Fried Pork Chops
Southern-fried pork chops are the ultimate comfort food meal that everyone loves! With their golden color and crispy exterior, they are a family favorite that never gets old - and the recipe is easy to make too, with key ingredients like pork chops, flour, buttermilk, and spices required.
Servings: 5 servings
Calories: 1007kcal
Ingredients
- 1 pound Pork chops
- 2 cups Buttermilk
- 2 teaspoon Hot sauce
- 1¼ tablespoon Self rising flour
- 1 tablespoon Seasoned salt plus 1 teaspoon to taste
- 1½ teaspoon Black pepper to taste
- ½ teaspoon Garlic powder ground
- ½ teaspoon Cayenne pepper
- ½ teaspoon Paprika
- 2 cups Canola oil
Instructions
Preparations
- Pat and dry the pork chops with paper towels, then rub both sides with seasoned salt and pepper.
- Mix the buttermilk and hot sauce in a large bowl, cover the pork chops with the mixture, and let them soak for about an hour to tenderize them.
- Combine the flour-coating ingredients in a shallow bowl or dish.
Cooking instructions
- Heat a large cast-iron skillet or deep frying pan over medium heat half filled with oil.
- Place pork chops in the seasoned flour, making sure to coat each piece thoroughly, then carefully drop 1 or 2 pork chops into the hot oil, cooking for 5 minutes either side. Continue to fry the remaining pork chops.
- Once they are golden brown and the internal temperature reaches 145 degrees Fahrenheit, they are ready.
- Place cooked pork chops on a wire rack to drain the excess oil or a paper towel-lined plate.
- Let the fried pork chops rest for 5 minutes before serving.
- Serve with lemon wedges, hot sauce, and cornbread.
Recipe Notes
Use a meat thermometer!
The best way to ensure your fried pork chops are cooked perfectly and juicy is to use a meat thermometer. Insert the thermometer into the thickest part of the cooked chops, and once the temperature reaches 145, they are ready.
Letting them rest after frying
Before frying, allow the chops to sit out at room temperature for at least 30 minutes. This helps them to cook more evenly.
After frying, you want to let the chops rest on a wire rack or plate lined with paper towel. This helps any excess oil drain off and keeps them from getting soggy.
Hot oil
Keeping an eye on the temperature of your oil is key. If it’s too hot, you will burn the crust, and if it’s not hot enough, it won’t get crispy enough. The ideal temperature for frying pork chops is 350 degrees Fahrenheit (177 degrees Celsius).
Do not overcrowd the chops in the oil!
Cooking all of the pork chops at once will lower the temperature of the oil and cause them to absorb too much oil. Fry only 1 or 2 pork chops at a time for best results.