Directions

1. 1

   Place each pork chop between two sheets of plastic wrap. Using a meat mallet, pound each chop to an even thickness of 1/2 inch, switching to the textured tenderizer side of the mallet for several strikes. Remove the plastic wrap and season both sides of each chop generously with kosher salt and black pepper.

2. 2

   Place the butter crackers into a large resealable plastic bag and crush them finely using your hands or a rolling pin until they resemble coarse breadcrumbs.

3. 3

   Set up three separate shallow dishes for the breading station. In the first dish, combine the all-purpose flour with the cayenne pepper and mix well. In the second dish, whisk together the buttermilk and hot sauce. Pour the crushed crackers into the third dish.

4. 4

   Working with one pork chop at a time, coat it first in the flour mixture, shaking off any excess. Then dip it into the buttermilk mixture, allowing excess liquid to drip away. Finally, press it into the crushed crackers, ensuring both sides are thoroughly coated. Place the breaded chop on a sheet tray and repeat with the remaining chops. Refrigerate for 10 minutes to allow the breading to set.

5. 5

   Pour vegetable oil into a large high-sided skillet until it reaches halfway up the sides. Heat the oil over medium-high heat until a deep-frying thermometer registers 375°F.

6. 6

   Using tongs, carefully place pork chops into the hot oil in batches, being cautious not to overcrowd the skillet. Fry for about 8 minutes total, flipping once halfway through if the chops are not fully submerged. Cook until the breading is golden brown and the internal temperature of the pork reaches 145°F. Transfer cooked chops to a paper towel-lined plate. Repeat with remaining chops and serve immediately.