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Home » Entrées » Pork Recipes » Classic Southern Fried Pork Chops

Classic Southern Fried Pork Chops

May 15, 2018 by victor 69 Comments

Close up of well-browned Southern fried pork chops.

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.

Classic Southern Fried Pork Chops in a cast iron pan.

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.

Fried bacon strips in a cast iron pan.

Simple Southern Fried Pork Chops. | ifoodblogger.com

Classic Southern Fried Pork Chops

4.98 from 37 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: best pork chops, easy pork chops, fried pok chops, fried pork chops, how to make pork chops, pan-fried pork chops, quick pork chops, stove-top pork chops
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 4 servings
Calories:
Author: Victor

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.
    Southern Fried Pork Chops - Step 1 - Rub Mustard { ifoodblogger.com
  • Sprinkle the spice mix and evenly rub into the chops on each side. 
    Southern Fried Pork Chops - Step 2 - Apply Spices and Dredge in Flour { ifoodblogger.com
  • Dredge in flour really well on both sides and set aside.
    Southern Fried Pork Chops - Step 3 - Set the pork cops aside | ifoodblogger.com
  • 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.
    Fry bacon strips on a cast iron pan to render fat.
  • 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.

 

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    Recipe Rating




     

  1. Lynn D

    January 11, 2023 at 9:27 am

    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.

    Reply
    • victor

      January 20, 2023 at 1:46 pm

      Happy to hear it, Lynn. You are very welcome. Enjoy!

      Reply
  2. Susan

    April 11, 2022 at 4:51 pm

    My go-to recipe for pork chops!!! Do much great flavor!!

    Reply
  3. Gwen

    March 28, 2022 at 10:44 pm

    Curious if you have a gravy to go with and or what sides y’all love with it! Sounds awesome

    Reply
    • victor

      April 03, 2022 at 10:37 am

      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!

      Reply
  4. Kat

    January 29, 2022 at 3:57 pm

    Great pork chops. Making again tonight!!!

    Reply
  5. Elaine Martell

    January 28, 2022 at 6:39 pm

    Wonderful! My go-to pork chop recipe. No changes. Wonderful every time.

    Reply
  6. Karen C.

    December 21, 2021 at 8:29 pm

    Best pork chop recipe ever!!! Chops come out crispy on outside and moist on inside.

    Reply
  7. M.j. Reul

    December 14, 2021 at 12:26 pm

    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.

    Reply
  8. Juanita Quinones

    October 25, 2021 at 10:51 pm

    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.

    Reply
    • victor

      October 27, 2021 at 1:38 pm

      Happy to hear that. Enjoy!

      Reply
  9. Ken Smith

    September 13, 2021 at 9:55 am

    Tried this method and was pleasantly surprised, very nice.

    Reply
    • victor

      September 13, 2021 at 4:58 pm

      Glad to hear that. Enjoy! Please, check out my other recipes, plenty of good ones here and Taste of Artisan

      Reply
  10. Susan

    July 19, 2021 at 4:42 pm

    Really good recipe! I’ve made these several times….it has become my go-to pork chop recipe!!

    Reply
  11. Ellie

    July 16, 2021 at 7:28 pm

    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!

    Reply
    • victor

      July 16, 2021 at 7:38 pm

      You are very welcome.

      Reply
  12. Cheryl McCormack

    April 15, 2021 at 6:47 pm

    Is there anything I can use besides mustard? I really can’t handle mustard.

    Reply
    • victor

      December 04, 2021 at 9:10 am

      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.

      Reply
  13. Craig

    March 18, 2021 at 9:34 pm

    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.

    Reply
  14. stephanie

    February 25, 2021 at 11:54 am

    Would this still work without the flour for keto friendly?

    Reply
    • victor

      March 05, 2021 at 9:12 pm

      Yes, it will work very well without flour.

      Reply
  15. Grace

    February 23, 2021 at 12:47 pm

    Delicious!!

    Reply
  16. Corky

    February 15, 2021 at 5:25 pm

    Sounds delicious

    Reply
  17. Marty

    February 08, 2021 at 5:35 pm

    Drop dead delicious and I didn’t have any bacon! Can’t imagine these chops tasting any better though!

    Reply
  18. Russ

    December 10, 2020 at 12:50 am

    I love pork chops, but this recipe was a hit with my wife and daughter as well. Easy and great taste

    Reply
  19. Tina

    September 27, 2020 at 3:55 pm

    Delicious, we really enjoyed these pork chops

    Reply
  20. jimmy parks

    September 22, 2020 at 6:47 pm

    very tasty

    Reply
  21. Holly

    September 13, 2020 at 7:23 pm

    Made your southern fried pork chops…..Outstanding….!

    Reply
  22. Karen Jenkins

    September 03, 2020 at 8:54 am

    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.

    Reply
  23. Katie

    August 15, 2020 at 1:29 pm

    Delish! Tender,not dry like a lot of pork chops tend to be. Thanks for sharing!

    Reply
    • victor

      August 19, 2020 at 6:54 pm

      You are very welcome.

      Reply
  24. jimmy parks

    August 09, 2020 at 4:42 pm

    very tasty the mustard make it!

    Reply
  25. Jessica

    July 31, 2020 at 4:07 am

    Can I substitute Dijon mustard? Non on hand, I do have dry mustard seasoning?

    TIA

    Reply
    • victor

      August 02, 2020 at 6:17 pm

      That will do just fine.

      Reply
  26. JMoney

    July 24, 2020 at 7:45 pm

    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!!!❤️❤️❤️

    Reply
  27. Jean

    May 25, 2020 at 7:42 pm

    There was no pork chops left. My family ate them all. They love this recipe.

    Reply
    • victor

      May 26, 2020 at 8:03 am

      Happy to hear that. Try them with my Garlic Mashed Potatoes next time.

      Reply
  28. Jim Durrett

    May 25, 2020 at 10:10 am

    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

    Reply
    • victor

      May 25, 2020 at 12:24 pm

      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.

      Reply
      • Cory

        June 01, 2020 at 8:26 pm

        What is brine?

        Reply
        • victor

          June 03, 2020 at 11:21 pm

          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.

  29. Rebecca

    May 19, 2020 at 5:27 pm

    Can you bake these

    Reply
    • victor

      May 19, 2020 at 5:38 pm

      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.

      Reply
  30. Dana

    May 14, 2020 at 7:46 am

    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!

    Reply
  31. Haley

    April 07, 2020 at 10:27 am

    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!

    Reply
  32. Kara

    March 24, 2020 at 7:25 pm

    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?

    Reply
    • victor

      March 25, 2020 at 12:04 pm

      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.

      Reply
      • Jim Durrett

        August 02, 2020 at 6:46 pm

        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.

        Reply
        • victor

          August 04, 2020 at 6:23 pm

          I agree, it helps a lot.

  33. Dianne

    March 24, 2020 at 1:42 pm

    Great recipe

    Reply
  34. Francesco

    March 18, 2020 at 7:29 pm

    Family not fond of pork but the plates were clean before they were washed, they loved it!

    Reply
  35. Heather L Kindret

    February 27, 2020 at 4:06 pm

    My husband absolutely loved these!! I did substitute the dijon mustard with my homemade hot mustard though 🙂

    Reply
  36. Hammer Lensing

    January 31, 2020 at 4:53 pm

    Looks Awesome!!! I’m a Pork Producer and Fanatic!!!
    I LOVE PORK!!!
    Hammer.

    Reply
  37. Hammer Lensing

    January 31, 2020 at 4:52 pm

    Looks Awesome!!! I’m a Pork Producer and Fanatic!!!
    I LOVE PORK!!!
    Hammer.

    Reply
  38. jimmy parks

    August 17, 2019 at 6:12 pm

    tastey

    Reply
  39. jimmy parks

    June 11, 2019 at 8:59 pm

    VERY GOOD AND BORN AND RAISE IN FLORIDA

    Reply
  40. Diane

    May 26, 2019 at 7:32 pm

    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 👌

    Reply
  41. Maddie

    May 23, 2019 at 9:10 pm

    Thank you so much for sharing this! These were some of the best pork chops I’ve ever had!

    Reply
    • victor

      May 23, 2019 at 10:54 pm

      You are very welcome, Maddie.

      Reply
    • Penni Hairston

      December 12, 2019 at 10:40 am

      Can’t wait to make this recipe today for dinner 🥰

      Reply
  42. Carolyn

    February 18, 2019 at 7:52 pm

    Love this recipe! The meat is so tender. Will definitely make this again! Thanks

    Reply
    • victor

      February 18, 2019 at 9:09 pm

      You are very welcome!

      Reply
  43. Paulette Gloden

    February 16, 2019 at 6:26 pm

    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.

    Reply
  44. Arnold R. Hibler

    January 04, 2019 at 12:21 pm

    Great flavor and very juicy, not dried out! Highly recommended!

    Reply
  45. Indra

    December 28, 2018 at 7:12 am

    Sounds delish. Will definitely try this.

    Reply
  46. Robyn

    October 12, 2018 at 9:15 pm

    Covering it with foil doesn’t end up making the crust soggy from the steam??

    Reply
    • victor

      October 13, 2018 at 6:11 am

      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.

      Reply
  47. Rob Zaborski

    June 25, 2018 at 10:16 am

    A lot of thanks for your great recipe. Debby and the kids really loved these pork chops. The best we’ve ever tried actually.

    Reply
    • victor

      June 26, 2018 at 11:44 am

      Glad to hear it, Rob. Thanks for your feedback.

      Reply

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Hi, I am Victor and welcome to my blog dedicated to simple and delicious everyday food... Read more...
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