Fried Pork Chops are a beloved comfort food known for their crisp, golden crust and juicy, flavorful center.
This recipe uses seasoned salt and cayenne to add a bold Southern flair.
Pan-fried to perfection in a butter-oil blend, these pork chops come together quickly, making them an ideal weeknight staple or a nostalgic weekend treat.
Essential Ingredients for Southern Fried Pork Chops
Bone-in pork chops (½ inch thick) – These provide rich flavor and retain moisture better than boneless cuts. The bone also helps conduct heat evenly during frying.
All-purpose flour – Creates the crispy coating that makes Southern fried pork chops so iconic. It browns beautifully in the skillet, giving each chop a satisfying crunch.
Canola or vegetable oil – Neutral in flavor and perfect for frying, this oil ensures the coating crisps up without overpowering the seasoning.
Butter – Adds a rich, golden depth to the crust and enhances browning, balancing the neutral oil with classic Southern flavor.
Seasoned salt – Infuses the flour coating with layers of flavor beyond just saltiness, giving the pork chops a savory, seasoned finish.
Black pepper – Offers a sharp, earthy spice that enhances the natural taste of pork and pairs well with the seasoned salt.
Cayenne pepper (optional) – Adds a touch of heat for those who enjoy a little kick, making each bite a bit more exciting.
Searing Perfection: Cooking Fried Pork Chops
These fried pork chops are seasoned, dredged, and pan-fried to a crispy golden brown.
Start by seasoning the meat, then coat it in flour.
Heat oil and butter together in a skillet until hot, then fry the chops in batches until fully cooked and perfectly golden on both sides.
Tips for the Best Fried Pork Chops
For pork chops that stay juicy inside and crispy outside, let the coated chops sit briefly before frying. This helps the flour adhere better.
Use medium-high heat so the outside crisps without burning before the inside is done.
Thicker chops may require slightly longer cooking; just ensure there are no pink juices remaining.
If you’re cooking multiple batches, keep the first ones warm on a baking sheet in a 200°F oven.
Storing Fried Pork Chops the Right Way
Leftover fried pork chops should be cooled completely before storing in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a 350°F oven on a wire rack to maintain crispness.
Avoid microwaving as it softens the crust.
For longer storage, wrap tightly and freeze for up to 2 months, reheating in the oven directly from frozen.
Frequently Asked Questions
Can I use boneless pork chops instead?
Yes, but bone-in chops offer more flavor and retain moisture better during frying. If using boneless, reduce the cook time slightly.
Why add butter to the oil?
Butter adds flavor and a richer browning effect. Combined with oil, it enhances the taste without burning quickly.
How do I know the pork chops are done?
They’re done when the juices run clear and the internal temperature reaches 145°F. The crust should be golden brown and firm.
Can I bake these instead of frying?
This recipe is best fried, but you can bake them at 400°F until crispy and cooked through—though the texture may differ.
Fried Pork Chops
Ingredients
- 1 teaspoon seasoned salt additional to taste
- 4 bone-in pork chops approximately 1/2 inch thick
- 1 teaspoon black pepper extra to taste
- 1 cup all-purpose flour
- 1/2 cup canola or vegetable oil enough to cover the bottom of the pan
- Cayenne pepper optional, to taste
- 2 tablespoons butter
Instructions
- Begin by seasoning both sides of the pork chops with seasoned salt and black pepper. Adjust the seasoning to taste.
- In a separate bowl, combine the flour with cayenne pepper (if using). Dredge each pork chop in the seasoned flour mixture, ensuring both sides are well coated. Set the coated chops aside.
- Heat the oil in a skillet over medium to medium-high heat. Add the butter, allowing it to melt and combine with the oil. Wait until the oil and butter are hot before proceeding.
- Place 2 to 3 pork chops into the skillet and cook for 4 to 5 minutes on the first side, ensuring they develop a golden crust. Flip the pork chops and cook for an additional 3 to 5 minutes on the other side, until they are thoroughly cooked and no longer pink inside.
- Once cooked, transfer the pork chops to a plate lined with paper towels to drain any excess oil. Repeat the process with the remaining pork chops.