Place pork chops on a cutting board. Use a meat mallet to gently pound them. This helps soften the meat and ensures even cooking. Do not over-pound. Just enough to make them slightly thinner and more tender for frying later.

In a bowl, mix buttermilk and egg together. Whisk until smooth and creamy. Add a pinch of salt and pepper. This mixture helps the pork absorb flavor and stay juicy. It also helps the coating stick better during frying.

Place pork chops into the buttermilk mixture. Make sure they are fully covered. Let them soak for at least 20 minutes. You can also refrigerate them for one hour. This step adds deep flavor and keeps meat tender.

In another bowl, mix flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. Stir well so all spices are evenly spread. This coating will give the pork chops their signature crispy and flavorful crust.

Remove pork chops from marinade. Let extra liquid drip off. Dredge each chop into the flour mixture. Press firmly so coating sticks well. For extra crunch, dip again into buttermilk and then flour a second time.

Pour oil into a large skillet. Heat on medium flame. The oil should be hot but not smoking. You can test by dropping a small pinch of flour. If it sizzles, the oil is ready for frying.

Place pork chops carefully into the hot oil. Do not overcrowd the pan. Fry each side for 5–7 minutes. Cook until golden brown and crispy. Use tongs to flip gently for even cooking on both sides.

Remove pork chops from oil. Place them on paper towels. This removes extra oil and keeps them crispy. Let them rest for a few minutes before serving. This helps juices settle inside the meat for better flavor.