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Golden crispy Southern fried pork chops stacked on a rustic plate with one sliced open to show juicy pork inside, served with bowls of country gravy on a farmhouse table.

🐷 Southern Fried Pork Chops (Golden, Crispy & Juicy)

These Southern Fried Pork Chops are soaked in tangy buttermilk, dredged in a seasoned flour and cornstarch coating, and pan-fried until golden, crispy, and juicy. This classic Southern recipe delivers a crunchy, flavorful crust with tender, perfectly cooked pork inside. Made with simple pantry ingredients and cooked in a cast-iron skillet, these pork chops are a comforting, homestyle meal that’s perfect for Sunday supper or an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinate Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American, Southern Cooking
Servings 4
Calories 520 kcal

Equipment

  • Large mixing bowls
  • Whisk
  • Heavy cast-iron skillet or deep frying pan
  • Tongs
  • Wire rack
  • Paper Towels
  • Meat Thermometer

Ingredients
  

  • 4 bone-in pork chops ¾–1 inch thick
  • 2 cups buttermilk
  • 1 tablespoon hot sauce optional
  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 1 tablespoon seasoned salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon cayenne optional
  • Vegetable oil for frying

Instructions
 

  • In a large bowl, whisk together the buttermilk and hot sauce. Add the pork chops, making sure they’re fully coated. Cover and refrigerate for at least 1 hour (or overnight for the best flavor).
  • In another bowl, whisk together the flour, cornstarch, seasoned salt, pepper, garlic powder, onion powder, paprika, and cayenne.
  • Remove each pork chop from the buttermilk, allowing the excess to drip off. Coat thoroughly in the seasoned flour mixture, pressing it into the meat for a thick, crispy crust.
  • Heat about ½ inch of oil in a heavy skillet to 350°F. The oil should shimmer but not smoke.
  • Carefully place pork chops into the hot oil. Fry for 4–6 minutes per side, until deeply golden and the internal temperature reaches 145°F.
  • Transfer pork chops to a wire rack over paper towels. Let rest for 5 minutes to keep them juicy and crispy.

Notes

Nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered dietitian or use a verified nutrition calculator with the exact ingredients you use.

Nutrition

Calories: 520kcalCarbohydrates: 22gProtein: 36gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 115mgSodium: 720mgPotassium: 610mgFiber: 1gSugar: 2gVitamin A: 210IUVitamin C: 1.5mgCalcium: 85mgIron: 2.8mg
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