Southern Fried Pork Chops are right up there with fried chicken when it comes to my favorite fried foods to eat. They are so simple, but so delicious. Serve them for lunch or for dinner with lots of sides for a real feast.
Only salt and pepper are used to season them, but you won’t believe how much flavor they have. The trick is to make sure you use plenty of salt and pepper. I like to use Seasoned Salt for a little extra flavor, but regular salt could be used instead.
I like to use thin pork chops with the bone in. I think the bone adds extra flavor, plus I sometimes like to pick fried pork chops up with my fingers to eat and the bone gives me something to hold on to. 🙂
The pork chops are first dipped in buttermilk and then coated in flour. Refrigerating them for 30 minutes once coated helps the flour stay on the chops once they are put in the oil.
I like to use White Lily Self Rising Flour when frying, but you can you just an all-purpose flour instead.
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- 4 thin cut, bone-in pork chops
- Seasoned salt and pepper
- 1 cup buttermilk
- 1 cup self-rising flour (I use White Lily)
- Vegetable oil
- Season each side of pork chops with Seasoned salt and pepper.
- Pour buttermilk into a shallow bowl and place flour in a pie pan or on a plate.
- Dip pork chops in buttermilk, coating both sides and then coat in flour.
- Refrigerate for 30 minutes.
- Heat about ½ inch of oil to 350 degrees in a pan large enough to hold 4 pork chops and deep enough to hold the oil.
- Fry for about 8 minutes, turning halfway through.
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Serve Fried Pork Chops With
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