Chef Sarah Mae Johnson - Southern Cooking Expert
👨‍🍳 Southern Cooking Specialist

Recipe by Mitchell

🎓 Culinary Institute Graduate ⏰ 20+ Years Experience 🍽️ Southern Heritage Chef

❤️ My Recipe Story

"Growing up in Tennessee, Sunday dinners meant country fried pork chops piled high on my grandmother's best platter. This recipe honors that tradition with a perfectly seasoned coating that stays crispy while the meat remains juicy and tender."

Sarah Mae specializes in authentic Southern cuisine, bringing traditional recipes into modern kitchens while preserving the techniques and flavors that make Southern cooking legendary. She's dedicated to teaching home cooks the secrets of perfect fried dishes.

View All Mitchell's Recipes →
Stack of golden-brown country fried pork chops with crispy breading, garnished with fresh parsley on a rustic serving platter

The Secret to Perfect Country Fried Pork

The key to exceptional country fried pork chops lies in the double-dredging technique. By coating the chops in flour, then buttermilk, then flour again, you create layers that fry up incredibly crispy while keeping the meat moist inside. The buttermilk not only tenderizes the pork but also helps the breading adhere perfectly.

Temperature control is crucial for country frying. The oil must stay consistently around 350°F - too hot and the coating burns before the pork cooks through, too cool and you'll end up with greasy, soggy breading. Using a thermometer takes the guesswork out of achieving that perfect golden crust.

💡 Professional Tip

Let the breaded pork chops rest on a wire rack for 10 minutes before frying. This allows the coating to set and adhere better, resulting in a crispier crust that won't fall off during cooking.

Frequently Asked Questions

Yes, boneless chops work well. Choose chops that are 3/4 to 1 inch thick for best results. Cooking time may be slightly shorter, so check internal temperature carefully.

Vegetable oil, canola oil, or peanut oil all work excellently due to their high smoke points. Avoid olive oil as it can't handle the high temperatures needed for proper frying.

While baking won't give the same crispy result, you can bake at 425°F for 20-25 minutes on a wire rack over a baking sheet, flipping once halfway through.

Place finished pork chops on a wire rack in a 200°F oven. This keeps them warm and maintains crispiness without steaming them.

Pork chops should reach an internal temperature of 145°F (63°C) followed by a 3-minute rest. They'll be slightly pink inside and perfectly juicy.

You can bread the chops up to 2 hours ahead and refrigerate until ready to fry. Let them sit at room temperature for 15 minutes before cooking for best results.

Classic pairings include mashed potatoes with gravy, coleslaw, collard greens, mac and cheese, or green beans. Biscuits are also traditional for a complete Southern meal.

Store in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10-12 minutes to restore crispiness. Avoid microwaving as it makes the coating soggy.

Recipe Troubleshooting Guide

✅

Breading Falls Off

Problem: Coating slides off during or after frying

Solution: Pat chops completely dry, let breaded chops rest 10 minutes before frying, and don't flip too early. The coating needs time to set.

✅

Burnt Coating

Problem: Breading burns before pork is cooked through

Solution: Lower oil temperature to 325-340°F and cook slightly longer. Use a thermometer to monitor both oil and meat temperature.

✅

Soggy Breading

Problem: Coating turns out greasy instead of crispy

Prevention: Ensure oil is hot enough (350°F), don't overcrowd the pan, and drain on a wire rack instead of paper towels which can trap steam.

✅

Dry Pork

Problem: Meat comes out tough and dry

Recovery: Don't overcook - remove at 145°F internal temperature. Choose thicker chops and let them rest after cooking to redistribute juices.

✅

Uneven Browning

Problem: Some areas are darker than others

Prevention: Ensure even coating thickness, maintain consistent oil temperature, and use a heavy pan for even heat distribution.

✅

Flavor Balance Issues

Too Sweet: Add more black pepper or cayenne to the flour mixture

Too Salty: Reduce salt in breading and serve with a squeeze of lemon

Bland: Increase seasoning in flour mixture, add more garlic powder, or serve with hot sauce

Raw pork chops, buttermilk, eggs, seasoned flour mixture, and spices arranged on a wooden board ready for country frying

Choosing the Right Pork Chops

The best country fried pork chops start with bone-in center-cut chops about 3/4 inch thick. The bone adds flavor and helps the chop retain moisture during frying. Look for chops with some marbling and a nice layer of fat around the edge, which will render during cooking and add richness.

Buttermilk is essential for both tenderizing and flavor. The acidity breaks down proteins, making the meat more tender, while adding a subtle tang that complements the savory breading. If you don't have buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar as a substitute.

Essential Ingredient Notes

  • Pork Chop Selection: Choose chops that are evenly thick for uniform cooking. Avoid thin chops under 1/2 inch as they can overcook quickly and become tough.
  • Buttermilk Benefits: Full-fat buttermilk provides the best flavor and tenderizing action. Let chops soak for 30 minutes to 2 hours for maximum tenderness.
  • Flour Mixture: The combination of all-purpose flour and cornstarch creates extra crispiness. The cornstarch makes the coating lighter and crunchier than flour alone.
Country fried pork chops sizzling in hot oil with golden-brown breading forming, showing the perfect frying technique in a cast iron skillet

Mastering the Frying Technique

Successful country frying requires attention to oil temperature and timing. Heat the oil slowly to 350°F, checking with a thermometer. When you add the pork chops, the temperature will drop, so adjust the heat to maintain steady temperature throughout cooking.

Don't overcrowd the pan - fry only 2 chops at a time if needed. This maintains oil temperature and allows each chop to develop that signature golden-brown crust. The butter added at the end enriches the flavor and helps achieve perfect browning.

The Perfect Flip

Wait until the edges start to turn golden and the bottom is set before flipping - about 5-6 minutes. Flip only once for the crispiest results and most even cooking.

Country Fried Pork Chops Stacked

Prep 15 min
Cook 20 min
Serves 4 servings
Level Intermediate

📋 Ingredients

For the Pork Chops

  • 190g all-purpose flour
    Forms the base of the crispy coating
  • 80g cornstarch
    Adds extra crispiness to breading
  • 2 tsp garlic powder
    Savory depth of flavor
  • 2 tsp onion powder
    Sweet and savory notes
  • 1 1/2 tsp paprika
    Color and mild spice
  • 1 tsp cayenne pepper
    Optional heat kick
  • 1/2 tsp dried thyme
    Herbal Southern note

For the Breading

  • 4 bone-in pork chops (200g each)
    3/4 inch thick, center-cut preferred
  • 240ml buttermilk
    Tenderizes and adds tang
  • 2 large eggs
    Helps breading adhere
  • Vegetable oil (480ml)
    For deep frying at high heat
  • 60g butter
    Adds richness at the end
  • Fresh parsley
    For garnish and color
  • Lemon wedges
    Brightens rich flavors

Instructions

  1. Prepare Pork Chops

    Pat pork chops dry with paper towels. Season both sides with salt and pepper. In a shallow bowl, whisk together buttermilk and eggs until well combined.

  2. Set Up Breading Station

    In a large shallow dish, combine flour, cornstarch, garlic powder, onion powder, paprika, cayenne, black pepper, salt, and thyme. Mix thoroughly to distribute seasonings evenly.

  3. Bread the Chops

    Dredge each pork chop in the seasoned flour mixture, then dip in buttermilk mixture, coating completely. Return to flour mixture and press firmly to create a thick, even coating on both sides.

  4. Fry the Pork Chops

    Heat oil in a large cast iron skillet or heavy-bottomed pan to 350°F (175°C). Carefully add pork chops without overcrowding. Fry for 5-6 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Add butter to the oil during last minute.

  5. Stack and Serve

    Remove pork chops and drain on a wire rack over paper towels for 2 minutes. Stack pork chops on a serving platter, alternating directions for visual appeal. Garnish with fresh parsley and serve with lemon wedges.

Recipe Notes & Tips

Storage

Store cooked pork chops in the refrigerator for up to 3 days in an airtight container. Reheat in a 375°F oven for 10-12 minutes to restore crispiness.

Serving Suggestions

Serve with traditional Southern sides like mashed potatoes with white gravy, coleslaw, collard greens, or mac and cheese. Hot sauce on the side is a welcome addition for those who like extra heat.

Variations

Try adding different spices to the breading like smoked paprika, garlic salt, or Italian seasoning. For extra Southern flair, serve with white pepper gravy or comeback sauce.