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Fork inserted into a sliced piece of breaded, cooked meat on a blue plate.
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Southern Fried Pork Chops

These Southern Fried Pork Chops are crispy, juicy, and packed with flavor. Soaking them in buttermilk ensures tenderness, while a double dredge in seasoned flour creates the ultimate crunchy coating.
Course Dinner
Cuisine American
Keyword fried pork chops, Southern Fried Pork Chops
Prep Time 10 minutes
Cook Time 10 minutes
marinating time 2 hours
Servings 4
Calories 943kcal
Author Katie Cooksey

Ingredients

Instructions

  • Season pork chops with salt and black pepper to taste.
    A hand seasons four raw pork chops placed on a wooden cutting board on a marble countertop.
  • Place the seasoned pork chops in a dish or resealable bag. Pour in the buttermilk, ensuring they’re fully submerged. Cover and refrigerate for at least 2 hours.
    Two pieces of meat are marinating in a bowl of milk. A hand holds a wooden spatula, pressing one piece down. The bowl is on a white marble surface.
  • In a shallow dish, whisk together the flour, baking powder, salt, black pepper, cayenne pepper, garlic powder, onion powder, smoked paprika, and ground mustard.
    A bowl with flour, paprika, onion powder, ground mustard, baking soda, and other spices on a marble surface.
  • Remove a pork chop from the buttermilk, allowing excess to drip off. Dredge it in the seasoned flour mixture, pressing firmly to adhere.
    A raw piece of meat is held by tongs and dipped in a bowl of flour.
  • Dip pork chop back into the buttermilk, coating it again. Dredge it a second time in the flour mixture for an extra-crispy crust.
    A piece of meat is being coated in a flour mixture in a glass bowl with tongs.
  • Place on a wire rack and repeat with the remaining chops. Let them rest for about 10 minutes to allow the coating to set.
    Four raw, breaded pieces are placed on a cooling rack. A hand holds tongs, picking up one piece.
  • In a large skillet over medium-high heat, heat oil and butter.
    Cubes of butter being added to a heated frying pan.
  • Fry the pork chops (in batches if needed), about 4-5 minutes per side, until golden brown and the internal temperature reaches 145° F.
    Two breaded cutlets frying in a pan with bubbling oil, one being flipped with a spatula and fork.
  • Transfer to a wire rack over a baking sheet. Serve warm.
    Four pieces of cooked, breaded chicken on a wire rack over a baking tray with parchment paper, set on a marble countertop.

Video

Nutrition

Calories: 943kcal | Carbohydrates: 56g | Protein: 46g | Fat: 59g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 895mg | Potassium: 954mg | Fiber: 2g | Sugar: 6g | Vitamin A: 916IU | Vitamin C: 0.3mg | Calcium: 234mg | Iron: 4mg
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