There’s something so heavenly about southern-style fried pork chops. A classic comfort food, I’m always drawn to its crispy exterior and tender, juicy meat.
And if the southern-style flavor isn’t enough, I like to kick it up a notch with a tasty yet spicy buttermilk soak. The buttermilk soak sends my palate into an absolute frenzy while tenderizing the meat! Fried pork chops for two are perfect for me and mine.
However, the recipe is easily doubled if you have a bigger family or group of friends. So, even though fried foods may not always be considered healthy, they sure make our mouths water. In my opinion, nothing else quite compares to their deliciousness!
Step One – Spicy Buttermilk Soak
Getting southern-style fried pork chops just right starts with the perfect soak. Preparing the spicy buttermilk marinade for your pork chops is the first step to perfection! Start by seasoning each side of your pork chops with salt and black pepper according to taste.
Then, combine some buttermilk and Siracha (or whichever preferred hot sauce you like!) in a resealable bag. Next, add the pork chops. Make sure you seal the bag tightly before massaging all of the marinade in to make sure it covers every corner of each chop.
Finally, place it in your refrigerator on a plate or bowl to prevent leaks, letting it enjoy its bath for 2-6 hours. Now you have perfectly seasoned southern-style deliciousness on the horizon!
Step Two – Prepare the Breading for Fried Pork Chops
If you’re looking for that perfect southern-style fried pork chop, the key is all about the breading. To make this special breading, all you need to do is add flour, seasoned salt, black pepper, garlic powder, cayenne pepper, and paprika in a gallon zipper bag. Massage until well combined.
After allowing your meat to soak up the delicious and spicy buttermilk marinade, transfer each pork chop one at a time into the flour mixture. Make sure to let any excess marinade drip off before adding it to the mix. Seal the bag, and massage the mixture around each pork chop.
When they are well-coated, remove them from the Ziploc and place them on a parchment-lined baking sheet. Allow them to rest for 20 minutes because it helps the breading set. An extra few minutes can make all the difference in getting those southern-style fried pork chops right!
Step Three – Pan Fry the Pork Chops
The southern-style fried pork chops are an instant classic that is deeply savory and delicious. After allowing the pork chops to rest with a flour coating, it’s time to fry! Heat some oil over medium-high heat until it reaches 350 degrees F.
Then slide the pork chops into the pan – careful not to overcrowd them. Fry until golden brown on both sides for 2 or 3 minutes per side for thin chops and 5 or 6 minutes per side for thicker ones.
When they are done frying, move the pork chops onto a paper towel to drain off extra oil. Allow them to rest for five minutes so that all those succulent juices can redistribute.
And there you have it! Dig in and enjoy!
Southern-Style Fried Pork Chops for Two
Ingredients
- 2 pork chops
- 1 cup buttermilk
- 2 tsp Siracha
- 3/4 cup self-rising flour
- 1/2 tbsp seasoned salt
- 3/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 1 cup oil
Instructions
- Place the pork chops on a plate and season well with seasoned salt and black peper to your liking.
Buttermilk Marinade
- Pour the buttermilk into a gallon size ziploc bag
- Add the Siracha or any hot sauce of your choice. Seal the back and press until combined.
- Place the pork chops into the back, push out the air and seal tight. Massage the marinade into the pork chops. Set in the refridgerator on a plate or bowl to prevent leaks. Let the pork chops marinade for 2-6 hours.
Southern-Style Pork Chop Breading
- Add flour, seasoned salt, black pepper, garlic powder, cayenne pepper, and paprika in a gallon Ziploc bag. Seal the bag and massage until well combined.
- Transfer the pork chops from the marinade to the flour mixture one at a time. Make sure to allow the excess marinade to drip off before adding them to the flour mixture.
- Push the air from the bag and seal it. Massage the flour mixture into the meat and shake the bag vigorously to allow for a good coating of the flour mixture.
- Remove the pork chops from the Ziploc and place on on a parchment-lined baking sheet. Allow the meat to rest for 20 minutes to set the flour.
Pan Fry Southern-Style Pork Chops
- Heat oil over medium high heat.
- Fry until golden brown on both sides. 2-3 minutes per side for thin chops and 5-6 minutes per side for thicker ones. If needed, you can finish in the oven for 10-20 minutes at 350F.
- Once fried, remove and add to a paper towel to drain oil.
