Get ready for the ultimate comfort food—crispy on the outside, juicy and tender on the inside! These Southern-style fried pork chops are soaked in buttermilk for extra moisture and coated in a seasoned flour mix for the perfect golden crunch. Whether it’s a weeknight dinner or a weekend treat, this dish brings bold flavor and satisfying texture to every bite.
Ingredients:
4 bone-in pork chops (about 1-inch thick)
1 cup buttermilk (or regular milk + 1 tsp vinegar or lemon juice)
1 cup all-purpose flour
½ cup cornstarch (for extra crispiness)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
½ tsp onion powder
½ tsp cayenne pepper (optional for heat)
Oil for frying (vegetable or canola)
Instructions:
Soak the Chops:
Place pork chops in a bowl or zip-top bag and cover with buttermilk.
Let them soak for at least 30 minutes (or up to overnight in the fridge).
Prep the Coating:
In a shallow bowl, mix together the flour, cornstarch, salt, pepper, garlic powder, paprika, onion powder, and cayenne.
Dredge the Pork Chops:
Remove chops from the buttermilk, letting excess drip off.
Dredge each chop in the flour mixture, pressing it on to coat well.
For extra crispy coating, let chops rest 10–15 minutes before frying.
Fry Until Golden:
Heat oil in a large skillet over medium-high heat (350°F/175°C).
Fry chops 3–4 minutes per side until golden brown and internal temp reaches 145°F (63°C).
Don’t overcrowd the pan—cook in batches if needed.
Drain & Serve:
Remove and place on a wire rack or paper towels to drain.
Let rest a few minutes before serving.
Note:
For the crispiest results, don’t skip the cornstarch—it helps create that extra crunchy coating. Letting the coated pork chops rest before frying also helps the breading stick better and fry up crispier. Use a meat thermometer to avoid overcooking; pork is perfectly juicy at 145°F (63°C).
