Southern Fried Pork Chops are sprinkled with seasoned salt, pepper & a little cayenne, if you want some spice, dredged in flour and pan fried until perfectly golden and delicious! This southern favorite is simple, but oh so scrumptious!
Southern Fried Pork Chops were a staple at my house growing up! I can remember my mom standing at the stove cooking them and us sitting around the kitchen counter and waiting very impatiently.
And once you take a bite of these you will know why! In this age of trying to watch what we eat (well sort of), at least by that I mean I don’t make fried foods every week, this is a treat at my house when I do. And the BOYS in this family wish I made FRIED PORK CHOPS often here!
Today my son was super happy because I didn’t pay much attention to a balanced meal as far as food groups went. I served these chops with Instant Pot Mac N Cheese and a salad, okay, well there was a bag of salad in the refrigerator. – Do you ever have these days too?
Drew was over the moon, I think he could eat just meat every day and be happy! He really doesn’t care about the food groups. Hubby was out of town, so I made sure to send him pictures of what he missed. Nice emoji with lots of hearts and smiley faces returned! I am not sure if he was being sarcastic, it’s been a while since I made them and he happened to be gone.
One thing is for certain this is really a simple dish. Southern Food at it roots is simple and tasty!
Easy Steps to Making Southern Fried Pork Chops
- First mix seasoned salt, black pepper, and cayenne pepper into the flour.
- Then lightly season the pork chops with seasoned salt and black pepper too!
Trust me it’s just oh so good. Now if you despise salty food maybe leave the seasoned salt off of the chops.
- In a cast iron skillet or non stick pan, heat up your oil on medium to medium high heat. then add in butter and let it all melt!
This gives the chops a perfectly golden brown, spectacular and marvelous color!
- Once oil is hot. Put in two chops and cook on one side for about 4 to 5 minutes.
- Turn over and cook about 3 minutes.
Now y’all I am a cook and not a chef, so sometimes you will find some abouts in here. That’s because chops are all sized and cut a little different. These are about 1/2 inch thick. We also enjoy thin cut chops like this! I had these in the freezer, so this is what I was serving today!
- Remove from oil and put on a plate with paper towels to drain the grease off.
Tips for perfectly fried pork chops
- You can use bone-in or boneless pork chops. I love the flavor of the bone-in chops. They stay nice and juicy. Boneless pork chops can be a little easier to eat. Just don’t overcook, as they can tend to dry out a little easier.
- Before cooking let them sit at room temperature for a bit. Bringing them to room temperature will allow them to cook evenly.
- Use fresh pork chops that have a nice pink hue to the chop. If they are a dull grey color they are not as fresh and delicious.
- Make sure your oil and butter is hot before placing the chops in the pan. The chops won’t be soggy. This is what makes them nice and crispy.
- Don’t overcrowd your pan. This also contributes to a nice crispy chop. Overcrowding can cool the pan down and also not allow for even frying and can result in a greasy pork chop.
- Drain on paper towels or baking rack. I have always used paper towels. Draining removes extra oil and allows the chops to rest and distribute the juices for a perfectly juicy fried pork chop.
Did I mention Fried Pork Chops are good for breakfast too! It may be a southern thang – but trust me!!! TRY IT with your eggs and grits!
Southern Recipes that go great with Fried Pork Chops
- Baked Mac N Cheese
- Southern Style Green Beans
- Collard Greens Au Gratin
- Instant Pot Mashed Potatoes
- Strawberry Ice Cream Cake
LOVE SOUTHERN INSPIRED RECIPES COME FOLLOW ALONG!
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Southern Fried Pork Chops
Ingredients
- 4 bone in pork chops (1/2 inch think)
- 1 cup all purpose flour
- 1/2 cup canola or vegatable oil (enough to cover bottom of pan for frying)
- 2 tbsp butter
- 1 tsp seasoned salt (extra to season chops to taste)
- 1 tsp black pepper (extra to season chops to taste)
- cayenne pepper to taste
Instructions
- Season Salt and pepper both sides of the pork chops.
- Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Or dredge before going into oil. (Less dishes)
- Heat canola/vegtable oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 2 to 3 pork chops at a time, 4 to 5 minutes on the first side; 3 to 5 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate covered with paper towels and repeat with remaining pork chops.
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Notes
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These are our favorite! Thank you!
Thank you so much Ruthy! I am so glad you all enjoy thim!
As a Southerner, I was SO excited to find this recipe! We love fried pork chops, and these ones are ON POINT with their flavor (and look!) The tips and tricks were super helpful, too, as I think I’ve been overcrowding my pan in the past…
I’m glad to have found another pork chop lover. I am glad the tips were helpful and you enjoyed them! 💗
Oh my goodness these pork chops were divine. My husband said they were the best I’ve ever made!
Thank you Amy! Hubby approved is the best compliment. Mine was just saying I don’t make them often enough. They are his favorite. I will probably make a batch for New Years Day.
These are the BEST pork chops I have ever made!! I am so thankful to have found your recipe!
Thank you Michaela! You have put a smile on my face today!
Oil and butter together are a winning combo as far as I’m concerned! This is fabulous…so tasty!
Thank you so much! The combo gives them such a great flavor and beautiful color.
Ok, now I want pork chops really bad! These chops look perfectly crispy crunchy and delicious!
Thank you Julie!
Oh my goodness, loved the chops! Perfectly flavored, crispy and delicious – thank you for another yummy recipe!
You are so welcome Deb! Thank you so much! I am so thrilled you enjoyed them!
Nothing better than a crispy coating on a juicy chop! We make these all the time and they are always a hit!
Thank you so much Jennifer! They are a family favorite here!
I made these for a party we had recently & they were a total hit. Everyone loved them and asked me for the recipe. So, of course, I sent them here!
Thank you so much Debi! The hit at a party makes my heart glad! Thank you for sharing with friends!
I’ve struggled with fried pork chops for a longtime time. I’ve taken many criticisms from my family and had almost given up. But I kept trying. Several had me mixing and adding multiple spices to try and get that perfect fried chop. But never the result that earned the praise of my family. FINALLY with this recipe I found out that less is better. Simple seasonings that give it just the right amount of flavor and a nice kick of Heat. They fry up wonderfully in the combination of oil and butter, and they comeout crisp and tender! This one is a keeper!
Kimberle, I am so glad you didn’t give up. I have always kept it simple with pork chops and my family loves them. Thank you so much for trying the recipe and I am so thrilled they were a hit with your family too!
For some odd reason my breading was not crunchy at all the flavors were great tho
Hmm. It is hard to say. Could be the age of flour or the oil may have not been hot enough also. Hope you give it a try again.
Very good! Thank you for the recipe! Everyone in the house loves them, fry sliced taters in the oil/butter first as a side.
Thank you Chas! Sliced taters are the best! Mmm!
Can you taste the “seasoning” salt or does it just taste like regular salt after being fried?I guess I’m asking,wondering if it gives a shake N bake kinda taste or just regular fried chops?
Seasoning salt had a little bit of a different taste in my opinion. But I don’t feel like it gives a shake and bake flavor.
These were the best that we have ever had! Yummy!
Thank you Ruthy! I am so happy to hear you loved them! Best ever – makes me smile really big!
Going to make these to tonight, just wondering do I rinse my pork chops and pat dry before preparing or is there no need to?
Sorry I missed this last night. I was at church and just received this today. It is not necessary, but you can if you would like to.
Exactly like the pork chops I grew up on , my grandmother and my mother fried they were delicious, I never knew about the ad butter trick that really made a difference.
Thank your Robert, that is the best compliment I can receive! The butter does make all the difference!
May I ask what do you mean when saying combine all dry ingredients?
I thought I sprinkled those on the pork chop?🤔
Yes, you combine all the amounts of seasonings listed with the flour. If desired use addition seasoning to sprinkle on chops if desired before dredging.
This is just fantastic and reminds me of those good ole southern pork chops grandma used to make! They are soooooo good! 11/10 would recommend.
Every time I fry chops without egg wash the flour never sticks. When I say stick I mean it never holds on to the meat properly after biting in to it. I’ve let the meat sit in the flour and out of the flour for a few minutes before frying and tried it right after the flour. When I use egg wash it always sticks. Anyone else have this problem?
You know I grew up frying pork chops this way and never had an issue with them. But maybe it’s because mom made them like this and my mother in law as well. Hopefully you give it a try and enjoy as much as we do. You can always add the egg wash step if you like.
i tried these tonight! So yummy! I used boneless center cut chops, as that’s what i had thawed out, and i looked up southern fried pork chops because i was in a pinch…..these were awesome 🙂 usually i do a “shake & bake” type thing in the oven, but i did not have any in my pantry. Thank you!
Thank you Kristi! I am so glad you enjoyed them! They are one of my family’s favorite things to eat. They say I don’t make them enough!
I’m going to try this recipe tonight for supper. I only have boneless pork chops. Was just wondering if the cooking time might be different from bone in pork chops? Thank you! Can’t wait to try these!
It is going to depend on the thickness. But usually 3 to 5 minutes on each side. Just keep an eye on them and let them rest a couple of minutes and they will be juicy and delicious! I can’t wait to hear back.
I was hungry for Pork Chops like my Mom used to make. This recipe, sooooooo simple and quick was it EXACTLY!!! I added a little garlic powder, as I love garlic, and they came out great, pretty and TOTALLY Awesome!
Thanks.
I am so glad you enjoyed them and they tasted like your moms. That is the best compliment. These are simple! These were a favorite of my husbands his mom made. She showed me how she did them before we got married in the early 90’s. I made a little tweak to them by adding butter to the oil and that gives them such beautiful color! He’s been loving these for 27 years now!
GOOD PORK CHOPS…………..YUM YUM
Thank you Teri!
Our family loved these! Made them tonight and nothing left over. Thanks for the great recipe.
Thank you Christine! No leftovers means a hit!! Thanks makes me happy! <3
So good! However, I dipped the pork chops in a beaten egg before dredging with the powder mix.
Thank you Michelle! I am so glad you loved them!! They are a family favorite!
Absolutely scrumptious !!
🌟🌟🌟🌟🌟
Thank you Alisha!
Nikki, these pork chops are absolutely outstanding!! I am a mom, a cook and a tough critic and these were juicy and tender with just the right amount of seasoning!!! Thank you!!! The bone in thick cut pork chops are the key!! Served this with sautéed squash and vidalia onions cooked with butter s&p for a while and Allens green beans in chicken broth w/ a thick slice of bacon simmered on low for a while. So delish!!!!! Cannot wait to have this dinner again!! Happy eating!!
You sound like a chef lol
My twelve year stated that these were perfect. That is a pretty high comment from a picky eater.
That’s the best compliment you can get! I am so glad they loved them!
Thank you so much for sharing this recipe,it was fantastic 😍
Thank you so much Pam!
Is it self rising or all purpose?
I use all purpose flour!
So delicious and quick to make.
Thank you for sharing this recipe
I am so thrilled you enjoyed them! You are so welcome!
Delicious! I made these for dinner tonight. Thank you for your recipe.
I am so glad you enjoyed them! You are so welcome! They are a family favorite!
How tender were your chops? My mom used to cook them fork tender, but she certainly would have cooked them longer than 10 minutes, both to make them well done, and to tender them. How can you get a tender chop with only 10 minutes of cooking?
DELICIOUS!
Thank you so much Donna!
Conplete game changer!! Never would have thought to use butter!!! My pork chops turned out AMAZING. I ate one already lol. Just waiting for my baked beans to get done and dinner will be served. So glad I came across this. Thank you!!!
I am so glad you enjoyed them! It’s hard not to eat one when you are cooking them! Shh – I may also do that! Gratefully, Nikki
Fried this exactly by recipe, so juicy inside and crispy out! Family loved them! Stated need to make often! Thanks so much for your recipe!
I made these tonight…and the butter in the oil made a world of difference. Never would have guessed. I usually have such a difficult time with things cooking too fast in the cast iron, but tonight…These came out perfectly! I seasoned them and did an egg wash on my chops before dipping in flour…turned out nice and crisp!!! My family love them!! Thank you for the awesome recipe!
I am so glad they were a success Jonay! We love these! I am thinking about these for New Years day with black eyed peas!
They were delicious! I
used the breakfast style pork chops and made them for the men along with eggs and hash browns.
I made these tonight, as it was closest to my grandmother’s pork chops. They were fantastic and simple to make!! I used garlic powder instead of cayenne in flour. I’m not a spicey person and it worked out beautifully!!! Two big thumbs up for this recipe 👍👍
These chops look great! We love our seasoned iron skillet (especially or making gravy with the “brown bits”). Do you think that a deep-fryer would work as good as the skillet? What do you think about adding a little cornmeal to this?
Thank you so much! I am all about using cast iron. I honestly have never really deep fried pork chops so it’s hard to say. I don’t think I have ever not liked anything deep fried though -lol! And adding corn meals sounds delish to me!
Wow, these look and sound amazing – comfort food at its best! I want them for dinner!! Thanks for another awesome share at Weekend Potluck, Nikki. Hope you are having a great Labor Day weekend!
Thank you Mary! I just can’t resist a fried pork chop ;)! Thanks for hosting Weekend Potluck! I enjoy participating each week! My weekend has been wonderful so far! I hope yours is as well! <3 Nikki
Such a great southern recipe! Looks delicious!
Thank you Julie! They get gobbled up when I make them 🙂
These are wonderful! My mom always baked her pork chops, being raised up north, but after 30 years in the south and southwest, I am a fan of fried! And these are simple and fab! Also, I love the salt!
Thank you Shari! They are def a treat for sure! I know you are a Southern girl now friend! I am so glad you came by! Love ya!
These look and sound fantastic! Going to make these today but I only ever have boneless pork chops–hope they’ll still be good
I think you will love them! You could make them with boneless as well! I love bone in for extra flavor! Please let me know how they turn out!
I am a southerner ( sort of, from Texas and now Florida ) and I have never tried pork chops this way, but plan to do so very soon. They look delicious (even if you did once call them porch chops!) Well, none of us are perfect! Relax and keep smiling! Thanks for this recipe!
Thank you Virginia! I hope you enjoy them! Please stop back by and let me know what you think! Thanks for catching my typo too! I have corrected it! 😉 The good Lord knows I am so not perfect, but I try to find humor in everything so next time I will eat them on the porch and then all will be okay – lol! Have a beautiful week and come back soon!
I ignore the food groups more and more lately. It seems like the kids prefer the boxed stuff anyway. I told them it’s bad advertising for a food writer’s kids to eat boxed mac and cheese…. These pork chops can find their way to my table any time!
Thank you Marye! I can so relate! My son cares nothing about food groups, making my life difficult. He gags when you say the word green bean lol! Have I failed as a mom and food blogger? But he is loving my homemade mac n cheese! PTL! I have a Instant Pot Cream Mac n Cheese coming up this week!
Fried Pork Chops are a favorite! These look so delicious!!
Thank you so much! They are a favorite at my house too! Such a treat! <3
I was born and raised in the south but have never fried pork chops in a mix of oil and butter. It’s a delicious game changer! So good! And it makes perfect sense, we saute in oil and butter all the time, so why not fry? Yum! Thank you for the tip. I really appreciate the inclusion of the frying times per side. I don’t fry as often as I used to and so many recipes just say ‘fry until golden brown’ and that’s no help. I just made these and they were outstanding, crispy and juicy.
P.S. I’m following a ketogenic lifestyle and subbed out the flour with an unflavored protein isolate powder (it doesn’t add an after taste like coconut or almond flours do and has a more traditional end product unlike pork rinds and parmesan).
Thank you so much! I am so glad you enjoyed them. We try to do lower carb meals too during the week, so I am going to try these with the isolate powder. Thanks so much for sharing that info!