Southern Fried Pork Chops
Golden-crusted pork chops with a cornmeal coating, pan-fried until crispy outside and juicy inside. A classic Southern weeknight dinner ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 pieces, about 1 inch thick pork chops, bone-in
- ½ cup cornmeal
- ½ cup all-purpose flour
- 1 large eggs
- 3 tablespoons vegetable oil
- 1 teaspoon each, plus extra to taste salt and black pepper
Instructions
- 1
Pat the pork chops dry on both sides using paper towels, pressing firmly so the meat is no longer wet to the touch.
- 2
Pour the egg into a shallow bowl and whisk it with a fork until the white and yolk are fully combined and uniform in color.
- 3
Mix the cornmeal, flour, 1 teaspoon salt, and 1 teaspoon black pepper in a second shallow bowl, stirring with a fork until evenly distributed.
- 4
Place a 12-inch skillet over medium-high heat and add 3 tablespoons oil; wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Dip one pork chop into the beaten egg, coating both sides completely, then lift it out and let excess drip back into the bowl for 2 seconds.
- 6
Place the coated pork chop on the cornmeal mixture and press gently so the coating sticks to both sides, then flip and coat the other side the same way.
- 7
Repeat steps 5 and 6 with the second pork chop until both are evenly coated on all sides.
- 8
Carefully lay both coated pork chops into the hot oil and let them cook without moving for 6 minutes, until the underside is deep golden brown and crispy.
- 9
Flip each pork chop over using tongs and cook the other side for another 5 to 6 minutes, until it is also deep golden brown and a meat thermometer inserted into the thickest part reads 145°F.
- 10
Transfer the pork chops to a plate lined with paper towels and sprinkle lightly with salt and black pepper to taste.
Tools you’ll need
- 12-inch skillet
- two shallow bowls
- paper towels
- fork
- tongs
- meat thermometer
- paper towels for draining
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