Southern Fried Pork Chops – Crispy, Juicy, Down-Home Dinner
These crispy, juicy Southern fried pork chops are comfort food at its finest. Double-dredged in seasoned flour and fried to golden perfection, they’re perfect for a nostalgic weeknight dinner or a down-home feast.
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.
Notes
For extra crispiness, let pork chops rest on a wire rack instead of paper towels. Swap buttermilk with milk + lemon juice for a quick hack. Leftovers are great in sandwiches or tucked into biscuits.