These delicious Southern Fried Pork Chops are marinated in spicy buttermilk, coated in seasoned flour, and fried to perfection!
It’s a criminal offence!
Finally, I’m sharing this delicious Fried Southern Pork Chops recipe, inspired by our 2015 trip to New Orleans. During our six-week honeymoon, my husband Tomi and I visited several places in the United States. Thanks to me, our itinerary was incredibly hectic!
I was in charge of our itinerary, but Tomi checked over it. He agreed with my plans, but wanted to remove The Bahamas as we couldn’t possibly fit it in, and he thought New Orleans was too dangerous to visit. After butting heads over this, we settled on dropping the Bahamas, but kept New Orleans in our plans.
Even after we arrived in New Orleans, Tomi was still ultra paranoid about the dangers that awaited us. I used my silly humour and promised him an unforgettable experience to ease his anxieties. It was going well until we got into the taxi and things became REALLY awkward.
We were stunned because we had seen nothing like that before. The taxi driver had a protective barricade around him, and behind him was a large sign which read something like ‘Killing a taxi driver is a criminal offense’. Tomi’s eyes met with mine and for the first time, I also felt frightened 😂
Well, after all that, we made it through New Orleans unscathed! Not only that, Tomi and I agreed New Orleans is one of the best cities we’ve visited. Their vibrant jazz scene, mouthwatering food, Creole cuisine, and their lively bars had us absolutely smitten. It was there, where we had our first taste of Southern Fried Pork Chops.
Southern Fried Pork Chops
What are Southern fried pork chops?
Southern fried pork chops are a popular dish in Southern cuisine. The pork chops get a seasoned flour coating and are pan-fried until they’re golden and crispy.
In this recipe, we also marinade the pork chops with a spicy buttermilk mixture to make them tender and extra tasty.
Is Southern Fried Pork Chops spicy?
Southern Fried Pork Chop is not too hot, but everyone has a different tolerance for heat. It also depends on what kind of chilli sauce you use and how much cayenne pepper is in the flour. Remember to adjust the heat to your liking, and if you’re not sure, always start with less.
Deep fried or pan fried pork chops?
Southern Pork chops are usually pan fried, this means we don’t have to use as much oil. I poured enough oil into the pan to cover the pork halfway, so it fries evenly. If you have a deep frier at home, you could also cook them this way.
What oil is best for frying?
I used vegetable oil, but any oil with a high smoke point, such as canola or sunflower oil, would work. These oils won’t alter the flavour of the food being fried because of their neutral taste.
More delicious recipes to try:
Ingredients for Southern Fried Pork Chops
Pork chops – I used pork chops that were 1.5 to 2 cm (0.6 to 0.8) in thickness. Try not to get chops that are too thick because the flour coating may burn before the pork has fully cooked. You could also use other tender cuts of pork, such as neck.
Buttermilk will help tenderise the pork and make it juicy. If you prefer not to purchase buttermilk, you can easily make a substitute at home by combining 1/2 cup of milk with 1 tablespoon of vinegar or lemon juice. Cover the mixture and refrigerate for 30 minutes or until the milk thickens.
Hot sauce – I used Frank’s RedHot sauce, but use any brand you prefer, like Sriracha or Tabasco. Also, adjust the amount of chilli sauce and cayenne pepper to your liking.
Plain flour (All-purpose flour) doesn’t contain salt or leavening agents like baking powder.
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How to make Southern Fried Pork Chops
Step-by-step guide with photos
Place all the buttermilk marinade ingredients in a large bowl and whisk well to combine. Apply the marinade generously to the pork chops, then cover and let them marinate for at least 2 hours or overnight.
To ensure even cooking, let pork chops sit at room temperature for 15 to 20 minutes before coating. Meanwhile, whisk all the seasoned flour ingredients in a bowl, then transfer it onto a large flat plate. Line a large tray with baking / parchment paper.
Working one or two pork chops at a time, shake of the excess marinade, then coat them in the seasoned flour. Take the time to coat the flour evenly on all sides of the pork chop. Shake of any excess flour then place them on the prepared tray.
Place a cooling rack over a tray lined with baking paper. Pour enough oil into a large frying pan, making sure it covers the base by 1cm / 0.4in, then place over medium-high heat. To check if the oil is hot enough for frying, use a wooden object like a chopstick, skewer, or spoon. If the oil sizzles and bubbles around it, it’s ready.
Fry 2 or 3 pork chops at a time for 2-3 minutes per side, ensuring not to overcook as they’ll be tough. Transfer the fried pork chops to the cooling rack and fry the rest. Let the pork chops rest for 5 minutes on the rack before serving.
How to store Southern Fried Pork Chops
Leftovers – Allow the pork chops to cool completely at room temperature, then transfer them into a sealed container and store them in the fridge for up to 3 days.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Southern Fried Pork Chops
Video
Ingredients
- 6 (1.2kg / 2.6lb) pork chops (NOTE 1)
- vegetable oil for frying
BUTTERMILK MARINADE
- ½ cup (125ml / 4.2floz) buttermilk (NOTE 2)
- 1 large egg
- 1 tbsp hot sauce (NOTE 3)
- ½ tsp salt
- ¼ tsp ground black pepper
SEASONED FLOUR
- 1 cup (155gm / 5.5oz) plain or all purpose flour (NOTE 4)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cayenne pepper
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Place all the buttermilk marinade ingredients in a large bowl and whisk well to combine. Apply the marinade generously to the pork chops, then cover and let them marinate for at least 2 hours or overnight.
- To ensure even cooking, let pork chops sit at room temperature for 15 to 20 minutes before coating. Meanwhile, whisk all the seasoned flour ingredients in a bowl, then transfer it onto a large flat plate. Line a large tray with baking / parchment paper.
- Working one or two pork chops at a time, shake of the excess marinade, then coat them in the seasoned flour. Take the time to coat the flour evenly on all sides of the pork chop. Shake of any excess flour then place them on the prepared tray.
- Place a cooling rack over a tray lined with baking paper. Pour enough oil into a large frying pan, making sure it covers the base by 1cm / 0.4in, then place over medium-high heat. To check if the oil is hot enough for frying, use a wooden object like a chopstick, skewer, or spoon. If the oil sizzles and bubbles around it, it's ready.
- Fry 2 or 3 pork chops at a time for 2-3 minutes per side, ensuring not to overcook as they'll be tough. Transfer the fried pork chops to the cooling rack and fry the rest. Let the pork chops rest for 5 minutes on the rack before serving.
