Golden, crispy, and unbelievably juicy, Southern Comfort on a Plate is the ultimate Southern fried pork chops recipe. Soaked in a buttermilk marinade with a spicy kick, these chops deliver bold flavor with a satisfying crunch. This dish is perfect for quick dinners, soul food nights, or Sunday feasts. With pantry-friendly ingredients and no need for fancy equipment, it’s one of those easy dinner ideas you’ll want to make again and again. Whether you’re looking for comforting food ideas, a new take on classic Southern meals, or an easy recipe with big flavor, this is the answer.
There’s something inherently satisfying about fried pork chops, especially when they are seasoned to perfection and cooked to golden brown crispiness. The contrast between the tender meat and the crunchy exterior creates a sensational eating experience. Southern Comfort on a Plate embraces all those qualities and brings them together beautifully, making it the star of any dinner table. Not only is this recipe easy to follow, but it’s also forgiving for those new to frying. Perfect for weeknight meals or special occasions, everyone will be asking for seconds!
Why You’ll Love This Southern Comfort on a Plate
- Deliciously crispy exterior with a tender, juicy inside.
- Made with simple, accessible ingredients you likely have at home.
- Quick cooking time—ready in just over an hour.
- Versatile—pair it with your favorite Southern sides for a complete meal.
- Customizable heat level with optional spices.
Preparation Phase & Tools to Use
Before diving into this delightful Southern Comfort on a Plate recipe, it’s vital to prep your kitchen and gather all necessary tools. Start by creating a clean workspace and assembling all ingredients at your fingertips, making the cooking process smoother. You’ll need a large mixing bowl for marinating the pork, a shallow bowl for the seasoned flour mixture, and a deep skillet for frying. A meat thermometer is crucial to ensure your pork chops reach the safe internal temperature of 145°F (63°C) without overcooking, keeping them juicy. Also, have a wire rack handy for resting the fried chops; this will help maintain their crispy exterior.
Ingredients
- 1 ½ pounds bone-in pork chops
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon hot sauce
- 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)
- Oil for frying (vegetable or peanut oil recommended)
Instructions
Step 1: Marinate the Pork Chops
Begin by creating a flavor-packed marinade. In a large bowl, combine the buttermilk, eggs, and hot sauce, whisking them together until well incorporated. This marinade is key—it not only imparts flavor but also helps to tenderize the pork. Submerge your bone-in pork chops, ensuring they are well-coated. For optimal results, allow the chops to marinate for at least one hour, though overnight marination offers an even richer flavor.
Step 2: Prepare the Coating
Once your pork chops have soaked up all that deliciousness, it’s time to prepare the coating. In a separate shallow bowl, blend the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper together until uniform. This seasoned flour will provide a flavorful crunch that complements the juicy pork. The addition of cornstarch helps create an extra crispy texture—don’t skip this step!
Step 3: Dredge the Pork Chops
Remove the pork chops from the marinade, allowing any excess to drip off. Now, it’s time for the dredging process! Take each chop and coat it thoroughly in the seasoned flour mixture. Press the flour into the meat to ensure it adheres well. For crunchier chops, return the coated pork to the marinade for a second dip, followed by another coating of the seasoned flour. This technique creates a delightful texture that elevates your dish.
Step 4: Heat the Oil
In a deep skillet, channel your inner chef by heating about an inch of oil to 350°F (175°C). Maintaining this temperature is key to achieving that coveted golden brown finish without overcooking the pork. Too hot, and the outer layer will burn before the inside is cooked; too cool, and you’ll end up with greasy chops. Use a thermometer to ensure accuracy.
Step 5: Fry the Chops
Now comes the fun part! Carefully place the dredged pork chops into the hot oil, frying in batches to avoid overcrowding. Cook for 4 to 5 minutes on each side, turning them gently to ensure they brown evenly. The internal temperature should reach 145°F (63°C), so keep an eye on those timers. Golden brown is your goal; it enhances the flavor and creates that wonderful crunch.
Step 6: Rest and Serve
Once your pork chops are perfectly fried, transfer them to a wire rack to rest. Avoid placing them on paper towels, as this can make the coating soggy. Let them sit for a few minutes to lock in all that juicy goodness. Serve hot with classic Southern sides like mashed potatoes, green beans, or fluffy biscuits, and prepare to relish every flavorful bite.
Variations
- Protein: Use chicken thighs or breasts instead of pork for a different take on this dish. They will also absorb the marinade well!
- Vegetables: Add finely chopped jalapeños or diced bell peppers to the marinade for extra flavor.
- Spices: Experiment with your favorite spices; Cajun seasoning and smoked paprika can add a delightful twist.
Cooking Notes
- Let your pork chops rest after frying to lock in the juices and maintain crispiness.
- Always use a wire rack to drain excess oil; this prevents sogginess.
- For an even more tender chop, consider brining the pork overnight in saltwater before marinating.
- Taste your seasoned flour before using to adjust the flavor to your preference.
Serving Suggestions
- Pair with creamy mashed potatoes and a side of collard greens for a classic Southern flair.
- For a light touch, serve with a fresh cucumber and tomato salad.
Tips
- Using bone-in pork chops adds flavor and moisture; however, you can opt for boneless if preferred.
- Adjust the hot sauce to your taste for spicier chops.
- If you’re frying in batches, keep the finished chops warm in a 200°F (93°C) oven while you cook the rest.
- Choose a neutral oil like vegetable or peanut oil to avoid overpowering the flavor of the meat.
Prep Time, Cook Time, Total Time
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
Nutritional Information
- Calories: Approximately 500 per serving
- Protein: 35g
- Sodium: 800mg
FAQs
Can I use boneless pork chops for this recipe?
Yes, boneless pork chops can be used, but they may cook faster than bone-in chops, so adjust the frying time accordingly.
Can I bake these pork chops instead of frying?
For a healthier option, bake the breaded pork chops at 400°F (200°C) for about 25-30 minutes, flipping halfway through.
How do I store the leftovers?
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain crispiness.
Can I make the marinade in advance?
Yes! The marinade can be prepared a day ahead. Just ensure you keep it refrigerated until ready for use.
Conclusion
In conclusion, Southern Comfort on a Plate is the epitome of juicy, flavorful, and crispy pork chops, balanced perfectly with the warming spices and tangy buttermilk. This recipe is not only straightforward, making it accessible for all home cooks but also delivers a meal that rivals any restaurant’s offering. The next time you’re looking for a comforting dinner that satisfies both stomach and soul, give this dish a try! Don’t forget to share your experience, variations, or thoughts in the comments section. Happy cooking!
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Southern Comfort on a Plate: Crispy Fried Pork Chops
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
Golden, crispy, and unbelievably juicy, Southern Comfort on a Plate is the ultimate Southern fried pork chops recipe.
Ingredients
- 1 ½ pounds bone-in pork chops
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon hot sauce
- 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)
- Oil for frying (vegetable or peanut oil recommended)
Instructions
- Begin by creating a flavor-packed marinade. In a large bowl, combine the buttermilk, eggs, and hot sauce, whisking them together until well incorporated. This marinade is key—it not only imparts flavor but also helps to tenderize the pork. Submerge your bone-in pork chops, ensuring they are well-coated. For optimal results, allow the chops to marinate for at least one hour, though overnight marination offers an even richer flavor.
- Once your pork chops have soaked up all that deliciousness, it’s time to prepare the coating. In a separate shallow bowl, blend the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper together until uniform. This seasoned flour will provide a flavorful crunch that complements the juicy pork. The addition of cornstarch helps create an extra crispy texture—don’t skip this step!
- Remove the pork chops from the marinade, allowing any excess to drip off. Now, it’s time for the dredging process! Take each chop and coat it thoroughly in the seasoned flour mixture. Press the flour into the meat to ensure it adheres well. For crunchier chops, return the coated pork to the marinade for a second dip, followed by another coating of the seasoned flour. This technique creates a delightful texture that elevates your dish.
- In a deep skillet, channel your inner chef by heating about an inch of oil to 350°F (175°C). Maintaining this temperature is key to achieving that coveted golden brown finish without overcooking the pork. Too hot, and the outer layer will burn before the inside is cooked; too cool, and you’ll end up with greasy chops. Use a thermometer to ensure accuracy.
- Now comes the fun part! Carefully place the dredged pork chops into the hot oil, frying in batches to avoid overcrowding. Cook for 4 to 5 minutes on each side, turning them gently to ensure they brown evenly. The internal temperature should reach 145°F (63°C), so keep an eye on those timers. Golden brown is your goal; it enhances the flavor and creates that wonderful crunch.
- Once your pork chops are perfectly fried, transfer them to a wire rack to rest. Avoid placing them on paper towels, as this can make the coating soggy. Let them sit for a few minutes to lock in all that juicy goodness. Serve hot with classic Southern sides like mashed potatoes, green beans, or fluffy biscuits, and prepare to relish every flavorful bite.
Notes
Serve with classic Southern sides like mashed potatoes, green beans, or fluffy biscuits.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 500 kcal
- Sodium: 800 mg
- Protein: 35 g