These Southern fried pork chops are the kind of recipe that takes me right back to my roots. I grew up on food like this, well-seasoned, golden, crispy on the outside, and juicy on the inside. This recipe is straight from the kind of kitchen I was raised in, where we don’t do bland and we don’t play about flavor. I’ve tested it, tweaked it, and made sure it works every single time.
You will also love my Southern Fried Okra, Classic Southern Fried Chicken, Southern Fried Shrimp, and Fried Green Tomatoes.
Table of Contents
Fried Pork Chop Ingredients
- Bone-in pork chops: The bone helps keep the meat juicy while it fries, and adds that old-school Southern flavor you just don’t get with boneless.
- Creole seasoning: This is where the flavor lives. It seasons the meat and the flour so every bite has flavor, not just the crust.
- Smoked paprika: Adds smoky flavor that takes it up a notch. It gives the crust a little color too.
- Eggs: Helps the flour stick and forms a nice base for that crispy coating. It binds everything so your breading actually stays on while it fries.
- Hot sauce Just a splash in the egg wash wakes everything up and gives the meat a little kick.
- All-purpose flour: Classic for a reason. It fries up crisp and golden, especially when it’s seasoned right. This is where you lock in that crunchy, flavorful coating.
- Oil: You want something neutral with a high smoke point—like canola or vegetable oil. It gets hot enough to fry the pork chops evenly without burning or overpowering the flavor.
How to Make Southern Fried Pork Chops Step by Step
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Pat the pork chops dry with paper towels. This helps the seasoning stick and keeps the breading from sliding off.
- Season both sides of the pork chops generously with Creole seasoning and smoked paprika. Don’t be shy, this is where the flavor starts.
- In a shallow bowl, whisk together the eggs and a few dashes of hot sauce. This is your egg wash that helps the flour coating stick.
- In another bowl, add your all-purpose flour and season it with a little more Creole seasoning and smoked paprika. We’re seasoning every layer, don’t skip it.
- Dip each pork chop into the egg wash, then dredge it in the seasoned flour. Press the flour on firmly to make sure it sticks. Set the coated chops aside and let them rest for 10–15 minutes. This helps the crust stay on during frying.
- Heat oil in a large skillet (cast iron is my fave) or a Dutch Oven over medium to medium-high heat. You want the oil around 350°F. The oil should sizzle when you add the pork, but not pop too aggressively.
- Fry the pork chops for 4–5 minutes per side, depending on thickness, until golden brown and cooked through (internal temp should hit 145°F).
- Remove and place the fried chops on a wire rack to rest. This keeps them crispy while they cool slightly.
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How to Keep the Breading From Intact and From Falling Off
- Pat the chops dry first. Moisture is the enemy. Blot them with paper towels before seasoning or dredging so the flour sticks properly.
- Don’t skip the dredge steps. Season the meat, dip it in flour (or a flour–buttermilk–flour combo), and press that coating on. Don’t just dust it, really pack it in so it clings.
- Let them rest after dredging. After breading, let the chops sit on a baking rack or plate for 10–15 minutes. This helps the coating set and stick before it hits the oil.
- Use the right oil temperature. If the oil’s too cold, the breading soaks up oil and slides off. Too hot, and it’ll burn before the inside cooks. Aim for 350°F for that perfect fry.
- Don’t overcrowd the pan. Fry in batches. If the pan’s too full, the temperature drops and the breading gets soggy and loose.
- Flip gently. Use tongs and turn carefully. No poking, dragging, or flipping over and over. One flip is enough once the first side is golden.
- Rest on a wire rack, not paper towels. Paper towels trap steam and make the bottom soggy, which can loosen the crust. A rack keeps everything crispy and locked in place.
How to Keep Them Crispy
- Let them rest on a wire rack, not paper towels. Paper towels trap steam and make the bottom soggy. A wire rack lets air flow underneath so the crust stays crisp all around.
- Don’t cover them with foil. Covering traps heat and moisture, and that’s how you lose your crunch. If you need to keep them warm, place them in a low oven uncovered.
- Avoid stacking them. Piling hot chops on top of each other will steam the crust right off. Lay them out in a single layer with space between each one.
Southern Fried Pork Chops
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I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
Pork Chops
- 4 bone-in pork chops I love center-cut. See notes.
- 1 teaspoon Creole Seasoning Feel free to use your favorite spice blend.
- ½ teaspoon smoked paprika Divided into ½ teaspoon portions.
- salt and pepper to taste
Breading
- 1-2 eggs Beaten
- 1-2 teaspoons hot sauce Optional for spicy.
- ¾ cup all-purpose flour
- 1 teaspoon Creole Seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper Optional for spicy.
- ½-1 cup oil for frying I use vegetable.
Instructions
- Pat the pork chops dry with paper towels. This helps the seasoning stick and keeps the breading from sliding off.4 bone-in pork chops
- Season both sides of the pork chops generously with 1 teaspoon Creole seasoning, ½ teaspoon smoked paprika, salt, and pepper to taste.1 teaspoon Creole Seasoning, ½ teaspoon smoked paprika, salt and pepper to taste
- In a shallow bowl, whisk together the eggs and optional hot sauce. This is your egg wash that helps the flour coating stick.1-2 eggs, 1-2 teaspoons hot sauce
- In another bowl or plastic/paper bag, add your all-purpose flour and season it with a more Creole seasoning, smoked paprika, optional cayenne pepper, salt, and pepper to taste. We’re seasoning every layer—don’t skip it.1 teaspoon Creole Seasoning, ½ teaspoon smoked paprika, ¾ cup all-purpose flour, ½ teaspoon cayenne pepper, salt and pepper to taste
- Dip each pork chop into the egg wash, then dredge it in the seasoned flour. Press the flour on firmly to make sure it sticks. Set the coated chops aside and let them rest for 10–15 minutes. This helps the crust stay on during frying.
- Heat oil in a large skillet (cast iron is my favorite) or Dutch oven over medium to medium-high heat. You want the oil around 350°F -370°F. The oil should sizzle when you add the pork, but not pop too aggressively.½-1 cup oil for frying
- Fry the pork chops for 4–5 minutes per side, depending on thickness, until golden brown and cooked through (internal temp should hit 145°F when they are done inside).
- Remove and place the fried chops on a wire rack to rest. This keeps them crispy while they cool slightly.
Notes
These are the sweet spot. They have a good amount of meat, a little fat for flavor, and the bone helps keep them juicy while frying. Rib chops (bone-in):
These are tender with a nice fat cap that crisps up beautifully. They're great if you want that melt-in-your-mouth inside with a crispy edge. Thin-cut bone-in chops:
Perfect if you want extra crispy results and a faster cook time. Just be careful not to overcook them—they’ll go from golden to dry real quick.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
What to Pair With Pork Chops
Pair this with stone ground grits with cheese, collard greens with smoked turkey, and Southern baked mac and cheese.
Frequently Asked Questions and Pro Tips
Bone-in pork chops work best for frying. They stay juicy, hold flavor, and give you that classic Southern texture. Thick or thin is up to you, but thinner chops fry faster and get crispier.
You don’t have to, but a buttermilk soak or seasoning rub ahead of time helps tenderize the meat and adds flavor. I don't feel the need to do this. They taste great and gave juicy texture without it.
Use a neutral, high-heat oil like canola, vegetable, or peanut oil. You want it hot enough to crisp the outside without burning it.
Aim for 350°F - 370°F. That’s the sweet spot to get that golden crust without drying out the meat.
They should be golden brown on both sides and cooked to an internal temp of 145°F. Let them rest a few minutes before serving so the juices stay locked in.
You can, but bone-in gives better flavor and keeps them from drying out too fast. If you use boneless, keep an eye on the cook time—they’ll fry up quicker.
They’re best fresh, but you can reheat in the oven or air fryer to bring the crisp back. Just don’t microwave them unless you like soggy crust (I don’t).
Place them in an airtight container with a paper towel underneath to catch any moisture. Store in the fridge for 3-4 days.
Transfer the pork chops to a freezer-safe bag or container. Label it and freeze for up to 2 months for optimal freshness. Defrost in the fridge overnight.
Reheat in the oven at 375 degrees 10–15 minutes, or until warmed through and the crust is crisp again. Reheat in the air fryer at 350 degrees for 5-7 minutes.
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