Crispy Southern Fried Pork Chops
Thick-cut pork chops dredged in seasoned flour and fried golden in a cast iron skillet until the edges crackle. Serve with a side of greens or cornbread for a full Southern dinner.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 2 chops (about 1 lb) pork chops, bone-in or boneless (1 to 1.5 inches thick)
- ¾ cup all-purpose flour
- 1 tsp paprika
- ¼ tsp cayenne pepper
- ½ cup buttermilk
- 2 tbsp neutral cooking oil (vegetable or canola)
Instructions
- 1
Pat pork chops dry on both sides with paper towels. Season generously with salt and black pepper.
- 2
Mix flour, paprika, cayenne, salt, and pepper in a shallow bowl. Pour buttermilk into another shallow bowl.
- 3
Dip each pork chop in buttermilk, coating both sides, then press into the flour mixture until fully coated.
- 4
Heat oil in a 12-inch cast iron skillet over medium-high until it shimmers and a flour pinch sizzles immediately.
- 5
Sear pork chops 4 to 5 minutes per side without moving — edges should turn deep golden and meat should feel firm.
- 6
Transfer chops to a plate and rest 2 minutes. Serve hot with collard greens or cornbread.
Tools you’ll need
- 12-inch cast iron skillet
- two shallow bowls
- paper towels
- tongs or spatula
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