Southern Style Pork Chops
Sink your teeth into the irresistible charm of Southern Style Pork Chops, a hearty and flavorful comfort dish that brings classic Southern cuisine straight to your table. These tender, bone-in pork chops are perfectly seasoned with a blend of paprika, garlic powder, and a touch of cayenne for a subtle kick, then dredged in buttermilk and flour for a crispy, golden crust. Pan-fried in a mix of butter and oil, the pork chops are finished in a rich, savory gravy made with caramelized onions, chicken broth, and milk—ideal for spooning over creamy mashed potatoes or buttery biscuits. Ready in just 45 minutes, this soul-warming recipe is perfect for weeknight dinners or your next family gathering. Garnished with fresh parsley, these Southern-style pork chops are as visually stunning as they are delicious, providing a true taste of the South in every bite.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 cup all-purpose flour
- 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
- 0.25 cup vegetable oil
- 2 tablespoons unsalted butter
- 1 piece (sliced) medium yellow onion
- 2 cups chicken broth
- 0.5 cup whole milk
- 1 tablespoon (chopped, for garnish) fresh parsley
Instructions
In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Pour the buttermilk into another shallow dish.
Dredge each pork chop in the seasoned flour, then dip it into the buttermilk, and dredge it back into the flour mixture, making sure it is thoroughly coated. Set aside on a plate.
Heat the vegetable oil in a large skillet over medium heat. Add the butter to the oil and let it melt.
Once the oil and butter are hot, carefully add the pork chops to the skillet (work in batches if necessary to avoid overcrowding). Fry for 3-4 minutes on each side until golden brown and cooked through. Remove the pork chops from the skillet and set them aside on a plate.
In the same skillet, add the sliced onion and cook for 3-4 minutes until softened and translucent.
Add the chicken broth to the skillet, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
Reduce the heat to low and stir in the milk. Let the gravy simmer for about 5 minutes, stirring occasionally, until slightly thickened.
Return the cooked pork chops to the skillet, spooning some of the gravy over them. Let them warm through for 2-3 minutes.
Garnish with chopped parsley and serve the pork chops with the gravy on top. Pair with mashed potatoes or collard greens for a full Southern meal.
Nutrition Facts
Calories |
3276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.2 g | 259% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 4262 mg | 185% | |
| Total Carbohydrate | 128.9 g | 47% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 24.3 g | ||
| Protein | 225.7 g | 451% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 636 mg | 49% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3919 mg | 83% | |
*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.
