Southern Fried Pork Chops Recipe
Adding a Southern twist to a dish can take almost any type food up a notch. Pork chops are wonderful on their own, but making them with a Southern fried twist is something that will leave you wanting more. This recipe is excellent for several reasons, including the fact that it's pretty simple to make. It also only requires a small number of ingredients, and if you cook often, you may already have some at home. Whether you want to make this dish for the family or when you're hosting a dinner party, it's always a great occasion to serve these excellent Southern fried pork chops.
Recipe developer Erin Johnson came up with her own version of the classic dish, and she can't help but rave over how much she loves it. 'What I love about pork chops is that you get a delicious meal, and pork is usually one of the least expensive options at the grocery store," Johnson says. "I don't have any inspiration other than to make a crispy, flavorful version of a classic Southern dinner." It's safe to say that she succeeded — follow this recipe to find out for yourself!
Gather the ingredients for the Southern fried pork chops
Once you are ready to begin, you will need to make a list and gather all the ingredients necessary to make this dish. Pick up eggs, water, flour, salt, paprika, onion powder, garlic powder, ground pepper, cayenne pepper, bone-in pork chops, and vegetable oil. "If you don't like spice, you can use less or eliminate the cayenne. For additional flavor, consider using smoked paprika instead of sweet," Johnson suggests.
Mix the eggs and water
Take out a shallow bowl and add the eggs and the water. Use a whisk or something similar to beat the two together. Set the dish to the side until you need it again. "Many recipes for southern fried pork chops call for buttermilk, but I have found that it is just as effective to use an egg wash — and you don't miss the flavor, and is far more likely to be something you have on hand," Johnson shares.
Season the flour
In another shallow bowl, add the flour and all of the seasonings, including salt, paprika, onion powder, garlic powder, ground pepper, and cayenne pepper. Blend to combine. "You will likely not use all of the flour and seasoning mixture coating 6 pork chops, but the exact amount varies based on how many pork chops you are making and how thick they are," Johnson notes. "I always prefer to have more than I need than have to make more."
Heat the oil and dredge the pork chops
If you have a cast-iron skillet, that works best. If not, you can use a heavy skillet instead. Drizzle in the olive oil and turn the heat on to warm it up.
In the meantime, grab the pork chops and dip each side into the egg wash. Then, dredge each one in the flour mixture. Make sure to do both sides and also coat the edges, so every piece is covered well. Continue the same process with the remaining pork chops while the oil finishes heating.
Cook the pork chops
Add a pork chop (or several pork chops) to the pan once the oil is nice and hot. Be careful not to overcrowd the pan, as you can always cook in batches. Cook the pork chops for 6 minutes on one side, or until they turn golden brown, and then flip them over. Cook for an additional 4 minutes on the opposite side.
Remove excess oil and serve
Place the finished pork chops on a baking sheet covered in paper towels to remove the excess oil. Then, cook any remaining pork chops.
Now, you can serve the pork chops to your lucky guests. "I like to serve these with potatoes and a vegetable, but they are very versatile and pair well with almost anything," Johnson shares. If you have anything left, keep it for another meal! "Store in the fridge for up to 3 days. Reheat in the air fryer or microwave," Johnson says.
- 2 eggs
- 2 tablespoons water
- 1 cup flour
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground pepper
- ¼ teaspoon cayenne pepper
- 1 cup vegetable oil, for frying
- 6 bone-in pork chops
- In a shallow bowl, beat together the eggs and water. Set aside.
- In a separate shallow bowl, blend together the flour and all of the seasonings.
- Heat the oil in a large, heavy skillet (preferably cast-iron).
- One at a time, dip each pork chop into the egg wash and flip.
- Dredge the pork chop in the flour mixture, flipping and ensuring both sides and edges are covered.
- Continue coating all the remaining pork chops while the oil is heating.
- Once the oil is hot, add the pork chops into the pan, being careful not to overcrowd the pan.
- Cook on one side for 6 minutes or until golden brown, then flip.
- Cook an additional 4 minutes on the other side.
- Set the cooked pork chops onto a paper towel-lined baking sheet, and continue with remaining pork chops until all 6 are cooked.
| Calories per Serving | 754 |
| Total Fat | 55.2 g |
| Saturated Fat | 8.8 g |
| Trans Fat | 0.5 g |
| Cholesterol | 190.6 mg |
| Total Carbohydrates | 16.9 g |
| Dietary Fiber | 0.9 g |
| Total Sugars | 0.2 g |
| Sodium | 642.0 mg |
| Protein | 45.3 g |
