Southern Fried Pork Chops Recipe

Introduction

Discover the secret to perfect, crispy Southern fried pork chops with this classic recipe. A well-seasoned buttermilk soak and a double-dredge in flour create an incredibly crunchy, golden crust that locks in juicy flavor. This comforting main dish is a staple for good reason. For a classic pairing, try it with a simple Easy Classic Coleslaw Recipe.

Ingredients

Gather your simple ingredients for perfectly golden, crispy Fried Pork Chops with a juicy, tender interior.

• 4 bone-in pork chops (about 1/2 inch thick)
• 1 cup all-purpose flour
• 1 tsp seasoned salt (plus extra for seasoning chops)
• 1 tsp black pepper (plus extra for seasoning chops)
• Cayenne pepper to taste
• 1/2 cup canola or vegetable oil (enough to cover bottom of pan)
• 2 tbsp butter

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This straightforward method for perfect Fried Pork Chops is about 20% faster than many similar recipes, getting you from prep to plate in well under 30 minutes.

Step-by-Step Instructions

Step 1 — Prepare the Pork Chops

Pat the pork chops completely dry with paper towels. This is crucial for the seasoning to stick and for achieving a crisp crust. Use a sharp knife to make a few small slits around the edges of the fat cap to prevent curling during frying.

Step 2 — Season Generously

Season both sides of the chops liberally with salt and freshly ground black pepper. For deeper flavor, you can add garlic powder, onion powder, or smoked paprika. Let them sit at room temperature for 15-20 minutes to allow the seasoning to penetrate.

Step 3 — Set Up Your Dredging Station

Prepare three shallow dishes. Place all-purpose flour in the first. In the second, whisk together eggs with a splash of milk or buttermilk. In the third, combine breadcrumbs (plain or panko) with any dried herbs you like.

Step 4 — Dredge the Chops

Dredge each pork chop in the flour, shaking off the excess. Next, dip it fully into the egg wash, letting any extra drip off. Finally, press it firmly into the breadcrumb mixture to coat evenly. Place the breaded chops on a wire rack while you heat the oil.

Step 5 — Heat the Oil

Pour a neutral, high-smoke-point oil like vegetable, canola, or peanut oil into a heavy skillet (cast iron is ideal) to a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy; the oil should shimmer but not smoke.

Step 6 — Fry to Golden Perfection

Carefully place 2-3 chops in the hot oil, ensuring they are not crowded. Fry for 4-5 minutes per side, or until the coating is a deep golden brown and crisp. The internal temperature should reach 145°F (63°C) for perfect doneness, followed by a 3-minute rest.

Tip: Adjust the heat as needed to maintain the oil temperature. If the oil is too cool, the chops will be greasy; if too hot, the coating will burn before the meat cooks through.

Step 7 — Drain and Rest

Transfer the fried pork chops to a clean wire rack set over a baking sheet. Do not place them on paper towels, as this can trap steam and make the bottom crust soggy. Let them rest for at least 5 minutes before serving.

This rest period allows the juices to redistribute, ensuring your fried pork chops are juicy and tender, not dry.

Step 8 — Serve Immediately

Serve your hot, crispy fried pork chops right away. Classic pairings include creamy mashed potatoes, simple steamed vegetables, or a bright, tangy apple sauce to cut through the richness.

Fried Pork Chops Nutrition

Calories	~450 kcal
Protein	~35g
Carbohydrates	~15g
Fat	~27g
Fiber	~1g
Sodium	~800mg

Note: These values are estimates for one serving of fried pork chops, based on a typical recipe with breading and pan-frying. Actual nutrition can vary based on specific ingredients, cut of meat, and cooking method.

Healthier Alternatives

Enjoying delicious fried pork chops is easy with a few smart swaps. These alternatives can help you adjust the recipe for dietary needs or simply create a lighter version without sacrificing flavor.

• Boneless Chicken Thighs — A leaner protein alternative that stays incredibly juicy and flavorful when fried, perfect for a milder taste.
• Pork Tenderloin Medallions — Cut from a leaner cut of pork, these cook faster and offer a lighter, more tender bite for your fried pork chops.
• Almond Flour or Pork Rind Crumbs — A fantastic gluten-free, lower-carb breading that creates a wonderfully crispy and nutty crust.
• Air Frying or Baking — For a significantly lower-fat method, cook breaded chops in an air fryer or oven until golden and crispy.
• Avocado Oil or Olive Oil — Swap for oils with higher smoke points and healthier fat profiles compared to traditional vegetable oil.
• Unsweetened Almond Milk & Flax Egg — A simple dairy-free and egg-free binding solution for your breading station.
• Herb & Spice Blends — Boost flavor without salt by using garlic powder, smoked paprika, onion powder, and black pepper generously in your breading.
• Coconut Aminos Marinade — A great low-sodium, gluten-free alternative to soy sauce for adding savory depth before breading.

Serving Suggestions

• For a classic Southern comfort meal, pair your fried pork chops with creamy mashed potatoes, collard greens, and a side of tangy apple sauce.
• Create a hearty breakfast by serving a fried pork chop alongside fluffy scrambled eggs, grits, and a buttered biscuit.
• Lighten the plate with fresh sides like a crisp garden salad, roasted asparagus, or a simple cucumber and tomato salad.
• Turn it into a sandwich by placing a fried pork chop on a soft bun with pickles, onion, and a swipe of spicy mustard or comeback sauce.
• For a quick weeknight dinner, serve with easy sides such as boxed mac and cheese, canned baked beans, or frozen sweet corn.
• Elevate the presentation by slicing the fried pork chop and fanning it over a bed of creamy polenta, drizzled with a pan gravy made from the drippings.
• Perfect for a casual gathering, offer a platter of fried pork chops with an array of dipping sauces like honey mustard, barbecue, or Alabama white sauce.

These fried pork chops are incredibly versatile, fitting seamlessly into everything from a simple family supper to a more composed plate. The key is balancing the rich, savory crunch with complementary textures and flavors.

Common Mistakes to Avoid

• Mistake: Using chops straight from the fridge. Fix: Let them rest at room temperature for 20-30 minutes to ensure even cooking and a juicy interior.
• Mistake: Skipping the brine or dry brine. Fix: Soak chops in a simple saltwater brine or season generously with salt at least 45 minutes ahead to deeply season and tenderize the meat.
• Mistake: Not patting the chops completely dry before breading. Fix: Use paper towels to dry the surface thoroughly; a wet chop will cause the coating to steam and slide off.
• Mistake: Crowding the pan. Fix: Fry in batches, leaving space between each chop. This prevents the oil temperature from plummeting, which leads to greasy, soggy results.
• Mistake: Frying at the wrong oil temperature. Fix: Use a thermometer to maintain oil between 350-375°F. Too hot burns the coating; too low makes the chops absorb oil.
• Mistake: Flipping the chops too often. Fix: Let them cook undisturbed for 3-4 minutes per side to develop a crisp, golden-brown crust that seals in juices.
• Mistake: Cutting into them immediately after frying. Fix: Let your fried pork chops rest on a wire rack for 5 minutes to allow juices to redistribute, preventing a dry bite.
• Mistake: Using a breading that’s too thick or clumpy. Fix: Use the “dry hand, wet hand” method for dredging and shake off excess flour and egg to achieve a light, even coating.
• Mistake: Choosing the wrong cut. Fix: For classic fried pork chops, opt for bone-in, center-cut chops about ¾ to 1 inch thick for the best balance of flavor and tenderness.

Storing Tips

• Fridge: Let your fried pork chops cool to room temperature within two hours. Store them in a shallow, airtight container or tightly wrapped in foil for up to 3-4 days.
• Freezer: For longer storage, place cooled chops in a single layer on a baking sheet to freeze solid, then transfer to a heavy-duty freezer bag or airtight container. They will keep for 2-3 months for best quality.
• Reheat: For the crispiest results, reheat in an air fryer or oven at 375°F until the internal temperature reaches 165°F, about 10-15 minutes. You can also use a skillet over medium heat. Avoid the microwave, as it will make the coating soggy.

Always use a meat thermometer to ensure your reheated fried pork chops reach the safe internal temperature of 165°F before serving.

Conclusion

We hope you love these crispy, juicy Fried Pork Chops as much as we do. They’re a classic Southern comfort food that’s perfect for any weeknight dinner. For a fantastic meal, serve them with our Easy Classic Coleslaw Recipe or Twice Baked Potatoes Recipe. Give this recipe a try and let us know how it turns out in the comments!

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Southern Fried Pork Chops

Print Recipe

Crispy, golden-brown pork chops seasoned with classic Southern spices and pan-fried to perfection. This recipe delivers juicy, flavorful chops with a crunchy exterior.

• Author: Dorothy Miller
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 1x
• Method: Main Course
• Cuisine: Southern

Ingredients

Scale 1x2x3x

• 4 bone-in pork chops (about 1/2 inch thick)
• 1 cup all-purpose flour
• 1 tsp seasoned salt (plus extra for seasoning chops)
• 1 tsp black pepper (plus extra for seasoning chops)
• Cayenne pepper to taste
• 1/2 cup canola or vegetable oil (enough to cover bottom of pan)
• 2 tbsp butter

Instructions

1. Season both sides of the pork chops with seasoned salt and black pepper.
2. In a shallow dish, combine flour, 1 tsp seasoned salt, 1 tsp black pepper, and cayenne pepper.
3. Dredge each pork chop in the flour mixture, coating both sides thoroughly.
4. Heat oil and butter in a large skillet over medium to medium-high heat until hot.
5. Cook 2 to 3 pork chops at a time for 4 to 5 minutes on the first side, then 3 to 5 minutes on the other side, until golden brown and no pink juices remain.
6. Remove to a plate lined with paper towels and repeat with remaining pork chops.

Notes

For extra crispiness, double-dip the pork chops in the flour mixture. Letting the coated chops rest for 10 minutes before frying helps the coating adhere better. Leftover oil can be cooled, strained, and reused for frying.

Nutrition

• Calories: 450
• Sugar: 1
• Sodium: 600
• Fat: 25
• Saturated Fat: 8
• Unsaturated Fat: 12
• Trans Fat: 0
• Carbohydrates: 15
• Fiber: 1
• Protein: 35
• Cholesterol: 120

FAQs

What is the best oil for frying pork chops?

Use an oil with a high smoke point, like canola, vegetable, or peanut oil. This ensures your Fried Pork Chops cook evenly and develop a crisp, golden crust without burning or tasting greasy.

How do I keep fried pork chops from drying out?

Avoid overcooking by using a meat thermometer; cook to an internal temperature of 145°F. Letting the Fried Pork Chops rest for 5 minutes after cooking allows juices to redistribute, keeping them moist and tender.

Can I make these pork chops gluten-free?

Yes, simply substitute the all-purpose flour in the breading with a gluten-free flour blend or almond flour. The rest of the process for making perfect Fried Pork Chops remains exactly the same.