Description
These Crispy Country Fried Pork Chops are golden-brown, juicy, and packed with homestyle flavor. Perfectly seasoned, dredged, and pan-fried, they’re a comforting Southern classic that comes together quickly for a weeknight meal, yet is special enough for Sunday supper.
Ingredients
Units
Scale
For the Pork Chops:
- 4 bone-in pork chops (about 3/4-inch thick)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Breading Station:
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon onion powder
- 2 large eggs
- 1/4 cup whole milk or buttermilk
For Frying:
- 1 cup vegetable oil (canola or peanut oil works well)
To Serve (optional):
- Chopped parsley
- Lemon wedges
Instructions
- Season the Pork Chops: Pat pork chops dry with paper towels. Season both sides evenly with salt, black pepper, and garlic powder to ensure each bite is flavorful and juicy.
- Set Up Breading Station: In one shallow bowl, combine the flour, paprika, cayenne pepper, and onion powder. In a separate bowl, whisk together the eggs and milk or buttermilk.
- Dredge the Pork Chops: Dip each pork chop first into the flour mixture, then into the egg mixture, and finally back into the flour mixture. Press gently so the coating adheres well. Shake off any excess flour.
- Heat the Oil: In a large skillet, heat the vegetable oil over medium-high heat until shimmering (about 350°F/175°C). The oil should be hot enough that a pinch of flour sizzles immediately.
- Fry the Pork Chops: Carefully add pork chops to the skillet, working in batches if needed to avoid crowding. Fry for 4-5 minutes per side, or until golden brown, crispy, and cooked to an internal temperature of 145°F/63°C.
- Drain and Serve: Transfer cooked pork chops to a plate lined with paper towels to drain excess oil. Garnish with chopped parsley and lemon wedges, if desired. Serve hot for best texture and flavor.
Notes
- Let pork chops rest for 5 minutes before serving to retain juices.
- If desired, add a splash of hot sauce to the egg mixture for extra kick.
- Use a meat thermometer to avoid overcooking.
- Leftovers can be reheated in the oven or air fryer to restore crispiness.
Nutrition
- Serving Size: 1 pork chop
- Calories: 420
- Sugar: 1g
- Sodium: 470mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 135mg
