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Southern Fried Pork Chops

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

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.
PREP: 40 mins
COOK: 8 mins
TOTAL: 48 mins
SERVINGS: 4 servings

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.

Nutrition

Calories: 285kcal
Author: Christin Mahrlig
Course: Main Dish
Cuisine: Southern

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Sharing with The Weekend Potluck.

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33 thoughts on “Southern Fried Pork Chops”

  1. Andrea M LaRocco

    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. Karen Donoho

    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.

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