Southern-Fried Pork Chops

Southern Fried Pork Chops

Check out one of our five ways with pork chops found in our newest edition. This recipe lands first on our list and in our hearts. Our favorite way to enjoy pork chops remains frying them to perfection in a cast-iron skillet. Coated in a crispy cornmeal crust, classic meets delicious after smothering in milk gravy. 

Southern-Fried Pork Chops
Serves: 4
Yields: 4 servings
  • 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.


You can find this recipe and more with the newest edition of our Taste of the South magazine.


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