Southern Fried Pork Chops

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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.

Southern Fried Pork Chops


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.

Southern Fried Pork Chops


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.

Southern Fried Pork Chops

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How To Make Southern Pork Chops Video

Southern Fried Pork Chops

Southern Fried Pork Chops

Course: Main Dish
Cuisine: Southern
Prep Time: 40 minutes
Cook Time: 8 minutes
Total Time: 48 minutes
Servings: 4 servings
Calories: 285kcal
Author: Christin Mahrlig
Southern Fried Pork Chops are so simple, but so delicious. Serve them for lunch or for dinner with lots of sides for a real feast.
Print Recipe


  • 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 1/2 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.


Calories: 285kcal

Sharing with The Weekend Potluck.

Serve Fried Pork Chops With

Southern-Style Green Beans

Southern-Style Green Beans

Country Fried Skillet Corn with bacon.

Country-Fried Skillet Corn

Super Creamy Mac and Cheese

Fried Okra

Fried Okra

Disclosure: This post contains affiliate links.

33 thoughts on “Southern Fried Pork Chops

  1. This was easy and delicious! I made thicker chops so had to double the cook time which was fine. Also added sweet baby rays bbq on top and it was yummy. Highly recommend!

  2. Yessss I see lots of recipes with bacon! Yum! Made these and the fried okra—finally! A fried okra recipe without nasty cornmeal. Both were perfect!!! You are my go to for many many recipes! Keep them coming!! 🙂

  3. An old Aunt of mine told me to always clip the meat 1/2 -3/4 inch at the bone before breading to prevent curling of meat while frying. (2 to 3 clips per bone-in chop with scissors/knife). A must do for me now !

  4. Hello!! I have a lot luck coming up in about 2 weeks and was interested in making these. Could you give me any tips on how to make them good the next day reheated? Or do you have a different pork chop recipe that would be good for the next day?
    I work at an elementary school and can have the cafeteria warm them up for me! Just not a fan of waking up earlier than I have to!

  5. I made my southern fried pork chops with gravy tonight along with mashed potatoes and peas! They turned out to be really good! Love them southern Fried Pork Chops!❤️Try them!

  6. This has been a family staple for decades, and is one of my husband’s favorite meals. He likes a cream gravy, with side of mashed potatoes, and to REALLY carb it up, freshly baked biscuits. Add a green veggie or salad and he’ll practically lick the plate. Umm! Lots of calories and carbohydrates, so we don’t have this often, but it’s wonderful.

    1. You certainly can, but be mindful of the need for additional cooking time. You’ll need to double the time, and adjust the temperature down to accommodate those thick cut chops.

      1. You can also pan fry the thicker cuts for about 4-5 minutes on each side to give them the proper color and texture, and then cook them the rest of the way in the oven to prevent oil burn and over darkening.

      2. I don’t recommend isinglass thick cut chops for frying. The crust will probably burn before the center is cooked. You can lower the heat, but this will make your chops greasy.

        One thing to note: most pork today is too lean, usually with little to no marbling or fat rind. This usually means a tough chop. So it is best to brine the chops in buttermilk for several hours before cooking. Also many pork producers will feed their hogs anti-diuretic hormone prior to slaughter. This increases their weight by making them retain water. Hogs so treated will result in chops that have too much water for frying.

  7. Left my pork chops on the counter didn’t have buttermilk so melted some butter in milk. Cooked each side for3 minutes total 6 minutes they were delicious
    Thanks for the recipe

  8. I just leave my chops out on the counter for 20-30 min because putting them in the fridge makes them cold and will lower the temp of oil

  9. Remembering moms fantastic porkchops.
    No buttermilk, used egg and milk bath then flour then return to refrigerator for 1/2 hour. Turns out so close to moms! She would approve.

  10. I think that sometimes using the simplest ingredients leads to the best food. I make a similar variation of this in my Schnitzel and it is amazing with just salt and pepper! Never underestimate simple ingredients I say!

  11. I really need to make pork chops sometime soon! I always forget about them lately! These look delicious! Have a great weekend Christin!

      1. I’ve been frying pork chops for years with just salt, pepper and flour. I tried your recipe and was blown away. I didn’t have buttermilk so I used 1 cup regular milk with 1 tablespoon vinegar. These pork chops were delicious.

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