Southern Fried Pork Chops are breaded and pan fried pork chops that scream comfort food. These buttermilk fried pork chops have a seasoned, golden crust and stay perfectly tender and juicy inside, so they make a show stopping dish. Your whole family will be asking for seconds when you serve these delicious, easy-to-make chops!
In this Article:
If you have pork chops in the fridge or freezer, get them out! It's time to learn how easy it is to make fried pork chops. And don't worry-you can use bone-in or boneless chops for this recipe.
This Southern Fried Pork Chops recipe is...
- Breaded
- Pan-fried
- Delicious comfort food
- Flavorful
- Easy to make
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Key Ingredients & Substitutions
- Pork chops. Bone-in or boneless chops both work great here. I like chops about ¾ to 1 inch thick, since they stay juicy while the crust browns. Thin-cut chops (½ inch or less) only need 3 to 4 minutes per side. Really thick chops can finish in a 400°F oven for a few minutes if the outside browns before the middle is done.
- Buttermilk. This is what makes buttermilk fried pork chops so tender, and it gives the flour something to cling to. No buttermilk? Stir ½ tablespoon of lemon juice or white vinegar into ½ cup of milk and let it sit for 5 minutes. Plain whole milk or half-and-half works in a pinch too.
- Flour. Plain all-purpose flour gives you that classic, craggy Southern crust. For an extra crispy coating, swap a couple of tablespoons of the flour for cornstarch. A 1-to-1 gluten-free flour blend works too.
- Seasonings. Seasoning salt, garlic powder and black pepper keep things simple and super flavorful. I use Lawry’s Seasoned Salt. If you only have regular salt, add a pinch of onion powder and paprika along with it. A pinch of cayenne is great if you like a little heat!
- Frying fat. A mix of oil and butter gives you the best of both. The oil lets you fry hot without the butter burning, and the butter adds rich flavor and color. Vegetable, canola or peanut oil all work. Saved bacon grease is a very Southern swap, too!
How to Make Southern Fried Pork Chops
- Mix together flour and seasonings.
- Pour buttermilk into a separate bowl and set aside.
- Pat pork chops dry. Then dredge in flour, then buttermilk, then back into flour.
- Place pork chops in a skillet that has been heated up.
- Pan fry around 5-6 minutes per side and it is fully cooked.
Full directions for how to make Southern Fried Pork Chops are in the printable recipe card at the bottom of the post.
Helpful Tips for Making Southern Fried Pork Chops
Cooking Time
Your cooking time will vary depending on the thickness of your pork chops, whether you use bone-in or boneless, and the size of the chops altogether. The best way to know your pork chops are fully cooked is to stick a meat thermometer in the thickest part of the meat and cook till the thermometer reads 145°F.
Let Pork Chops Rest
Once you remove your pork chops from the pan, place them on a plate and allow them to rest for around 5 minutes. This will lock in all the juices of the pork chops. If you slice into your pork chops right away, the juices will bleed out and your pork will become dry.
Pre-Heated Skillet
When you place your chops into the pan, make sure it is fully heated up. Otherwise, you won't get that perfectly golden sear on your meat. I love using a cast iron skillet for this one.
Variations to Southern Fried Pork Chops
Seasonings
Feel free to swap out the spices to change up the flavor. Lemon pepper, Cajun, or even a simple salt and black peppercorn will really add a nice flavor. Go right ahead and swap out the spices with your favorites.
Milk
If you don't want to use buttermilk, you can use whole milk or even half-and-half to dip your breaded chops in. Buttermilk is thicker and will add a lot of richness to the pork, but it can be swapped out to your preference or based on what ingredients you have on hand.
Parmesan Cheese
Once your pork is done, top the chops with a bit of freshly grated parmesan for a nice bite of flavor. I love parmesan paired with pork!
Serving Ideas
Fried pork chops are classic Southern comfort food, so I love serving them with all the cozy sides. Creamy Southern mashed potatoes are a must at our house, especially with a little gravy spooned over the top. Add sweet glazed carrots or a quick batch of 15-minute creamed corn and dinner is done!
For a lighter plate, serve your buttermilk fried pork chops over a pile of mixed greens like you see here, or with a crunchy scoop of coleslaw. A warm cornbread muffin on the side is never a bad idea either.
Got leftovers? Slice them up and tuck them into a biscuit or a sandwich for lunch the next day.
Storing & Reheating
Let leftover pork chops cool, then keep them in an airtight container in the refrigerator for up to 3 to 4 days. Lay them in a single layer if you can, so the crust doesn't get soggy.
To bring back the crunch, reheat them on a rack in a 350°F oven for 10 to 15 minutes, or in an air fryer at 350°F for about 5 minutes. The microwave works if you're in a hurry, but the breading will soften. Want to freeze them? You'll find how in the FAQs below.
Southern Fried Pork Chops FAQs
How do you tenderize pork chops?
If you have boneless pork chops-or even bone-in-you can use a meat mallet to lightly pound the meat a bit. This will help to tenderize the pork, keeping your chops from getting too tough and chewy.
What is good to eat with pork chops?
When choosing foods to pair with pork chops, the options are endless! Try serving your chops alongside a cucumber salad or some baked mac and cheese.
Or for a total comfort food option, you can pair your chops with mashed potatoes, gravy, and a veggie side.
Can you freeze leftover pork chops?
If you don't plan to eat your pork chops right away, you can store your leftover chops in the freezer for 2-3 months. Place the pork chops in a freezer bag or container. Then thaw them in the fridge the night before you plan to eat them.
More Southern Recipes
If you loved these fried pork chops, here are a few more Southern favorites you might enjoy:
- Easy Smothered Steaks
- Copycat Popeyes Red Beans and Rice
- Slow Cooker Black Eyed Peas with Beef Stew Meat
- Grandma’s Old Fashioned Sweet Potato Pie
Recipe
Southern Fried Pork Chops
Equipment
- cast iron skillet 10-inch
Ingredients
- ¼ cup oil for frying
- 3 tablespoon butter for frying
- ½ cup all-purpose flour
- 1 tablespoon seasoning salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 pork chops bone-in or boneless
- ½ cup buttermilk
Instructions
- In a shallow dish, stir together the flour, seasoning salt, garlic powder, and pepper. Pour the buttermilk into a second shallow dish.
- Pat the pork chops dry. Then dredge each pork chop in the flour mixture.
- Dip the floured chops in the buttermilk, letting the extra drip off.
- Dredge the chops in the flour mixture again, pressing it on so it sticks.
- In a 10-inch cast iron skillet over medium-high heat, heat the oil and butter until the butter melts and the fat is hot and shimmering.
- Add the pork chops to the pan and fry 5-6 minutes on each side, until golden brown and a meat thermometer reads 145°F in the thickest part.
- Move the chops to a plate and let them rest for about 5 minutes, then serve and enjoy.
Notes
Nutrition
Nutrition details are an estimate, per serving.
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