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Southern Fried Pork Chops Recipe

These fried pork chops come together in minutes and are served up with a simple delicious pan-gravy for the perfect weeknight meal.

Prep Time
10 mins
Cook Time
10 mins
Servings: 6
Calories: 283 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Pork Chops:
  • 2 large eggs
  • ½ cup buttermilk
  • 1 cup all-purpose flour
  • ¼ cup corn starch
  • 1 tablespoon garlic granules
  • 1 tablespoon onion granules
  • ½ teaspoon ground cayenne pepper
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1/3 cup oil for frying
  • ¼ cup lard
  • 6 5–6-ounce bone-in pork chops
  • salt and pepper to taste
For the Pan Gravy:
  • 1 peeled and small diced shallot
  • 2 finely minced garlic cloves
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Start by whisking together the eggs, buttermilk, salt and pepper in a shallow bowl or pan. Set aside.
  2. Next, in a separate shallow bowl or pan whisk together the flour, cornstarch, garlic granules, onion granules, cayenne pepper, 2 teaspoons of salt and ¼ teaspoon of ground pepper until combined. Be sure to taste it to make sure it is seasoned well because this is what will be used to season our pork in addition to the egg wash.
  3. Heat the oil along with some optional rendered bacon fat (lard) over medium heat in a large frying pan, cast-iron skillet, or rondeau. The oil should be at 350°.
  4. Bread one pork chop at a time by completely coating in the egg wash.
  5. Next, dredge the egg wash coated pork chop in the flour until coated. Press down on the pork chops to ensure the breading will stick when frying. Place on a cookie sheet tray lined with parchment paper until all the pork chops are breaded.
  6. Place the pork chops in the pan taking care to space them apart and cook them for 3 to 3 ½ minutes per side. Be sure to not overcook so that your pork chops will not be tough.
  7. Set aside on a cookie sheet tray with a rack to drain off any excess frying oil. If your pan is not big enough you will need to cook in batches.
  8. Drain most of the oil from the pan leaving only 2 tablespoons and add it back to the burner over medium heat and quickly cook the shallots and garlic for 1 minute.
  9. Stir in the flour until combined to make a roux and then pour in the beef stock to make a gravy. Turn the heat up to high so that it will quickly boil and become thick. Season with salt and pepper.
  10. Serve the pork chops with the gravy and optionally garnish with chopped fresh parsley.

Notes

  • Make-Ahead: These are meant to be served as soon as they are done cooking. You can alternatively keep them warm on a sheet tray with a rack in the oven at 200° for up to 30 minutes before serving. They will tend to dry out if you choose to keep them warm in the oven.
  • How to Store: Cover and keep them in the refrigerator for up to 3 days. They will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
  • How to Reheat: Place on a rack in the oven at 350° for 4-6 minutes or until warm. You can also heat it in the microwave.
  • You can add a few dashes of hot sauce to the egg wash mixture to add more spicy flavors.
  • Alternatively, you can skip adding in the cornstarch and simply use self-rising flour.
  • If you do not have access to garlic or onion granules, feel free to substitute with powder.
  • The oil will be perfect for frying if you sprinkle some flour in it and it fries but does not burn.

Nutrition Information

Calories 283kcal (14%) Carbohydrates 23g (8%) Protein 12g (24%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 47mg (16%) Sodium 776mg (32%) Potassium 337mg (10%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 93IU (2%) Vitamin C 1mg (1%) Calcium 35mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 283

% Daily Value*

Calories 283kcal 14%
Carbohydrates 23g 8%
Protein 12g 24%
Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 47mg 16%
Sodium 776mg 32%
Potassium 337mg 7%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 93IU 2%
Vitamin C 1mg 1%
Calcium 35mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.