Southern Fried Pork Chops
Southern Fried Pork Chops are a comforting classic with a crispy, seasoned coating that turns an ordinary weeknight into a celebration.
Ingredients
Pork Chops
- 4 pieces bone-in pork chops (about 1 inch thick) Well-marbled for juiciness.
Marinade
- 1 cup buttermilk Tenderizes and adds tang (substitute: yogurt thinned with a splash of milk).
- 1 large egg Helps the coating stick.
Coating
- 1.5 cups all-purpose flour The crunchy base.
- 1/2 cup cornmeal Adds rustic texture (substitute: extra flour for a finer crust).
- 2 teaspoons kosher salt Brings out the pork's natural flavor.
- 1 teaspoon black pepper Freshly ground if possible.
- 1 teaspoon smoked paprika For warmth and color (substitute: sweet paprika).
- 1/2 teaspoon garlic powder For savory depth.
- 1/2 teaspoon onion powder Rounds the flavors.
- 1/4 teaspoon cayenne pepper Optional, for a gentle kick.
Frying
- 1 inch vegetable oil For frying (substitute: avocado oil for a higher smoke point).
- optional amount nutritional yeast Sprinkle into the flour mix for a cheesy-like layer without dairy.
Instructions
Preparation
- Pat the pork chops dry.
- If you have time, soak them in buttermilk for 30 minutes to an hour.
Dredging Station Setup
- In one bowl, whisk buttermilk and egg; in a shallow dish, mix flour, cornmeal, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
Coating the Chops
- Dip each chop into the buttermilk-egg mixture, letting excess drip off, then press firmly into the flour mixture until well coated.
- For an extra-crispy crust, double-dip: back into the buttermilk and into the flour again.
Frying
- In a large skillet over medium-high heat, pour about 1 inch of oil.
- Heat until shimmering but not smoking — a 1/4 piece of bread should brown in about 45 seconds.
- Gently lay the chops into the hot oil and cook in batches if necessary.
- Fry 4–6 minutes per side or until golden brown and internal temperature reaches 145°F.
Resting
- Transfer chops to a wire rack over a baking sheet to rest for 5 minutes.
Notes
Herb crust variation by adding fresh thyme or rosemary. To reduce fat, try air-frying the coated chops.