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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.
- 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
Southern Fried Pork Chops
Ingredients
- 4 bone in pork chops, (1/2 inch thick)
- 1 cup all purpose flour
- ½ 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.
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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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 !!
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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!