If you've been reading my blog long enough you know that our family loves pork chops, from broiled to smoked and smothered. Southern Fried Pork Chops are somewhere at the top of my most favorite pork chop recipes. They are almost as simple to make as my quick boneless pork chops, but the added flavor from bacon fat, that thin layer of crust and a touch of heat from cayenne pepper make them that much more flavorful. A little extra effort here pays off big time. I may be wrong here, but I find breaded pork chops to be a little juicier than un-breaded ones too. It kind of makes sense though: the layer of breading acts as a barrier and keeps moisture inside.
Some of my readers may wonder why I called this recipe Classic Southern Fried Pork Chops so let me clarify before going any further. My rationalization for that was that this recipe captures what I think is the essence of Southern pork chops: seasoning meat with salt and pepper, then dredging it in flour and pan-frying in lard. That said, there are many variations of Southern pork chops, with some interesting additions that don't overpower pork, too many to count, and every family has one. And unless you really deviate from the general formula, they will still be classic.
To get a beautiful, thick crust on my pork chops are I do two things. Firstly, I use a little bit of thick Dijon mustard to help the spices adhere to the meat. Dijon will also create a moister surface that will help more flour to stick to the meat. Secondly, I double dredge the chops in the flour to make sure I get more flour on the surface and better adherence. More flour equals better crust.
If you don't like mustard, which you won't really notice after cooking, you can dip the pork chops in buttermilk like in this chop recipe prior to dredging in flour. Using buttermilk is another great way to get a thick and delicious crust. Some Southern pork chop recipes recommend using self-rising flour with buttermilk for even thicker crust, so if you do use buttermilk, make sure to experiment with using self-rising flour as well.
This recipe uses part rendered bacon fat and part vegetable oil for frying pork chops. Bacon fat adds a lot of flavor. If you don't care about that extra flavor, only using vegetable oil is fine too, but I believe that a true classic Southern pork chop must be fried in pork fat.
Ingredients
- 4 bone-in pork chops
- 1 Tbsp Dijon mustard
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper plus more to taste
- 4 bacon strips
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
Instructions
- In a small bowl, combine granulated garlic, onion, salt, black pepper and cayenne pepper.
- Pat dry pork chops with a paper towel. Using your hands, rub Dijon mustard all over the pork chops.
- Sprinkle the spice mix and evenly rub into the chops on each side.
- Dredge in flour really well on both sides and set aside.
- Preheat a large, about 12-13-inch, heavy (cast iron is recommended) frying pan over medium-high heat.
- Fry the bacon strips, on both sides, until crisp and fat has rendered out. Remove the bacon and reserve for other uses.
- Add vegetable oil to the frying pan. Let the oil warm up to cooking temperature, about 325F.
- Dredge each pork chop in flour again, making sure each side is covered really well. Place in the frying pan and cook over medium heat about 4-5 minutes per side, until deep golden brown and the internal temperature of the pork reached 145F. Cooking time will depend on the thickness of the pork chops you are using.
- Remove pork chops, place on a platter and cover with foil and let rest for 3 minutes before serving.
Kathy says
At first I was unsure of ingredients, used onion and garlic powder as I didn't have the granulated, and only used 1/8 top of cayenne pepper. I must say it was pretty good, with loads of flavor
victor says
Enjoy!!!
BB N NFM FL says
OH MY GOODNESS GRACIOUS!!! I made this pork chop recipe exactly as written, and I used thick (1.25 inch) bone-in chops. I actually let the chops hang out for about 30 minutes after the first dredging, then dredged again and straight to the hot pan. It took longer than the 4-5 min per side, which is to be expected when you use thick meats. Once temp was at 140°, I removed the chops from the heat, covered and let rest 5 minutes. 5...slllloowwww minutes. But ...boy was it worth the wait!!! Served with a wedge salad, and lemon pepper asparagus spears. This recipe is DEFINITELY A KEEPER!😋😋😋😋
victor says
Glad to hear it. Enjoy!
Yvonne Davenport says
Awesome recipe. Found this and tried it and my family and friends liked it so well they're begging for the recipe. Thank you for share.
victor says
Enjoy!
Susan Chanik says
Omgosh did not realize how plain my chops have been. Everything from seasonings to flavor is a game changer for my families dinners. I used thin no bone pork chops & they came out crispy, juicy and if I do say so perfectly delicious. Thank you 🤤
victor says
Glad to hear it, Susan. Enjoy!
Jim D says
Well, this is not my blog, but Victor's. Those need some baking in the oven. Season (salt brine) and
sear in a hot skillet for 2-3 minutes per side. Use the same skillet (if you can) and bake according to
seasonings until temp. reaches 130. If your oven is very hot, they will come up 5-10 degrees.
victor says
Jim, thanks for chiming in and sharing your technique. It reminds me of how I cook my stove-top steaks when the weather is not cooperating and I really want a steak - give a good sear then transfer into an oven preheated to 400-410F. I preheat the oven with a baking sheet and transfer the steaks from the hot CI pan to the baking sheet. Put a pat of butter on top - it's delicious.
D says
If I were to do this with pork chops 2 1/2 inches thick, how would I adjust it?
victor says
Two and half inches is pretty thick, I've never done this recipe with this thick meat so I can't answer with confidence. You want good sear bit not burn it and cook through. I'd do it one of the following ways 1- sear as per the recipe until you get a good crust, then lower the heat, cover, and cook until donness. Another way would be to finish in the oven at 400F. Good luck!
Jim D says
Victor, you have certainly gotten a lot of mileage out of this pork chop recipe, with good reason. The finest kind. For a few years now I have enjoyed sous vide with pork. Buy a big pork loin, sous vide it and freeze half, the rest make boneless chops, etc. But, over Christmas, I was missing the aroma and experience of oven roasted meat. So, I did a standing rib roast and pork loin roast. Turned out great, all one needs is a good temperature gauge. Can't make gravy from a sous vide bag! And nothing in my experience beats the smell of roasted meat in the house.
victor says
Sounds absolutely delicious, Jim. Enjoy!
Melissa says
That was an awesome, new, and different creation that I found on line. I went looking for a new flavor in which this recipe nailed it on the head. Thanks
victor says
Enjoy!
Susan says
I don’t like mustard, but these pork chops!!!! Absolutely delicious… followed the recipe as written!!! I always have a coffee mug of bacon grease in the fridge, so I used that instead of frying the bacon. Just loved everything about this recipe. Well done!
victor says
Thank you for the kind words. Enjoy!
Megan says
This recipe is excellent. I made them last night and they were the best pork chops I had ever made or tasted. My husband was very enthusiastic and encouraged me to add them to the frequent rotation. I served with caprese salad and French bread, which balanced the meat really well. The only change I made was using bacon grease reserved from breakfast a few days ago, rather than frying it fresh.
victor says
Happy to hear it. Enjoy!
Rhonda says
This recipe is so simple and so flavorful! Because I do not like any mustard, I was hesitant BUT wow! Made a huge difference in taste. We loved it!!!! Thank you.
victor says
You are very welcome. Enjoy!
Lynn D says
I never liked pork chops as a child and have not eaten them for 40 years, but found some nice ones on sale and thought that it was worth trying to cook them myself. OMG, these were fantastic! Mom’s pork chops were always dry, tough, and tasteless (sorry Mom), but these are completely the opposite. They will be added to my regular meal rotation. Thanks for letting me know what I have been missing out on all these years.
victor says
Happy to hear it, Lynn. You are very welcome. Enjoy!
Susan says
My go-to recipe for pork chops!!! Do much great flavor!!
Gwen says
Curious if you have a gravy to go with and or what sides y’all love with it! Sounds awesome
victor says
Gwen, take a look at my favorite side dishes that I posted here on the blog. I like these pork chops with mashed potatoes, potato salad, or smothered cabbage. If I want something lighter, I serve it with roasted or stir-fried veggies, or just a salad from my collection of favorite salads. Enjoy!
Kat says
Great pork chops. Making again tonight!!!
Elaine Martell says
Wonderful! My go-to pork chop recipe. No changes. Wonderful every time.
Karen C. says
Best pork chop recipe ever!!! Chops come out crispy on outside and moist on inside.
M.j. Reul says
For gravy I remove chops, add a sliced onion. After onion is browned add melted butter and flour mix- mush with fork to brown a bit. Deglaze with chicken stock or water. Simmer 10-15 minute. I actually put the chops right back in the gravy and simmer for 25 minutes.
Rhonda says
Followed your gravy recipe and LOVE it!!!!!! Will be my go to onion gravy for now on.
Juanita Quinones says
Have made these twice already. First time with bone in pork chops, today with thin boneless cutlets. Both came out very good! Bacon fat not necessary as both ways were just as good. A hit even with my picky 10 year old.
victor says
Happy to hear that. Enjoy!
Ken Smith says
Tried this method and was pleasantly surprised, very nice.
victor says
Glad to hear that. Enjoy! Please, check out my other recipes, plenty of good ones here and Taste of Artisan
Susan says
Really good recipe! I’ve made these several times….it has become my go-to pork chop recipe!!
Ellie says
These are the best chops I have ever tasted/made. I followed 100% the recipe and my gods my family wont eat pork chops any other way. To the point there are always pork chops in the freezer waiting, thank you for sharing the recipe!
victor says
You are very welcome.
Cheryl McCormack says
Is there anything I can use besides mustard? I really can't handle mustard.
victor says
Hi, sorry for the late response, this comment got lost in a pile of spam. Mustard is there for a little bit of flavor but you won't really notice it much, if at all. It also helps with getting the seasonings and flour stick to the meat. However, in my experience, you can easily omit it. The meat will be sticky enough to hold the seasonings. Spray with some water if need be. That said, you can also use some oil, mayo, or BBQ sauce. All will work well.
Craig says
I'll be making these porkchops for supper tomorrow night. With a side of mushroom Onion risotto. And vegetables.
And an apple Galette. With made piecrust.
stephanie says
Would this still work without the flour for keto friendly?
victor says
Yes, it will work very well without flour.
Grace says
Delicious!!
Corky says
Sounds delicious
Marty says
Drop dead delicious and I didn’t have any bacon! Can’t imagine these chops tasting any better though!
Russ says
I love pork chops, but this recipe was a hit with my wife and daughter as well. Easy and great taste
Tina says
Delicious, we really enjoyed these pork chops
jimmy parks says
very tasty
Holly says
Made your southern fried pork chops.....Outstanding....!
Karen Jenkins says
The best pork chops I ever made. Followed the recipe exactly and they were delicious. My pork chops have always been bland unless they have a sauce or condiments on them so this recipe is definitely a keeper. My husband couldn’t quit raving about them.
Katie says
Delish! Tender,not dry like a lot of pork chops tend to be. Thanks for sharing!
victor says
You are very welcome.
jimmy parks says
very tasty the mustard make it!
Jessica says
Can I substitute Dijon mustard? Non on hand, I do have dry mustard seasoning?
TIA
victor says
That will do just fine.
JMoney says
I made these tonite. I’m personally not a huge fan of pork, but I have to say....they were outstanding! My son said they were the best pork chops I’ve ever made..... that’s a winner!!!❤️❤️❤️
Jean says
There was no pork chops left. My family ate them all. They love this recipe.
victor says
Happy to hear that. Try them with my Garlic Mashed Potatoes next time.
Jim Durrett says
Hello, I am an admirer of your site and recipes. You do an excellent job of explaining the history, in some cases of your recipes, and your instructions and photographs are par excellence. One question about your above fried pork chop recipe. I usually use a simple
salt brine in water for my chops for a few hours before cooking. What is you opinion of that? Thanks for your reply. Making your chicken bog tomorrow. Happy Memorial Day!
JD
victor says
Hi Jim, I am honoured. Brining lean pork meat is a very good idea. And so is white chicken meat. I use this chicken brine for both chicken and pork, it works well for both. It's has a lot of flavor. Chicken bog - what a delight! My wife is such a fan of it that I had to make another batch last night as she wanted more.
Cory says
What is brine?
victor says
Brine is just salted water at its simplest, but you can also add sugar and herbs/seasonings to flavor it. Here is my chicken brine, which I also use for pork.
Rebecca says
Can you bake these
victor says
Pork chops are best cooked quick over medium-high heat, that way they come out the juiciest. But sure, you can bake them too. Or broil.
Dana says
Very juicy and delicious. I followed the directions all but the cayenne pepper. I left it out. I cooked 2 large pork chops about 1” thick for four min on each side at medium heat. Perfect!
Haley says
Made this last night for my family and they loved them! Made them gluten free by using 1/4 cup of tapioca flour and 1/4 cup of coconut flour instead of traditional flour and it worked perfectly. Thanks for the recipe!
Kara says
I haven’t ate these chips yet but they’re almost done cooking and most of the breading has come off! Any idea why? Could I have too much oil in my pan?
victor says
Kara, too much oil won't make the breading come off. Perhaps the chops weren't dried enough so the mustard and the breading didn't stick to the meat well enough. If you flip them too soon it may happen as well.
Jim Durrett says
I have found that often when you bread food, it doesn't hurt to let it sit or even chill in the refrigerator for one half hour of so. The breading seems to adhere (stick) better when you fry or bake. That's been my luck.
victor says
I agree, it helps a lot.
Dianne says
Great recipe
Francesco says
Family not fond of pork but the plates were clean before they were washed, they loved it!
Heather L Kindret says
My husband absolutely loved these!! I did substitute the dijon mustard with my homemade hot mustard though 🙂
Hammer Lensing says
Looks Awesome!!! I'm a Pork Producer and Fanatic!!!
I LOVE PORK!!!
Hammer.
Hammer Lensing says
Looks Awesome!!! I'm a Pork Producer and Fanatic!!!
I LOVE PORK!!!
Hammer.
jimmy parks says
tastey
jimmy parks says
VERY GOOD AND BORN AND RAISE IN FLORIDA
Diane says
Absolutely delicious! I added sliced onions to the hot oil while the chops were resting, nice addition, they were crispy perfection. Best pork chops ever 👌
Maddie says
Thank you so much for sharing this! These were some of the best pork chops I've ever had!
victor says
You are very welcome, Maddie.
Penni Hairston says
Can't wait to make this recipe today for dinner 🥰
Carolyn says
Love this recipe! The meat is so tender. Will definitely make this again! Thanks
victor says
You are very welcome!
Paulette Gloden says
Made this for dinner tonight. It was really good. And the best part it was easy and relatively quick to make. . I will be making these again.
Arnold R. Hibler says
Great flavor and very juicy, not dried out! Highly recommended!
Indra says
Sounds delish. Will definitely try this.
Robyn says
Covering it with foil doesn't end up making the crust soggy from the steam??
victor says
I cover loosely so don't notice much, if any, sogginess. You don't have to cover though. There will be slightly more heat loss though. It's trade-off.
Rob Zaborski says
A lot of thanks for your great recipe. Debby and the kids really loved these pork chops. The best we've ever tried actually.
victor says
Glad to hear it, Rob. Thanks for your feedback.