Ingredients:
For the Fried Pork Chops:
4 bone-in pork chops
1 cup buttermilk
1 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
Vegetable oil for frying
For the Baked Potato Chips:
4 large potatoes, thinly sliced
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
Fresh parsley, chopped, for garnish
Instructions:
For the Fried Pork Chops:
Place the pork chops in a shallow dish and pour the buttermilk over them. Let them soak for at least 30 minutes, or up to 2 hours in the refrigerator.
In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper.
Remove the pork chops from the buttermilk, allowing the excess to drip off, and dredge them in the seasoned flour mixture until well coated.
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
Fry the pork chops in batches for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
Transfer the fried pork chops to a paper towel-lined plate to drain any excess oil.
For the Baked Potato Chips:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss the thinly sliced potatoes with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
Arrange the potato slices in a single layer on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the potato chips are golden brown and crispy. Flip the chips halfway through the baking time for even cooking.
Remove from the oven and let them cool slightly. Garnish with chopped fresh parsley before serving.
To Serve:
Serve the fried pork chops hot alongside the baked potato chips.
Enjoy this delicious and hearty meal with your family and friends
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