Southern Buttermilk Fried Pork Chops

Southern Buttermilk Fried Pork Chops are the epitome of comfort food, offering a deliciously crispy exterior with a juicy and tender interior. This classic Southern dish has been a staple in many households for generations, beloved for its simplicity and rich, satisfying flavors. The secret to achieving the perfect pork chop lies in the buttermilk marinade, which tenderizes the meat and infuses it with a subtle tangy flavor. The pork chops are then coated in a seasoned flour mixture and fried to golden perfection, creating a crunchy crust that locks in all the juices. Whether you’re looking for a hearty weeknight dinner or a special weekend meal, these fried pork chops are sure to please. Pair them with classic Southern sides like mashed potatoes, collard greens, or cornbread for a meal that’s as comforting as it is delicious. This recipe is easy to follow and yields consistently excellent results, making it a go-to for anyone who loves the rich flavors of Southern cuisine.

Ingredients

For the Pork Chops:

• 4 bone-in pork chops (about 1 inch thick)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil for frying

Directions

1. Marinate the Pork Chops: In a large bowl, pour the buttermilk over the pork chops. Cover and refrigerate for at least 1 hour, or up to 8 hours for best results.
2. Prepare the Coating: In a shallow dish, combine the flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper. Mix well to ensure the seasonings are evenly distributed.
3. Coat the Pork Chops: Remove the pork chops from the buttermilk, allowing the excess to drip off. Dredge each pork chop in the seasoned flour mixture, pressing the flour onto the chops to ensure a good coating.
4. Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. The oil should be hot but not smoking, around 350°F.
5. Fry the Pork Chops: Carefully place the coated pork chops into the hot oil. Fry for about 4-5 minutes on each side, or until the chops are golden brown and cooked through, reaching an internal temperature of 145°F.
6. Drain and Serve: Remove the pork chops from the skillet and place them on a wire rack or paper towels to drain any excess oil. Serve hot.

How to Prepare

Start by marinating the pork chops in buttermilk, which not only adds flavor but also tenderizes the meat. The longer the chops marinate, the more tender and flavorful they’ll be. After marinating, dredge the chops in a well-seasoned flour mixture that includes garlic powder, onion powder, paprika, and a hint of cayenne pepper for a little kick. Make sure the chops are thoroughly coated before frying. Heat the oil in a large skillet until it reaches the right temperature for frying, around 350°F. Fry the pork chops until they are golden brown and crispy on the outside, yet juicy on the inside. Once cooked, let the chops drain on a wire rack or paper towels to remove any excess oil before serving.

Preparation Time

• Marinating Time: 1 hour (up to 8 hours)
• Coating and Frying Time: 20 minutes

Total Preparation Time: 1 hour 20 minutes (up to 8 hours 20 minutes)

Servings

This recipe yields 4 servings.

FAQs

Q1: Can I use boneless pork chops instead of bone-in?
A1: Yes, boneless pork chops can be used, but bone-in chops tend to stay juicier and more flavorful.

Q2: What can I substitute for buttermilk?
A2: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

Q3: How do I know when the pork chops are fully cooked?
A3: The pork chops are fully cooked when they reach an internal temperature of 145°F. Use a meat thermometer to check.

Q4: Can these pork chops be baked instead of fried?
A4: Yes, you can bake them at 400°F for about 25-30 minutes, or until they reach an internal temperature of 145°F. They won’t be as crispy, but still delicious.

Q5: How should I store leftover pork chops?
A5: Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet to maintain crispiness.

Conclusion

Southern Buttermilk Fried Pork Chops are a classic dish that offers a perfect balance of crispy and juicy. The buttermilk marinade works its magic by tenderizing the pork and infusing it with subtle tangy flavors, while the seasoned flour coating provides that satisfying crunch with every bite. This recipe is versatile and pairs beautifully with a variety of sides, making it a great option for family dinners or special occasions. The simplicity of the ingredients and the straightforward preparation make it accessible to cooks of all skill levels. Whether you’re serving these pork chops with creamy mashed potatoes, Southern-style greens, or a side of cornbread, they’re sure to be a hit at your table. Try this recipe the next time you’re craving a comforting, home-cooked meal that’s packed with flavor.

Print