Southern Fried Pork Chops

Southern Fried Pork Chops Recipe

These fried pork chops are best described by the iconic phrase chicken-fried. The Southern cooking term instantly evokes a very crispy outside and moist, tender insisde, all of it amply flavored and unapologetically fried to a glorious golden brown. 

It is an easy recipe to execute - you will ace it the very first time, and it can be called upon for quick lunch, dinner and even breakfast options. Be sure to read our serving suggestions and variation ideas.

Ingredients for Buttermilk Fried Pork Chops

To create the delicious crunchy crust you see in the picture we use two classic Southern cooking staples - a buttermilk brine soak and a seasoned flour breading.

Simple, inexpensive and effective.

Pork chops. We prefer center cut thin boneless loin chops over other cuts just because they are really tender and very convenient in terms of how they are cut. For other options see the relevant section below. 

Buttermilk (and optional flavorings). A buttermilk brine can both infuse the pork chops with flavor and tenderize them. Read the section below for more details. 

Flour and seasonings. When pork chops have soaked in buttermilk the best option for the breading is flour. Season your flour with salt and black pepper but also consider garlic powder, paprika, onion powder, cayenne pepper for a spicy kick, etc. 

Cooking oil. It is important that you select one with a high smoking point. Read the relevant section below for more details. 

Best Type of Pork Chops to Use 

You can bread and fry a variety of thin cut bone-in pork chops in addition to the boneless pork chops cut from the center loin we are using to demonstrate the recipe. Just be sure that they are thin cut - about ¾ inches thickness is ideal. 

Bone-in loin chops, pork rib chops or thin bone-in New York pork chops are all suitable. They also all benefit from a soak in buttermilk. 

Do I Have to Use Buttermilk?

If you want to make true Southern fried pork chops - yes. If you only want to fry your chops you can simply use a standard breading set up with flour, egg wash and bread crumbs such as are used to make a pork schnitzel. 

What Does Buttermilk Do?

A buttermilk brine is an exceptional treatment for pork. Its acidity tenderizes the meat and infuses it with moisture. It also helps the flour lump up on the surface of the chops and together they fry into a delicious crust.

When not using very tender center loin chops it is really worth it to dip and soak your pork in it for a while. You can flavor plain buttermilk with hot sauce, Worcestershire sauce or other taste agents of your choice. It will make for much more flavorful and juicier pork inside the crispy fried coating.

TIP: If you don't have buttermilk handy, make some by adding vinegar to whole milk (see Recipe Card for instructions) or simply use cultured in the cup yogurt instead. 

Good to know. Commercially sold buttermilk has little in common with the traditional liquid.

Traditionally when cream was churned into butter the cloudy liquid leftover was called buttermilk. Modern commercially available buttermilk is made by adding acid to milk to sour it. This is why you can easily replicate the process at home.

Best Cooking Oil to Fry Pork Chops

Traditionally, vegetable shortening or lard were used to fry chicken-fried style proteins in the South. Alternatively, high smoke point oils such as corn, peanut, and safflower are recommended. 

However, if you are careful to maintain the temperature at the recommended 350 F you can comfortably fry in canola oil or vegetable oil (soybean). 

How to Make Country Fried Pork Chops 

Season and brine. Lightly season with salt and pepper then drench in buttermilk and store refrigerated in a bowl for a couple of hours. Bring to room temperature before you begin frying.

Bread. Make the flour and seasonings mixture in a shallow bowl or other container. Lift each pork chop out of the buttermilk and let most of it run down (the chop should have somewhat of a coating). Dredge in the flour mixture, press with your hands if needed to make sure it adheres nicely. Transfer to a plate for the flour to set while you prep the frying oil.

Fry, then drain and season. Heat oil in frying pan over medium-high heat. When it hits 350 F fry two to three pork chops at a time. (The oil will drop down a bit in temperature). Begin with about 4 minutes on the first side (or until golden brown), carefully turn them over and fry until golden brown again. Drain over a wire rack fitted over a sheet pan and season with salt and pepper. 

How Long Does It Take for Fried Pork Chops to Cook?

The cooking time is between 7 and 10 minutes or simply until 'golden brown'.

The exact time depends on:

• the exact pork chop cut, boneless or bone-in
• the thickness of the meat 
• how much oil is in the pan

The most reliable way to know when the fried pork chops are done is to measure the internal temperature with a meat thermometer. The magic number is 145 F. 

Tips for Perfect Southern Fried Pork Chops

The best amount of oil in pan for pan-frying like we perform here is about ½ inch deep. The oil should cover the breaded pork chops about half way. When you turn them over there should not be oil pooling over the top surface. 

Maintain an even frying oil temperature -  the range 325 - 350 F is best. Higher can and will burn the breading before the pork has cooked. Lower will - at best- make the breading soggy, or cause it to slide off as you try to turn over the chops. 

Do not overcook the pork chops – their internal temperature should be about 145 F when you take them out and place them over the cooling rack. They will easily dry out if left past that. 

Serving Suggestions 

Fresh. All manner of salads from simply dressed garden salads to coleslaws and pasta salads.

Nutritious. Sauteed vegetables, steam-fried vegetables, green peas, beans, corn on the cob, etc. 

Comfort food. Mashed potatoes, fries or mac and cheese, freshly baked biscuits or beer bread. 

Recipe Variations

Extra, extra crispy crust. Use ¼ cup of corn starch in the seasoned flour mixture and reduce the flour itself to ¾ cups (from 1 cup).

Make a cream gravy. The chicken-fried nature of Southern fried pork chops makes cream gravy a natural choice, especially if served with some biscuits. See gravy recipe in card below.

Storing and Reheating

Before refrigerating allow leftovers to cool down completely. Place in an airtight container.

To reheat and still have a degree of crispness to the coating it is best that you use a 350 F hot oven, for a just a few minutes. Place the chops onto a rack fitted over a baking sheet so air can circulate.