Southern Fried Pork Chops (Buttermilk Brined)

Crispy Southern fried pork chops brined in buttermilk are shown arranged on a grey speckled serving platter.

Southern Fried Pork Chops (Buttermilk Brined)

Pork chops are buttermilk brined for super tenderness and fried to perfection in a coating of spiced flour.

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: chops

Calories: 893kcal

Author: Milena Perrine

Ingredients

6 boneless pork chops center loin cut*
salt and pepper to taste for seasoning
1 cup buttermilk or yogurt, see notes below
1 cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
¼ teaspoon cayenne pepper or adjust to taste
corn or peanut or canola oil for frying** as needed

Instructions

Lightly season the pork chops with salt and pepper. Completely submerge them in buttermilk and store covered and refrigerated for a couple of hours (4 is ideal). Bring to room temperature before you begin frying.
In a shallow bowl mix the flour with the seasonings. One by one lift each pork chop from the buttermilk and let most of it run down (the chop should have somewhat of a coating remaining). Dredge in the flour mixture, press with your hands if needed to make sure it adheres nicely and forms little lumps. Transfer to a plate for the flour to set while you prepare the frying oil.
Heat enough oil in a frying pan over medium-high heat to give you a coverage of about half-way up the pork chops (about ½ cup, adjust as needed). When it reaches 350 F gently lower the pork chops - fry two to three pork at a time. (The oil will drop down a bit in temperature initially, be sure to maintain it in the 325-350 F range).
Fry until golden brown on the first side, about 4-5 minutes. Carefully turn over and fry until the internal temperature of a pork chop reaches 145 F (ideally, to remain juicy inside). Remove from oil and drain over a cooling rack fitted over a sheet pan and season with salt and pepper. Serve immediately. (For optional cream gravy, see below).

Notes

*Alternatively you can use thin bone-in loin chops, thin pork rib chops or thin bone-in New York pork chops. They might need and extra minute or so to fry.

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

To make 1 cup of buttermilk: Add 1 tablespoon of vinegar or freshly squeezed lemon juice to a 1 cup measurer. Fill with whole milk or half and half. Mix well and allow to sit for 10 minutes.

Alternatively, use 1 cup of yogurt cultured in the cup.

To make cream gravy: Over medium heat melt 1 tablespoon butter and stir in 1 tablespoon flour. Cook for about 1 minute and gradually add 1 ¼ cup of milk whisking at a measured pace to prevent lumps from forming. Bring to simmer, stirring occasionally and allow to thicken. Season generously with salt, pepper, garlic powder or onion powder.

Note: The classic way is to use frying oil from the pan instead of butter and leftover flour mixture instead of new flour. It tends to taste differently, not as clean as a brand new roux that you seasoned to taste.

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