Ingredients You’ll Need
For your Southern fried pork chops, you only need a handful of familiar ingredients.
Pork Chops
- 4 bone-in pork chops
Seasoned Flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Egg and Buttermilk Mixture
- 2 eggs
- 1/2 cup buttermilk
For Frying
- Oil for frying (vegetable, canola, or peanut oil work well)
Tools You’ll Need
- Large skillet (cast iron is ideal)
- Two shallow bowls or pie plates
- Tongs
- Paper towels
- Meat thermometer (very helpful)
- Wire rack (optional, for extra crispiness)
How to Make Southern Fried Pork Chops
1. Prep the pork chops
First, pat the pork chops completely dry with paper towels. This quick step helps the coating stick and get crispy. Then season both sides lightly with salt and pepper.
2. Set up your breading station
Next, grab two shallow bowls. In the first bowl, whisk together the flour, salt, black pepper, garlic powder, and paprika. In the second bowl, whisk the eggs and buttermilk until smooth.
3. Double-dredge the pork chops
Now dredge each pork chop in the seasoned flour, pressing gently so the flour adheres. Shake off the excess. Then dip the chop into the egg-and-buttermilk mixture, letting the extra drip off. Finally, dredge it again in the seasoned flour for that thick, craggy Southern fried pork chops coating. Place on a plate or wire rack while you repeat with the rest.
4. Heat the oil
Then pour enough oil into your skillet to cover the bottom by about 1/4 inch. Heat over medium heat until the oil shimmers. You can test it by sprinkling in a bit of flour—if it sizzles right away, you’re ready.
5. Fry the pork chops
Carefully add the pork chops to the hot oil, laying them away from you. Fry for about 4–5 minutes per side, until golden brown and crispy. The internal temperature should reach 145°F. Try not to crowd the pan; cook in batches if needed.
6. Drain and rest
Once cooked, transfer the Southern fried pork chops to a paper towel–lined plate or a wire rack set over a baking sheet. Let them rest a few minutes so the juices settle and the crust stays crisp.
7. Serve hot
Finally, serve your Southern fried pork chops hot with your favorite sides. Add a sprinkle of extra salt or a dash of hot sauce if you like a little kick.
Quick Ingredient Swap Table
| Ingredient | Easy Swap | What Changes |
|---|---|---|
| Bone-in pork chops | Boneless pork chops | Cook faster, easier to overcook |
| Buttermilk | Milk + 1 tsp lemon juice | Slightly less tangy, still tenderizes |
| All-purpose flour | Half flour, half cornstarch | Even crispier Southern fried pork chops |
| Paprika | Smoked paprika or Cajun seasoning | Smokier or spicier flavor |
| Vegetable oil | Peanut or canola oil | Higher smoke point, subtle flavor differences |
Tips for Perfect Results
- Don’t rush the oil
Let the oil heat properly before adding the pork chops. If it’s too cool, your Southern fried pork chops will absorb oil and turn greasy instead of crisp. - Keep one hand “wet,” one hand “dry”
Use one hand for the flour and the other for the egg mixture. This trick keeps your fingers from turning into battered mittens. - Let the chops rest
After frying, let the pork chops rest a few minutes. The juices redistribute, and the crust has time to set, so every bite tastes juicy and crisp.
Storage Instructions
Because yes, leftover Southern fried pork chops are absolutely a thing.
- Fridge: Store cooled pork chops in an airtight container for up to 3–4 days.
- Reheat (crispy option): Reheat in a 350°F oven or air fryer for a few minutes until warmed through and crisp.
- Reheat (quick option): Microwave briefly, but know the crust may soften a bit.
You can also slice leftover pork chops and tuck them into biscuits or sandwiches for the next day’s lunch.
FAQ – Southern Fried Pork Chops
1. How do you keep Southern fried pork chops crispy?
To keep Southern fried pork chops crispy, fry in hot oil (not warm), avoid overcrowding the pan, and let them drain on a wire rack instead of stacking them. Reheat in the oven or air fryer instead of the microwave.
2. What temperature should Southern fried pork chops be cooked to?
For food safety and tenderness, Southern fried pork chops should reach an internal temperature of 145°F. Let them rest a few minutes so the juices settle.
3. Can I make Southern fried pork chops without buttermilk?
Yes. You can swap buttermilk for regular milk mixed with a teaspoon of lemon juice or vinegar. It still gives your Southern fried pork chops a tender texture and light tang.
4. Why is my pork chop coating falling off?
Usually, the coating falls off if the chops are too wet, the oil isn’t hot enough, or you move them around too much while frying. Pat the chops dry, press the flour on well, and let your Southern fried pork chops cook undisturbed for a few minutes before flipping.
5. Can I use boneless chops for Southern fried pork chops?
You can. Boneless chops work, but they cook faster, so you need to watch them closely. Check doneness early so your Southern fried pork chops stay juicy.
6. What oil is best for Southern fried pork chops?
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. These stand up well to pan-frying and let the flavor of your Southern fried pork chops shine.
Conclusion
There’s just something about a platter of Southern fried pork chops that feels like home. The sizzle in the pan, the smell of seasoned flour hitting hot oil, and that first bite through the crispy crust into juicy pork… it all screams comfort.
Start with this version, then make it yours. Add more paprika. Toss in cayenne. Serve with greens, fried apples, or mac and cheese. However you plate them, they’ll turn an ordinary night into a little Southern celebration.
When you fry up a batch, snap a picture of your Southern fried pork chops, post it on TikTok or Instagram, and show off that golden crust. Then come back, drop a comment with your favorite sides, and subscribe to the EasyMealsToPrep newsletter so you never miss the next cozy, low-effort recipe.
Southern Fried Pork Chops – Crispy, Juicy, Down-Home Dinner
Equipment
- Large skillet (cast iron ideal)
- Two shallow bowls or pie plates
- Tongs
- Paper towels
- Meat thermometer
- Wire rack (optional) For draining
Ingredients
- 4 bone-in pork chops
- 1 ½ cups all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 2 eggs
- ½ cup buttermilk
- Oil for frying (vegetable, canola, or peanut oil)
Instructions
- Pat pork chops completely dry with paper towels and season both sides lightly with salt and pepper.
- In one bowl, mix flour, salt, pepper, garlic powder, and paprika. In a second bowl, whisk eggs and buttermilk until smooth.
- Dredge each pork chop in the flour mixture, then dip in the egg mixture, then dredge again in flour. Set aside.
- Pour oil into skillet to about 1/4 inch depth and heat over medium until shimmering. Test with a bit of flour — it should sizzle.
- Fry pork chops 4–5 minutes per side until golden brown and internal temp reaches 145°F. Fry in batches if needed.
- Transfer pork chops to a paper towel–lined plate or wire rack and let rest a few minutes.
- Serve hot with your favorite Southern sides. Add hot sauce or extra salt if desired.
