My mama’s Southern fried pork chops recipe starts by tenderizing the chops in buttermilk with a little hot sauce. Then I dredge them in seasoned flour and fry until they get golden and crispy. It’s got that bomb Mississippi flavor through and through, boos! And for extra credit, you can even add my bomb gravy on top of these fried pork chops and turn them into smothered pork chops.
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How to Make Fried Pork Chops
These step-by-step photos show how to make crispy fried pork chops, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Fried Pork Chops Recipe
1. Season your pork chops and marinate them
Season the chops on both sides with salt and black pepper, then whisk the hot sauce into the buttermilk and fully submerge the chops, letting them soak until well coated and seasoned through.
2. Add all the seasoned flour ingredients to a large zip-top bag
Shake until everything is evenly mixed.
PRO TIP: Make your own self-rising flour! For every cup of all-purpose flour, whisk in 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
3. Transfer the pork chops to the seasoned flour and coat thoroughly
Press the flour onto the meat. For extra crispiness, dip the chops back into the buttermilk and then into the flour again.
4. Place the breaded pork chops onto a parchment-lined baking sheet
Let them sit so the coating adheres properly before frying.
5. Heat oil in a heavy skillet, then carefully fry the pork chops
Fry until golden brown on both sides and cooked through, flipping as needed and checking that the internal temperature reaches doneness.
6. Place your fried pork chops on a wire rack set over a paper towel–lined baking sheet to drain
Let them rest briefly so the juices redistribute, then serve hot.
PRO TIP: I usually grab bone-in pork chops, about an inch in thickness. That bone is gonna retain juiciness while they fry. I also look for some fat marbling. Boneless works fine, though. Just make sure you don’t overcook them since they tend to be drier.
Full Fried Pork Chops Recipe
Fried Pork Chops Recipe
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Equipment
Ingredients
- 1 lb bone in pork chops (about 3/4 inch in thickness) patted dry with paper towels
- 2 cups buttermilk
- 2 tsp hot sauce
- 1 1/4 cup self rising flour
- 1 tbsp plus 1 tsp seasoned salt plus to taste
- 1 1/2 tsp black pepper plus to taste
- 1/2 tsp ground garlic powder
- 1/2 tsp cayenne pepper can go up to 3/4 tsp if you like a lot of spice
- 1/2 tsp smoked paprika can go up to 1 teaspoon
- 2 cups canola oil
Instructions
- Season pork chops with salt and black pepper to taste on both sides.
- Next whisk hot sauce into buttermilk and dip pork chops into buttermilk mixture. Allow to soak for an hour.
- In a large plastic bag, add flour, salt, pepper, garlic powder, cayenne pepper, and paprika and mix until combined.
- Put pork chops into seasoned flour and coat really well. If you want super crispy, add back into buttermilk and then back into seasoned flour. Place on a parchment lined baking sheet. Let the chops set for at least 20 minutes with the flour before frying.
- Heat oil over medium high heat of about 350 F.
- Fry until golden brown on both sides, about 2-4 minutes on each side depending on thickness of the chops. Make sure your chops are cooked to an internal temperature of 145°F before you serve them up.
- Once fried, remove and add to a wire rack with a paper towel lined baking sheet before it to drain.
- Let the chops rest for 10 minutes to get back juicy them serve them up.
Notes
How to Store
- Fridge: Let the pork chops cool all the way to room temp, then wrap them in plastic wrap or slide them into an airtight container. They will keep just fine in the fridge for up to 4 days.
- Freezer: Add cooled chops to a zip-top bag or freezer-safe container and press out as much air as you can. They will hold up for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Skip the microwave if you want that crunch back! Reheat in a 350°F oven for about 10-15 minutes, or pop them in the air fryer until warmed through and crispy again.
Nutrition
Recipe Tips
- Season to your taste! Adjust the cayenne, hot sauce, and paprika how you like it. Just be careful when adding cayenne because it can pack major spice.
- Bread first, then let them rest. After you dredge the chops, let them sit about 20 minutes so the coating sticks when they hit the oil.
- Get the oil right. Heat your oil to around 350°F before frying. Too cool and the chops will be greasy, too hot and the crust will brown before the inside cooks.
- Watch the doneness. Pork chops are ready at an internal temp of 145°F, so grab that meat thermometer and don’t guess!
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I'll email this recipe to you, so you can come back to it later!
Serving Ideas
- Weeknight Dinner: Keep it cozy with some mashed potatoes, succotash, velveeta mac and cheese, garlic bread and an easy lemon loaf.
- Southern Sunday Supper: Get super country by serving this with collard greens or mustard greens, chitterlings, pinto beans and some hot water cornbread and peach cobbler.
Recipe Help
I like to grab a mallet so I can break down the meat more before marinating and cooking.
You probably overcooked them boo. Pork chops definitely vary in thickness, which determines how long it takes to cook them up. Overcooking happens quicker than you think y’all! A well done pork chop is fully cooked when it reads 160°F.
Yep boos! You can. Make sure it cools down completely then strain with a sieve and store in an airtight container in a cool place.
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Hey Boo!
I bought a package of pork chops this evening, a friend of ours said, “how are you going to fix those! I said, “I am going to learn how to fry pork chops!” Then as a night owl and skolling through social media, I found you! I guess God knew! LOL! Thanks for all the work you put into sharing your recipes! I cannot wait to try some of them!
Hey Boo! That made me smile. Sounds like those pork chops were meant to happen tonight.
I’m so glad you found your way here. Frying pork chops is one of those skills that once you get it down, you’ll come back to it again and again. Take your time with it and you’re going to do just fine.
Happy cooking tonight, and I hope those pork chops turn out crispy and delicious.
GREAT recipe! Thank you. My only concern is that in answer to several questions, you reply “Yep boos” or “Absolutely boos.” This is followed by a well worded POSITIVE answer. But to me, “Boos” means NO, like you are “booing” the idea. It’s a tad confusing.
No granny-boo is a term of endearment…no one is actually “booing” you.
I discovered at the last minute that I only had a tiny bit of flour left and wound up using 90% Jiffy corn muffin mix, which is part wheat flour and part yellow cornmeal. Turned our great. I’ll compare it to the regular recipe next time, and there will defintely be a next time. So crunchy yet moist.
Love that, great idea for a quick fix!
I have been looking for a breading that would work right with gluten free flour. This was perfect! I used King Arthur 1 for 1 and added the salt and baking powder as per the instructions.
This recipe is a keeper, and I will be trying the breading on other things, too.
So happy to hear, that!!
These are excellent! Crisp breading and moist chop. We made a little pan gravy to go with them, also. Just follow the directions, y’all. Thank you!
Perfect!
Yay!
Perfect!
THank you so so much!
Outstanding!! Perfect and first time attempting to do pork chops!