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Southern fried pork chops that are crispy, juicy, and perfectly seasoned. These bone-in pork chops are made with a buttermilk brine, dredged in seasoned flour, then fried to perfection!
Serve these tender chops with creamy mashed potatoes and honey roasted carrots for a complete meal.
When it comes to pork chops, they must be juicy and well seasoned otherwise don’t bother. There is nothing worse than a dry or bland chop! The secret to a good pork chop is measuring the cooking oil with a candy thermometer and using a meat thermometer. As long as you season the chops generously and don’t overcook them, you’re good! Other favorite pork chop recipes include these smothered pork chops and these air fryer pork chops.
Why You’ll Love This Recipe
- Cooks in just 9 minutes.
- Packed with flavor.
- Requires minimal ingredients.
- Perfect for a busy weeknight meal.
Ingredient Notes
Pork Chops – I personally find bone-in pork chops tastier than boneless pork chops but feel free to use whichever you prefer.
Oil – I prefer peanut oil or vegetable oil for deep frying however any oil with a high smoke point will work.
Buttermilk – Please use store-bought real buttermilk, it makes such a difference!
Baking Powder – Helps make it extra crunchy, don’t leave it out.
Step-By-Step Instructions
- In a large bowl, combine the buttermilk brine ingredients. Mix well. Place the pork chops in the buttermilk brine and let it marinate for at least 30 minutes.
- Heat oil to 350 degrees F. in a cast-iron skillet over medium heat. If the heat is too high and your oil is too hot, it will burn the crust.
- While the oil warms up, combine the flour ingredients in a shallow dish. Mix well.
- Coat each pork chop in the seasoned flour. Make sure to coat well!
- Fry each pork chop for 4 minutes on one side and 5 minutes on the other side. A total of 9 minutes or until the internal temperature reaches 145 degrees F.
- Place each pork chop on a wire rack or a plate with a paper towel and let it rest for 5 minutes. Enjoy!
Top Tips For The Best Pork Chops
- Before frying the pork chops, allow them to sit at room temperature in the buttermilk brine for at least 20 minutes. If they’re too cold, they won’t cook evenly.
- Don’t overcrowd your pan. The pork chops shouldn’t be touching each other while frying. Work in batches.
- Enjoy with fresh lemon and hot sauce, if desired.
Leftovers
Place any leftovers in an air-tight container and refrigerate for up to 3 days. You can also marinade these for up to 2 days however I recommend coating them in flour right before frying.
More Recipes You’ll Love
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Southern Fried Pork Chops
Equipment
- candy thermometor
- meat thermometor
Ingredients
- 1.5 lbs bone-in pork chops , 2 or 3 pork chops
- oil, for frying
Buttermilk Brine
- 1 cup buttermilk
- 1 tsp salt , or to taste
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tbsp hot sauce
- 2 eggs
Coating
- 1 cup all-purpose flour
- 1 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp baking powder
Instructions
- In a large bowl, combine the buttermilk brine ingredients. Mix well. Place the pork chops in the buttermilk brine and let it marinate for at least 30 minutes.
- Heat oil to 350 degrees F. in a cast-iron skillet over medium heat. If the heat is too high and your oil is too hot, it will burn the crust.
- While the oil warms up, combine the flour ingredients in a shallow dish. Mix well.
- Coat each pork chop in the seasoned flour. Make sure to coat well!
- Fry each pork chop for 4 minutes on one side and 5 minutes on the other side. A total of 9 minutes or until the internal temperature reaches 145 degrees F.
- Place each pork chop on a wire rack or a plate with a paper towel and let it rest for 5 minutes. Enjoy!
Notes
- Before frying the pork chops, allow them to sit at room temperature in the buttermilk brine for at least 20 minutes. If they’re too cold, they won’t cook evenly.
- Don’t overcrowd your pan. The pork chops shouldn’t be touching each other while frying. Work in batches.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
