Fried Pork Chops Recipe

Name: Fried Pork Chops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup vegetable oil for frying; 0.5 cup all-purpose flour; 0.5 teaspoon seasoning salt, or to taste; salt and pepper to taste; 4 (3/4 inch) thick pork chops

Cook Time: 10 minutes

Servings: 4

Ingredients:

1 cup vegetable oil (for frying)
cup all-purpose flour
teaspoon seasoning salt (or to taste)
Salt and pepper (to taste)
4 pork chops (-inch thick)

Directions:

Step 1: Heat the vegetable oil in a large skillet over medium-high heat.

Step 2: In a paper or plastic bag, combine the flour, seasoning salt, salt, and pepper.

Step 3: Add the pork chops to the bag and shake to coat them evenly with the flour mixture. Shake off any excess flour.

Step 4: Fry the pork chops in the hot oil, cooking them for 4 to 5 minutes on each side, until they are golden brown on the outside and the juices run clear.

Step 5: For accuracy, use an instant-read thermometer to check the internal temperature of the pork chops. It should read at least 145F (63C).

Step 6: Once cooked, remove the pork chops from the skillet and place them on a wire rack or paper towels to drain excess oil.

Step 7: Serve the fried pork chops hot and enjoy!

Nutrition Facts (per serving):

Calories: 207
Fat: 11g (14% Daily Value)
Saturated Fat: 3g (13% Daily Value)
Cholesterol: 32mg (11% Daily Value)
Sodium: 284mg (12% Daily Value)
Total Carbohydrate: 12g (4% Daily Value)
Dietary Fiber: 0g (1% Daily Value)
Protein: 15g (29% Daily Value)
Calcium: 14mg (1% Daily Value)
Iron: 1mg (6% Daily Value)
Potassium: 230mg (5% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amounts are based on available nutrient data.

Fried Pork Chops Recipe

Fried pork chops are a beloved dish in American cuisine, offering a crispy and juicy delight that is enjoyed by people of all ages. This dish, though simple in preparation, packs a punch in flavor and comfort, making it a staple in many households, especially in the South. With their tender meat and golden-brown coating, fried pork chops evoke memories of family dinners and cozy home-cooked meals.

History of Fried Pork Chops

The origin of fried pork chops dates back to early European settlers who brought their culinary traditions to the Americas. Pork was a staple in many European diets, and it adapted well to the cooking methods of the New World. As pork farming became widespread in the United States, the popularity of fried pork chops grew, especially in regions where agriculture thrived, such as the South. Over time, the dish became a symbol of comfort food, enjoyed by families across the nation.

Regional Variations of Fried Pork Chops

While fried pork chops are enjoyed across the U.S., regional variations reflect local flavors and cooking techniques. In the South, its common to use a seasoned flour coating with ingredients like garlic powder, paprika, and cayenne pepper, giving the dish a bold kick. Some recipes even involve soaking the chops in buttermilk before frying, ensuring a tender, juicy texture. In the Midwest, pork chops may be breaded with cornmeal for an extra crunch. Regardless of the variation, fried pork chops remain a comfort food staple, often served with mashed potatoes, gravy, and greens.

How Fried Pork Chops Differ from Similar Dishes

Fried pork chops are similar to other fried meats, such as chicken fried steak or Southern fried chicken, but they have distinct differences. Unlike chicken fried steak, which uses a breading that is often dipped in a milk wash, fried pork chops typically involve a simple flour coating with basic seasonings. The use of pork also gives the dish a unique flavor compared to chicken. Additionally, fried pork chops are often served with traditional Southern sides, making them a quintessential part of Southern home cooking.

Where Fried Pork Chops Are Typically Served

Fried pork chops are a classic feature of Southern American cuisine, and they are frequently served in family-style restaurants, diners, and homes across the country. They are often found on menus alongside other comfort food favorites like macaroni and cheese, collard greens, and cornbread. In the Midwest, fried pork chops may be paired with mashed potatoes or sauerkraut, reflecting the regions European heritage. Whether at a cozy dinner table or a lively family gathering, fried pork chops are sure to please the crowd.

Interesting Facts About Fried Pork Chops

The first pork chops were likely pan-fried by early settlers, who had limited cooking tools and relied on simple techniques.
In the Southern United States, fried pork chops are often served with a side of white gravy, a beloved tradition in comfort food cooking.
The USDA recommends cooking pork to an internal temperature of 145F (63C) for optimal safety and tenderness, which helps avoid overcooking and dryness.
Fried pork chops are a versatile dish that can be seasoned in numerous ways, from a simple salt-and-pepper rub to complex spice blends like Cajun seasoning or barbecue rubs.

Fried pork chops are more than just a meal; theyre a piece of culinary history, a testament to the simple joys of home cooking. Whether you prefer them with a dash of hot sauce or served with creamy mashed potatoes, this dish is bound to remain a favorite for generations to come.

FAQ about Fried Pork Chops Recipe

To store leftover fried pork chops, place them in an airtight container and refrigerate for up to 3-4 days. To reheat, use an oven at 350°F (175°C) for about 10-15 minutes to maintain their crispy texture. Alternatively, you can reheat them in a skillet over medium heat, flipping occasionally until heated through.

Yes, you can freeze fried pork chops. Let them cool completely before wrapping them tightly in plastic wrap or aluminum foil, then placing them in a freezer-safe bag. They will stay fresh for up to 3 months. To reheat, thaw overnight in the fridge and then reheat in the oven or skillet.

Fried pork chops go well with a variety of side dishes. Some classic pairings include mashed potatoes, buttered corn, or roasted vegetables. You can also serve them with a side of gravy or a fresh salad for added flavor.

Vegetable oil is commonly used for frying pork chops as it has a high smoke point and neutral flavor. Other oils like canola, peanut, or sunflower oil are also good options for frying pork chops.

To prevent the flour from falling off, ensure that the pork chops are well-coated with the flour mixture and allow them to rest for a few minutes before frying. This helps the coating adhere better. Additionally, frying at the correct oil temperature (around 350°F or 175°C) will help the coating stay intact.

To keep your pork chops juicy, try not to overcook them. Use an instant-read thermometer to check for doneness; the internal temperature should reach 145°F (63°C). Let the pork chops rest for a few minutes after frying to allow the juices to redistribute.

Yes, you can use boneless pork chops for this recipe. However, keep in mind that boneless pork chops cook faster than bone-in chops. Adjust the cooking time accordingly, and be sure to check the internal temperature to avoid overcooking.

To ensure that your pork chops are fully cooked, use an instant-read thermometer. The internal temperature should reach 145°F (63°C). If you're frying thicker chops, it may take a little longer to cook through, so be patient and check the temperature regularly.

Absolutely! You can customize the flavor of your pork chops by adding spices or herbs to the flour mixture. Popular choices include garlic powder, onion powder, paprika, cayenne pepper, or dried herbs like rosemary or thyme.

You can test the oil's temperature by dropping a small amount of flour into the pan. If it sizzles immediately, the oil is hot enough for frying. Ideally, the oil should be around 350°F (175°C) for the perfect crispy crust on your pork chops.

Comments

vjc333

10/06/2025 01:52:54 PM

Prior comments made it seem as though all that was needed here was a bit more flavor. I used (about 3/4 tsp) Goya Adobo seasoning instead of Seasoned Salt, added 1/2 tsp garlic powder and 1/2 tsp crushed rosemary, and used olive oil instead of vegetable oil. These truly were the most scrumptious fried pork chops I have ever had. I would suggest 8/9 min on each side for 1 inch thick chops.

JOYCE

12/04/2007 06:35:40 PM

This has been a family fav for years. I sprinkle my chops with seasoning salt, onion and garlic powder prior to dipping in a milk/egg wash, then the seasoned flour with black pepper added. Then I let the chops sit in the fridge for about 30 minutes to an hour before frying to get the coating "gummy" looking, so the coating will not fall off while frying. After frying the chops, I keep them warm and use the same skillet to whip up milk gravy, using the rest of the seasoned flour, pepper a little chicken soup base, salt and milk. Serve with mashed potatoes, buttered corn and biscuits. YUMMY!

Megan Coulter

01/08/2020 12:49:08 AM

After reading the comments, I decided to use the recipe loosely. I put accent(basically a seasoning salt), salt, pepper, garlic powder, onion powder and cumin in the flour mixture. I used almond milk for an egg wash and did TWO coats of batter (the first one with only one fell apart). Fried them for 5 minutes on each side in olive oil. They're delicious and crunchy and my kids love them.

Sam

02/07/2017 06:18:56 PM

Been frying chops for 50 years and do it basically the same way except that I moisten the chops with a little water before seasoning them with Cajun seasonings plus granulated onion and garlic. Fry at 350 for about 4 minutes with the cover ON the frying pan. This will help make a wonderful crust. Turn chops over and fry an additional 4 minutes with the cover OFF. You will end up with a beautiful tasty crust.

debra stratoti

02/07/2017 12:57:37 AM

yes i coated the pork chop with djon mustard before rolling in bread crumbs fried 3 minutes per side then baked in oven 350 for about 10 minutes. This is for medium thick pork chops with bone delish!

ImaTeaRex

07/31/2016 10:08:48 PM

I did this for a family of 5. I used buttermilk and 1 cup of Texas Petes to wet the chop, and seasoned the flour with salt, paprika, garlic salt, and pepper. The family loved it.

Frank Mills

01/26/2019 06:17:28 PM

This is a good basic got-to recipe you can augment in a variety of ways (see many examples here). But dipping the chops in egg wash violates the method here. What they did is called "chicken fried," a totally different method. Two things I did slightly differently: I let the chops sit in the fridge for 30 minutes after dipping in flour. And I made sure the oil was really hot--over 350 F--before I put the chops in. I achieved an internal temp of 150 F in about 8 minutes because I pounded the chops to a half inch thickness before flouring. This was also a good way to apply spices--Middle Eastern seven spices--which were embedded in the surface of the chops under the coat of flour. Thanks for the recipe.

getoile

11/25/2023 10:18:22 PM

If the flour comes off the in hot pan, try letting the floured chops first sit for a few minutes to allow the flour to bind better to the meat. It may help.

Angela Boyd

02/08/2017 12:21:57 AM

As already mentioned, this is a great basic recipe. Add more or less of whatever spices you prefer. I personally like to dip the chops into the dry mix, then an egg\milk mix, and then the dry mix before adding to the hot oil.

cwioskow

03/19/2014 03:41:29 PM

This recipe is a good starting point. I made the following changes, and my pork chops came out great: I sprinkled the chops with a rosemary and garlic spice mix. Then I dipped both sides of the chops into a mixture of ground pepper and flour, then dipped both sides into a shallow dish I had whisked an egg in, and then dipped both sides into a mixture of bread crumbs and italian seasoning. I fried them in about 3/4 cup of oil, but you may need the full cup depending on the size of your skillet.

Dolores Cruz

08/26/2020 08:06:40 PM

Excellent recipe and method. I was very tempted to dredge in eggs and/or add bread crumbs but am glad I didn't. I did add garlic powder, onion powder, cayenne and paprika to the flour mixture. I shook the chops in a bag and let them sit in the fridge for about an hour. They fried up very well at 7 minutes per side and were nice and juicy. Thanks so much for the recipe.

FlimsyCow2437

06/13/2025 09:19:40 PM

No changes to the recipe.

SmartBagel1020

05/02/2025 06:02:26 PM

I was a bit skeptical, because I never seem to get pork chops right. But I did this time. They came out great.

Kelly

04/30/2025 10:53:08 PM

We make these about once a month with bone in loin chops, takes a little bit longer but well worth the juicy results.

Southern Belle

04/06/2025 02:19:26 PM

all my life, I have overcooked pork. I’m 70 and I remember as a kid someone saying you have to cook pork really good because there are worms in the meat. ewww So I rarely ever made pork and when I did, I cooked it until it was tough as a boot. I followed the directions, adding seasoned salt to the flour, (even though I wanted to keep cooking them), and they turned out juicy and delicious. Will make this again.

VioletWheat4667

03/24/2025 08:47:48 PM

no changes

GutsyBowl7023

10/27/2024 05:30:42 PM

I used slightly thin center cut pork chops very good 👍🏽 recipe 🤍

SassyMeal8866

10/22/2024 02:01:09 AM

Delicious

letty

09/10/2024 08:11:12 PM

I'm afraid my chops were tough and chewy. Did I overcook them?

Deborah Collins

08/06/2024 09:32:11 PM

Can’t get over how quick it was!

Cook Time: 10 minutes