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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
4.87 from 260 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!


  • 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


  • 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. 


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
    Made it tonight but added garlic powder and onion powder among the seasoning. My 3rd time frying pork chops, my first success story. Thank you for such great information in cooking them.

    1. Thank you for trying my recipe! I am so happy to hear you enjoyed them! I truly appreciate you letting us know it was a success. Hope to hear from you more!

  2. Absolutely the best way to cook pork chops. I got on the healthier cooking thing and haven’t cooked them this way in years. I also haven’t enjoy a juicy and great tasting pork chop since then. Thanks for posting this, I am definitely going back to frying them again!

    1. Thank you so much, Lorraine! I get what you mean. We don’t have these every day. But aren’t they so worth it!

  3. 5 stars
    Came out perfectly. Was my first time making pork-chops so I was a little nervous, but the end result was amazing. Thank you!

    1. Thank you so much, JT! I am glad you gave it a try and had amazing results! Thanks so much for stopping in to let us know!

  4. 5 stars
    These pork chops are AMAZING!!! Will now be in my rotation. Husband loved them. Thank you, now on to try more of your recipes. Mashed potato casserole and a few others.

    1. Thank you so much, Ellen! You have made my day! I look forward to sharing more recipes with you and hoping to hear from you again soon!

  5. 5 stars
    I have many pork chop recipes but I have to say this one turned out the very best. Juicy and flavorful and simple to cook!!

  6. 5 stars
    This recipe is now my hubby’s and my favorite!
    I was skeptical about the cooking time, and you may have to fry a little longer on bigger, thicker chops, but boy, what a lesson on me about my previous over cooked, gray colored chops!! Thank you very much!

    1. Thank you, Sara! My hubby loves them too! Yes, the key is to not overcook! I am so glad you are enjoying nice juicy pork chops each time you make them.

  7. 5 stars
    Best pork chops we’ve ever had–Thank you!! Cooked this yesterday without any modifications and it was perfect! Making your pot roast now and can’t wait to try it!

  8. 5 stars
    Yummy recipe! Doesn’t anybody make pan milk gravy afterwards anymore? So good with mashed potatoes! Don’t know what you’re missing!

    1. Hey!!!! These just sound sooo delicious, I’m going to try the recipe this week. Thanks for posting it. [Gonna cook some ‘Aunt Twyla’s Strings Beans’ with them.*] My only comment is why you add butter to the oil. Is it for taste or frying purposes?

      *Found in Womans Day Mag many years ago so a shout-out to Aunt Twyla. Canned string beans smothered in bacon (with its grease) and carmellized onion. Delish! [Drain and rinse beans before adding to the pot.]

      1. The combination is great for flavor without the milk solids in the butter burning too fast! I love it for pork chops and steaks! Strings beans are the perfect combination! Enjoy!

  9. 5 stars
    Nikki ,these were delecious, flavorful and a wonderful change.Im so glad I found this recipe .
    Also so easy to make !!! thanks my Husband loved too

  10. 5 stars
    Really good recipe. I have struggled to make fried pork chops for years. They always come out tough and the batter falls off. I did brine my pork chops for a couple hours. They turned out perfect with this recipe. Thank you so much for sharing.

    1. Dana I try to keep things simple and easy around here most of the time. I am so glad your pork chops were a success. It’s a tried and true recipe I have made for years and time and time again. My family always loves pork chop days! And you are so welcome, please come back and visit us!

  11. These came out delicious! I’m from New England, and hubby is from Texas, so I wanted to try these out! Hubby only complained that there was no egg before flour. Normally he likes to batter, smother, batter, smother again.

    1. Danielle you can def add an egg bath if you want. But I have found these are so good and EASY without it. Double batter cannot hurt though. I am so glad you enjoyed them, they certainly are a favorite at my house too. They usually complain I don’t make enough!