Boneless chops can work, but they tend to dry out quicker and don’t have as much flavor. The bone helps insulate the meat, keeps it juicy, and adds that old-school Southern vibe you want in a real deal fried pork chop.
How to Bake Pork Chops: Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Add the pork chops to the prepared baking sheet and bake for about 12-14 minutes or until they reach an internal temperature of 145°F. Do not overbake.
Southern Fried Pork Chops
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.
Servings 4 pork chops
Calories 587kcal
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
Center-cut bone-in pork chops:
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.
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
Serving: 1pork chop | Calories: 587kcal | Carbohydrates: 17g | Fat: 33g