These Southern Fried Pork Chops are super delicious and a crowd-pleaser. It’s quick and easy yet very impressive to the taste buds. Juicy and tender on the inside yet crispy on the outside, every bite is blasting with flavors.
Southern fried pork chops take me back to my childhood. My mother would fry the tastiest pork chops and there would always be Crystal’s hot sauce to top them with. This recipe takes me back , and this is hands down one of my favorite child hood meals that still drives me crazy.
These southern fried pork chops are so versatile ! You can have them on a sandwich, for breakfast, brunch , or dinner. Another good thing about pork chops is they are normally pretty reasonably priced.
Why you will love this Southern-style fried pork chops recipe
- It is tender and juicy.
- Fried to perfection until golden brown.
- Very easy to make, even a beginner can pull it off.
- Pork chops: I recommend you go for bone-in pork chops because the bone gives the chop a richer favor and also protects it from burning quickly as it slows down how quickly the meat gets cooked.
- Seasoning: I used seasoning salt, garlic powder, and onion powder but you are can use any seasoning of your choice.
- Flour: All-purpose flour is ideal for this. The flour coats the marinated pork chops and makes them golden and crispy on the outsides.
- Buttermilk and Louisiana hot sauce: This will be our marinate or wash mixture before coating it with the seasoned flour. You could use eggs instead and regular milk instead.
- Vegetable oil for deep frying.
How to make the best Southern fried pork chops
- Fill a large, deep pot or deep fryer with vegetable oil.
- In a large resealable bag, add seasoning salt, garlic powder, onion powder, and flour – shake well.
- In a large bowl combine buttermilk and hot sauce – stir well.
- Heat vegetable oil for at least 7-10 minutes before frying the pork chops, so that the oil is hot and ready
- Dip the pork chops in the buttermilk and hot sauce mixture, then place them in the seasoned flour bag and shake well until fully coated
- Place pork chops in oil and fry until fully cooked (this will vary depending on the thickness of your pork chops, I used a deep fryer and fried mine for about 5 -7 minutes for each batch )
- Remove from heat and drain on a paper towel or baking rack lined with a paper towel
- Serve and enjoy!
Other ways to try this recipe
- Make crunchy crispy fried pork chops by coating them with a last fishing coat of breadcrumbs.
- Try this same recipe in the oven or air fryer with fewer calories.
Glam kitchen PRO Tips
- Pat your pork chops dry using a paper towel or kitchen cloth.
- To avoid the pork chops curling up while cooking, cut a few simple cuts through the rhine so that it stays flat and can cook evenly.
- Don’t use pork chops that are too thick
- Make sure your grease is hot before you deep fry the pork chops , if not you will mess up the breading
- Use clean cooking oil to make sure your pork chops have a golden brown color , dirty cooking oil is what makes the color of the fried food look darker
- I line a baking sheet with paper towel then place a bakers rack over it to drain my fried foods , I love it because the bottom of the pork chops won’t get soggy like they do when you use paper towel
Storage and reheating
- Wrap it with foil
- Wrap it with cling film
- Transfer leftovers to an airtight container and put them in the fridge.
- Wrap your pork chops in one of the above and then into an airtight container to avoid freezer burn
- When using a zip lock bag, ensure that you push out any excess air in the plastic bag before sealing it
- Thaw overnight in the fridge then reheat in a microwave for up to 2 minutes.
- You can warm this in the air fryer (3 to 5 minutes) or oven (5 to 10 minutes preheated oven) as well
There is no best-kept secret but allowing your chops to rest for a few minutes before you serve will give the juices to evenly distribute throughout the pork chop
If your fried pork chops are tough and chewy chances are they are overcooked. If you don’t have a digital thermometer then you should consider buying one as it will help you with all kinds of meat that needs to be checked for doneness.
What works for me all the time is to coat the chops twice before putting them in the frying pan. After coating them with the seasoned flour, let them rest for an additional 5 minutes so the wet marinate can absorb the flour mixture.
Soaking your pork chops in the buttermilk before frying is not compulsory but marinating your chops ensures that moisture and flavor penetrate the lean meat and makes it moist and tender when cooked.
More Pork recipes to try
Southern Fried Pork Chops
- 4 Pork chops (bone in)
- 2 teaspoon Seasoning salt
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- 1 cup Flour
- 1 cup Buttermilk
- 1 tablespoon Louisiana hot sauce
- Vegetable oil for frying
- 1.Fill a large, deep pot or deep fryer with vegetable oil
- 2.In a large resealable bag , add seasoning salt , garlic powder , onion powder , and flour – shake well
- 3. In a large bowl combine buttermilk and hot sauce – stir well
- 4. Heat vegetable oil for at least 7-10 minutes before frying the pork chops , so that the oil is hot and ready
- 5. Dip the pork chops in the buttermilk and hot sauce mixture , then place them in the seasoned flour bag and shake well until fully coated
- 6. Place pork chops in oil and fry until fully cooked (this will vary depending on the thickness of your pork chops , I used a deep fryer and fried mine for about 5 -7 minutes each batch )
- 7. Remove from heat and drain on a paper towel or baking rack lined with paper towel
- 8. Serve and enjoy !