Tender and juicy and downright addictive, these Southern Fried Pork Chops Recipe is marinated in a spicy buttermilk, breaded in a flavorful flour dredge then pan fried until golden brown creating the ultimate crunch and deliciousness! If you love these, you will adore my Chitterlings and Smothered Pork Chops. Serve with my Collard Greens or Mustard Greens , Pinto Beans and some Hot Water Cornbread or Corn Muffins for a true down home meal.
SOUTHERN FRIED PORK CHOPS RECIPE
Southern food is synonymous with the word “fried” and with good reason. From catfish and tomatoes to okra and chicken, us Southern folk can fry it all.
Yes, we all know it’s not the healthiest way to prepare your food but it’s damn delicious. Every now and then we all need a bit of comfort food; something to warm the belly and please the soul. When I need that little pick me up I reach for a simple, tasty Fried Pork Chop.
HOW TO MAKE SOUTHERN FRIED PORK CHOPS
Southern Pork Chops are a simple favorite, easy to make but still so indulgent.
The initial crunch, the tender bite of meat and that spice that tickles on your tongue just the right way. Heaven on earth. Only a few things are necessary to create perfect fried pork chops:
- A marinade for flavor building
- Flour dredging for crispiness
- Frying technique
HOW TO TENDERIZE TOUGH PORK CHOPS
Pork chops, when cooked correctly, are incredibly tender and juicy. Fail to properly tenderize the meat, or overcook it, and your dinner is suddenly dry, chewy, and tough.
To prevent that from happening, you’ll want to start this recipe by using a mallet to really break down the meat and make the pork chops more tender prior to the marinating and cooking process.
I’d also recommend keeping a meat thermometer on hand. Pork chops can vary in thickness, which also determines how long it takes to cook. Overcooking happens quicker than you think. A well done pork chop is fully cooked when it reads 160 degrees Fahrenheit. Do not exceed that temperature.
BEST SEASONING FOR FRIED PORK CHOPS
What sets this recipe apart is the seasoned buttermilk soak that the chops bathe in before being dunked into my signature seasoned flour. To give that creamy buttermilk a kick, I add a few dashes of hot sauce; it provides the salt needed to enhance taste too.
Once out of its flavorful bath, the pork chops are moist, tender, and ready to get all dressed up!
SEASONING TIPS:
- For more flavor, I also season the pork chops with a generous helping of salt and pepper. Using seasoned salt can also be a nice touch.
- Feel free to adjust spices like cayenne, hot sauce, and paprika based on your personal preference. If you want more spice, go ahead and add it. Just be careful when adding cayenne because it can pack a major punch.
HOW TO DREDGE PORK CHOPS
The flour dredge will ensure that you have a crispy, flavorful coating on each pork chop. Once cooked, each bite will have you wondering how you lived this long without this recipe.
I personally like to use a self rising flour for more lift on the pork chops. The buttermilk wash also assists in creating a super crispy crunchy batter on the outside.
TIP: For easier clean up, I opted to use a large plastic bag to dredge the pork chops in seasoned flour. Alternatively, you could mix the seasoned flour into a large bowl and individually dip/coat each piece.
WHICH IS BETTER, PAN FRIED OR DEEP FRIED PORK CHOPS?
This comes down to preference. A cast iron pan is easier to clean up but a deep fryer yields a faster cooking time. There are pros and cons to both methods, so go ahead with whatever is simplest for you!
Here are a few tips that apply to either method:
- You can use bone-in or boneless pork chops. Bone-in tends to retain moisture better but boneless is easier to eat. I’d allow the quality of the cuts themselves to determine which you use.
- Before cooking, allow the chops to sit out at room temperature for at least 30 minutes. This helps them to cook more evenly.
- Make sure the oil is hot before placing the pork chops in the pan. If you put them in too early, the skin will be soggy.
- Be sure to turn over the pork chops halfway through cooking. You want each chop to be as evenly cooked as possible.
- Do not overcrowd the pan! Too many pork chops can result in an undercooked and greasy result.
- Drain on paper towels or a baking rack set over a baking sheet. This removes extra oil and allows the chops to rest and redistribute their juices.
WHAT IS GOOD TO EAT WITH PORK CHOPS?
This fried pork chops recipe is a cozy weeknight dinner just waiting to happen. Pair them with a bright summer salad, succotash, roasted vegetables or Baked mac and cheese for that extra dose of comfort.
No matter what you choose, my Fried Pork Chops will transport those taste buds straight down South. Roll up your sleeves, pop out those chops and get to working because you and I both know you’re frying some of these up tonight!
If you love this Southern Fried Pork Chops recipe, you will love these recipes:
Check out my Smothered Pork Chops Recipe! It takes fried pork chops to another level!
This Chicken Fried Steak recipe is insanely delicious and comforting!
Get real down with southern grub with my Fried Chicken Gizzards recipe!
How about frying some Buttermilk Fried Chicken while you are at it!
Southern Fried Pork Chops Recipe
Ingredients
- 1 lb pork chops
- 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
- 1/2 tsp paprika
- 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 place on a parchment lined baking sheet. Place in refrigerator for 20 minutes to set flour.
- Heat oil over medium high heat.
- Fry until golden brown on both sides. Once fried, remove and add to paper towel to drain oil.
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I never used self-raising flour for coating, but you might be on to something. I’ll try to use it when I’m cooking fried pork chops next time.
These were delicious, thank you for sharing this recipe. I did have an issue with the breading coming off during the frying process on some of the chops. What did I do wrong or how can I prevent that from happening again? Will definitely make again.
Excellent! Thank you! I used refined coconut oil for frying. I also used the buttermilk Tobasco marinade and dredging flour to make a Tobasco gravy! I made a basic gravy with equal parts bacon grease and flour. Then I poured in the buttermilk/Tobasco marinade. I added more milk for desired consistency. I then added a TBSP of Worcestershire sauce and a TBSP of prepared mustard. I topped it off with about 1/8 cup heavy cream. It was kind of like a Hollandaise sauce. Different and yummy! I used the rest of the dredging flour for a scalloped potato recipe. Thank you, again!!
I cooked these boneless pork chops, and they were really deciduous. I have tried to cook boneless chops in the past but was not pleased with how they turned out. I will definitely cook them again. I know the combination of buttermilk and hot sauce is a good way to tenderize and give flavor to the chops and also chicken.
What a terrific recipe! I’ve always wondered how to get that golden brown, crispy coating on Southern fried pork chops, and now you’ve given me all the secrets and tips. Thanks for another winner from Grandbaby Cakes!
This looked so mouth-watering I had to run into the kitchen to make it and it was fabulous!
We love how these stayed so juicy. Sometimes pork chops can get dried out.
Love the spices here that impart so much flavor to these delectable pork chops!
Everything is well-explained. Your coverage of detail, informative and nicely done. The recipe is definitive. I came to this recipe from your (remarkable and fun-to-read) collard greens. Your style of food-writing is (of course) properly serious-minded. It is at the same time amusing: and often skirting an almost tongue-in-cheek wittiness. Which is rare. As for the fried chicken: I’ll be using avocado or walnut oil, not only for their high smoke-point, but also for their wowish Umami-boosing watcha-macallit. Am looking forward first to the greens, which I’ll likely have with the pan-fried.
Can you soak chops overnight