Fried Pork Chops

The beauty of southern fried pork chop recipes is their simplicity. Of all the options for how to cook pork chops, this is one of our favorites because it’s an easy three-step process that creates crispy-on-the-outside, juicy-on-the-inside pork. Bone-in pork chops are marinated in buttermilk (with a little hot sauce for flavor), dredged in seasoned flour and fried until golden brown. There’s no need to deal with the mess of a deep fryer, because these pan-fried pork chops cook perfectly in a cast-iron skillet.

This is one of the most delicious and easiest pork chop recipes to have in your back pocket. Pan-fried pork chops pair well with almost everything, but we always end up serving them with classic side dishes like mashed potatoes, green beans, corn—and maybe a little gravy when we have the time.

How long do you fry pork chops?

We fry 8-ounce bone-in pork chops in 350°F oil for 10 to 12 minutes, flipping once halfway through the cooking time. The total time depends on variables like oil temperature, the meat’s thickness, and whether bone-in or boneless chops are used. That’s why we always use a meat thermometer to know when pork is finished cooking.

Ingredients for Fried Pork Chops

• Bone-in pork loin chops: Look for bone-in pork loin chops that weigh about 8 ounces each. Bone-in pork is best here, as the bone helps insulate the meat from overcooking and keeps the chops juicy and flavorful. If you decide to use boneless pork, adjust the cooking time (boneless pork cooks faster than bone-in pork).
• Pork chop marinade: This two-ingredient marinade combines buttermilk to tenderize the pork and hot pepper sauce to add a hint of heat. To make an easy buttermilk substitute, mix together 1 tablespoon distilled white vinegar or lemon juice with enough milk to measure 1 cup.
• Coating: To bread the pan-fried pork chops, we use seasoned flour made with all-purpose flour, salt, paprika, garlic powder, onion powder and pepper.
• Oil for frying: A key when learning how to fry pork chops is using the right oil. The best oils for frying have a high smoke point (the temperature at which oil smokes and begins to break down). Feel free to use a neutral oil like canola oil or a flavorful oil like peanut oil.

Directions

Step 1: Marinate the pork chops

In a large shallow dish, whisk together the buttermilk and hot pepper sauce. Add the pork chops, turning them to coat all sides. Cover and refrigerate for at least one hour or overnight.

Editor’s Tip: The acidic buttermilk tenderizes the meat and helps lock in moisture, keeping the pork chops from tasting dry.

Step 2: Dredge the pork chops in seasoned flour

Drain the pork chops and discard the buttermilk mixture. To make the coating, combine the flour, salt, paprika, garlic powder, onion powder and pepper in a shallow dish. Add the pork chops, one at a time, turning each to coat. Place the pork chops on a wire rack set over a baking sheet. Refrigerate the chops, uncovered, for 30 minutes.

Editor’s Tip: Resting helps the flour hydrate so the breaded coating won’t fall off the chops when it comes time to eat.

Step 3: Fry the pork chops

In a Dutch oven or deep skillet, heat 1/2 inch oil over medium heat until it reaches 350°. Fry the pork chops in batches, uncovered. Turning occasionally, cook for five to six minutes per side or until the coating is dark golden brown and a thermometer reads 145°. Drain the fried pork on paper towels.

Editor’s Tip: Medium-rare (145°) pork is safe to eat, but you can continue cooking if you prefer more well-done pork. If the breading browns too quickly, transfer the chops to a wire rack set over a baking sheet. Finish baking them in a 350° oven until the pork reaches the desired temperature.

Recipe Variations

• Use another pork cut: As with other pork chop recipes, boneless and bone-in pork chops are pretty interchangeable. However, the cooking time will be much faster with boneless pork. You can also use rib chops instead of loin chops. They’re smaller but have a slightly higher fat content (read: more flavor) than leaner loin chops.
• Change up the spices: Use any combination of herbs and spices in the seasoned flour. Try the spice blend from other southern fried recipes, like the spicy combination used in spicy fried chicken or the savory combo in copycat KFC fried chicken.
• Make southern-fried pork chops and gravy: For an extra-comforting meal, prepare the gravy from the chicken-fried steak recipe. Spoon it over the chops to make smothered fried pork chops.
• Add crunch: After dredging the pork in seasoned flour, dip it back into the buttermilk. Then, dip it in a shallow bowl filled with panko bread crumbs, crushed crackers or cornflakes to create a crunchy exterior.

How to Store Fried Pork Chops

Let the fried pork chops cool slightly. Transfer them to an airtight container and store them in the refrigerator for up to four days.

Can you freeze fried pork chops?

You can freeze pan-fried pork chops for up to three months. Individually wrap each chop in wrap or foil, then store them in a freezer-safe bag or container to prevent freezer burn. Thaw the frozen pork chops in the refrigerator overnight before reheating.

How do you reheat fried pork chops?

The coating can become a little soggy on leftover fried pork chops, so we recommend reheating them in a 350° oven or air fryer to restore the crisp exterior. Using the microwave will only accentuate the soggy texture.

Fried Pork Chop Tips

TMB Studio

How do you keep the breading from falling off fried pork chop recipes?

To ensure the breading adheres, make sure each pork chop is fully coated in seasoned flour. Press the chops down firmly into the flour mixture for maximum adhesion. Then, let the dredged pork chops rest for 30 minutes. This allows the flour to hydrate and form a shell around the meat, keeping it from falling off when you eat the pork chops.

Is it better to pan-fry pork chops in oil or butter?

We use oil to pan-fry pork chops because it won’t burn in the hot skillet. You can replace up to half the oil with butter to add rich flavor to fried pork chops, but we don’t recommend using 100% butter. Its smoke point is too low and can burn, adding off-flavors to the pork. Clarified butter (aka ghee) is a good alternative. It has a buttery character without any milk solids, so it can be heated to higher temperatures.

How do you fry pork chops so they’re crispy?

The best way to keep the pork chop coating crispy is to fry the pork chops in 350° oil. The breading will get soggy if the oil isn’t hot enough. It’s also important to avoid overcrowding the pork chops in the pan. They won’t crisp up if they’re too close together, so cook them in batches if necessary. Finally, make sure to drain the pork chops on paper towels before serving. This will dab off some of the excess oil that could soften the coating.

What do you serve with fried pork chops?

Serve fried pork chops with southern side dishes like collard greens with bacon, cheese grits or roasted okra. Or, you can’t go wrong with buttery biscuits, mashed potatoes and gravy, mac and cheese, or coleslaw. To turn pan-fried pork chops into breakfast, serve them with a fried egg and easy biscuits and gravy.