Southern Fried Pork Chops
These delicious Southern Fried Pork Chops are marinated in spicy buttermilk, coated in seasoned flour, and fried to perfection!
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.
Notes
(NOTE 1) 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.
(NOTE 2) 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.
(NOTE 3) 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.
(NOTE 4) Plain flour (All-purpose flour) doesn't contain salt or leavening agents like baking powder.
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.
Nutrition
Serving: 1 Pork chopCalories: 495kcalCarbohydrates: 22gProtein: 48gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 13gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 167mgSodium: 576mgPotassium: 832mgFiber: 1gSugar: 1gVitamin A: 162IUVitamin C: 2mgCalcium: 50mgIron: 2mg