If you are craving a dish that brings cozy Southern charm right to your kitchen, this Southern Fried Pork Chops Recipe is absolutely the answer. Imagine tender, juicy pork chops with a perfectly crispy golden crust that crackles with every bite while packing a flavorful punch. Marinated in buttermilk and hot sauce, then dredged in a seasoned flour blend, these pork chops are comfort food at its best—simple ingredients come together to create a soul-satisfying masterpiece that anyone can make. Whether it’s a family dinner or a special weekend treat, this recipe delivers that unforgettable Southern magic.
Ingredients You’ll Need
Getting the right ingredients together for this Southern Fried Pork Chops Recipe is easier than you think. Each element plays a crucial role in achieving that tender meat and crispy, flavorful crust every classic Southern fried pork chop deserves.
- Bone-in pork chops: They stay juicy and add more flavor than boneless cuts.
- Buttermilk: The secret to tenderizing and adding tangy richness.
- Large eggs: Bind the marinade and dredge ingredients for perfect coating.
- Hot sauce: Adds a subtle spicy kick and depth to the marinade.
- All-purpose flour: The base for the crispy coating.
- Cornstarch: Gives an extra light and crispy texture to the crust.
- Paprika: Offers warmth and vibrant color.
- Garlic powder: Infuses a savory note.
- Onion powder: Enhances the overall flavor complexity.
- Salt: Essential for seasoning and bringing out natural flavors.
- Black pepper: Adds subtle heat and contrast.
- Cayenne pepper (optional): For a little extra warmth if you like it spicy.
- Vegetable or peanut oil: Perfect frying oil with a high smoke point ensures crispiness without burning.
How to Make Southern Fried Pork Chops Recipe
Step 1: Marinate the Pork Chops
Begin by whisking together buttermilk, eggs, and hot sauce in a large bowl. Submerge your bone-in pork chops into this flavorful marinade and let them soak up all those tenderizing and spicy notes for at least one hour. If time allows, marinate overnight to let the flavors develop and the pork become incredibly tender—a step you won’t want to skip!
Step 2: Mix the Dredge
While the pork marinates, prepare your seasoned flour mixture. Combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a shallow bowl. This mixture will be the crust’s flavor powerhouse and create that iconic crunchy exterior you’re aiming for.
Step 3: Dredge the Pork Chops
Remove each pork chop from the marinade, letting the excess drip off gently. Dredge the chops firmly into the seasoned flour mixture to coat them thoroughly. For extra crunch and more glorious layers of flavor, dip the chops back into the marinade and then dredge again. This double-dip technique is a game-changer for the ultimate crust.
Step 4: Heat the Oil
In a deep skillet, heat about one inch of vegetable or peanut oil to 350°F (175°C). Maintaining the proper temperature is key to avoiding greasy or soggy chops—too hot and the crust burns; too cool and the coating soaks up oil. Use a thermometer for best results or test with a small sprinkle of flour to check if it sizzles immediately.
Step 5: Fry to Golden Perfection
Fry the pork chops in batches to avoid overcrowding the pan, cooking each side for about 4 to 5 minutes. You’re aiming for an irresistibly crisp, golden brown crust and an internal temperature of 145°F (63°C) for safe, juicy pork. Flip gently so the crust stays intact and beautiful.
Step 6: Rest on a Wire Rack
Once fried, transfer your pork chops to a wire rack to drain excess oil and retain their crunch. Avoid using paper towels as they trap steam beneath and can soften the glorious crust you worked so hard to create. This little detail keeps your chops crisp until serving time.
Step 7: Ready to Serve
Serve your Southern Fried Pork Chops hot, paired with classic Southern sides for the full experience. Nothing says comfort like mashed potatoes, green beans, or freshly baked biscuits alongside these beauties.
How to Serve Southern Fried Pork Chops Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprinkled on top add a pop of color and a fresh finish. A wedge of lemon on the side brightens each bite with a zing that complements the richness of the fried pork. These simple garnishes elevate the presentation and flavor instantly.
Side Dishes
Traditional Southern sides are the perfect companions: creamy mashed potatoes soak up the pork juices beautifully, collard greens add a touch of bitterness and depth, and buttery biscuits offer that classic crumbly, flaky contrast. These sides together create a comforting, satisfying meal that feels like a warm hug.
Creative Ways to Present
For a fun twist, serve these pork chops sliced over a bed of spicy gravy and creamy grits for a Southern soul food feast. You could also present the chops alongside a tangy slaw or pickled vegetables to cut through the richness. No matter the approach, it’s about making the dish your own and sharing that joy!
Make Ahead and Storage
Storing Leftovers
After enjoying your Southern Fried Pork Chops, store any leftovers in an airtight container in the refrigerator within two hours of cooking. They will keep well for up to 3 days. Keeping the chops chilled properly preserves flavor and texture.
Freezing
If you want to save some for later, freeze the cooked pork chops by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. They’ll maintain quality for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To bring back the crispiness when reheating, place the pork chops on a wire rack in a preheated oven at 375°F (190°C) for about 10-15 minutes. This method ensures even heat and keeps the crust crunchy instead of soggy, unlike microwaving which can soften the coating.
FAQs
Can I use boneless pork chops for this Southern Fried Pork Chops Recipe?
While boneless chops can be used, bone-in pork chops are preferred because they tend to stay juicier and develop more flavor during frying. If you use boneless, just be careful not to overcook since they can dry out faster.
Is buttermilk necessary for marinating?
Buttermilk is key for tenderizing the pork and adding a slight tang that balances the spices. If you don’t have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes.
How spicy is this Southern Fried Pork Chops Recipe?
The recipe has just a mild kick from the hot sauce and optional cayenne, but you can adjust the heat to your liking by increasing or omitting those ingredients. It’s designed to be flavorful but not overwhelmingly spicy.
Can I bake the pork chops instead of frying?
Yes, you can bake them, though the iconic crispy crust may not be as pronounced. Bake at 400°F (200°C) on a wire rack for about 20-25 minutes, flipping halfway through. For the best Southern fried experience, frying is recommended.
What oil is best for frying pork chops?
Vegetable oil or peanut oil are ideal because they have a high smoke point, meaning they can stay hot without burning and producing unpleasant flavors. Olive oil has a lower smoke point and isn’t recommended for deep frying.
Final Thoughts
There is something deeply satisfying about biting into a perfectly crispy, flavorful Southern fried pork chop, especially when you know exactly how to recreate that magic at home. This Southern Fried Pork Chops Recipe captures the heart of Southern comfort food in every step and every bite. I encourage you to give it a try—whether you’re cooking for yourself, family, or friends, it’s sure to become a beloved classic in your kitchen!
Print
Southern Fried Pork Chops Recipe
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
Description
Enjoy a classic Southern comfort dish with these crispy, flavorful fried pork chops marinated in buttermilk and hot sauce, then coated in a seasoned flour mixture and fried to golden perfection. Perfectly juicy on the inside and crunchy on the outside, this recipe serves as a satisfying meal paired with traditional Southern sides.
Ingredients
Marinade
- 1 cup buttermmilk
- 2 large eggs
- 1 tablespoon hot sauce
Seasoned Coating
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Main Ingredient
- 1 ½ pounds bone-in pork chops
For Frying
- Oil for frying (vegetable or peanut oil recommended)
Instructions
- Prepare the Marinade: In a large bowl, whisk together the buttermilk, eggs, and hot sauce until fully combined. Submerge the pork chops in this marinade and refrigerate for at least 1 hour, preferably overnight to enhance flavor and tenderness.
- Mix the Coating: In a shallow bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Stir well to evenly distribute the seasoning.
- Coat the Pork Chops: Remove each pork chop from the marinade, allowing excess to drip off. Dredge the pork chops in the seasoned flour mixture, pressing firmly to ensure it sticks well. For an extra crunchy crust, dip them back into the marinade briefly and dredge again in the flour mixture.
- Heat the Oil: Pour about 1 inch of vegetable or peanut oil into a deep skillet and heat it to 350°F (175°C). Maintain this temperature throughout frying to achieve an even golden crust without absorbing excess oil.
- Fry the Pork Chops: Carefully place the pork chops into the hot oil in batches to avoid overcrowding. Fry each side for 4–5 minutes until the chops are golden brown and reach an internal temperature of 145°F (63°C).
- Rest and Drain: Transfer the fried pork chops to a wire rack to drain and rest. Avoid paper towels to keep the crust crispy and prevent sogginess.
- Serve: Serve the crispy pork chops hot with classic Southern sides such as mashed potatoes, green beans, or biscuits to complete the comforting meal.
Notes
- Marinating overnight intensifies the flavor and tenderness of the pork chops.
- Maintaining the oil temperature around 350°F is key for a crispy crust and thoroughly cooked interior.
- Double dredging the pork chops ensures an extra crunchy coating.
- Using a wire rack avoids moisture buildup that can soften the crispy coating.
- Vegetable or peanut oil is recommended for frying due to their high smoke points.
