You know that feeling when you’re craving something comforting, yet effortless to whip up? That’s exactly how I felt when I dove into making these Crispy Buttermilk Fried Pork Cutlets. Picture tender pork loin chops, perfectly seasoned, soaking in creamy buttermilk that elevates their flavor and tenderness to a whole new level. With just a quick dredge in a zesty flour mix and a glorious fry in hot oil, you’ll end up with golden-brown cutlets that are simply irresistible.
As the sounds of sizzling fill your kitchen, the anticipation builds. And let’s not forget about the magical pan gravy! With minimal effort, you’ll be drizzling rich, savory goodness over your cutlets that transforms a simple meal into something extraordinary. Whether you’re impressing guests at a dinner party or simply treating yourself after a long day, this recipe promises to bring joy—and you might just find yourself wondering how something this delicious could be so easy to make. Let’s dive into the details and get cooking!
Why are Buttermilk Fried Pork Cutlets so special?
Juicy, Tender Taste: The secret lies in soaking the pork chops in buttermilk, which makes them incredibly moist and full of flavor.
Crispy Delight: A seasoned flour coating creates the perfect crunchy crust that contrasts beautifully with the juicy interior.
Effortless Cooking: With simple ingredients and an easy method, you can whip this up with minimal fuss—perfect for a weeknight dinner.
Savory Gravy: The accompanying pan gravy elevates this dish to gourmet status without the need for complicated techniques.
Crowd-Pleaser: This recipe is sure to impress everyone, from picky eaters to food enthusiasts looking for hearty comfort food.
Get ready to indulge in deliciousness with these Buttermilk Fried Pork Cutlets, and if you’re seeking more elevation in your cooking repertoire, check out our guide on bringing out flavor with marinades.
Buttermilk Fried Pork Cutlets Ingredients
• Get ready to savor the magic of these Buttermilk Fried Pork Cutlets with this delicious mix!
For the Pork Cutlets
- Boneless pork loin chops – about 1/2-inch thick; tender cuts are perfect for frying.
- Salt and pepper – to taste; a simple seasoning that enhances the natural flavors.
- Buttermilk – 1 cup; this softens the meat and adds a rich, tangy flavor.
For the Coating
- All-purpose flour – 1 cup; helps create that irresistible crispy crust.
- Garlic powder – 1 teaspoon; adds a savory depth to the coating.
- Paprika – 1 teaspoon; gives a hint of color and a mild warmth.
- Onion powder – 1/2 teaspoon; enhances the overall flavor profile of the coating.
For the Gravy
- Vegetable oil – for frying; choose a high smoke point oil for perfect frying.
- Butter – 2 tablespoons; adds richness and flavor to your gravy.
- Flour – 2 tablespoons; thickens the gravy for that luxurious texture.
- Chicken broth – 1 1/2 cups; creates a flavorful base for the creamy gravy.
- Salt and pepper – to taste; essential for seasoning your creamy creation.
Prepare these ingredients, and you’ll be on your way to crafting the most delightful Buttermilk Fried Pork Cutlets your family will adore!
How to Make Buttermilk Fried Pork Cutlets
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Season the pork loin chops with salt and pepper on both sides. This step is essential for bringing out the rich flavors, ensuring every bite is deliciously seasoned.
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Soak the pork chops in buttermilk by pouring it into a shallow dish. Allow them to marinate for at least 30 minutes, turning halfway through to ensure even soaking for maximum tenderness.
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Mix the coating by combining flour, garlic powder, paprika, and onion powder in another shallow dish. Stir well to create an evenly seasoned flour mixture that will provide the perfect crispy crust.
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Heat vegetable oil in a large skillet over medium-high heat until shimmering. Ensuring the oil is hot enough is crucial for achieving that golden brown finish on your cutlets.
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Dredge each pork chop in the seasoned flour mixture, shaking off any excess. This coats the chops evenly and prepares them for a delightful crunch once fried.
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Fry the coated pork chops in the hot oil. Cook each side for about 3-4 minutes until they are golden brown and reach an internal temperature of 145°F (63°C) for safe eating.
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Drain the cooked pork chops on a paper towel-lined plate to remove any excess oil. This step helps keep the cutlets crispy and not greasy.
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Prepare the gravy by discarding most of the oil from the skillet, leaving about 2 tablespoons. Add butter and let it melt over medium heat. Sprinkle flour over the melted butter, whisking constantly to form a roux. Cook until it turns lightly golden, about 1-2 minutes.
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Whisk in the chicken broth gradually while stirring continuously. Bring the mixture to a simmer and let it cook for 3-5 minutes or until thickened. Don’t forget to season with salt and pepper to taste for that extra flavor!
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Serve the fried pork cutlets on plates and spoon the creamy pan gravy generously over the top. This finishing touch will have everyone reaching for seconds!
Optional: Garnish with fresh parsley for a pop of color and extra freshness.
Exact quantities are listed in the recipe card below.
What to Serve with Buttermilk Fried Pork Cutlets?
Creating a comforting meal that tantalizes the taste buds is easy when you have the right side dishes in mind.
- Creamy Mashed Potatoes: These fluffy, buttery potatoes absorb the rich gravy beautifully, making every bite a comforting delight.
- Garlic Green Beans: The crispness of fresh green beans sautéed with garlic offers a refreshing contrast, adding a splash of color and nutrition.
- Coleslaw: A tangy, crunchy slaw adds a refreshing bite and balances the savory richness of the pork cutlets, perfect for a complete meal.
- Biscuits: Soft, buttery biscuits are perfect for sopping up the delicious pan gravy; they bring a homey touch to your dinner table.
- Sweet Potato Fries: Crispy sweet potato fries lend a touch of sweetness that pairs wonderfully with the savory pork, adding an unexpected twist.
- Cornbread: This sweet and savory bread complements the flavors beautifully, enhancing the Southern-style vibe of the dish and providing delightful texture.
- Apple Sauce: The natural sweetness and acidity of apple sauce cut through the richness of the gravy, balancing the flavors perfectly. Serve it chilled to bring a refreshing element.
- Iced Tea: A refreshing glass of iced tea, sweetened or unsweetened, can cleanse the palate and complete your meal with a Southern flair.
With these delightful pairings, your meal will not only be comforting but also memorable!
Tips for the Best Buttermilk Fried Pork Cutlets
Brining Benefits: Soaking the pork in buttermilk not only helps with tenderness but also enhances the flavor significantly, so don’t skip this step!
Oil Temperature: Make sure the oil is hot enough before frying; if it’s too cool, your cutlets will absorb excess oil and become soggy.
Even Coating: Shake off the excess flour from each cutlet for an even, crispy crust. A thick coating can lead to uneven frying and less crunch.
Rest After Frying: Allow the fried cutlets to rest on paper towels after cooking. This will help maintain their crunchy texture by removing excess oil.
Perfect Gravy Consistency: When whisking in the chicken broth, adjust the thickness of the gravy by adding more broth or flour according to your preference.
Enjoy the delightful experience of preparing these Buttermilk Fried Pork Cutlets!
Buttermilk Fried Pork Cutlet Variations
Feel free to customize these delicious cutlets and make them your own—let your culinary creativity shine!
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Dairy-Free: Replace buttermilk with a non-dairy milk like almond or oat milk mixed with a splash of vinegar for a similar tenderizing effect.
Enjoy the same juicy texture, but with a twist for those avoiding dairy! -
Spicy Kick: Add cayenne pepper or chili powder to your seasoned flour for an exciting heat that perfectly complements the savory pork.
Your taste buds will dance with this fiery enhancement! -
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for those with gluten sensitivities, letting everyone enjoy this dish worry-free.
Perfectly crispy without missing out on flavor! -
Herbaceous Twist: Incorporate fresh herbs like thyme or rosemary into the flour mixture to add an aromatic layer to your cutlets.
This twist brings a delightful freshness to each bite! -
Asian-Inspired: Swap out the spices for five-spice powder and serve with soy sauce-based dipping sauce, giving the dish a whole new twist on flavor.
A delightful homage to Asian cuisine with each tender piece! -
Panko Crunch: Use panko breadcrumbs instead of flour for an even crunchier coating that gives an irresistible texture.
This twist adds an extra layer of crunch that you won’t want to miss! -
Cheesy Flavor: Mix in grated Parmesan cheese with your flour coating for added richness and deliciousness in every bite.
This cheesy addition will elevate your cutlets to the next level of yummy! -
Citrus Zing: Add lemon or lime zest to the buttermilk for a refreshing twist that brightens the overall flavor of the dish.
This citrusy touch will brighten up your plate and mood!
Storage Tips for Buttermilk Fried Pork Cutlets
Fridge: Store leftover Buttermilk Fried Pork Cutlets in an airtight container for up to 3 days to maintain their flavor and texture.
Freezer: For longer storage, freeze the cutlets individually wrapped in plastic wrap and then in a freezer bag for up to 3 months.
Reheating: To reheat, place cutlets in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness. Avoid microwaving as it can make them soggy.
Gravy Storage: Keep the gravy separate in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if it thickens too much.
Make Ahead Options
These Buttermilk Fried Pork Cutlets are fantastic for meal prep, making busy weeknights a breeze! You can wash and season the pork chops, then soak them in buttermilk up to 24 hours in advance, allowing the flavors to deepen. Additionally, you can prepare the seasoned flour mixture and store it in an airtight container for up to 3 days. When you’re ready to cook, simply dredge the marinated pork in the flour, fry them until golden, and whip up the gravy right before serving. This approach not only saves you time but keeps the cutlets just as delicious and crispy as if you made them fresh!
Buttermilk Fried Pork Cutlets Recipe FAQs
What kind of pork chops should I use for Buttermilk Fried Pork Cutlets?
For the best results, I recommend using boneless pork loin chops that are about 1/2-inch thick. This cut is tender and cooks evenly, giving you juicy and flavorful cutlets every time!
How do I know if my pork chops are fresh?
Look for pork chops that are pinkish-red in color with minimal dark spots. If you see dark spots all over, it’s a sign they might not be fresh. Additionally, they should have a nice, firm texture and not feel slimy.
Can I freeze leftovers, and how should I do it?
Absolutely! To freeze your Buttermilk Fried Pork Cutlets, wrap each cutlet tightly in plastic wrap and then place them in a freezer bag. This method can keep them fresh for up to 3 months. Just be sure to label the bag with the date for easy reference.
What’s the best way to store leftovers?
Store leftover cutlets in an airtight container in the fridge for up to 3 days. This helps to keep them flavorful. If you’re planning to reheat them, it’s best to re-heat in a preheated oven at 350°F (175°C) for 10-15 minutes to restore that delightful crunch!
How can I modify this recipe for dietary restrictions?
If you’re looking to make the cutlets gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Additionally, for those watching their sodium intake, consider using low-sodium chicken broth and adjusting added salt to taste.
Why is my gravy not thickening?
If your gravy isn’t thickening as expected, it could be due to not whisking the flour in thoroughly or not letting it simmer long enough. Let it cook for an extra minute or two, and if it’s still too thin, you can mix a little more flour with water to create a slurry, then whisk it in gradually until you reach your desired consistency.
Irresistible Buttermilk Fried Pork Cutlets with Creamy Gravy
Ingredients
Equipment
Method
- Season the pork loin chops with salt and pepper on both sides.
- Soak the pork chops in buttermilk for at least 30 minutes, turning halfway through.
- Mix the coating by combining flour, garlic powder, paprika, and onion powder.
- Heat vegetable oil in a skillet over medium-high heat until shimmering.
- Dredge each pork chop in the seasoned flour mixture, shaking off any excess.
- Fry the coated pork chops for about 3-4 minutes on each side until golden brown.
- Drain the cooked pork chops on a paper towel-lined plate.
- Prepare the gravy by discarding most oil, adding butter, and whisking in flour.
- Whisk in the chicken broth gradually, bringing to a simmer until thickened.
- Serve the fried pork cutlets on plates with creamy gravy over the top.