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Southern Fried Pork Chops

Experience the crispy, golden goodness of Southern Fried Pork Chops, a comforting and nostalgic dish perfect for family gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Pork Chop Ingredients
  • 4 pieces bone-in pork chops, about 1-inch thick bone-in adds flavor and juiciness
  • 1 cup buttermilk tenderizes and adds tang (substitute: 1 cup milk plus 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 large egg helps bind the breading
Breading Ingredients
  • 1.5 cups all-purpose flour for a classic crunchy crust (substitute: whole wheat flour for a healthier option)
  • 0.5 cup cornmeal adds extra crunch and Southern character
  • 2 teaspoons paprika sweet and smoky
  • 1 teaspoon garlic powder classic savory lift
  • 1 teaspoon onion powder rounds the flavor
  • 0.5 teaspoon cayenne pepper optional, for a gentle kick
  • 2 teaspoons kosher salt plus more to taste
  • 1 teaspoon black pepper
Cooking Ingredients
  • Vegetable oil for frying or use avocado oil for a slightly healthier option
Serving Suggestions
  • Fresh lemon wedges and chopped parsley for serving

Method
 

Preparation
  1. Pat the pork chops dry and season both sides with 1 teaspoon kosher salt and a pinch of black pepper.
  2. If you have time, place chops in a dish, cover with buttermilk, and refrigerate for 30 minutes to overnight.
  3. In a shallow bowl, whisk together buttermilk and the egg until smooth.
  4. In a second shallow bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne (if using), remaining salt, and pepper. Mix until evenly blended.
Cooking
  1. Heat a large skillet over medium-high heat and add about 1/2 inch of vegetable oil. Heat until shimmering.
  2. Dredge each chop in the flour mixture, dip into the buttermilk-egg, and press back into the flour mixture to form a thick crust.
  3. Carefully place the chops in the hot oil. Fry for 4-6 minutes per side or until the crust is deep golden brown and an instant-read thermometer reads 145°F at the thickest part.
  4. Transfer cooked chops to a wire rack over a baking sheet to rest for 5 minutes.
Serving
  1. Serve with lemon wedges and a sprinkle of chopped parsley while hot.

Notes

For a gluten-free option, swap flour for a 1:1 gluten-free blend and ensure cornmeal is certified gluten-free. To make this lighter, pan-fry in a skillet with 2 tablespoons of oil, or bake at 425°F for 20-25 minutes, flipping halfway.