Transfer to a wire rack set inside a rimmed baking sheet and let rest 15 minutes. Working in 2 batches, fry pork chops, turning often with tongs and adjusting heat as needed to maintain oil temperature at 300°, until golden brown and an instant-read thermometer inserted into the thickest part of chops registers 125° (internal temperature should climb to 145° as they rest), 12–15 minutes. Heat oil over medium until thermometer registers 325°. Pour vegetable oil into a medium Dutch oven or other heavy pot to come 2'–3' up sides fit with thermometer. Transfer to a platter and chill, uncovered, at least 2 hours. Dredge in panko mixture, pressing firmly to adhere. Working one at a time and making sure chops (including bone) are fully coated, dredge chops in flour mixture, shaking off excess, then dip in egg mixture, letting excess drip back into bowl. Season two 1'–1½'-thick bone-in pork rib chops (about 1½ lb.) on all sides with 3 tsp. freshly ground pepper in a third shallow bowl. green pepper hot sauce in another shallow bowl. Whisk 2 large eggs, ½ cup buttermilk, and 2 Tbsp. Place 2 cups panko in a large resealable plastic bag, seal, and crush to fine crumbs with a rolling pin. Seal jar and chill at least 4 hours.ĭo Ahead: Fennel can be pickled 3 days ahead. Place 1 large fennel bulb, halved, cored, very thinly sliced, in jar and pour lukewarm pickling liquid over. Remove from heat and stir in ½ cup cold water. fennel seeds in a small saucepan over medium, stirring occasionally, until sugar and salt are dissolved, about 4 minutes. Heat 1 bay leaf, 1 cup distilled white vinegar, ⅓ cup sugar, 1 Tbsp.

Pork chop bone in recipe