Southern Fried Pork Chops

There’s nothing quite like crispy, golden brown Southern Fried Pork Chops fresh from the pan. This easy recipe delivers juicy meat wrapped in a perfectly seasoned crust with just the right crunch. Whether you’re using bone-in pork chops or boneless pork chops, this pork chop recipe will have everyone reaching for seconds.

Ingredients Needed for Southern Fried Pork Chops

To make the best fried pork chops, you’ll need a handful of pantry staples and some buttermilk for extra flavor and tenderness.

Pork Chops – Use bone-in chops for more flavor and nutrition,or thin cut for a quicker cooking process.
Buttermilk – Helps tenderize the cut of meat and adds tangy richness.
Salt & Black Pepper – Essential for seasoning inside and out.
Baking Powder – Helps create that crispy, airy breading.
Oil for Frying – Use canola oil, olive oil, or avocado oil for the best results.
Butter – Adds richness and helps create that deep golden brown crust.
Flour Mixture – A blend of all-purpose flour, garlic powder, onion powder, smoked paprika, and cayenne pepper for a well-seasoned crust.

Variations

Want to mix things up? Here are some easy recipe variations:

Use self-rising flour instead of all-purpose flour and baking powder.
Add Italian seasoning or Italian bread crumbs to the breading process.
For extra flavor, mix in a little seasoned salt.
Prefer a lighter breading? Use cornstarch instead of flour.
Try thicker chops and adjust the cooking time accordingly.

How to Make Southern Fried Pork Chops

Making pan-fried pork chops is simple. Follow these steps for the easiest way to get crispy, tender pork chops every time. For full recipe details, including ingredient measurements see the printable recipe card at the bottom of this post. Here are my step by step directions for making Southern Fried Pork Chops:

1. Season the Chops

Sprinkle plenty of salt and black pepper on both sides to taste.

2. Marinate

Place the seasoned pork chops in a dish or resealable bag. Pour in the buttermilk, ensuring they’re fully submerged. Cover and refrigerate for at least 2 hours.

3. Prepare the Breading

In a shallow dish, whisk together the flour, baking powder, salt, black pepper, cayenne pepper, garlic powder, onion powder, smoked paprika, and ground mustard.

4. Dredge the Chops

Remove a pork chop from the buttermilk, allowing excess to drip off. Dredge it in the seasoned flour mixture, pressing firmly to adhere.

Dip pork chop back into the buttermilk, coating it again. Dredge it a second time in the flour mixture for an extra-crispy crust.

5. Rest the Chops

Place on a wire rack and repeat with the remaining chops. Let them rest for about 10 minutes to allow the coating to set.

6. Heat the Oil + Butter

In a cast iron skillet or other large skillet over medium-high heat, heat oil and butter.

Pro Tip: A wooden spoon can help gauge the oil’s heat – if bubbles form around it, the oil is ready.

7. Fry the Pork Chops

Fry the pork chops (in batches if needed), about 4-5 minutes per side, until golden brown and the internal temperature reaches 145° F. Thinner chops cook faster, while thicker chops need more time. Transfer to a wire rack over a baking sheet. Serve warm.

Pro Tip: Use a meat thermometer or instant-read thermometer to check the internal temperature.

What to Serve with Pork Chops

Pair a couple of side dishes with your southern fried pork chops for a complete meal! Here are a few good options.

Buttery Mashed Potatoes
Famous Butter Rice
Roasted Cauliflower
Scalloped Potatoes
Roasted Brussels Sprouts
See 35 Best Side Dishes for Pork Chops

Storage + Make Ahead Directions

Allow fried pork chops to cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in a frying pan or oven to maintain crispiness.

To Freeze: Store leftover fried pork chops in an airtight container for up to 3 months. Reheat in the oven or air fryer for the best texture.

To Make Ahead: You can season and soak the chops in buttermilk overnight. Bread them just before frying for the crispiest result.

More Pork Recipes to Try!

Instant Pot Pork Chops
Crockpot Pulled Pork
Smoked Pork Butt
Pulled Pork Rub
Shredded Mexican Pork
Smothered Pork Chops in Oven

If you’re craving comfort food with tons of flavor, this Southern fried pork chops recipe is a must-try. The printable recipe card is below. Have a fabulous day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Southern Fried Pork Chops

These Southern Fried Pork Chops are crispy, juicy, and packed with flavor. Soaking them in buttermilk ensures tenderness, while a double dredge in seasoned flour creates the ultimate crunchy coating.

Ingredients

▢ 4 bone-in pork chops about 1/2 to 3/4 inch thick
▢ salt to taste
▢ black pepper to taste
▢ 2 cups buttermilk
▢ 2 cups all-purpose flour
▢ 1 teaspoon baking powder
▢ 1 teaspoon salt
▢ 1 teaspoon black pepper
▢ 1/2 teaspoon cayenne pepper or to taste
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ 1 teaspoon smoked paprika
▢ 1/2 teaspoon ground mustard
▢ 1/2 cup avocado oil or neutral oil of choice
▢ 1/4 cup butter or more oil

Instructions

Season pork chops with salt and black pepper to taste.
Place the seasoned pork chops in a dish or resealable bag. Pour in the buttermilk, ensuring they’re fully submerged. Cover and refrigerate for at least 2 hours.
In a shallow dish, whisk together the flour, baking powder, salt, black pepper, cayenne pepper, garlic powder, onion powder, smoked paprika, and ground mustard.
Remove a pork chop from the buttermilk, allowing excess to drip off. Dredge it in the seasoned flour mixture, pressing firmly to adhere.
Dip pork chop back into the buttermilk, coating it again. Dredge it a second time in the flour mixture for an extra-crispy crust.
Place on a wire rack and repeat with the remaining chops. Let them rest for about 10 minutes to allow the coating to set.
In a large skillet over medium-high heat, heat oil and butter.
Fry the pork chops (in batches if needed), about 4-5 minutes per side, until golden brown and the internal temperature reaches 145° F.
Transfer to a wire rack over a baking sheet. Serve warm.

Video

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