If you want additional heat, add a little cayenne to the Southern Fried Pork Chops before dredging them in flour and pan frying them until they are wonderfully brown and delectable. This southern staple is straightforward but delicious to the core!

Growing up, Southern fried pork chops were a mainstay in my home! Actually, I believe that the majority of people frequently associate “fried” with the South. I wholeheartedly concur that one of the most delectable foods you can ever bite into is something juicy and fried!

We used to wait eagerly around the kitchen counter as my mother stood at the stove pan-frying pork chops. You’ll understand why once you take a bite of these!

This is a pleasure at my house when I prepare fried dishes because I don’t make them much in this day and age when we try to manage what we eat (sort of). And every once in a while, we all deserve some southern comfort cuisine, right?

At my house, fried pork chops usually make everyone happy! They particularly enjoy it when served with southern collard greens and Instant Pot Mac N Cheese!

This dish is really straightforward, that much is certain. At its core, Southern food is straightforward and delicious!

Easy steps to making southern fried pork chops

• The flour should first be combined with seasoned salt, black pepper, and cayenne pepper.
• Then add some seasoned salt and black pepper to the pork chops as well!It really is that good, I assure you. Now, if you dislike salty food, you might want to skip adding seasoning salt to the chops.

• PAN-FRIED PORK CHOP – Heat the oil to a medium-high temperature in a cast iron skillet or nonstick pan. then include butter and let it melt completely!

Tips for the best fried pork chops

• Chops can be either bone-in or boneless. The bone-in chops have a taste that I adore. They remain juicy and pleasant. Pork chops without bones may be a little simpler to eat. Just be careful not to overcook them as they can sometimes dry out more quickly.
• Let them rest at room temperature for a while before cooking. They will cook more evenly if you bring them to room temperature first.
• Utilize fresh pork chops with a lovely pink colour. They are not as tasty and fresh if they are a drab gray tint.
• Before you add the chops to the pan, make sure the butter and oil are hot. There won’t be any soggy chops. This is what gives them their lovely crispiness.
• Don’t pack your pan too full. This helps to make the chops nice and crispy. Overcrowding can cause the pan to cool down, prevent even frying, and lead to greasy pork chops.
• Drain on a baking rack or paper towels. Paper towels are what I’ve always used. A wonderfully juicy fried pork chop is achieved by draining the excess oil and allowing the chops to settle and disperse their juices.

Do I need to dip in egg or buttermilk first?

This step is not included in my recipe for fried pork chops. It seems superfluous to me. They cook up juicy, tender, and with just the right amount of crunch. However, if you just feel like it, you can dip them in buttermilk or an egg-water mixture before dipping them in the flour mixture. Once more, I never do!

Southern Fried Pork Chops are dredged in flour, pan fried till perfectly golden and delicious, and then seasoned with salt, pepper, and, if you’d like some spice, a little cayenne. This southern staple is straightforward but delicious to the core!

You’ll Need

4 bone in pork chops (1/2 inch think)
1 cup all purpose flour
1/2 cup canola or vegatable oil (enough to cover bottom of pan for frying)
2 tbsp butter
1 tsp seasoned salt (extra to season chops to taste)
1 tsp black pepper (extra to season chops to taste)
cayenne pepper to taste

Directions

Season Salt and pepper both sides of the pork chops.
Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Or dredge before going into oil. (Less dishes)
Heat canola/vegtable oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 2 to 3 pork chops at a time, 4 to 5 minutes on the first side; 3 to 5 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate covered with paper towels and repeat with remaining pork chops.