Southern Fried Pork Chops Recipe

| March 12, 2012 | 92 Comments

Southern Fried Pork Chops

Here’s a really quick and simple recipe for some delicious southern fried comfort food.  Next to fried chicken, these Southern Fried Pork Chops are a long time family favorite.  It really is the “other white meat” as the Pork Council tells us.

Southern Fried Chicken may have taken first place when I was growing up, but I’d have to say that these Southern Fried Pork Chops would have to be second in line.  They really are just that good.  You can have them bone-in or boneless, whichever you prefer…or…whichever you find on sale at your favorite grocery store this week.

Some folks say that the bone-in pork chops are better because the bones help make the meat more moist by holding in more moisture.  That may be true.  Also, those bone-in pork chops kind of resemble a nice T-bone Steak so whats not to like about that?  Bone-in also gives you that bone to gnaw on, kind of like a chicken bone, but just harder to manipulate.

I suggest that either way, you be careful to select a somewhat thicker chop.  Since pork is usually cooked a little longer, you don’t want some thin pork chop that’s going to fry up tough and dry.  Pork chops can normally be found to be cut between 1/2 inch, up to 2 inches in thickness.  Thicker ones are often used as “stuffed pork chops,” while the thinner ones usually are found in those “family packs.”  If you get the thinner ones, be sure to get enough for about 2 chops per person.

I’m using some boneless center cut pork chops in this recipe.  They just happened to be on sale the day I went looking for some.  I would normally buy the bone-in pork chops since thats what we had all the time when mama cooked them.

You want to watch them closely as they are cooking.  Don’t cook them too fast and don’t let them overcook.  Overcooking will make them tough and dry them out and you don’t want that to happen.  They cook up pretty quickly so this is a quick and easy meal to get on the table.

Ready to give them a try?  Then….Let’s Get Cooking!


Fried Pork Chop ingredients
Southern Fried Pork Chops Recipe:  You’ll need these ingredients.


Fried Pork Chops flour for breader.
We’ll begin by making a breader for our pork chops.  Using a medium sized mixing bowl or similar container, add one cup of flour.  Just use what you have available, self-rising, or all-purpose.


Add the cornstarch.
Add TWO Tablespoons of corn starch.  Just pretend I did this twice….because I really did.  TWO Tablespoons.


Add the garlic powder.
Add one teaspoon of Garlic Powder.


Add the salt.
Add 1/2 teaspoon of Salt.


Add black pepper.
Add 1/2 teaspoon of Black Pepper.


Add the paprika.
Add 1/2 teaspoon of Paprika.


Stir the ingredients.
Use a fork or spoon and stir the ingredients together.


Mix the ingredients well.
Make sure you mix all the ingredients well.  Set the breader aside for the moment.


Break an egg into a shallow dish.
Break one egg into another shallow dish.  This is a plastic container from where I’ve ordered Chinese Take Out.  I can’t throw them away for some reason.  They come with clear plastic tops and are very sturdy.  They make great dredge type dishes and you’ll see me use them often.  I’m recycling I guess.


Add the buttermilk.
Now, add about 2 Tablespoons of Buttermilk.


Stir the mixture.
Use a fork to break the egg yolk and stir the mixture well.


Mix it up real good.
Mix it all up real good.


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Rinse the pork chops under cool running water.
Open up your pack of chops and rinse them gently under cool running water.


Place on paper towels and let drain.
Place the rinsed pork chops on a plate lined with a couple of layers of paper towels and let them drain.


Pat the tops until dry.
Use another couple of paper towels to pat the tops of the chops dry.


Set up your dredge station.
Gather everything together to setup your dredge station.  We’re going to dip the chops in flour, then the egg wash, and back into the flour once again to coat them with the breader.  Keeping an organized dredge station makes it quick and simple.


Place one of the chops in the flour breader mix.
Place one of the pork chops in the seasoned breader mixture.  Use one hand to coat the top of the chop and make sure it’s fully coated all around the edges.


Place the coated chop in the egg wash.
Pick the chop up with the same hand you used to flour it and then place it in the egg wash mixture.


Coat both sides.
Use your other hand and flip the pork chop over in the egg wash.  If you’ll use one hand for the dry mixture and the other hand for the wet mixture, you will keep your hands cleaner and not have lumps all over your fingers.  It’s a simple idea but the little things make cooking fun…and easy.


Drain the chop.
Use the “wet hand” and lift the pork chop from the egg wash.  Let any excess drip off.


Place the chop back in the flour breader mixture once again.
Place the coated with egg wash pork chop back in the flour breader mixture once again.


Flour both sides.
Flour both sides of the pork chop, making sure to coat all around the edges.  Oooops….looks like I forgot which hand was the wet one and which was the dry one.  Flip the chop over and make sure you coat both sides completely with the seasoned breader.


Shake off any excess flour. Set aside.
Lift up the pork chop and gently shake off any excess flour.  Any loose flour will just fall off in the pan and burn quickly.  The less of that we have in the pan, the better things will be.


Set aside for a few minutes.
Place the coated chop in a plate and just let it sit while you coat the other pieces.


Set the coated chops aside and let rest for a few minutes.
Once you get them all coated, you could even place them in the refrigerator to “dry out” a bit.  So, if you wanted to do these steps ahead of time, then fry them closer to serving time, that will work fine.


Place some cooking oil in your skillet.
This is a great dish to cook up in your cast iron skillet.  If you don’t have one, any large skillet will do.  Just add about 1/4 inch of cooking oil and set the heat to medium or maybe just one notch above.  Let the oil heat up slowly and test it before starting to fry the pork chops.  You need just enough cooking oil to come about half way up the side of the thickness of your pork chops.  Adjust accordingly.


Test the oil to see if it's ready to start frying.
One mistake most new cooks will make is either heating the oil too fast…or too slow.  If you start seeing smoke, more than likely the pan is too hot.  Lower the heat and lift the pan off the burner for a minute to let it cool down.  You’ll need to “test” the temperature of the oil before you add the pork chops to start frying.  Once you see the oil heating up, you can drop a pinch of corn meal or flour into the oil and watch for it to “sizzle.”  If it does, you”re ready to start frying the pork chops.  You could also carefully place a drop of water in the pan.  If the temperature is at the right point, the water will start to pop or “talk” to you as it also dances around.  Just be careful if adding water and remember that all you need is about one drop.  As always, use extreme caution when frying anything.  Keep the handle of your pan turned away from the front of the stove and make sure the kids aren’t around the stove.  You can thank me later.


Place the pork chop in the hot oil.
Gently lower one of the coated pork chops into the pan of hot oil.  You should hear it start to sizzle once it touches the hot oil.  Also, remember that adding the meat is going to cool the pan down a bit.  Add the pieces one at a time, allowing just a minute or so before adding the next one to let the oil come back up to a good frying point.  It just takes a little practice but you can learn it quickly.


Fry the chops.
Don’t crowd the pan.  I’m only going to cook two pieces at a time.  Watch the bottom of the pork chops as they begin to cook.  Once you start to see the bottom edge begin to turn brown, you’re getting close to the point to flip the chops over.


Carefully flip the chops over.
If you look at the pork chop on the right, you can see the bottom has started to brown.  At this point, use some tongs and carefully turn the chops over to fry the other side.


Fry both sides.
With the bottoms brown, flip over the chops and let them cook.  This will take about 6-8 minutes depending on your stove and how fast you’re cooking.  You want to make sure they are done, but you don’t want to over cook them as this will dry them out and make them tough.  If in doubt, take a sharp knife and cut a small slice in one of the chops so you can see if it looks done towards the middle.


Remove from pan and drain on paper towels.
When they’re done, remove the pork chops from the skillet.  Place them on a plate with a layer of paper towels to absorb any excess oil.


Serve and Enjoy!
Serve and Enjoy!

Serve the pork chops while warm.  They go great with all types of vegetables and really well with some mashed potatoes.  You could use the leftover drippings in the pan to make a gravy for them that would also be really good.  I’m going to cook the ones left from this pack in another recipe and make some mushroom gravy to go with them.  Watch for that recipe and post soon.

I opted for the string beans and red potatoes mostly for the sake of not having everything on Taste of Southern served up with mashed potatoes and gravy.  Ha!  We southerners just love our potatoes and gravy don’t we?  And, if you know me, that hunk of Fried Pork Chop would make a great Pork Chop Sandwich slapped between a couple of slices of bread.  OK….I’m hungry….Let’s Eat.


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Print this recipe and give it a try.

Southern Fried Pork Chops Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 Servings 1x
  • Category: Main Dish, Pork
  • Method: Stove Top
  • Cuisine: American


Here’s a really quick and simple recipe for some delicious southern fried comfort food. Next to fried chicken, these Southern Fried Pork Chops are a long time family favorite. It really is the “other white meat” as the Pork Council tells us.



  • 4 Center Cut Pork Chops about 1/2 inch thick each.
  • 1 Cup of All Purpose Flour
  • 2 Tablespoons of Corn Starch
  • 1 Egg
  • 2 Tablespoons of Buttermilk
  • 1 teaspoon of Garlic Powder
  • 1/2 teaspoon of Salt
  • 1/2 teaspoon of Black Pepper
  • 1/2 teaspoon of Paprika
  • Cooking oil for frying.


  1. Begin by making the breader.
  2. In a small mixing bowl, add the Flour, Corn Starch, Garlic Powder, Salt, Black Pepper and Paprika. Stir all ingredients well. Set aside.
  3. Prepare the egg wash next.
  4. Break one egg into a small low sided dish.
  5. Add the buttermilk. Use a fork and stir mixture well.
  6. Setup your dredge station for convenience.
  7. One at a time, dip a pork chop in the flour and coat both sides.
  8. Dip the chop into the egg mixture, coat both sides well.
  9. Lift and let any excess drip off.
  10. Place the chop back into the flour mixture and coat both sides and edges.
  11. Place about 1/2 inch of cooking oil in a skillet over medium heat.
  12. Test the oil before adding the chops to fry.
  13. Gently lower the chops into the hot cooking oil, one at a time.
  14. Watch the bottoms of the chop and when they start to brown, flip the pork chops over. Don’t overcrowd the skillet.
  15. Let the chops fry for about 6-8 minutes or until done but not over cooked.
  16. Remove the cooked chops from the skillet, place on a paper towel lined plate and let drain.
  17. Serve warm and Enjoy.

Keywords: Southern Fried Pork Chops Recipe, breaded pork chops, made from scratch, southern recipes

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Your Comments:  I hope you’ll give this simple recipe a try.  I’d really like to know how you like them.  As always, I really enjoy reading your comments when you visit or try any of our recipes….so….don’t be shy, leave us a comment below.

Be Blessed!!!


Tags: , , , ,

Category: Main Dishes, Pork

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (92)

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  1. Country Fried Pork Chops – Stuff! | April 4, 2017
  1. Kay Cox says:

    Great letter today cousin and of course I love your pork chops and loved your momma’s. Love Cousin Kay

  2. JESSICA says:

    I can never fry a good breaded pork chop …the breading always falls apart on me …and normally I use store bought bread crumbs but tonight I followed ur GREAT N SIMPLE RECIPE and they came out PERFECT ….THANK U SO MUCH ….I WILL be using this recipe from now on 🙂

    • Steve Gordon says:

      Hi Jessica, I’m happy to hear you enjoyed the recipe. Thank you for sharing your results and your comments. I hope you’ll visit with us again… real soon. I’m thankful for your visits. Be Blessed!!! -Steve

  3. Michael Keller says:

    I made this last night for the family. Worked out great, terrific pictures and instructions to follow made it easy. Thanks for this, God Bless brother.

  4. Jamie says:

    I always know that if I try one of your recipes it’s fool prof…you’ve helped me to become an excellent cook…thank you Steve!!!

    • Steve Gordon says:

      Hi Jamie, What a very nice compliment. You’ve certainly made my day. Thank you. I’m glad to hear you’ve tried our recipes. Keep up the great work, and do stop by again… real soon. Be Blessed!!! -Steve

  5. Cheri says:

    We were watching the Diners Drive-ins and Dives show one night and breaded pork chops were featured. My husband commented on how good they looked. I’ve never attempted to make breaded pork chops, so I went online to find a recipe, and found the recipe on this site. Twice I have made the pork chops and twice my husband couldn’t stop raving about how moist and flavorful they turned out. I doubled the amount of spices to give it a lot of good flavor. Recently we purchased a cast iron cookware set, and it is especially fantastic for frying these pork chops in. This is the only recipe I will be using when I make them again. I’m glad I found your website, as there are a lot of great sounding recipes that remind me of home. I live in the Pacific Northwest, but my roots are in Missouri where I grew up eating down-home comfort foods (like fried squirrel or strawberry-rhubarb cobbler with fresh cream). Ahh, the memories. Thank you for the wonderful recipe. What I like about your recipes is the step by step pictures and directions. It makes it much easier to understand what I’m doing.

    • Steve Gordon says:

      Hi Cheri, Thank you so much for the very nice comments and compliments on Taste of Southern. I’m truly thankful that you found our home on the Internet, and that you tried one of our recipes. Happy to hear that you enjoyed the Fried Pork Chops. I appreciate you taking the time to share your comments and memories with us, and I trust you will stop by again… real soon. Be Blessed!!! -Steve

  6. ELove says:

    I was wondering instead of using a frying pan can a deep fryer be used instead?

    • Steve Gordon says:

      Hi ELove, Sure. We used deep fryers at the restaurant when we did them. It should turn out great. Thank you for the question. I hope you’ll try the recipe, then let me know how it turns out for you. Thank you for your visits to Taste of Southern, and be sure to stop by often. Be Blessed!!! -Steve

    • joel shirley says:

      I use a deep fryer and instead of placing on paper towels use a rack. It doesn’t leave the down side soggy. When I am only frying a couple of chops I leave them in the fryer basket to drain. It keeps them crisp. I live in New Mexico and use a bit of red chili to spice things up just for fun.

  7. Karen says:

    I have been cooking for many years, I always cook it too fast, Thank you for this step by step. Many Thanks

  8. Elle Cameron says:

    I’m in “Southern” California – San Diego. Guess what I’m making for dinner? 🙂 I really appreciate your clear, step-by-step photos. Thank you for this. It gives me a lot more confidence as I don’t cook very often. I can’t wait to try these chops … Thank you Steve!

  9. Jessi says:

    Thank for this recipient! I really encourage letting the battered pork chill in the fridge. This was the best fried pork I have made. Good flavor. The only two things I did different was-
    I split the flour mixture into 2 bags and shook them.
    I sprinkled lemon pepper seasoning over the fried pieces as the came out of the grease. I didn’t go heavy with seasoning the initial flour and pork.

    Thank you, Thank you, Thank you!

  10. mary h says:

    loved this…. i used 2 say i can cook anything but a good porkchop, but by following your nofail instructions they turned out great. im impressed tyvm

  11. Veronica G.Eichorn says:

    Last night my daughter e-mailed your fabulous fried pork chops receipe and
    My grandson and I loved it!! Best ever!!I am now your devoted fan! Keep them
    I am a New Yorker,raised in NYC, moved to Long Island as a teen,relocated to
    Santa Barbara,CA. Past 30 yrs-.
    Having many Southern friends have loved all their cooking. My daughter now
    54 started cooking “southern” as a teen.
    Your step by step photos make your receipts easy to follow and extra special! Thank you for sharing!
    I am 80 yrs-.old, retired just 4 yrs-.ago and now have the time to make receipe card files to pass on to my granddaughters and great granddaughters.
    Two of my grandsons also love cooking too! Your recipes will be the Stars
    Of my Southern Cooking section!!
    God bless you.
    I am known as Nana Ronnie by my family!!!

  12. GrandmaFranFran says:

    Steve, I’m pretty sure you are my brother from another mother! I was also fortunate enough to grow up in North Carolina “in the olden days” when we grew our own vegetables…over an acre so lots of canning, pickling, preserving and freezing! We also raised and killed our own hogs. We traded link sausage, country ham, chops and liver pudding to a neighbor for our chickens, eggs and fresh churned butter! Nobody kept books on the trading! Huckleberries and blackberries were free for the gathering (along with the red bugs)and the bounty from fruit trees and nut trees were always shared by neighbors. Nobody in the community went hungry regardless of whether or not they contributed to the harvest. Also, like you, I was exceedingly blessed to have great southern cooks all around me growing up that knew how to get the very best out of what Mother Nature provides us and taught us well. Thank you so very, very much for sharing your knowledge in the same way they did!

  13. Stephen kizik says:

    I had 3 uneven chops and saw your
    Recipe, used a plastic bag to shake, let sit
    Between coats, used my cheap deep
    Fryer with soy oil @ 350 and fried the
    Bone sections 10min until just floated.
    Super good, light seasoning is just right
    So you can taste the meat, so many
    People blame a good recipe when they
    Burn or under cook ! Will try this with
    Individual ribs when were snowed from
    The bbq in the NH winter!

  14. Mimi GW says:

    Thank you for this was looking for a bit for this had some in freezer. Did not know how to cook w/o being tough. This rocks will keep in file for dinner party. Tomato sauce and mozzarella on top so yummy just tweek a bit. Thank you again.

  15. Shontae says:

    BEST recipe EVER.Turned out so crispy and yummy.Going to check for a chicken one!

  16. Jessie White says:

    I just wanted to tell you that these turned out absolutely fabulous! My whole family loved them! And thanks to your excellent step by step directions, they were easy to make and so very tasty! Thank you so much for making our bellies happy tonight!

  17. Stephanie Kay says:

    Steve, I just discovered and really enjoy your recipes and website with the step by step photos. I would love to try this and a few other recipes and I was wondering if you could share how to make gravy with the pan oil? I have never made very good gravy before. Thank you

    • Steve Gordon says:

      Hi Stephanie, Welcome to Taste of Southern, I’m thankful you’ve found us. You might want to check out my recipe Fried Chicken with Gravy. It would work with the Pork Chop recipe just as easily.

      Please let me know if you try it, and how it turns out for you. Don’t rush it, reduce the heat and just let it do the work for you. I think you’ll like it. I do appreciate your comments and your compliments. I hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

      • Stephanie Kay says:

        I certainly will check out the fried chicken recipe for gravy. Thanks for the fast response. I will let you know how it turns out.

  18. lisa says:

    Your breading recipe is the ultimate! Thank you so much for publishing this delicious meal idea. We are from KY and my husband who is born and raised here said these are the best fried pork chops he has ever eaten. I plan on scoring some major points with my in-laws the next time we entertain!

  19. Hannah says:

    does it have to be buttermilk

    • Steve Gordon says:

      Hi Hannah, Thank you for your question. You don’t say why you’re asking about using Buttermilk. But, you could try this as a substitute. Add one Tablespoon of Lemon Juice, or Vinegar, to one cup of whole milk. Stir, set aside for about 10 minutes, then add just as you would the Buttermilk. The acidity will just make the recipe better in my opinion. I do hope you’ll give it a try, and let me know how it turns out for you. I appreciate your comments and your question, and hope you’ll visit with us often. Be Blessed!!! -Steve

  20. Stephanie says:

    I can make some pretty mean southern fried pork chops myself. I like to marinate or brine the pork ahead of time, otherwise you and I are pretty eye to eye on things. I am intrigued by your addition of corn starch. May I ask what difference it makes? I do have some on hand so think I will try that tonight.

    • Stephanie says:

      HA! I guess I should have read the other reviews and I would have answered my own question. I am now really looking forward to the new addition.

      • Steve Gordon says:

        Hi Stephanie, I’m thankful you found Taste of Southern, and that you’re going to add some corn starch to your next batch of Southern Fried Pork Chops. As mentioned before, it just seems to make them a little more crispy. Try it and let me know if you agree.

        I do appreciate your question, and your visit today. I hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  21. Hello Sir! I was looking online for other pork chops recipe since my husband suddenly disliked eating fried pork chops. So I bumped at your site and saw this recipe. I followed all the instructions and ingredients. It came out really really good. My husband liked it. The problem with my frying is that, I let the pork chops turned really brown so they looked like burnt. 🙂

    • Steve Gordon says:

      Hi Marms, Thank you for your visit today. I’m thankful you found Taste of Southern in that search for a Pork Chop recipe. I’m happy to hear that your husband liked the Pork Chops and that they turned out well for you. If you’re burning them, make sure you’re not frying them at too hot of a heat, that can overcook them on the outside before they actually get done on the inside. A good thermometer will set you back a couple of dollars, but it’s well worth the investment if you can get one. I use mine all the time.

      I appreciate your comments and do hope you’ll try them again sometime. I’ll be looking forward to you visiting with us again… real soon. Be Blessed!!! -Steve

      • Melissa says:

        What temperature on the themometer would you suggest?

        • Steve Gordon says:

          Hi Melissa, Pork Chops need to be cooked to 145F degrees to be safe and done. Of course, you’ll need some thick enough to be able to use a thermometer, so keep that in mind. I do hope you’ll give our Southern Fried Pork Chops recipe a try, and let us know how they turn out for you.

          Thank you for the question. I’m thankful you’ve found Taste of Southern and hope you’ll visit with us often. Be Blessed!!! – Steve

  22. Madison says:

    My mother was a Kentucky farm girl and could really cook but wasn’t big into flour breading so I naturally followed by example. She used stone ground cornmeal for fried chicken instead of flour and no breading at all on pork chops.
    I wanted to try something different and found your recipe. Holy cow, these are incredible. I made them twice in three days, they were so popular. When your children call dibs on leftovers, you know the meal was a success.
    I used the boneless pork loin that was on sale at Kroger for $1.99/lb. I buy it whole and have the butcher slice it for me. This cut is absolutely fabulous with your recipe. I am so pleased and can’t wait to explore your other creations. Thank you for all you do.

    • Steve Gordon says:

      Hi Madison, Thank you for your kind words and compliments regarding our Southern Fried Pork Chops recipe. I’m very happy to hear that you tried them and that you and the family enjoyed them. You done good and I hope you’ll keep up the good work.

      I appreciate your comments and do hope that you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  23. Jeff says:

    Made these last night, they were easy and tasted great. Thank you for the recipe my wife said it was a keeper!

    • Steve Gordon says:

      Hi Jeff, I’m glad that you and your wife enjoyed the Fried Pork Chops. I’m glad you found the recipe easy to follow and do hope that you’ll try some of our others. Thank You for taking the time to share your comment, and I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  24. Stephan Johnson says:

    I enjoyed making the pork chops according to your recipe. I had some trouble with the egg and buttermilk. I had to double the amount of egg and buttermilk because the amount of pork chops I was making. Also, it didn’t come out golden brown but it was still good. This was my first time making southern fried pork chops and I hope I will do a better job next time I make it. It was a real good southern home style meal I cooked even though I live in the Mid-Atlantic. Post more good recipe.

    • Steve Gordon says:

      Hi Stephan, Thank You for sharing your comments on our Southern Fried Pork Chops Recipe. I’m thankful you’ve found Taste of Southern, and happy that you tried the recipe. Keep working on it, you’ll get it to turn out just right in no time at all. I’m happy you enjoyed the recipe and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  25. Casie says:

    Hey Steve! I am not normally a pork chop kinda gal, but wanted to try some pork chop sandwiches. I am very avid on making sure my meat is done right and my thermometer has broke. Can you help me to figure out when the meat is done when cutting it open? Is pork still supposed to have a pink tint to it? Thanks and Blessings!

    • Steve Gordon says:

      Hi Casie, Thank you for your question. I’m from the old school of thinking when it comes to pork. I want to make sure it’s done and I don’t want to see any pink inside or in the juices when it’s cooked. It’s just the way I was brought up.

      You might want to check out this link for the information you’re looking for. It’s from the Pork Food Service website. They also offer a .pdf file that you can download. I hope this will help.

      I do hope you’ll enjoy the Southern Fried Pork Chops recipe and that you’ll visit with us again… real soon. Be Blessed!!! -Steve

  26. Jørund says:

    Wow! I was just goofing around the net when i stumbled upon your site. I sure am gonna try this out next weekend! Im not sure if i can find corn flour here in Norway, but i go to one of them stores selling exotic stuff.

    Except for having no reciepes for whale meat i do love ur site. I sure will come back to find more exiting food!

    • Steve Gordon says:

      Hi Jorund, Greetings to Norway, all the way from North Carolina. I hope you can find some flour so you can try our Southern Fried Pork Chops recipe. I know you’ll enjoy them.

      I appreciate your comments and I’ll have to work on adding some good whale meat recipes for you. (Smile) I missed my chance with one a year or so ago. A large whale beached itself down on the coast while my brother was there. He took his picture next to it, but said they came and buried it pretty quick after it was discovered. Maybe next time.

      I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  27. Martin says:

    Hello thanks for sharing your receipe ! I am going to try this for my hubby tonight.but Is corn starch neccesaary? If it is, I am omw to buy the one 🙂 thank you much again ❤

    • Steve Gordon says:

      Hi Martin, You can certainly leave the corn starch out if you don’t have it. I think it gives a little more crispness to the breading so I like to add it in. Let me know if you give the recipe a try and how it turns out. Thank you for stopping by and do visit with us again… real soon. Be Blessed!!! -Steve

  28. jeremy says:

    can i use yellow cornmeal instead of flour

    • Steve Gordon says:

      Hi Jeremy, I don’t see any reason that you couldn’t use the cornmeal. I’ve never tried it myself. Perhaps even a 50/50 mix of cornmeal and flour would work. I’ll be interested in knowing how it turns out for you should you try it that way. Thank you for your question and do visit with us again… real soon. Be Blessed!!! -Steve

  29. SenoritaBonita says:

    Had these today~~the chops reminded me of my Mom, who no longer
    is here to prepare this for our family.

    Thank you for sharing

    • Steve Gordon says:

      Hi SenoritaBonita, It’s my pleasure to share the recipes and glad that you liked our Southern Fried Pork Chops Recipe. It’s turned out to be one of our most popular recipes here on Taste of Southern. I’m terribly sorry to hear that your mom isn’t with us anymore. I’m sure you miss her dearly. Moms are just special, aren’t they? Thank you for sharing your comments and I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  30. shawn says:

    I’ll be trying this recipe tonight. Does the cornstarch make the breading more crispy?. I’m a very experienced cook, I would have been a chef if I didn’t have a health condition that prevents me from standing too long. I first did a buttermilk brine. I heated about a half a cup of water and simmered some fresh garlic, a tbsp of sugar and salt. Then when it cooled I added some slap ya mama cajun, some onion powder and paprika. Im gonna let that hang out about 4 hours. I’m gonna follow most of your breading except I’m gonna try adding about half a cup of panko and maybe a touch of parm ramano mix. I’ve tried adding baking powder and soda into the flour and I always get a crispy crust but I have a large family and cook many pieces and by the time I’m done often the first pieces will become soggy. I’m trying the corn starch tonight, I’ll tell you how it goes. Any thoughts on if you should let them rest before frying? I usually do but the same problem occurs. Thanks!

    • Steve Gordon says:

      Hi Shawn, Thank you for your questions and for being willing to give our Southern Fried Pork Chops a try. Your changes sound interesting and I bet that Cajun flavor addition will be great. Yes, the cornstarch is used to make a more crispy coating and I do suggest that once you have them breaded, leave them out for a few minutes to let them rest. I do this with about anything I fry. I know the photos show me placing the fried chops on paper towels. It’s just pretty common when cooking at home to use what’s most convenient. You might want to try spreading the fried chops out on a brown paper bag as opposed to the paper towels. Or, spread them on a wire rack if you have one of those. You could even spread them on a wire rack placed on a baking sheet and keep them warm in the oven on low heat while the others are in the pan. Most fried food in a restaurant will be placed on a wire rack under a warming light once it comes from the fryer so it can drain a bit and rest before being plated up. I do hope your chops turn out great and I’ll look forward to a full report. I’ve been experiencing the same situation with the legs and standing over the past couple of years so I understand that. I’ve always said that restaurant work was the hardest work I’ve ever done but it certainly had some good moments. Thank you for sharing your ideas. Do visit with us again… real soon. Be Blessed!!! -Steve

  31. Kadie Hanson says:

    Hi, I’m 13 and an experienced cook. I am going to make this tonight as a surprise for my parents. Thanks for such a great easy recipe. Super excited to try! I will also be having mashed potatoes and green beans with bacon in them. Again, thanks for a great recipe!

    • Steve Gordon says:

      Hi Kadie, Thank you so much for sharing your comments. I can’t wait to hear how the recipe turns out for you and I sincerely hope you and your family enjoy it. Your mashed potatoes and green bean side dishes will go perfect with the Southern Fried Pork Chops. 13 and already an experienced cook. How cool is that? Keep up the great work, I’m sure your parents are very proud of you. I am too! I’m glad you found the recipe and I do hope you’ll stop by for another visit… real soon. Be Blessed!!! -Steve

  32. Nicole says:

    Your recipe is quite simply AMAZING!!! I have never fried meat before so I admit that I was pretty nervous before I started, but with your excellent easy to follow instructions, I made some pretty darn good chops, if I do say so myself! My family loved them too and commented that they were as if I had got them at a restaurant. Also, I must applaud you for your excellent taste in spices. The chops had the flavor I was looking for, and when they were paired with some country gravy, were perfect. I served them with homemade glazed carrots and mashed potatoes. The meal was a big hit with my family and I couldn’t be happier with this recipe!

    Thank you so much for sharing it with everyone! You’re the best! 🙂

    • Steve Gordon says:

      Hi Nicole, Thank you so much for your comments. You have me glowing with happiness because of your compliments. I greatly appreciate it and I’m so glad the recipe turned out well for you. I would have never thought that this recipe for Southern Fried Pork Chops would turn out to be the most visited and most popular recipe thus far on Taste of Southern. I’m just glad you found it, tried it and that it turned out good for you. Perhaps someone reading your comment will now be willing to try it for themselves. I love mashed potatoes and gravy as well so now… you’ve got ME hungry. Thanks again and I do hope you’ll stop by for another visit real soon. Be Blessed!!! -Steve

      • Gary N. says:

        I just ran across your website and have been lovin’ it!

        I have to add that (growing up in Texas) we ALWAYS had mashed taters and pork chop gravy when we had fried pork chops. Made pretty much the same way as your chicken fried steak gravy, the taste of those delicious brown bits stuck to the pan (fond?) and blended into a creamy gravy with the taste of pork drippings and then poured generously over the potatoes is indescribably heavenly. My mouth is watering just thinking about it. I do whole-heartedly suggest trying it.

  33. Nicole says:

    I tried this recipe last night for dinner and let me tell you… It was DELICIOUS!!! I’ve never pan-fried meat before, so naturally, I wasn’t sure how this would turn out for me. Anyway, thanks to the wonderful and easy to follow instructions, I was able to successfully make the breader, egg wash, and fry the pork to a fully-cooked inside and golden brown outside. I also served mashed potatoes, brown sugar glazed carrots, and country gravy on the side. My family loved it! And let me tell you, that is no mean feat! I have some very picky eaters in the house and if the food isn’t just right, they won’t eat, but amazingly, everyone cleaned their plates and even asked for seconds!

    Thank you so much for the incredible recipe and for sharing it with everyone. You’re the best!

    • Steve Gordon says:

      Hi Nicole, I see this was really the first comment you left about trying the recipe. I’m sorry I didn’t get to respond sooner and its really great that you cared enough to come back and leave comments again. I saw your second comment before I saw this one so they may be a bit out of order. I have been crazy busy the last couple of days as my brother and I were preparing for a fundraiser plate sale for a local church program that helps the homeless. The prep work kept me off the computer for a couple of days. We did the fundraiser in conjunction with National Pig Pickin’ Day on May 18th and, thanfully it turned out very well. It was tiresome work but, it went better than hoped for and, maybe what little we did will help some folks in need around our area. Thank you again for coming back and sharing your comments about the recipe. I’m delighted it turned out well for you. YOU are the best! Please come back again soon for another visit, we’ll be looking for you. Be Blessed!!! -Steve

  34. Tiffany says:

    Thanks so much for this recipe! As a Kentucky woman I know my way around the pork chop. Was looking for something new tonight for supper and was not let down at all. As for the good ol days I read up above, I’m only 24 and would not have it any other way. I grow/raise most of my hubby and I’s food. Even can my own veggies for the winter. Was raised this way my entire life. Guess I just got lucky!

    • Steve Gordon says:

      Hi Tiffany, So glad to hear the Fried Pork Chops turned out well for you. Wow… 24 and growing most of your own food… that’s pretty sweet. Keep up the canning. I know it can be a bit of work at times but, it sure is nice to open a jar of your own handiwork later isn’t it? I’ve been canning for several years now and I can’t wait for the growing season to start kicking in around here. I was in Franklin, KY a couple of weeks ago, beautiful area around that way. Do stop by for a visit again real soon. I’d love to know more about your food adventures. Be Blessed!!! –Steve

  35. Samantha says:

    Gonna go fry some of these chops up right now, in my great Southern state….Tennessee!! Always been raised with beans, taters and, fried meat along with macaroni & tomatoes which I love to this day. But, I’ll let you know how they turn out…

    • Steve Gordon says:

      Hi Samantha, I hope you enjoy those chops. I’m sure a Tennessee girl can cook up some pretty mean pork chops on her own. I was in Nashville a couple of weeks back. It started snowing so I took off for home and warmer weather. Made it home but not to much warmer weather. I’ll look forward to hearing how the Pork Chops turn out for you. Thank you for your comments and I hope you’ll stop by for a visit again… real soon. Be Blessed!!! –Steve

  36. Crystal Vega says:

    I use your recipe every time I make this, it is the best I’ve found, and my hubby loves them, thank you

    • Steve Gordon says:

      Hi Crystal, Thank you for your comment and for trying out the recipe. I’m very happy to hear that you both like it and have tried it several times. I do hope you’ll try some of our other recipes if you get the chance. I’ll look forward to you stopping by for a visit again real soon. Be Blessed!!! –Steve

  37. Tammy says:

    I made these last night. I didn’t have buttermilk or cornstarch and I used bone in pork chops. I dipped the chops in 2% milk and then into the breading mixture. I added 1/2 teaspoon of onion powder. I’ve never been able to pan fry meat but these were delicious. Thanks for the tips!

    • Steve Gordon says:

      Hi Tammy, It sounds like your version of the Pork Chops turned out very well. I’m glad you found the recipe and gave it a try, glad we could help out. I do thank you for your comments and I hope you’ll visit with us again real soon. Be Blessed!!! –Steve

  38. Blair Cameron says:

    Hi Steve! I knew you were a man of many talents, but I just “lucked out” by stumbling across your recipe for “Southern fried” pork chops! My Mom and Dad were both great southern cooks, and your recipe hit the nail on the head! We used to kill our own hogs, and cut our own meat, when I was growing up, and your recipe took me back to those “Good ol’ days” that seem so long ago, now! You deserve an A+ (Mom was a teacher, you know!) for your “Historical accuracy!” Great job! Thanks for the memories! (and the great food!) I’m glad I’m not the only one that likes things the way they used to be! Pass me that lard!

    • Steve Gordon says:

      Hi Blair, And here I thought I was hiding from the locals. Go figure. You didn’t “luck out” by the way… it was meant to be. I’m glad you found us and I’m glad you liked the recipe. We killed hogs too when I was a kid. I’d love to find someone that still does it the old time way and would let me photograph the event. Did you scrape the hair off with a jar lid? As for those “Good Ol’ Days that seem so long ago.” They WERE! I’m just glad to know that you’re older than I am. Ha! Thank you for the A+, it may be the first one of those I’ve ever actually received. Don’t recall any of them in school, thats for sure. Do you still own that black Limo? Still spinning the records? I do hope you’ll stop by for a visit again real soon. Thanks again, it was great to hear from you, as always. Be Blessed!!! –Steve

  39. Janella says:

    The breading was perfect!!! This recipe is a keeper for sure!! Everyone loved it and there wasn’t a pork chop left. Thank you so much for sharing!

    • Steve Gordon says:

      Hi Janella, Thank you for the compliment. I’m glad they turned out so well for you. They’re certainly one of my favorites and I’m glad you found the recipe. Please stop by for a visit with us again real soon. Be Blessed!!! –Steve

  40. Shara says:

    Oh my goodness!!! These were absolutely THE BEST pork chops I’ve ever had! I love that you use simple ingredients that I usually have on hand. I made these with AuGratin potatoes and fried cabbage….oh so good! My fiance’ couldn’t get enough!! Thanks for posting!!

    • Steve Gordon says:

      Hi Shara, Wow, thank you for the compliments. Its good to know they turned out so well for you. I was really surprised to find out that such a simple recipe would turn out to be the most viewed recipe here on Taste of Southern during our first year. I just knew it would be the Banana Pudding. Ha! Glad to hear your fiance’ enjoyed them as well. The AuGratin Potatoes and Fried Cabbage sounds good. Congratulations on the upcoming wedding. I wish you both all the happiness in your life together ahead. Thank you again, I hope you’ll visit with us again real soon. Be Blessed!!! –Steve

  41. Michelle says:

    Thank you SO much for posting this! I was born and raised in the south but both of my grandmothers passed away before they could teach me any of their cooking knowledge, and I was beginning to be afraid I would never learn how to fry anything properly! I bought my first cast iron skillet and made these for dinner tonight and they came out great! Do you do anything differently for fried chicken? And any chance you could do a post on homemade biscuits and white pepper gravy? I’ve been wanting to learn how to make that for years!

    • Steve Gordon says:

      You’re awesome Michelle, Congratulations on buying that cast iron skillet and making the Pork Chops. I’m proud of you for giving it a try and very happy to hear that they turned out well for you. You Did It! Thank you for the suggestion about the White Pepper Gravy. I’ll have to get busy on that. As for the biscuits, you could try my Mini-Biscuits or Party Biscuit Recipe here on Taste of Southern. You could follow those instructions and just use a larger biscuit cutter as opposed to the smaller one I used in the recipe. I use Lard in my biscuits but you could use Crisco or some other brand of shortening if lard isn’t available for you. I also did a Sweet Potato Biscuit Recipe that you might like. Biscuits can give you a bit of trouble sometimes but, just keep working at it and you’ll get the swing of it in no time. As for the Fried Chicken, yes, it’s pretty much done the same way. I’d suggest that you might start out with something like all Chicken Thighs and fry those up first…assuming you eat the dark meat. That way, all of the pieces would cook in about the same amount of time. Watch the temperature of your oil and don’t let it get too hot as it cooks. I think most people are guilty of trying to cook it too fast and it browns or burns on the outside and may not even be done on the inside. As with anything, it takes a little practice. I’m way guilty on cooking too fast myself sometimes. Thank you again for your comments. I do hope you’ll keep in touch and that you’ll stop by for a visit real soon. Be Blessed!!! –Steve

  42. Krista says:

    I really want to make these, but i have no cornstarch or buttermilk.. can regular milk take place of buttermilk?

    • Steve Gordon says:

      Hi Krista, You can easily make your own buttermilk from regular milk when you need some in a pinch. It’s not quite as tart as the real stuff but it will serve the purpose. Here’s how: To one cup of milk, add 1 Tablespoon of Vinegar…or…2 Tablespoons of Lemon Juice. Mix it up well and set it aside for 5-8 minutes. How easy is that? You could also just use your regular milk without making the buttermilk substitute. I prefer to use the buttermilk but it’s not an absolute. As for the cornstarch, while it does seem to make a little more of a crispy crust on the chops…or chicken…you can just leave it out if you don’t have any and you’ll be fine. I do hope this helps and that you’ll give the recipe a try. I’ll look forward to hearing how it turns out for you. I do hope you’ll stop by again real soon, your comments are greatly appreciated. Be Blessed!!! –Steve

  43. scott swanson says:

    Will be making this tonight!. Thanks for taking the time to produce excellent photos as well.

    • Steve Gordon says:

      Hi Scott, Thank you for your comments on the photos. I do hope you enjoy the recipe and I look forward to hearing how it all turns out for you. I hope you’ll stop by again soon. Be Blessed!!! –Steve

  44. This was by far the best presentation of cooking I’ve seen. Do you have a recipe book? I’m very interested in any other recipes you have. Thank you for your help… (PS. born a Yankee, But my father was/is a farmer from South Carolina and 2 of my children live in Orangeburg, SC. hope I still qualify as a southerner… 🙂 )

    • Steve Gordon says:

      Hi Pastor, I’m glad you found our website and I appreciate your comments. I’m sorry but I don’t have a cookbook…as of now. It’s something I’ve wanted to do for a long time and was actually the incentive for starting Taste of Southern. Maybe we can get one put together one day. Yes, I think you’ll still qualify as a good old southerner. I hope you’ll tell your friends about us and that you’ll stop by for a visit again real soon. You can use our drop down navigation bar to find all of our other recipes. Also, keep in mind that we add a new recipe each Monday morning, so come back each week. Thanks again. Be Blessed!!! –Steve

  45. Alaina says:

    Thank you for the recipe! We recently purchased a 1/2 cow and a 1/2 of a hog from a local farmer. (My husband and I have six children ages 3, 6, 6, 11, 13, and 14! We really can use all that meat!) Since finding out some undesirable things about the “big” pork industry, we haven’t really eaten pork for quite a few years, save for the occasional farmer-sourced bacon or sausage. Anyway, the butcher cuts a lot of the pork into “chops”, and that combined with the fact that I knew I wouldn’t often need pork *roasts* has left us with a freezer full of pork chops! I’ve done some baked (disappointing…need to work on that as I’d surprisingly never baked pork chops before!), and my daughter made some slow-cook style on the stove with potatoes and other root veggies.

    We were doing roasted corn on a fire in our firepit last night (fresh from a farmer down the road!) and I decided to fry up some pork chops the way my Memphis grandmother always did. I needed a quick refresher on how LONG to cook/fry them, which is how an internet search landed me at your site. I really liked the simple yet complete directions as well as the photographs. While a more experienced cook like myself wouldn’t really need that much detail, it was enjoyable to read and look at your photos and the directions are perfect for a new cook or even for a child! I intend to let my 11 year old try following this one on his own sometime in the future. (His 14 year old sister is an aspiring chef and has been since a toddler, and both she and their 13 year old brother are fairly accomplished chefs for people of any age, much less teeangers…but the 11 year old is just starting out with his love of cooking.)

    I really liked the addition of the corn starch to the flour…I had never thought of doing that when frying any kind of meat, and I’m assuming that it helped adhere the breading to the meat. Brilliant! Will try that the next time I do country-fried steak!

    We like a little more seasoning to our food, so we added an organic “no salt” mixture that we like (it has stuff like dehydrated onions and garlic, various peppers, paprika, parsley, etc…), more garlic powder, a little more salt than what you called for, and some onion powder as well. We were making more chops (six) so I used 2 cups of flour, but our spices were definitely more than double what your recipe calls for. For the egg mixture we used 3 fresh eggs from our backyard chickens and a bit of organic almond milk rather than buttermilk, since some of my children are allergic to cow’s milk. We used bone-in pork chops and were cooking six of them, so I used a large frying pan and did them in two batches.

    I think with doing three in the pan (which was unfortunately not cast iron…my large cast iron pan was lost when we moved last summer and I haven’t replaced it yet) and with the bone-in, it took us 12-14 minutes total for each pan of three chops. They were pretty big chops…I think the six of them were nearly four pounds total. (Next time I will just have two pans going at once!) After the chops were done, I poured off all but just a little bit of the oil, threw in some of the leftover seasoned flour mixture, whisked it up into a bit of a roux and let it brown, then whisked in water until the gravy started thickening up to the right consistency (which happens very quickly.) I added just a bit of the oil/fat back into the gravy for some extra flavor, using a slotted spoon to get some of the “brown bits” that had been poured off (in order to add some extra flavor to the gravy). It was perfect! I didn’t need to add any flavoring the gravy at all. I also think that if someone needs to be gluten free, they could easily substitute a non-wheat flour for the breading.

    We were doing a big corn roast (two types of corn from two different farmers…for taste test purposes hehee) so we decided to skip the potatoes this time, although mashed potatoes made from the pesticide-free redskins I picked up at the farmer’s market yesterday along with some butter or that gravy would have been heavenly!

    We did make some green peas cooked with butter, dehydrated onion, garlic, pepper and salt to go along with it. So, hormone-free, vegetarian-fed pork chops from a local farmer who only raises a few hogs at at time, breading that included organic flour and organic backyard laid-that-day eggs, just-picked pesticide free corn from down the road…I don’t think we could have gotten much more traditional southern (at least the way my Mom-Mom was raised!) than that, save for maybe using lard or bacon fat for the frying!

    Thank you for sharing your recipe and I hope to find more recipes and photos for my children to use as guides in the future! Kind regards.

    • Steve Gordon says:

      Hi Alaina, Thank you for the “letter.” Ha! I loved it.

      I’m glad you found the recipe, even as a refresher and, that you gave it a try. Sounds like you had one more delicious meal that evening. You had my mouth watering with the roasted corn on the firepit as I love roasted corn. I’m sure it was awesome. I’m a bit jealous that you have your own chickens and fresh eggs each day. I’m not getting any younger but I’m still in hopes that maybe I can get back out in the country one day. As a youngster, I never would have thought that I might say that kind of thing. We had our own chickens when I was about 5 or 6 but none after that.

      I do appreciate you stopping by and sharing your comments with us here on Taste of Southern. Best of luck to your aspiring chefs, just keep sharing your knowledge with them. Please stop by and say hello again anytime. Be Blessed!!! –Steve

  46. goldenlady says:

    Great recipe. I compared it to the way my nana made chops. Delicious! Now so I wouldn’t make a big mess with my fingers, you know the tops of those chinese “tupperware” as my husband calls them, I just place them on top and close it and used that to mix my breader and my egg and buttermilk. no fuss!

    • Steve Gordon says:

      Thank you for the compliments goldenlady. I’m glad you found our site and really appreciate you taking the time to leave us your comments. I’m a big fan of those “Chinese Tupperware” dishes and just can’t ever seem to throw one away. Great idea on placing the top back on and giving it a little shake to coat the pork chops. I’ll have to try that myself next time. I hope you’ll visit with us again real soon. Thanks for stopping by. Be Blessed!!! –Steve

  47. Frances says:

    Best pork chops we have had.
    Very good!

    • Steve Gordon says:

      WOW…thank you Frances. What a great compliment, I’m so glad you liked it. Thanks for visiting Taste of Southern and sharing your comments. I look forward to seeing you here more often. Be Blessed!!! –Steve

  48. cathy mashburn says:

    Yummy !!!!!!!

  49. mongoose says:

    Steve, thats one of my favorite foods along with meatloaf and fried chicken. It dont get no better than that right there. Us southern folks like our southern foods so keep up the good work and may GOD BLESS YOU.

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