Making Southern Fried Pork Chops requires a particular level of talent, and I'm here to teach you how to do it flawlessly. The chops are first made soft in a hot buttermilk slurry, then they are fried until golden brown, crispy, and utterly wonderful after being dredged in a seasoned flour coating. You'll see why the South regards this comfort dish so highly after trying this recipe for fried pork chops.
Being from Mississippi, your mother has a lot of experience frying pork chops. It's just the Southern way of life to eat them multiple times a week while you're growing up. And you pick up the perfect fry technique. This recipe pays homage to the lessons my mother taught me, with a touch of Grandbaby Cakes flair!
Contents Table
- The skinny on the greatest recipe for fried pork chops
- What You Need to Make Southern Fried Pork Chops
- Recipe for Fried Pork Chops
The skinny on the greatest recipe for fried pork chops
Southern Comfort as Inspiration for Cuisine
Cooking Technique: Pan-fried
Dietary Information: With a few modifications, this can be made gluten-free, but it's not for the paleo diet.
Key Flavor: Crispy and tender, savory with a hint of spice.
Intermediate Level of Skill
Crispy on the exterior and juicy within
It takes some effort to achieve this textural contrast, but following this recipe will guarantee succulent pork with a crunchy, delicious crust.
A crowd-pleaser
When you offer these pork chops, you're exhibiting true Southern hospitality. They are a hit during get-togethers where people want to eat nicely, such as family meals and cookouts.
Fits with Any Combination
Adaptability is essential! Serve them with your favorite side dish, like collard greens or mashed potatoes. These chops go well with almost anything; they're not chopsy.
Excellent for Remainders
They are great for lunches or dinner leftovers the next day, but that's a big "if" if you have any.
What You Need to Make Southern Fried Pork Chops
- Chops of pork: Choose bone-in chops that have some fat marbling and are about an inch thick. The bone imparts flavor and aids in moisture retention.
- Buttermilk: This will give the chops a wonderful taste and tenderize them.
- Hot sauce: Gives the dish the essential kick to improve its flavor.
- Self-raising flour: When fried, the leavening in this flour produces a coating that is crispier but still lighter.
- Seasoned salt: The foundation of flavoring; it's necessary for well-seasoned chops.
- Black pepper: Adds a light kick to counterbalance the salt.
- Garlic powder: Gives the flour mixture a savory depth.
- Cayenne pepper: This spice ups the dish and goes well with the hot sauce.
- Paprika: For more flavor and bright color, use smoked paprika.
- Canola oil: This oil is used to fry the pork chops, giving them a crispy, golden brown exterior.
Recipe for Fried Pork Chops
Step 1: Marinate, season, and prepare the dry ingredients.
First, season both sides of the pork chops with salt and black pepper. After that, combine the wet components by whisking the buttermilk with the spicy sauce and adding the pork chops to it. Allow it to soak for approximately one hour to tenderize and infuse with flavor. Next, make the dry ingredients: in a big zip-top bag, combine flour, salt, pepper, garlic powder, cayenne pepper, and paprika.
PRO TIP: Before starting, use paper towels to pat the pork chops dry. This will provide good adhesion of the dredging components.
PRO TIP: I dredge the pork chops in seasoned flour using a large plastic bag for quicker cleanup. Or, you may toss the seasoned flour into a big basin and then dip each piece separately.
Step 2: Place the pork chops on a grate.
Thoroughly dust the pork chops with the seasoned flour. You can re-dip them in the buttermilk and then coat them in flour for an added layer of crispiness. To allow the flour to set before frying, place the chops on a baking sheet coated with parchment and let them sit for at least 20 minutes.
Step 3: Cook and Empty
Heat the oil to approximately 350°F on medium-high heat. Fry for 3–4 minutes on each side for thinner chops and up to 7 minutes on each side for 1-inch thick chops, or until golden brown on both sides. After frying, take out and set on a wire rack set over a baking sheet covered with paper towels to drain. Before serving, let them drain for a minimum of ten minutes.
What Goes with Fried Pork Chops in Buttermilk
This dish for fried pork chops is ideal for a cozy evening supper. For added comfort, try them with baked mac & cheese, succotash, roasted veggies, or a crisp summer salad. Serve with pinto beans, collard or mustard greens, chitterlings, and hot water cornbread or corn muffins for a traditional Southern dinner.
