Combine the buttermilk and hot sauce in a bowl, stirring until fully incorporated. Pat the pork chops dry with paper towels, then season both sides generously with salt and pepper. Place the seasoned pork chops in a shallow dish or resealable container and pour the buttermilk mixture over them, making sure each chop is fully submerged. Cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor penetration. The acid in the buttermilk will tenderize the meat while the hot sauce adds a subtle heat.

While the pork marinates, combine the flour, salt, pepper, garlic powder, cayenne pepper, paprika, onion powder, and dried thyme in a shallow bowl or on a plate. Whisk everything together thoroughly to ensure the spices are evenly distributed throughout the flour. This creates a flavorful, well-seasoned coating. I prefer mixing in a shallow bowl rather than a bag—it's easier to control the coating and ensures more even coverage on each chop.

Remove the marinated pork chops from the buttermilk, allowing excess liquid to drip back into the bowl—don't pat them dry. Working with one chop at a time, dredge it thoroughly in the seasoned flour mixture from Step 2, pressing gently so the coating adheres to the moist surface. Place each coated chop on a clean plate or wire rack and let them sit for 15-20 minutes at room temperature. This resting period allows the coating to set and adhere better during frying, resulting in a crispier, more cohesive crust. I find this step crucial for achieving that perfect golden-brown exterior.

Pour the vegetable oil into a large, heavy-bottomed skillet or Dutch oven and heat it to 350°F, using a thermometer to verify the temperature. Once the oil reaches temperature, carefully place the rested pork chops into the hot oil—work in batches if necessary to avoid crowding the pan. Fry for 2-4 minutes on the first side until golden brown, then flip and fry the second side for another 2-4 minutes until the internal temperature reaches 145°F (checked with a meat thermometer). The key is maintaining consistent oil temperature throughout frying; if it drops significantly, the coating will absorb oil instead of crisping.

Using tongs, transfer the fried pork chops from the hot oil to a wire rack set over a paper towel-lined baking sheet, allowing the excess oil to drain away. Let the chops rest for 10 minutes before serving—this allows the carryover cooking to finish bringing them to the perfect temperature while keeping the exterior crispy and the interior juicy. Serve immediately while the crust is still at its crispiest.