Pork Chops Southern Style
Experience a taste of true Southern comfort with these crispy, golden-brown Pork Chops Southern Style. Marinated in tangy buttermilk for extra tenderness, these bone-in chops are coated in a perfectly seasoned blend of flour, cornmeal, and spices like paprika, garlic powder, and a dash of cayenne for a subtle kick. Fried to perfection in a sizzling cast-iron skillet, each bite boasts a crunchy crust and juicy, flavorful interior. Ready in just 35 minutes (plus marinating time), this easy Southern classic is perfect for weeknight dinners or weekend feasts. Garnish with fresh parsley for a pop of color and serve alongside creamy mashed potatoes or collard greens for an irresistible meal that satisfies every craving. Keywords: "Southern fried pork chops," "crispy pork chops recipe," "buttermilk pork chops," "easy Southern recipes," "cast-iron skillet pork chops."
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 cup buttermilk
- 1 cup all-purpose flour
- 0.5 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup vegetable oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Place the pork chops in a shallow dish and pour the buttermilk over them. Let the pork chops marinate for at least 30 minutes or up to 2 hours in the refrigerator. This helps tenderize the meat and adds flavor.
In a large shallow dish or plate, mix the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Remove the pork chops from the buttermilk, letting the excess buttermilk drip off. Dredge each chop in the flour mixture, pressing lightly to ensure it coats evenly on all sides. Place the coated chops on a baking sheet or plate and set aside.
Heat the vegetable oil in a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat. The oil should be about 350°F (175°C); it’s ready when a small drop of flour sizzles and bubbles when it hits the oil.
Carefully place the pork chops in the skillet, working in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side or until the crust is golden brown and the internal temperature of the pork reaches 145°F (63°C).
Transfer the cooked pork chops to a plate lined with paper towels to drain off excess oil. Let them rest for 5 minutes.
Sprinkle fresh parsley over the pork chops if desired, and serve hot with your favorite sides.
Nutrition Facts
Calories |
3733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.3 g | 295% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 3104 mg | 135% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 13.2 g | ||
| Protein | 220.7 g | 441% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 415 mg | 32% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3262 mg | 69% | |
*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.
