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
- 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
- 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.