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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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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