Fried Pork Chops

They’re Lovin’ It! Here’s what They’re Sayin’:

“Hands down, the best pork chops I’ve ever made!!”

—ERIN.

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The Lowdown of The Best Fried Pork Chop Recipe

When your mama is from Mississippi, you know a thing or two about fried pork chops. I grew up eating them once a week, and my mama taught me how to fry them right.

I start by tenderizing the chops in buttermilk with a little hot sauce. Finally I dredge in seasoned flour and fry until they get golden and crispy. Once you try this fried pork chops recipe, you will know why the South regards this comfort food with so much respect.

Ingredients You’ll Need to Make Southern Fried Pork Chops

• 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.
• Buttermilk: This liquid helps tenderize and give some tangy flavor to those chops.
• Hot sauce: You gotta add some spice boos!
• Self-rising flour: The leavening creates a lighter crispy coating.
• Seasoned salt: We gotta get these chops well-seasoned so I love using this.
• 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: I love the extra heat this gives the seasoned flour. Of course you can leave this out if you can’t take the heat.
• Paprika: Grab smoked paprika for this recipe.
• Neutral oil: I use vegetable oil or canola because it doesn’t have a strong flavor profile. It also helps get them golden brown with a crispy crust.

How to Make Fried Pork Chops

Step 1: Let’s Season, Marinate and Prep!

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.

Step 2: Dredge the Pork Chops and Set

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.

Step 3: Fry and Drain

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.

4.53 from 74 votes

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Prep Time 1 hour hr 25 minutes mins

Cook Time 15 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 40 minutes mins

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Author: Jocelyn Delk Adams

Course: Main Course

Servings: 5 servings

Equipment

• large skillet
• Sheet Pans

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.  

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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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.

Meal Plan: Cookout Vibes

Southern potato salad is always welcome at the cookout. It’s got so much flavor, and is perfect with these chops.

While you have the fryer on, might as well make some fried okra too.

Make my mama’s fried corn. It is a wonderful cookout side that’s easy with tons of simple flavor.

This basic pound cake is anything but basic. The flavors are so incredible, and you can serve with whipped cream and fruit or a simple icing.

Recipe Substitutions

• Pork Chops: While bone-in is my fave to use here, boneless works just fine. Just make sure you don’t overcook since they tend to be dryer.
• Flour: If ya ain’t got self-rising flour, all-purpose is just 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.
• Buttermilk: If you ran out of buttermilk, use this sub. 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.
• Spices: Kosher salt along with additional spices can replace seasoned salt. Regular paprika is just fine to use instead of smoked and you can replace the cayenne with a few red pepper flakes.
• Oil: You just need a neutral oil here so vegetable oil, canola oil or even peanut oil will work. Just don’t use olive oil boos. The flavor is just too strong.

Recipe Variations and Additions

• Gluten Free: 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.
• Smother Them Up: After you fry them, create a gravy and make bomb smothered pork chops.
• Stuff Them: Use the stuffing from my crab stuffed salmon and create a incredible remix on the classic.
• Crunch It Up: You can make the crust even crunchier if you add some bread crumbs, panko or even crushed cornflakes to the dry ingredients.

Expert Tips and Tricks for Pan Fried Pork Chops

• 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.

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.

Frequently Asked Questions

More Fried Recipes to Try

• Chicken Fried Steak
• Fried Chicken Gizzards
• Buttermilk Fried Chicken
• Fried Catfish
• Fried Pickles
• Fried Onion Rings

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