Southern Fried Pork Chops - Crispy Fried Pork Chops Recipe - Ellen’s Homemade Delights 🥩

pork chops

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is lower in fat, while pork shoulder is often cheaper.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose is generally less expensive.

Wash and pat dry the pork chops with paper towels.

Sprinkle seasoning salt and black pepper on both sides of the pork chops.

Set the seasoned pork chops aside.

In a cake pan, measure 1 and 1/4 cups of self-rising flour and add it to the pan.

Add 1 teaspoon of seasoning salt, 1 and 1/2 teaspoons of black pepper, 1/2 teaspoon each of onion powder, garlic powder, smoked paprika, and cayenne pepper, and 1 tablespoon of cornstarch to the flour. Stir until combined.

In another pan, add 2 cups of full fat buttermilk and a few dashes of hot sauce. Stir until well blended.

Dunk each seasoned pork chop in the flour mixture, then in the buttermilk mixture, and back into the flour for a double dip coating.

Place the coated pork chops on a 9x13 inch baking pan lined with wax paper and let them rest for 20 minutes.

Heat canola oil in a cast iron skillet over medium-high heat until it reaches 350°F.

Gently place the pork chops into the hot oil and fry for 5 minutes on one side.

Flip the pork chops and fry for an additional 5 minutes until golden brown.

Remove the pork chops and place them on a baking pan lined with paper towels and wire racks to drain excess oil.

Let the pork chops rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens