Southern Classic
Southern Fried Pork Chops
Buttermilk-soaked chops in a crackly seasoned flour crust.
Everything good about fried chicken, applied to pork. The buttermilk keeps the meat tender and the double-dip gives you that shattering crust worth frying for.
Ingredients
- 4 bone-in pork chops, 1/2 to 3/4 inch thick
- 1 cup buttermilk
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 tsp seasoned salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- Oil, for frying
Method
- 1
Whisk the buttermilk and egg together in a shallow bowl.
- 2
In a second bowl, combine the flour with seasoned salt, paprika, garlic powder, onion powder, black pepper, and cayenne.
- 3
Dip each chop in the buttermilk mixture, then press into the seasoned flour. For an extra-thick crust, dip and flour a second time.
- 4
Heat about 1/2 inch of oil in a heavy skillet to 350°F.
- 5
Fry the chops 4–6 minutes per side until deep golden and cooked to 145°F, working in batches so the oil stays hot.
- 6
Drain on a wire rack, not paper towels, and rest 3 minutes before serving.
- 7
Flavor Table Tip: A rack keeps the underside crisp — paper towels steam the crust soft.