Southern Fried Pork Chops
A crispy, comforting family favorite that transforms simple pork chops into golden, crunchy masterpieces.
Ingredients
Pork Chops
- 4 pieces bone-in pork chops (about 1 inch thick) Juicier and more forgiving than thin cuts.
Marinade and Coating
- 1 cup buttermilk Tenderizes and adds a subtle tang (substitute with milk plus 1 tablespoon lemon juice).
- 1 large egg Helps the coating stick.
- 1.5 cups all-purpose flour For that classic crispy crust.
- 0.5 cup cornmeal Adds extra crunch (optional).
- 1 teaspoon garlic powder Savory backbone.
- 1 teaspoon onion powder Rounds the flavor.
- 1 teaspoon smoked paprika Warm, smoky color and depth (substitute with regular paprika).
- 0.5 teaspoon cayenne pepper For a gentle kick (omit for kids).
- 1 tablespoon kosher salt Basic but vital.
- 1 teaspoon black pepper Basic but vital.
- 0.5 cup nutritional yeast Adds cheesy flavor without dairy (optional).
- as needed vegetable oil for frying Or use avocado oil for a higher smoke point.
Instructions
Preparation
- Pat the pork chops dry and season lightly with salt and pepper. If you have time, soak them in buttermilk for 30 minutes to tenderize.
- In a shallow bowl, whisk together buttermilk and egg until smooth. In a separate wide bowl, combine flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne, salt, black pepper, and nutritional yeast.
- Dredge each chop first in the flour mixture, then dip into the buttermilk mixture, and finally back into the flour mixture for a double-coat crunch. Press the coating into the meat so it adheres well.
Cooking
- Pour enough oil into a heavy skillet to reach about 1/3 inch deep and heat to medium-high (about 350°F or when a small pinch of flour sizzles on contact).
- Fry the chops in batches, careful not to crowd the pan. Cook for 4–6 minutes per side for 1-inch chops, adjusting time for thickness until you achieve a deep golden crust and internal temperature of 145°F.
- Transfer to a wire rack over a baking sheet to rest for 3–5 minutes so the juices settle and the crust stays crisp.
Notes
For extra-crispy chops, add panko to the flour mixture; for gluten-free, use gluten-free panko. Make it herbaceous by mixing chopped thyme or sage into the flour for an earthy note. You can also spray the coated chops with cooking spray and bake them for a healthier alternative.