLEND breading, for dredging
Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer, applied according to package directions
Vegetable oil for shallow frying

Discard leftover buttermilk and breading that have touched raw pork. Use clean plates and utensils for the cooked chops.

How to Make Breaded Pork Chops in a Skillet

1. Prepare the chops and breading station

Pat the pork chops dry with paper towels. Apply Kalmes Famous seasoning according to its current package directions, including the recommended amount and any standing time. Pour the buttermilk into one shallow dish and the SUPERB BLEND breading into another.

2. Heat the oil

Add about ½ inch of vegetable oil to a large, heavy skillet, leaving plenty of room above the oil. Heat to about 350°F and monitor with a suitable thermometer. Adjust the heat as needed throughout cooking; the oil should not smoke.

3. Coat the pork chops

Dip each chop into the buttermilk, let excess drip off, then press it into the breading. Coat both sides and the edges evenly. Gently shake off loose breading before frying.

4. Fry until golden and cooked through

Carefully lower the chops into the oil, placing them away from you to reduce splashing. Leave space between them and work in batches if necessary. Start checking after about 5 minutes per side, turning carefully with tongs. Cooking time varies with thickness, pan temperature, and batch size.

Use an instant-read meat thermometer in the thickest part of each chop, away from the bone. Cook to an internal temperature of 145°F; do not rely on crust color alone. If the coating browns too quickly, reduce the heat.

5. Rest on a rack

Transfer the cooked chops to a clean wire rack set over a baking sheet and rest for 5 minutes before serving. Keep them in a single layer and avoid covering tightly, which can trap steam and soften the crust.

Tips for Breading That Stays Crisp

Start with a dry surface. Patting the chops dry before the buttermilk dip helps prevent excess moisture beneath the coating.
Let excess buttermilk drip off. A thin, even layer helps the breading adhere without becoming heavy.
Press the breading into place. Cover the edges as well as both flat sides, then handle gently.
Avoid crowding the skillet. Too many chops at once can lower the oil temperature and make the coating greasy.
Turn only as needed. Let the coating set before turning rather than moving the chops repeatedly.
Drain on a rack. Airflow beneath the chops helps keep the underside from steaming.

What to Serve with Fried Pork Chops

Pair these breaded pork chops with mashed potatoes and green beans for a classic dinner. Coleslaw adds a cool, crunchy contrast, while roasted vegetables or a simple green salad keep the meal lighter. Mac and cheese is another family-style option.

Frequently Asked Questions

Can I use boneless pork chops?

Yes. Choose chops of similar thickness so they cook evenly. Boneless or thinner chops may cook faster, so check the internal temperature early rather than following the clock alone.

Why is the breading falling off?

Excess moisture, loose breading, and frequent turning can loosen the coating. Pat the chops dry first, drain excess buttermilk, press the breading firmly into place, and give the crust time to set before turning.

How do I avoid a dark crust with an undercooked center?

Use chops of even thickness and monitor the oil temperature. Lower the heat if the coating browns too quickly, and always check the center with a meat thermometer.