Description
This Southern Comfort on a Plate recipe features perfectly fried bone-in pork chops marinated in a spicy buttermilk mixture and coated in a seasoned flour blend for an irresistible crispy crust. Juicy, flavorful, and authentically Southern, these pork chops are a comforting main dish that’s ideal for a hearty family meal.
Ingredients
Scale
Marinade
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon hot sauce
- 1 ½ pounds bone-in pork chops
Coating
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
For Frying
- Oil for frying (vegetable or peanut oil recommended)
Instructions
- Marinate the Pork Chops: In a large bowl, whisk together buttermilk, eggs, and hot sauce until well combined. Submerge the bone-in pork chops in this mixture and let them marinate for at least 1 hour. For best flavor and tenderness, marinate overnight in the refrigerator.
- Prepare the Coating: In a shallow bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper to evenly distribute the seasonings.
- Dredge the Chops: Remove pork chops from the marinade, allowing excess liquid to drip off. Dredge each chop thoroughly in the seasoned flour mixture, pressing firmly to adhere. For extra crunchiness, dip the chops back into the marinade again, then dredge a second time in the flour mixture.
- Heat the Oil: Pour about 1 inch of vegetable or peanut oil into a deep skillet and heat it to 350°F (175°C). Use a thermometer to maintain the temperature for evenly cooked, crispy chops.
- Fry the Chops: Fry the pork chops in batches to avoid overcrowding, cooking each side for 4–5 minutes until golden brown and the internal temperature reaches 145°F (63°C). Use tongs to carefully flip the chops.
- Rest and Drain: Transfer the fried pork chops to a wire rack set over a baking sheet to drain excess oil and keep the crust crisp. Avoid using paper towels as they can soften the crispy coating.
- Serve: Serve the hot, crispy Southern fried pork chops with classic sides like creamy mashed potatoes, sautéed green beans, or warm buttermilk biscuits for an authentic Southern comfort meal.
Notes
- Marinating overnight enhances the flavor and tenderness of the pork chops.
- Use a thermometer to maintain consistent oil temperature and ensure pork chops are cooked safely and evenly.
- Double dredging the chops creates an extra crispy crust that holds up well.
- Allowing chopped pork to rest on a wire rack prevents sogginess from trapped steam.
- Swap the cayenne pepper to adjust the spiciness to your preference or omit it for a milder version.
