Southern Fried Pork Chops
Southern fried pork chops with a crispy, seasoned buttermilk crust that stay tender and juicy inside. Easy comfort food that's ready in about 25 minutes!
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
I recommend using seasoning salt for this recipe. Seasoning salt is primarily salt, but also includes some additional spices for added flavor. If you don’t have any, feel free to use regular salt. If you do this, I recommend adding a pinch of onion powder and paprika as well.
Cooking time depends on the thickness of your chops. Thin-cut chops (½ inch or less) need only 3 to 4 minutes per side. The pork is done when a meat thermometer reads 145°F in the thickest part.
No buttermilk? Stir ½ tablespoon of lemon juice or white vinegar into ½ cup of milk and let it sit for 5 minutes.
Nutrition
Calories: 626kcalCarbohydrates: 29gProtein: 35gFat: 40gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 99mgSodium: 3641mgPotassium: 670mgFiber: 1gSugar: 4gVitamin A: 144IUVitamin C: 1mgCalcium: 115mgIron: 2mg
Nutrition details are an estimate, per serving.
