Best Southern Fried Pork Chops

1. Prepare the Pork Chops

1. 🥩 Rinse and pat dry the pork chops with a paper towel. Lightly season both sides with salt and pepper.
2. 🥛 In a shallow dish, mix the buttermilk and hot sauce (if using). Submerge the pork chops in the mixture and marinate for at least 30 minutes, or up to 4 hours in the fridge for maximum flavor.

2. Mix the Coating

1. 🥣 In a large bowl or shallow dish, combine the flour, cornmeal, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Mix well.

3. Coat the Pork Chops

1. 🍴 Remove the pork chops from the buttermilk and allow the excess to drip off.
2. 🧂 Dredge each pork chop in the seasoned flour mixture, pressing firmly to ensure a thick, even coating. Set aside on a wire rack for 5–10 minutes to let the coating adhere.

4. Heat the Oil

1. 🔥 In a large skillet or cast-iron pan, pour enough vegetable oil to come about 1/2 inch up the sides. Heat the oil to 350°F (175°C).
2. 🌟 To test the oil, drop a pinch of the flour mixture into it. If it sizzles immediately, it’s ready!

5. Fry the Pork Chops

1. 🍳 Carefully place the pork chops in the hot oil, being sure not to overcrowd the pan. Fry in batches if necessary.
2. 🕒 Cook for 4–5 minutes per side, or until the coating is golden brown and crispy, and the internal temperature reaches 145°F (63°C).
3. 🌟 Transfer the fried pork chops to a wire rack or paper towel-lined plate to drain any excess oil.

🥗 Serving Suggestions

Pair your Southern fried pork chops with:

• Mashed potatoes and gravy 🥔
• Collard greens or green beans 🥬
• Cornbread or biscuits 🧈

🌟 Tips for the Perfect Pork Chops

• Don’t overcrowd the pan: This keeps the oil temperature consistent for even frying.
• Let them rest: Allow the pork chops to rest on a wire rack for a few minutes after frying to stay crispy.
• Double dip for extra crunch: For a thicker crust, dip the pork chops in the buttermilk and flour mixture twice!