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Southern Fried Pork Chops are sprinkled with seasoned salt, pepper and a little cayenne, if you want some spice, then dredged in flour and pan fried until perfectly golden and delicious! This southern favorite is simple, but oh so scrumptious!

Southern Fried Pork Chops on a turquoise plate

Southern Fried Pork Chops were a staple at my house growing up! Actually, I think most people often think of “fried” as the perfect synonym for southern. I certainly agree, something juicy and fried are one of the most delicious things you ever sink your teeth into!

I can remember my mom standing at the stove pan frying pork chops 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 we all deserve southern comfort food every now and again, RIGHT?

Fried pork chops tend to make everyone at my house happy anyway! They especially love it when paired with Instant Pot Mac N Cheese and southern collard greens!

One thing is for certain this is really a simple dish. Southern Food at its root 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.

Seasoned Pork Chops in Flour Dredge
  • PAN FRIED PORK 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!

Pan frying pork chops give them a perfectly golden brown, spectacular and marvelous color!

Hot oil and butter in a cast iron skillet

How long do you pan fry pork chops?

  • 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.

These are about 1/2 inch thick. Pork Chop Cook Time will vary when frying pork chops based on thickness.

  • Remove from oil and put on a plate with paper towels to drain the grease off.
Floured Pork Chop frying in a cast iron skillet

Tips for the best fried pork chops

  • You can use bone-in or boneless 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.
  • If you have one, use a cast iron skillet for this dish. It’s ideal for pan frying pork chops because it holds and distributes heat so well. It also provides a naturally nonstick surface. Makes for easy clean up too!

Do I need to dip in egg or buttermilk first?

I don’t add this step to my fried pork chop recipe. I find it is unnecessary. They come out tender, juicy and with the perfect amount of crunch. However, if you just feel you want to do this you can dip them in a egg and water mixture or buttermilk before dipping into the flour mixture. Again – I never do!

Storing and Reheating Tips

Storing. We recommend placing the leftover fried pork chops in an airtight container or wrapping in foil and placing in the fridge. Properly stored, they can last for 3-4 days in the fridge.

Reheating. The best way to reheat an already fried chop is in the oven. Place them on a foil-lined baking sheet. Lightly brush with a little melted butter or olive oil (or spray it on) and reheat at 350° for 5 to 8 minutes or so on each side, depending on the thickness of the chops.

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 Fried Chops on a turquoise plate set on a table with creamy mac and cheese.

Southern Recipes that go great with Fried Pork Chops

Southern Fried Pork Chop
4.88 from 264 votes

(click stars to rate)

Southern Fried Pork Chops

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Nikki Lee
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!
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  • 4 bone in pork chops, (1/2 inch thick)
  • 1 cup all purpose flour
  • ½ cup canola or vegetable 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


  • 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/vegetable 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. 


You can also make 8 thin cut pork chops with this recipe.

Nutrition Information

Serving: 11 serving Calories: 326kcal (16%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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  1. 5 stars
    I was in pork chop heaven when we made these chops. The touch of cayenne was a great punch of flavor. I don’t think I’ll ever make them any differently.

    1. Thank you, Jules! Makes my heart glad to know these are now your go-to pork chops! I usually add a little extra cayenne on mine!

  2. 5 stars
    The butter oil combo really gives the outter portion of the chops a great crispy crunch while leaving the meat moist! Thanks for a great pork chop recipe!!

    1. Thank you so much, Tracy! It really does give amazing results! I appreciate you stopping by to let us know you enjoyed them!

  3. My mother is from South Carolina, and this is her recipe and cooking instructions to the letter. You are awesome. The only thing my mom added was paprika for browning.

    1. Aww, that is so sweet! Thank you! Us southern mommas often cook alike. And paprika is always a great addition!

  4. 5 stars
    I am a towboat hook on the American Pillar transporting goods for ADM up and down the Mississippi river. I have a crew of 10! I am making these pork chops for lunch today along with Crowder peas, lima beans broccoli cauliflower, and carrots. I’m so excited for them to get a delicious meal. Thank you.

    1. This made my day, Cassie. I love you are serving this to your crew. I hope they love it as much as you do. It sounds like a delicious feast!

  5. 5 stars
    I have always had a hard time frying pork chops without them being too dry or too spicy. My husband absolutely loved this! Thank you so much for the recipe!

  6. 5 stars
    Made these for breakfast yesterday, they were amazing! Just like I remember growing up, but not cooked so long that they were dry. (sorry Mom). It will now be a go to dinner too since they are actually quick to make. Thank you!

    1. Thank you so much, Kimberly. My mom cooked them like that too, because my dad liked them that way. But these are juicy and fried up crispy. I love hearing you will be making these again and again.

  7. 5 stars
    I was looking for a new recipe and came across this recipe. My family loved it. Flavorful, moist and crispy. Even my picky child ate all of it.

  8. 5 stars
    I am giving it a 5 in hopes they turn out as they have for others. I am thinking of using ghee butter instead of reg butter. Every time I fry chops with flour the flour comes off in the pan. But I have high hopes, fingers crossed.

    1. Try to dab your chops with a paper towel, your chops may be too wet and that causes the crust to come off as well as you may not have your grease hot enough, adjust as you feel they are cooking.

  9. 5 stars
    So yummy and easy to make.
    Planned to eat 4 and save 2 for next day but ate all 4 immediately!

  10. 5 stars
    YOOOOO. Ok happy 420. Pause.

    Honeyyyyyyyy when you said pork chops for breakfast………… I saw my soul sister, because I thought I was the onlyyyyyyyyyy 1. Whennnn I tell you that this is delicioussssss!!!!!! I mean it! Period!
    Omg! I didn’t get to rate it before I sent this comment ^

    1. Yes!! Right! A southern breakfast treat! They are good anytime of the day! Thank you so much for sharing your results! I appreciate it so much and am glad you enjoyed them!