Crispy Southern Fried Pork Chops

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These golden, crunchy Southern-style fried pork chops are a staple of Sunday suppers and roadside diners across the American South. Bone-in chops soak in a tangy buttermilk brine, then get coated in a peppery seasoned flour before frying up crisp on the outside and juicy within. Serve them with collard greens, mashed potatoes, or a simple squeeze of lemon.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 34 gFat
• 9 gSaturated Fat
• 32 gCarbs
• 2 gFiber
• 3 gSugar
• 38 gProtein
• 780 mgSodium
• 590 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 2 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the buttermilk brine

• 2 cups buttermilk
• 1 tablespoon hot sauce
• 1 tablespoon kosher salt
• 4 bone-in pork chops, about 1 inch thick (2 to 2 1/2 lbs total)

For the seasoned flour dredge

• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 2 tablespoons sweet paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

For frying and serving

• 1 1/2 to 2 cups peanut oil or canola oil
• Lemon wedges and chopped parsley, for serving

Directions

1. In a large bowl, whisk together the buttermilk, hot sauce, and salt. Add the pork chops and turn to coat. Cover and refrigerate at least 4 hours, or preferably overnight.
2. When ready to cook, remove the chops from the fridge and let sit at room temperature for 20 minutes. In a wide shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper until evenly combined.
3. Lift each chop from the buttermilk, allowing excess to drip off, and press firmly into the seasoned flour. Coat both sides thoroughly, pressing the flour into the meat so it forms a shaggy crust. Set the dredged chops on a wire rack and let rest 10 minutes while the oil heats.
4. Pour the oil into a large cast-iron skillet to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350 degrees F (175 degrees C) on a deep-fry thermometer.
5. Carefully lay two chops into the hot oil, being careful not to crowd the pan. Fry without moving for 4 to 5 minutes, until the underside is deep golden brown and crisp.
6. Flip the chops and fry another 4 to 5 minutes, until the second side is equally golden and an instant-read thermometer inserted into the thickest part (avoiding bone) reads 145 degrees F.
7. Transfer the cooked chops to a clean wire rack set over a baking sheet (not paper towels, which can steam the crust). Repeat with the remaining chops, letting the oil return to 350 degrees F between batches.
8. Let the chops rest 5 minutes so the juices redistribute. Sprinkle lightly with flaky salt and serve hot with lemon wedges and chopped parsley.
9. Pair with classic Southern sides like buttermilk mashed potatoes, braised collard greens, or a scoop of creamy macaroni and cheese.

Cook’s Notes

• Bone-in pork chops deliver far more flavor and stay juicier than boneless; look for chops about 1 inch thick.
• Always let the oil return to 350 degrees F between batches, because too cool and the chops absorb grease, too hot and the crust burns before the inside cooks.
• Resting dredged chops on a rack for 10 minutes helps the flour adhere and prevents it from sliding off in the oil.
• A wire rack for draining is non-negotiable; paper towels trap steam and will soften that beautiful crust.
• For extra-crazy crunch, double-dredge by dipping the floured chop back into the buttermilk briefly, then into the flour again.

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