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Buttermilk Oven-Fried Pork Chops

By Paula Deen


Difficulty: Easy

Prep time: 25 minutes

Cook time: 35 minutes

Servings: 5 to 6


  • 12 pork chops
  • 1¼ cups buttermilk
  • 1 teaspoon garlic powder
  • 2 tablespoons vegetable oil
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 2 tablespoons butter


Combine the buttermilk and garlic powder in a shallow dish, before adding in the pork chops. Cover the dish and place the pork chops in the refrigerator for at least 30 minutes.

Preheat the oven to 350˚F.

In another dish, combine the vegetable oil, paprika, salt, and pepper.

Place the flour and butter each in separate shallow dishes

Remove the pork chops from the buttermilk and dredge each one in the flour. Then dip into the melted butter, then the oil mixture. Place each pork chop onto a baking sheet.

Bake on the middle shelf for 25-35 minutes or until the internal temperature reaches 145˚F.

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