Southern-Fried Pork Chops
Yields: 4 servings
Serves: 4
  • 4 (1½-inch-thick) boneless pork chops
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1½ cups whole buttermilk, divided
  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal Vegetable oil, for frying
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter
  • ½ cup whole milk
  • Hot cooked rice
  • Garnish: ground black pepper
  1. Using a meat mallet, pound pork chops 1-inch thick. Sprinkle pork with salt and pepper.
  2. In a large shallow dish, place 1 cup buttermilk. In another large shallow dish, whisk together self-rising flour and cornmeal.
  3. In a 12-inch cast-iron skillet, pour oil to a depth of 1½ inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  4. Dip pork chops in buttermilk, letting excess drip off. Dredge in flour mixture, pressing gently to coat. Place pork chops on a baking sheet. Let stand for 10 minutes.
  5. Working in batches, fry pork chops until golden brown, about 3 minutes. Turn, and fry 3 minutes more. Let drain on a wire rack.
  6. Carefully drain hot oil, reserving 2 tablespoons oil in skillet. Add all-purpose flour and butter, whisking until incorporated. Add milk and remaining ½ cup buttermilk, whisking until thickened. Spoon sauce over pork chops, and serve over hot cooked rice. Garnish with pepper, if desired.
Recipe by Taste of the South at