Crispy Southern Fried Pork Chops deliver the golden, crispy crunch you crave with a juicy, tender center and a perfectly seasoned crust. This Southern comfort food classic brings home-cooked goodness straight to your kitchen. Whether you’re making them for a weeknight dinner or a Sunday feast, this recipe guarantees mouthwatering flavor in every bite.
Now, let’s talk Southern tradition—fried pork chops have been a staple in the South for generations. While fried chicken might steal the spotlight, pork chops have always been a go-to meal in many Southern homes. Traditionally pan-fried in cast iron and paired with biscuits, collard greens, or creamy mashed potatoes, they offer the perfect balance of crunch, seasoning, and home-cooked goodness.
But here’s the best part—this recipe is easy, foolproof, and packed with flavor. With just a few simple ingredients, you’ll achieve that golden, restaurant-quality crisp at home. Plus, the buttermilk marinade ensures the pork stays incredibly moist and tender. So, grab your skillet and get ready to fry up some Southern perfection!
Recipe Yield: 4 servings
INGREDIENTS
4 bone-in pork chops (¾-inch thick)
For the Buttermilk Marinade:
1 ½ cups buttermilk
one tbsp hot sauce (optional)
1 tsp salt
½ tsp black pepper
For the Breading:
1 ½ cups all-purpose flour
½ cup cornstarch (for extra crispiness)
1 ½ tsp salt
1 tsp black pepper
one tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional)
For the Egg Wash:
2 eggs
2 tbsp water
For Frying:
Vegetable oil (enough for ½ inch depth in a pan)
INSTRUCTIONS
1. Marinate the pork chops: In a large bowl, whisk together buttermilk, hot sauce, salt, and black pepper. Submerge the pork chops in the mixture, cover, and refrigerate for at least 1 hour (or overnight for maximum tenderness).
2. Prepare the breading: In a shallow dish, whisk together flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
3. Make the egg wash: In another bowl, whisk eggs and water together.
4. Coat the pork chops:
- Remove the pork chops from the buttermilk marinade, letting any excess drip off.
- Dip each chop into the flour mixture, coating evenly.
- Dip into the egg wash, then return to the flour mixture, pressing firmly to adhere.
- Let the breaded pork chops rest for 5-10 minutes before frying (this helps the coating stick better).
5. Heat the oil: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
6. Fry the pork chops: Carefully place the chops in the hot oil and fry for 3-4 minutes per side, until golden brown and crispy. The internal temperature should reach 145°F (63°C).
7. Drain and serve: Transfer the pork chops to a wire rack over a baking sheet (this keeps them crispy) and let them rest for 5 minutes before serving.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Let the Breading Set – Allowing the breaded pork chops to rest for a few minutes before frying helps prevent the coating from falling off.
- Use a Thermometer – Keep the oil at 350°F (175°C) for the crispiest crust. Too hot, and the breading will burn before the pork is done; too cool, and the chops will absorb oil.
- Don’t Skip the Cornstarch – Adding cornstarch to the flour makes the coating extra light and crispy!
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