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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 on a paper-towel-lined plate.

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. 🙂

Fried pork chops on a plate and bowl of green beans.

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 Fried Pork Chops on paper towel-lined plate.

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How To Make Southern Pork Chops Video

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 minutes
COOK: 8 minutes
TOTAL: 48 minutes
SERVINGS: 4 servings


  • 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
Author: Christin Mahrlig
Course: Dinner, Main Dish
Cuisine: Southern
Keyword: pork chops

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Originally posted July 24, 2015.

Disclosure: This post contains affiliate links.

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39 thoughts on “Southern Fried Pork Chops”

    1. Karen Donoho

      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.

  1. 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

  2. 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

  3. Jimmy Goodman

    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.

  4. Quinn Caudill

    Great southern comfort food.. Add some red-eye gravy and you are all set. Thanks for sharing. :))

  5. The Better Baker

    TO.DIE.FOR!!! Oh my how gorgeous and sooo tempting! Thanks much for sharing with us at Weekend Potluck. Keep these lovely recipes comin!

  6. These pork chops look insanely good, Christin — I’ve never thought to fry them! I really need to try these!

  7. Thao @ In Good Flavor

    The crispy coating on these pork chops look incredible, Christin! I would want to eat every bit of goodness off the bone!

  8. Kristi @ Inspiration Kitchen

    I’ve never had Southern Fried Pork Chops, but if it’s anything like Fried Chicken, I’m definitely in, because Fried Chicken is one of my favorite things. These look incredible Christin!

  9. Jess @ whatjessicabakednext

    These pork chops look so good! Love cooking meat on the bone, it’s definitely always more tender! Love how crunchy and crisp they are! Yum! 😀

  10. Shelby @ Go Eat and Repeat

    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. Gayle @ Pumpkin 'N Spice

    I haven’t had fried pork chops in such a long time! These look absolutely amazing, Christin! I love how crispy and full of flavor they are. Sounds delish!

  12. ughh…you have no idea how much I’ve been craving this lately! I always overdo it when I have to go to the South for work.

  13. Medha @ Whisk & Shout

    This is serious comfort food! I am loving that super creamy mac and cheese, too! 🙂 I’ve got dinner cravings at 11 am now!

  14. 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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