Fried Pork Chops Recipe

pan fried pork chops on a wire rack draining after frying

4.57 from 80 votes

Tender and juicy, these fried pork chops are marinated in a spicy buttermilk and then breaded in a flavorful flour dredge and fried until extra crispy on the outside.

Prep Time1 25

Cook Time15

Resting Time10

Total Time1 40

Course: Main Course

Cuisine: soul food, Southern

Servings: servings

Calories: 396kcal

Author: Jocelyn Delk Adams

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