I grew up eating fried pork chops once a week, and my Mississippi bred mama taught me how to fry them right. I start by tenderizing the chops in buttermilk with a little hot sauce. Then I dredge in seasoned flour and fry until they get golden and crispy. Once you try this recipe, you’ll know why the South regards it with so much respect. And for extra credit, you can even add bomb gravy and turn them into smothered pork chops.
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Fried Pork Chops Ingredients
- Pork chops: I usually grab bone-in about an inch in thickness. That bone is gonna retain juiciness while they fry. I also look for some fat marbling. Boneless works just fine. Just make sure you don’t overcook since they tend to be dryer.
- Buttermilk: If you ran out, add 2 tablespoons of vinegar or lemon juice to 2 cups of regular milk. Let it sit for about 5 minutes until it curdles and use it for the marinade.
- Hot sauce: Totally optional.
- Self-rising flour: All-purpose is also fine. You can also make your own self-rising flour! For every cup of all-purpose flour needed, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt, whisk it up and sub it in. Replace the self-rising flour with a 1:1 ratio gluten-free flour alternative. The crust might change a little but chops will still be hittin.
- Seasoned salt: Kosher salt along with additional spices can replace seasoned salt.
- Black pepper: This balances the salt with some mild heat.
- Ground garlic powder: I like adding a bit more savory flavor to our flour mixture with this.
- Cayenne pepper: Leave it out if you don’t want the heat. Or replace the cayenne with a few red pepper flakes.
- Paprika: Grab smoked paprika for this recipe. Regular paprika is just fine to use instead too.
- Neutral oil: Vegetable oil, canola oil or even peanut oil will work. Just don’t use olive oil boos. The flavor is just too strong.
How to Make Fried Pork Chops
1
Start
by seasoning the pork chops with salt and black pepper on both sides.
2
Whisk
hot sauce into buttermilk.
3
Add
the pork chops to the buttermilk. Let those babies soak for about an hour to flavor and tenderize.
4
In
a large zip top bag, add flour, salt, pepper, garlic powder, cayenne pepper, and paprika.
5
Mix
until combined.
6
Put
the pork chops in the seasoned flour.
7
Make
sure you coat really well on both sides. P.S. If you want super crispy, add back into buttermilk and then back into seasoned flour.
8
Place
on a parchment lined baking sheet.
9
Let
the chops set for at least 20 minutes with the flour before frying.
10
Heat
oil over medium high heat of about 350 F.
11
Fry
until golden brown on both sides. This can take about 3-4 minutes each side for thinner chops and up to 7 minutes per side for chops that are 1-inch thick.
12
Once
fried, remove and add to wire rack with paper towel lined baking sheet to drain. Let them drain for at least 10 minutes before serving.
Southern Fried Pork Chops Recipe
Tender and juicy and downright addictive, these fried pork chops are marinated in a spicy buttermilk then breaded in a flavorful flour dredge creating the ultimate crunch and deliciousness.
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Servings: 5 servings
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
Make sure you season both the pork chops and also the flour. Using seasoned salt is a nice element to add additional flavor. It is usually salt seasoned with additional spices to create more depth for your dish.
Feel free to adjust spice elements like cayenne, hot sauce and paprika based on your preference. If you prefer more spice, definitely add a bit more. Just be careful when adding cayenne because it can pack major spice.
How to Store Breaded Fried Pork Chops
Make sure they are cooled to room temp then wrap plastic wrap or add to an air-tight container and pop in the fridge. You can either reheat in the oven or the air fryer (my fave way). Preheat the oven to 350°F and bake up to 15 minutes until heated through.How long will they last in the fridge?
They will last for up to 4 days.Can I freeze them?
Absolutely boos. I like adding leftovers to a zip-top resealable bag removing as much as possible. They should last for up to 3 months. When you want to reheat, just thaw in the fridge overnight.Nutrition
Calories: 396kcal | Carbohydrates: 28g | Protein: 26g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 1590mg | Potassium: 507mg | Sugar: 4g | Vitamin A: 345IU | Vitamin C: 1.4mg | Calcium: 124mg | Iron: 0.8mg
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They’re Lovin’ It! Here’s what They’re Sayin’:
“Hands down, the best pork chops I’ve ever made!!”
—ERIN.
What to Serve with Buttermilk Fried Pork Chops
- Weeknight Dinner: Keep it cozy with some 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.
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Recipe Tips
- Adjust As Needed: The spices in this recipe are like a guideline. You can adjust based on your preferences so it tastes just how you like it.
- Let the Chops Chill: After you bread the pork chops, let them rest for about 20 minutes. It helps the crust stay put when you fry.
- Quick Clean Up: I like to use a large plastic bag to dredge the pork chops in seasoned flour.
- Frying Heat: Make sure the frying oil is around 350° before you fry them up. If you put them in too early, the skin will be soggy. If the temperature is higher than 375°F, your crust could burn before your chops even cook on the inside.
- Be Safe: Make sure your chops are cooked to an internal temperature of 145°F before you serve them up. Grab the meat thermometer to check.
Recipe Help
How can I tenderize tough pork chops?
I like to grab a mallet so I can break down the meat more before marinating and cooking.
Why are my Pan Fried Pork Chops dry?
You more than likely 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 degrees Fahrenheit.
Can you reuse the oil after you fry pork chops?
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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Perfect!
Yay!
Perfect!
THank you so so much!
Outstanding!! Perfect and first time attempting to do pork chops!