Breaded Southern Fried Pork Chops
Sink your teeth into the crispy, golden perfection of Breaded Southern Fried Pork Chops, an indulgent classic that brings the flavors of the South straight to your table. These bone-in pork chops are expertly coated in a savory blend of flour, cornstarch, and spices like paprika and cayenne pepper for a flavorful kick. The chops are then dipped in a rich buttermilk-egg mixture and finished with a crunchy layer of breadcrumbs before being fried to perfection in a cast-iron skillet. With their irresistibly crispy coating and juicy, tender interior, these pork chops are the ultimate crowd-pleaser. Perfectly paired with comforting Southern sides like mashed potatoes or collard greens, this 40-minute recipe is a must-try for anyone craving hearty, home-cooked comfort food.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Buttermilk
- 1 large Egg
- 1.5 cups Breadcrumbs
- 2 cups Vegetable oil
Instructions
Place the pork chops on a clean work surface and pat them dry with paper towels. Set aside.
In a shallow dish, mix together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
In a separate shallow dish, whisk together the buttermilk and egg until well combined.
On a third shallow plate, spread out the breadcrumbs evenly.
Dredge each pork chop in the flour mixture, ensuring it is evenly coated. Shake off any excess flour.
Dip the pork chop into the buttermilk-egg mixture, making sure it is completely covered with the liquid.
Finally, press the pork chop into the breadcrumbs, turning to coat both sides evenly. Gently press the breadcrumbs onto the meat to ensure they stick. Repeat with all pork chops.
Heat the vegetable oil in a large cast-iron skillet or heavy-bottomed frying pan over medium heat. The oil should be about 350°F (175°C).
Carefully place the breaded pork chops into the hot oil. Be careful not to overcrowd the pan; cook in batches if necessary.
Fry the pork chops for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
Remove the pork chops from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve warm with your favorite Southern side dishes, such as mashed potatoes, collard greens, or cornbread.
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.5 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 552 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
