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.
Type Of 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. 🙂
Coat and Then Refrigerate
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.
Great Sides To Serve With This Recipe
- Southern-Style Green Beans
- Super Creamy Mac and Cheese
- Southern Potato Salad
- Easy Macaroni Salad
- Country-Fried Skillet Corn
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Southern Fried Pork Chops
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sharing with The Weekend Potluck.
Originally posted July 24, 2015.
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Delicious I didn’t have self rising I didn’t have buttermilk. I use ap flour and half n half
Delicious anyway. Crispy. Plenty of s n p yum. Thank you
Yes. Tender and delicious. Made my own buttermilk and added baking powder to my white lily flour. Served with mashed potatoes gravy and peas. Thank you. Never a tough thin cut fried pork chop ever again. Thank you.
very good, very moist and tender, thanks
I tried it last night and it was so good