Best Southern Fried Pork Chops

1. Prepare the Pork Chops

1. Rinse and pat dry the pork chops with a paper towel. Lightly season both sides with salt and pepper.
2. In a shallow dish, mix the buttermilk and hot sauce (if using). Submerge the pork chops in the mixture and marinate for at least 30 minutes, or up to 4 hours in the fridge for maximum flavor.

2. Mix the Coating

1. In a large bowl or shallow dish, combine the flour, cornmeal, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Mix well.

3. Coat the Pork Chops

1. Remove the pork chops from the buttermilk and allow the excess to drip off.
2. Dredge each pork chop in the seasoned flour mixture, pressing firmly to ensure a thick, even coating. Set aside on a wire rack for 5–10 minutes to let the coating adhere.

4. Heat the Oil

1. In a large skillet or cast-iron pan, pour enough vegetable oil to come about 1/2 inch up the sides. Heat the oil to 350°F (175°C).
2. To test the oil, drop a pinch of the flour mixture into it. If it sizzles immediately, it’s ready!

5. Fry the Pork Chops

1. Carefully place the pork chops in the hot oil, being sure not to overcrowd the pan. Fry in batches if necessary.
2. Cook for 4–5 minutes per side, or until the coating is golden brown and crispy, and the internal temperature reaches 145°F (63°C).
3. Transfer the fried pork chops to a wire rack or paper towel-lined plate to drain any excess oil.

Serving Suggestions

Pair your Southern fried pork chops with:

• Mashed potatoes and gravy
• Collard greens or green beans
• Cornbread or biscuits

Tips for the Perfect Pork Chops

• Don’t overcrowd the pan: This keeps the oil temperature consistent for even frying.
• Let them rest: Allow the pork chops to rest on a wire rack for a few minutes after frying to stay crispy.
• Double dip for extra crunch: For a thicker crust, dip the pork chops in the buttermilk and flour mixture twice!