Description
Golden, crispy, and unbelievably juicy, Southern Comfort on a Plate is the ultimate Southern fried pork chops recipe.
Ingredients
Scale
- 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