Country Fried Pork Chops Recipe

This Country Fried Pork Chops Recipe is a crispy and juicy recipe, which features tender bone-in pork chops and a tangy buttermilk crust. It’s a classic Southern dinner, ready in about 30 minutes.

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Country Fried Pork Chops Recipe Ingredients

• 4 pork chops (bone-in or boneless)
• 2 cups all-purpose flour
• 2 tsp salt
• 2 tsp black pepper
• 1 cup buttermilk
• ½ cup water
• Neutral oil for frying (vegetable, canola, or peanut)

How To Make Country Fried Pork Chops Recipe

1. Heat the oil: Pour about 1/2 inch to 1 inch of oil into a large cast-iron skillet or heavy-bottomed pan. Heat it to 350°F (175°C). If you don’t have a thermometer, drop a pinch of flour into the oil; if it sizzles and bubbles immediately without smoking, it is ready.
2. Prep the chops: Pat the pork chops completely dry with paper towels to ensure the seasoning sticks. Season both sides generously with salt and pepper.
3. Set up the station: Prepare two shallow bowls. In the first bowl, whisk together the flour, 2 teaspoons of salt, and 2 teaspoons of black pepper. In the second bowl, whisk together the buttermilk and water.
4. Dredge like a pro: Take a pork chop and dredge it in the flour mixture, shaking off the excess. Dip it fully into the buttermilk mixture. Finally, place it back into the flour mixture, pressing the flour firmly into the meat to create a thick coating. Shake off any loose flour.
5. Let it rest: Place the coated chops on a plate or wire rack. Let them sit for 5 minutes. This step allows the gluten to hydrate and the coating to become tacky, which helps “lock” the breading onto the chop so it doesn’t fall off during frying.
6. Fry with purpose: Carefully lower the chops into the hot oil (lay them away from you to avoid splashing). Fry for 7–8 minutes total, flipping halfway through, until the crust is deep golden brown and the internal temperature reaches 145°F.
7. Drain right: Transfer the fried chops to a wire rack set over a baking sheet. Do not drain on paper towels, as the steam will get trapped and make the bottom soggy. Serve hot.

Recipe Tips

• Bone-In vs. Boneless: Bone-in chops generally stay juicier and have more flavor, but boneless chops cook slightly faster. If using boneless, check them a minute earlier.
• Oil Temperature: Maintaining 350°F is key. If the oil is too cool, the breading will absorb the grease. If it’s too hot, the outside will burn before the inside is cooked.
• The Double Dip: The “Flour -> Buttermilk -> Flour” method is non-negotiable for Country Fried style. It creates the signature thick, craggy crust that you don’t get with a single dredge.
• Seasoning: Don’t be shy with the black pepper. The spice of the pepper cuts through the richness of the fried batter.

What To Serve With Country Fried Pork Chops

This is a hearty main that needs classic sides.

• Sawmill Gravy: Use the pan drippings to make a white pepper gravy.
• Mashed Potatoes: The perfect vessel for gravy.
• Green Beans: Stewed with bacon or simply steamed.
• Cornbread: Sweet or savory.

How To Store Country Fried Pork Chops Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: To keep the breading crispy, reheat the chops in an air fryer at 375°F for 4-5 minutes or in the oven at 400°F for 10-12 minutes. Microwave reheating is not recommended.
• Freeze: You can freeze the fried chops. Wrap individually in foil and freeze for up to 2 months. Reheat from frozen in the oven.

Country Fried Pork Chops Recipe Nutrition Facts

• Calories: 550
• Total Fat: 30g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 1200mg
• Total Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugar: 2g
• Protein: 25g

Nutrition information is estimated per serving based on oil absorption.

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