Southern Fried Pork Chops

Southern Fried Pork Chop on a round white plate with a bite cut off and on the fork to show the interior of the pork chop. Roasted broccoli on the side.

Pork chops don’t have to be boring with these Southern Fried Pork Chops. They are pretty quick and easy to make and go with just about anything.

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If you’re looking for an easy weeknight meal that uses a minimal amount of ingredients, these Southern Fried Pork Chops are a great option. While there is marinade time, the actual work of prepping and cooking these pork chops will take less than 30 minutes.

And even better, they are delicious with anything from mashed potatoes to salad to roasted vegetables to pasta.

Close up of four southern fried pork chops lined up in a white rectangular dish.

Ingredients for Southern Fried Pork Chops

Here’s what you’ll need to make these mouthwatering pork chops:

  • Pork chops: I prefer thick cut pork chops for this recipe. It makes it easier to keep them juicy.
  • Buttermilk: For marinading the pork chops.
  • Kosher salt
  • Black pepper
  • Garlic powder
  • Smoked paprika
  • Seasoned salt
  • All-purpose flour
  • Vegetable or canola oil
Southern fried pork chop and roasted broccoli on a round white plate.

Marinade the Pork Chops

The key to the tenderness of these pork chops is the buttermilk marinade. While it takes some time to marinate them, it makes such a difference and it’s inactive time so it’s not really any extra work.

Whisk together the buttermilk, kosher salt, black pepper and garlic powder. Add the pork chops and marinate for at least four hours but I prefer overnight.

Fried pork chop and roasted broccoli on a white round plate.

Prep the Southern Fried Pork Chops

In a shallow bowl or pie plate, combine flour, seasoned salt, black pepper, garlic powder and paprika.

Remove the pork chops from the marinade then dredge them through the flour mixture. Set aside and continue until all the pork chops are coated.

Time to Fry

Add an inch of vegetable or canola oil to a large skillet over medium heat. To check if the oil is hot enough, sprinkle a bit of flour into the oil. If it bubbes up immediately, it’s ready.

Add pork chops in a single layer and fry for four to five minutes per side. The exact time will depend on the thickness of the pork chops.

To be sure they are cooked, use a digital meat thermometer and cook to 145 degrees F. Let rest on a cooling rack for 3 minutes before slicing. This allows the juices to redistribute and keeps them juicy.

Four fried pork chops lined up in a white rectangular dish.

Make It a Meal

These southern fried pork chops are super versatile and can be combined with just about anything to make a delicious meal. Here’s some dishes we love with these pork chops:

Any of these recipes, or really anything else would be divine with these juicy, crispy pork chops.

Bite cut out of a southern fried pork chop on a white round plate with roasted broccoli on the side.

More Pork Recipes to Try

Southern Fried Pork Chop on a round white plate with a bite cut off and on the fork to show the interior of the pork chop. Roasted broccoli on the side.
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Southern Fried Pork Chops

Pork chops don't have to be boring with these Southern Fried Pork Chops. They are pretty quick and easy to make and go with just about anything.
Prep Time10 minutes
Active Time20 minutes
Marinade Time:8 hours
Total Time8 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: southern fried pork chops
Yield: 4 servings
Author: Meghan Payne-Hensley

Ingredients

  • 4 thick cut boneless pork chops

For the marinade:

  • 1 cup buttermilk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

For the coating:

  • 1 cup all-purpose flour
  • 1/2 Tablespoon seasoned salt
  • 1/2 Tablespoon black pepper
  • 1/2 Tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • vegetable or canola oil for frying

Instructions

  • In a bowl, combine buttermilk, kosher salt, 1/2 teasoon black pepper and 1/2 teaspoon garlic powder. Add pork chops. Cover and refrigerate for at least four hours or up to overnight.
  • Heat a large skillet over medium heat. Add an inch of oil to the pan and heat to 350 degrees.
  • In a shallow bowl or pie plate, whisk together flour, seasoned salt, pepper, garlic powder and paprika. Remove one pork chop from the marinade and add to the flour mixture. Coat pork chop well. Set on a clean plate and continue with remaining pork chops.
  • Once your oil is hot, add pork chops to the skillet in a single layer. Cook for 4 to 5 minutes per side, until they reach 145 degrees F. Remove from oil to a paper towel lined plate and let rest for 3 minutes before serving.

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