Ah, Southern Fried Pork Chops—crispy on the outside, juicy on the inside, and packed with classic Southern flavor. Here’s a great way to make them:
Ingredients
- 4 bone-in or boneless pork chops (about ¾–1 inch thick)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (optional, for a bit of heat)
- Oil for frying (vegetable or canola oil works best)
Instructions
- Marinate chops – Soak pork chops in buttermilk for at least 30 minutes (up to 4 hours) in the fridge. This tenderizes and adds flavor.
- Prepare dredge – In a shallow bowl, mix flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
- Coat chops – Remove chops from buttermilk, letting excess drip off, then dredge in flour mixture, pressing lightly to coat evenly.
- Heat oil – In a large skillet, heat about ¼ inch of oil over medium-high heat until hot but not smoking.
- Fry chops – Cook chops 4–6 minutes per side (depending on thickness) until golden brown and internal temp reaches 145°F (63°C). Adjust heat to prevent burning.
- Drain and rest – Remove chops and place on a wire rack or paper towels to drain excess oil. Let rest 3–5 minutes before serving.
💡 Tips:
- For extra crunch, double-dredge: dip coated chops back in buttermilk, then flour again.
- Serve with classic sides like mashed potatoes, green beans, or coleslaw.
- If you want a lighter version, you can bake them at 425°F (220°C) for 15–20 minutes after coating and spraying with oil, flipping halfway.
If you want, I can give a “extra crispy Southern-style” trick that keeps the coating crunchy without deep frying.
Do you want me to share that?
