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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 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.
- 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!
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.
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- Remove from oil and put on a plate with paper towels to drain the grease off.
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 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
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Southern Fried Pork Chops
Ingredients
- 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
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/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.
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Notes
Nutrition Information
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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do the chops need to rest after they cook?
I like to let them rest 5- 10 minutes.
These look so good! Iām always looking for new ways to cook pork. One question – if all I have is boneless chops will those work? Any changes?
I make them often with boneless chops, just watch your doneness. They may cook slightly faster depending on the thickness.
Oh my GOODNESS šš
I used this recipe tonight
BEST fried pork chops EVER!! šš
Thanks for sharing!!!!
Oh my goodness, your sweet comment made my day! I’m so thrilled you loved the pork chops ā thank you for trying the recipe and sharing your joy with me!
The pork chops were delicious I followed the recipe. Five minutes on one side and 3 minutes on the other. side the chops were 1″thick
Thank you, Norine!
Absolutely delicious! Was a big hit with my family. A truly classic southern dish that was so quick and easy to make. Also, the recipe is perfectly accurate.
Thank you, Greg! I appreciate that so much! My goal to to make recipes your family will enjoy and make again and again!
Sounds good, trying tonight.
Thank you, Kelly!
So easy and delicious!
Thank you, Michelle!
Lemon juice is a good marinade for boneless pork chops before trying this recipe
Lemon juice tenderizes them perfectly
So easy and taste delicious! I loved them and so did my son!
Thank you, Mandi! I am so glad you both enjoyed them!
I am a chef and love fried pork chops. My hidden secret at home is using Hooters brand chicken wing seasoning flower. It is sold everywhere and is ready out of the bag!
Thank you! I really loved the recipe.
Easy and good! But what is really nice is the instructions on HOW to cook a pork chop so that it’s not dry.
Thank you, Danno! I am so glad you enjoyed them and that the instructions were helpful!
Love pan fried pork chop with bone. Used your recipe and it turned out great. Husband chewed around the bone, getting every morsel
Now this is the best compliment ever! Thank you so much for sharing!
Very much like granma made. One extra step I highly suggest is to soak your chops in milk for 1-4 hours. It helps seal in the moisture and helps tenderize the meat. I was skeptical at first but after the first try, I won’t forget again.
Thank you, Levi! This one is a classic. A buttermilk soak is never a bad idea! Always adds flavor and makes meat so tender!
I always thought my mom dredged the pork chops in egg first but maybe that was just chicken.
You can dredge it first if you would like a thicker batter on the chops.
My husband INHALED these pork chops..I always wanted to cook them in flour but used too much flour in the past. I think the butter is the trick (he loved that they were golden brown), I used a cast iron skillet, and I will say that I seasoned the flour with non-salt seasonings like garlic powder, onion powder, and paprika. I did not use the cayenne pepper because he doesn’t like spicy stuff and I didn’t want to mess it up. Perfection. He said “no more breaded pork chops..this is it!”lol
Thank you, Terri! We love the amount of flour on this pan fried pork chops too! I am so glad they were a hit!
What is meant by “flour mixture”? I don’t see in the recipe that there is any coating other than flour.
The flour and seasonings are the mixture.
I have my mom and nana cast iron but donāt use often no matter what I do every thing sticks drives me crazy
You need to re-season the pan. Google how to season a cast iron pan and it will back to non stick in no time.
Simple easy recipes. Thanks
You are very welcome, Charles!!
The best fried pork chop recipe Iāve ever tried!!
Thank you, Kathy! I am so glad to hear you enjoyed them!
Hi, Nikki. I wanted to try this recipe. You have so many great reviews! I wanted to know if you modify the amount of oil and butter if making more than 4 pieces?
Hi, Jennifer. I would recommend working in batches so not to overcrowd the pork chops. Often when I do a second batch I will add a little more oil and butter as it cooks into the pork chops. If you use a larger pan then you will also need to add more so there is enough to cook the pork chops.