Country Fried Pork Chops – Easy Cracker Barrel Copycat

This Cracker Barrel country fried pork chops recipe gives you crispy, golden breading with juicy meat inside — just the kind of crunchy comfort you want on a hard day. It’s beginner-friendly, fast, and uses simple ingredients. No oven, no drama, just skillet-fried goodness that hits every time.

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Quick Summary

• Prep time: 15 mins
• Cook time: 8 mins
• Flavor: Crispy, salty, juicy
• Great for: Fast dinners, stress-cooking, Southern cravings

Why I Like This Recipe

Some nights, you just need to fry something. This one’s loud, easy, and weirdly satisfying. You don’t even have to think too hard. Just season, dip, fry, and let it carry you through.

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
• Oil for frying

How To Make Country Fried Pork Chops 

1. Heat your oil: Get it to 175°C (350°F). You’ll know it’s ready when a little flour sizzles on contact.
2. Season and prep chops: Pat pork dry, season both sides. Set up two bowls — one for flour + seasoning, one for buttermilk + water.
3. Dredge like a pro: Flour → buttermilk → flour. Yes, double dip. Yes, it matters.
4. Let it rest: Set coated chops on a plate for 5 mins while the crust sets. Helps keep the breading locked in during the fry.
5. Fry with purpose: Drop into hot oil. Fry 7–8 mins total, flip halfway. Should be golden and crunchy.
6. Drain right: Use a wire rack, not paper towels. You want crispy, not soggy.

Tips for Success

• Don’t skip the rest after coating — it really helps crust stick.
• Use a thermometer if you can — 145°F internal temp for pork.
• Give the chops space in the pan. Overcrowding = steam = flop.
• Add a pinch of cayenne to the flour if you want a little kick.

Storage and Reheating

• Fridge: Store cooled chops in a container for up to 4 days.
• Freezer: Wrap tightly and freeze up to 3 months.
• Reheat: Air fryer at 175°C (350°F) for about 5 mins, or oven until hot and crisp again.

Frequently Asked Questions

• Can I use bone-in pork chops?
  Yep, either works. Boneless cooks a bit faster.
• What if I don’t have buttermilk?
  Mix milk with a splash of lemon juice or vinegar. Let it sit 5 mins. Boom.
• How do I know it’s done?
  Internal temp should hit 63°C (145°F). Or just slice and peek — no shame.
• Can I reuse the oil?
  Yep — once it cools, strain and save it. Just don’t use it too many times.
• Best side dish with these?
  Mashed potatoes and gravy, obviously. Or coleslaw if you’re going lighter.

Common Mistakes and How to Dodge Them

• Skipping the resting time: That short rest before frying? It sets the coating. Skipping it means soggy sadness.
• Crowding the pan: More chops = lower oil temp = greasy disaster. Fry in batches.
• Using cold pork: Take the chops out of the fridge 15 mins early. Helps them cook more evenly.
• Not seasoning enough: Season every layer — the pork, the flour, even the buttermilk if you want.
• Paper towels instead of rack: They trap steam. Use a wire rack if you want to keep that crispiness alive.

Nutrition Facts (Per Serving)

• Calories: 403 kcal
• Total Fat: 19g
• Saturated Fat: 4g
• Cholesterol: 95mg
• Sodium: 720mg
• Potassium: 415mg
• Total Carbohydrate: 21g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 36g

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• Country Fried Pork Chops – Easy Cracker Barrel Copycat