Name: Crispy Buttermilk Fried Pork Cutlets with Creamy Gravy Bliss
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 4 pieces boneless pork loin chops; 1 teaspoon salt; 1 teaspoon pepper; 1 cup buttermilk (for marinating); 1 cup all-purpose flour (for coating); 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon onion powder; 1 cup vegetable oil (for frying); 4 tablespoons butter; 1/4 cup all-purpose flour; 2 cups chicken broth (homemade preferred); 1 teaspoon salt (to taste); 1 teaspoon pepper (to taste)

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The first bite of perfectly crispy buttermilk fried pork cutlets is an experience that transports me straight to comfort food heaven. The way the golden crust shatters ever so lightly, revealing tender, juicy pork beneath—it’s simply irresistible. After a long week of juggling work and commitments, I often find myself craving a meal that feels like a hug from the inside. This recipe is my go-to, not just for its mouthwatering flavors, but also because it brings joy to my kitchen without causing a fuss.

When I discovered the magic of buttermilk marinade, I realized how it transforms ordinary pork chops into a succulent delight. The addition of spices gives each bite a satisfying warmth, and don’t get me started on the homemade pan gravy—it’s the ultimate finishing touch! Whether I’m preparing a weeknight dinner or entertaining guests, these crispy cutlets never fail to impress. Join me as we create this indulgent dish that promises to put an end to those fast-food cravings for good. Let’s get cooking!

Why are Buttermilk Fried Pork Cutlets a must-try?

Crispy Delight: The golden-brown crust offers a satisfying crunch that pairs beautifully with tender, juicy pork.
Flavor Fusion: Buttermilk marinating, combined with a medley of spices, elevates the flavor profile to new heights.
Gourmet at Home: Enjoy a restaurant-quality dish without the high price tag—perfect for entertaining or a cozy night in.
Easy Preparation: With just a few straightforward steps, you can whip up this delicious meal while saving time.
Crowd-Pleaser: Whether you’re serving family or friends, these cutlets are sure to be a hit, leaving everyone asking for seconds! Don’t forget to check out my tips on making a delicious homemade gravy to elevate your dining experience even further.

Buttermilk Fried Pork Cutlets Ingredients

For the Cutlets
• Boneless pork loin chops – These are perfect for frying, yielding tender, juicy results.
• Salt and pepper – Essential for seasoning, ensuring each bite is full of flavor.
• Buttermilk – The secret to achieving that luscious, moist pork cutlet texture.
• All-purpose flour – Helps create a crispy coating that locks in moisture.
• Garlic powder – Adds a savory depth to the flavor profile of the cutlets.
• Paprika – Provides a subtle smokiness and vibrant color to the crust.
• Onion powder – Enhances the overall taste with its sweet and savory notes.
• Vegetable oil – Used for frying to achieve that gorgeous golden color while keeping the pork cutlets crispy.

For the Pan Gravy
• Butter – Adds richness and depth to the gravy, balancing the flavors beautifully.
• All-purpose flour – Creates a roux that thickens the gravy to the perfect consistency.
• Chicken broth – The base of the gravy, giving it a savory character; feel free to use homemade for extra goodness.
• Salt and pepper – Final seasoning to taste, ensuring the gravy complements the buttermilk fried pork cutlets perfectly.

How to Make Buttermilk Fried Pork Cutlets

Season the pork loin chops with salt and pepper on both sides. This step enhances the flavor and prepares the pork for a delicious marinating experience.
Soak the pork chops in buttermilk. Pour buttermilk into a shallow dish, ensuring the chops are fully submerged. Let them soak for at least 30 minutes, turning them halfway through for an even coating.
Mix the dry ingredients. In another shallow dish, combine flour, garlic powder, paprika, and onion powder. Stir until well blended to create a flavorful coating for the pork.
Heat the vegetable oil in a large skillet over medium-high heat. Use enough oil to cover the bottom of the pan about 1/4 inch deep, ensuring crispy goodness in every bite.
Dredge each pork chop in the seasoned flour. Be sure to shake off any excess flour before frying to maintain a perfect crust.
Fry the pork chops in the hot oil. Carefully place them in the skillet, frying each side for about 3-4 minutes until they are golden brown and the internal temperature reaches 145°F (63°C).
Drain the fried pork chops. Remove them from the skillet and place them on a paper towel-lined plate to absorb any excess oil, keeping them crispy.
Prepare the gravy. Discard most of the oil from the skillet, leaving about 2 tablespoons. Add butter and melt over medium heat. Sprinkle flour into the melted butter, whisking continuously to form a roux that turns lightly golden in about 1-2 minutes.
Pour in the chicken broth gradually. Whisk continuously to keep a smooth consistency. Bring the mixture to a simmer and let it cook for 3-5 minutes until thickened. Season with salt and pepper.
Serve the cutlets with gravy. Place the deliciously fried pork cutlets on plates and spoon the creamy pan gravy over the top for a flavorful finish.

Optional: Add fresh herbs like parsley for a pop of color and flavor.
Exact quantities are listed in the recipe card below.

How to Store and Freeze Buttermilk Fried Pork Cutlets

Room Temperature: Leftover buttermilk fried pork cutlets should be consumed within 2 hours if left out at room temperature; otherwise, refrigerate to maintain freshness.

Fridge: Store the leftover cutlets in an airtight container in the fridge for up to 3 days; reheat gently in the oven or a skillet to restore some crispiness.

Freezer: For longer storage, freeze the cooked pork cutlets in a single layer before transferring to an airtight container or freezer bag. They can last up to 3 months in the freezer.

Reheating: When ready to enjoy, thaw overnight in the fridge and reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes to ensure they’re heated through.

Buttermilk Fried Pork Cutlets Variations

Feel free to explore these delightful twists that can elevate your dish even further!

Spicy Kick: Add 1 teaspoon of cayenne pepper to the flour mixture for a zesty heat that’ll excite your taste buds.
Herb Infusion: Incorporate 1 tablespoon of fresh thyme or rosemary into the flour mixture for a fragrant, earthy flavor profile.
Gluten-Free: Substitute the all-purpose flour with a gluten-free blend to create a crispy coating that everyone can enjoy.
Cheesy Crust: Mix 1/2 cup of grated Parmesan cheese into the flour for a rich, cheesy flavor that pairs perfectly with the gravy.
Panko Crunch: Use panko breadcrumbs instead of flour for an extra crunchy texture that’s light and crispy.
Asian Twist: Replace chicken broth with low-sodium soy sauce and add ginger powder to the flour for a savory contrast that surprises.
Smoke and Spice: Smoked paprika instead of regular paprika brings a smoky depth to the cutlets, perfect for barbecues.
Sweet & Savory: Drizzle honey over the fried cutlets before serving for an irresistible sweet touch that enhances the savory elements.

Make Ahead Options

These Buttermilk Fried Pork Cutlets are perfect for busy weeknights when you want a homemade meal without the last-minute rush. You can marinate the pork in buttermilk up to 24 hours in advance, ensuring maximum tenderness and flavor. Additionally, mix the seasoned flour and store it in an airtight container for up to 3 days. When you’re ready to serve, simply dredge the marinated pork in the flour, fry it, and prepare the gravy as instructed. To maintain quality, avoid frying the cutlets too far in advance—this way, you’ll enjoy that crispy texture just as if you made them fresh from the kitchen!

Expert Tips for Buttermilk Fried Pork Cutlets

Marinate Thoroughly: Allow the pork chops to soak in buttermilk for at least 30 minutes—this ensures tenderness and enhances flavor.

Coat Evenly: Shake off any excess flour before frying; too much flour can lead to a gummy texture rather than a crispy crust.

Temperature Check: Ensure the oil is hot enough by testing with a small pinch of flour—if it sizzles, you’re ready to fry for perfect buttermilk fried pork cutlets.

Avoid Overcrowding: Fry in batches if necessary—overcrowding the pan can lower the oil temperature, resulting in soggy cutlets.

Watch Cooking Time: Fry each side for exactly 3-4 minutes; overcooking can lead to dry pork, while undercooking is unsafe.

Gravy Consistency: If your pan gravy is too thick, add a splash of broth or water while whisking for a smooth, creamy texture.

What to Serve with Buttermilk Fried Pork Cutlets?

Creating a comforting meal alongside crispy buttermilk fried pork cutlets is the best way to round out your dining experience.

Creamy Mashed Potatoes: The buttery texture complements the crispy cutlets, making each bite a comforting delight.
Garlicky Green Beans: A vibrant veggie option, these beans add freshness that balances the richness of the dish.
Coleslaw: The cool, crunchy slaw provides a refreshing contrast to the warm, crispy cutlets, enhancing every forkful.
Homemade Biscuits: These flaky treasures are perfect for soaking up the delicious pan gravy—who can resist?
Roasted Brussels Sprouts: Their natural sweetness and slightly crispy leaves offer flavor depth that pairs beautifully with the savory pork.
Apple Sauce: A classic sidekick that adds a sweet tang, enhancing the pork’s savory flavors while brightening the plate.
Sweet Corn Fritters: The sweetness of this side contrasts beautifully with the spices in the cutlets, creating a delightful taste harmony.
Chilled Cucumber Salad: Crisp and refreshing, this salad offers a light touch to balance the delicious heaviness of the pork cutlets.

Buttermilk Fried Pork Cutlets Recipe FAQs

How do I select the best pork loin chops for this recipe?
When selecting pork loin chops, look for cuts that are about 1/2-inch thick with a nice pink color and minimal dark spots. Fresh pork should feel firm to the touch and be free from any excessive liquid. If possible, choose chops that have some marbling for added flavor and juiciness.

What is the best method for storing leftover buttermilk fried pork cutlets?
Leftover fried pork cutlets can be stored in an airtight container in the fridge for up to 3 days. Make sure they have cooled to room temperature before sealing them to prevent condensation. To reheat and keep them crispy, place them in the oven at 350°F (175°C) for about 10-15 minutes.

Can I freeze buttermilk fried pork cutlets? How?
Absolutely! To freeze, allow the cooked pork cutlets to cool completely. Then, place them in a single layer on a baking sheet to freeze for about 1-2 hours. Once they’re firm, transfer them to an airtight container or a freezer-safe bag. They can be frozen for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat in the oven for the best texture.

What should I do if my pork cutlets are overcooked?
If your pork cutlets become overcooked and dry, you can revive them slightly by adding a splash of gravy when reheating. Alternatively, consider shredding the meat and using it in tacos or a stew, blending it with flavorful sauces to bring back some moisture and taste.

Are there any dietary considerations for the buttermilk fried pork cutlets?
Definitely! This recipe contains gluten and dairy (from the buttermilk). If you have gluten sensitivities, you can substitute the all-purpose flour with a gluten-free flour blend and use dairy-free buttermilk alternatives, such as almond milk mixed with a little vinegar. Just ensure any modifications complement the flavors well.

Can I feed leftover pork cutlets to my dog?
While plain cooked pork is safe for dogs in moderation, be sure to avoid any leftover cutlets with seasoning, especially those containing garlic or onion powder, as they can be harmful to pets. Always consult your veterinarian if unsure.