Southern Pan Fried Pork Chops
Crispy, golden, and irresistibly flavorful, Southern Pan Fried Pork Chops are the ultimate comfort food classic. This recipe delivers perfectly seasoned bone-in pork chops coated in a savory blend of flour, cornstarch, and spices like paprika, garlic powder, and a touch of cayenne for a subtle kick. Marinated in tangy buttermilk and hot sauce for extra tenderness, these chops are fried to perfection in a hot skillet until delightfully crunchy on the outside and juicy on the inside. Ready in just 35 minutes, this soul-satisfying dish pairs beautifully with traditional Southern sides like creamy mashed potatoes, buttery cornbread, or collard greens. Perfect for weeknight dinners or a special taste of Southern cooking, these pan-fried pork chops are sure to become a family favorite.
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Recipe Information
Ingredients
- 4 bone-in pork chops
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 0.5 cup vegetable oil
Instructions
In a shallow dish, whisk together buttermilk and hot sauce.
In another shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Pat the pork chops dry with a paper towel. Dip each pork chop into the buttermilk mixture, ensuring it's fully coated, then dredge it in the flour mixture. Press the flour mixture onto the surface of the pork chops to ensure a thick coating.
Place the coated pork chops on a wire rack and let them sit for 5 minutes to allow the coating to adhere.
Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C).
Add the pork chops to the skillet, working in batches if needed to avoid overcrowding. Fry for 4-5 minutes on each side, or until golden brown and cooked through to an internal temperature of 145°F (63°C).
Transfer the cooked pork chops to a plate lined with paper towels to drain excess oil.
Serve the pork chops hot, paired with your favorite Southern sides like mashed potatoes, collard greens, or cornbread.
Nutrition Facts
Calories |
2965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.4 g | 254% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 3340 mg | 145% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 12.6 g | ||
| Protein | 165.7 g | 331% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 394 mg | 30% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2500 mg | 53% | |
*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.
