Fried Pork Chops are a Southern favorite that remind me of dinnertime at Grandma’s: crispy, juicy, and full of flavor. This easy recipe comes together in 30 minutes, with each chop dredged in seasoned flour and pan fried to golden perfection.
If you're looking for a boneless pork chop recipe, check out these Honey Garlic Baked Pork Chops!
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Pan-Fried Pork Chops
I grew up eating pork chops that were always fried just right: crispy on the outside, tender on the inside, and full of flavor. This soul food recipe takes me straight back to those family meals around the table. This comfort food never gets old and has definitely become a family favorite in my house. If you grew up on fried pork chops too, you’ll know exactly what I mean.
Ingredients
- Pork chops: I like using center-cut chops for even cooking and a nice balance of fat and meat. Bone-in adds extra flavor, but boneless works too if that’s what you have.
- Flour: This is the base of the breading and gives you that crispy, golden crust when fried.
- Baking powder: Just a little helps the breading puff up slightly and stick better to the meat.
- Vegetable oil: A neutral oil that holds up well to high heat and gives you that perfect pan-fry without overpowering the taste.
- Black pepper: Adds a nice bite and rounds out the seasoning mix.
- Seasoning salt: My go-to for adding savory depth fast. It’s salty, herby, and just works.
- Garlic powder: Brings a mellow savory note that pairs perfectly with the pork.
- Onion powder: Adds a little sweetness and complexity to the seasoning blend.
- Paprika: Gives the breading some color and a subtle smoky warmth that makes a big difference.
How to Make Fried Pork Chops
See recipe card for ingredient quantities and full instructions.
Season and Dredge Pork Chops
Once my pork chops are cleaned, I place them in a big bowl and add all the seasonings. I make sure to rub the spices in evenly so each chop is coated from end to end. This step is where all the flavor starts.
In a separate shallow dish, I add the flour and sprinkle in a little of the same seasonings I used for the pork. I give it a quick stir with a fork to mix it evenly.
Now I dredge each chop in the seasoned flour, pressing it in so the coating really sticks. Once coated, I place them on parchment paper or a cooling rack to let the breading set for a few minutes. This helps keep the flour from falling off in the pan.
How to Fry Pork Chops
Once the oil is hot, I gently add the pork chops to the skillet, one at a time, making sure not to overcrowd the pan. I fry them for about 5 minutes, then flip and cook the other side for another 5–7 minutes until they’re crispy and cooked through. If you like a harder fry, leave them in a bit longer.
Rest the Chops
When they’re done, I transfer the pork chops to a clean paper towel-lined plate or a cooling rack to drain the excess oil. Then I get the next batch going and repeat the same steps until they’re all fried. That’s it—simple, quick, and so good.
How Long to Fry Pork Chops
I fry pork chops for about 5 minutes on the first side, then flip and cook for another 5 to 7 minutes until they’re golden and crispy. Thinner chops may cook a little faster, while thicker ones might need an extra minute or two. You can always adjust the time based on how crisp you like them.
Tips for the Best Fried Pork Chops Recipe
- Use a cast iron skillet if you have one. It holds heat well and helps create that perfect, even crust.
- Season the flour just like the pork. A little extra seasoning in the flour ensures the breading is flavorful all the way through.
- Press the flour into the pork chops. This helps the coating stick better and gives you a crispier finish.
- Let the breading set before frying. Resting the dredged chops for a few minutes prevents the coating from falling off in the oil.
- Don’t overcrowd the pan. Fry in batches so the chops cook evenly and stay crispy.
- Adjust frying time based on thickness. Thinner chops cook faster, while thicker ones may need a minute or two longer per side.
- Drain on a cooling rack or paper towels. This helps remove excess oil and keeps the crust from getting soggy.
Storage
Let the pork chops cool completely, then store them in an airtight container or Ziploc bag in the fridge for up to three days. To reheat, warm them in a 350°F oven or air fryer for 7–10 minutes for the best texture. The microwave works in a pinch, but it can make the chops a bit chewy.
What to Serve with Your Southern Fried Pork Chops
- Macaroni and Cheese: Creamy, cheesy, and always a hit next to crispy pork chops.
- Collard Greens: Slow-cooked and flavorful, they add the perfect balance to the plate.
- Red Beans and Rice: Hearty and seasoned just right, this combo makes it a full meal.
- Candied Yams: Sweet and buttery, they bring a nice contrast to the savory chops.
- Cornbread: A soft, slightly sweet bread that’s perfect for soaking up any juices on the plate.
- Mashed Potatoes and Gravy: Classic comfort food pairing that never goes out of style.
- Brussels Sprouts: Roasted or sautéed, they add a slightly crispy, earthy bite that pairs well with the richness of the pork chops.
Recipe Variations
If you want them to be a bit spicy, add some cayenne pepper into your breading. Just about one teaspoon should do the trick.
You can also double batter the pork chops if you like a thicker breading. Simply add them to an egg mixture, then flour, then egg, and panko breadcrumbs.
Boneless pork chops can be fried using this exact same method. Scrambling up some eggs in a bowl for a wet batter dredge is a great method to get a thicker breading on the chops.
FAQ
What is the best way to fry a pork chop?
The best way to fry a pork chop is to season it well, dredge it in seasoned flour, and fry it in hot oil using a cast iron skillet. This gives you a crispy, golden crust while keeping the inside juicy and flavorful.
Is it better to pan fry pork chops in butter or oil?
Oil is better for pan frying pork chops because it has a higher smoke point, which helps achieve that crispy crust without burning. Butter can add flavor, but it’s more likely to burn at the temperature needed for frying.
How do I keep the breading on my fried pork chops?
To keep the breading from falling off, press the flour firmly into the pork chops and let them rest for a few minutes before frying. This helps the coating stick and form a crust when it hits the hot oil.
More Pork Recipes
Looking for other recipes like this? Try these:
After you try this Fried Pork Chops recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
📖 Recipe
Ingredients
- 6 Pork chops center cut
- 2 cups Flour
- 2 teaspoon Baking powder
- 2 cups Vegetable oil
Seasonings (to taste)
- 1 tablespoon Black pepper
- 2 tablespoons Seasoning salt
- ½ tablespoon Garlic powder
- ½ tablesppon Onion powder
- 1 teaspoon Paprika
Instructions
- Add the vegetable oil to skillet, cast iron is recommended. Heat the oil up over medium on the stove.
- Place the clean pork chops into a large bowl, and add all of the seasonings. Rub the seasonings into the pork chops evenly, and thoroughly.
- Place the flour in a shallow dish; baking dish or a large platter. Season the flour with a light sprinkle of the same exact seasonings from the pork chops.
- Begin to bread the pork chops by adding them directly into the flour mixture one at a time. Coat each side with the seasoned flour, and press the flour into the pork chops.
- Remove the pork chops from the flour and place on a piece of parchment paper, or a cooling rack so that the flour can set. Repeat this process until each pork chop is thoroughly coated in the seasoned flour.
- Once each pork chop is coated, carefully add them, one at a time, into the hot vegetable oil. Place them in one single layer, careful not to overcrowd the skillet.
- Fry the pork chops for about 5 minutes, and flip to the other side. Then fry an additional 5-7 minutes for a "hard fry." Adjust to your level of doneness.
- Remove the pork chops from the oil and place them on a clean bed of paper towels, or a cooling rack so that all of the excess oil can drain.
- Repeat this process until all of the pork chops are fried.
Uless says
Mmm
Ingrid says
Delicious
Sharonda says
Deliciosu
Tara says
I tried this recipe for a breakfast with gravy on them with eggs and hash on the side. They were perfect! Thanks again!
Tamara J. says
Hey! Thanks for stopping by. I'm so glad you enjoyed them!
Brian says
It's been a long time I actually pulled out a piece of paper to take notes on a blog post. Thanks for this. You've earned yourself a new reader!
Tamara J. says
That's great Brian! Thanks for stopping by!
Aline says
Omg these look perfectly crispy!!! Love it!
Jazz says
Seasoning is SO important. Thank you for spreading the word lol!
Tamara J. says
It most definitely is!
SHANIKA says
OMG! Pork Chops are the best! They were my favorite growing up! Such a Southern staple!
Tamara J. says
Yes they are!
Adri Ruff says
These really do look absolutely perfect! Thank you for sharing!
Tamara J. says
Thank you, You are very welcome.
Marisa says
These remind me of the ones I had growing up in SC. Nice job!
Tamara J. says
Oh, wonderful! Thank you Marisa.
LaKita says
Yes!! These pork chops look amazing! Reminds me of the way my mom makes them!
Tamara J. says
Why thank ya ma'am! I love a good pork chop!
Calysta Watson says
I love a perfectly seasoned pork chop! This looks awesome!
Tamara J. says
Me too Calysta! Thank you for checking them out.
Marta says
Listen, my whole life is about when I'm eating my next pork chop. I love them any way they come, but this is where it's at!
Tamara J. says
Yes Marta! My favorite way to eat them is fried!