Cracker Barrel Country Fried Pork Chops Recipe

Cracker Barrel Country Fried Pork Chops Recipe is an American classic featuring tender meat and a thick, seasoned crust. This hearty dish relies on a double-dredge in seasoned plain flour and tangy buttermilk to get that signature southern crunch.

I’ve tried a few versions of this dish and this one from the Cracker Barrel style is the one I keep going back to because the buttermilk bath makes the meat incredibly tender. The first time I made this, I rushed the frying and the breading fell right off in the pan. Now I always let the coated meat sit for a few minutes so the flour sticks properly, which makes a world of difference to the final texture.

The seasoning in the flour is doing more work than you’d think. Without plenty of black pepper and salt, the coating tastes like plain dough rather than a savoury crust. I once served these at a Sunday lunch and my friends couldn’t believe how much like the restaurant version they tasted, especially with a side of white gravy.

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Cracker Barrel Country Fried Pork Chops Recipe Ingredients

The Pork

• 4 pork loin chops (about 150g or 5oz each)
• 1 tsp sea salt
• 1 tsp cracked black pepper

The Coating

• 250g (9oz) plain flour
• 2 tsp fine sea salt
• 2 tsp cracked black pepper
• 250ml (9fl oz) buttermilk
• 125ml (4fl oz) water

For Frying

• 500ml (18fl oz) neutral oil (vegetable or rapeseed oil)

How To Make Cracker Barrel Country Fried Pork Chops Recipe

1. Heat the oil: Pour the oil into a large cast-iron skillet or heavy-bottomed pan until it’s about 2cm deep and heat to 180°C (350°F/Gas Mark 4). Drop a tiny pinch of flour into the pan; if it sizzles and bubbles immediately, the oil is ready for frying.
2. Prep the chops: Pat the pork chops completely dry with kitchen roll so the coating doesn’t slide off. Season both sides of the meat with the salt and pepper.
3. Set up the station: Use two wide, shallow bowls to organise your breading area. In the first bowl, whisk together the plain flour, salt, and black pepper. In the second bowl, whisk the buttermilk and water together until smooth.
4. Dredge the meat: Press a pork chop into the flour mixture to coat it, then dip it into the buttermilk liquid. Put it back into the flour a second time and press the powder firmly into the meat with your palms to build a thick layer.
5. Let it rest: Place the coated chops on a wire rack or a clean plate for 5 minutes before cooking. This wait allows the flour to soak up the liquid so the crust stays attached to the pork when it hits the hot fat.
6. Fry the pork: Carefully lower the meat into the hot oil by laying it away from you to prevent hot splashes. Cook for 4 minutes per side until the crust is deep golden brown and the internal temperature reaches 70°C (160°F).
7. Drain the meat: Transfer the chops to a wire rack set over a baking tray to catch any drips. Avoid using kitchen roll for this part because the trapped steam makes the bottom of the crust go soft and soggy.

Recipe Tips

• Check the temperature. Use a meat thermometer to ensure the pork reaches 70°C (160°F) so it’s safe to eat but still juicy. If you don’t have one, the juices should run clear when you poke the thickest part with a knife.
• Use a wire rack. Resting the fried chops on a rack instead of a flat plate keeps air moving around the meat. This prevents the bottom of the breading from getting wet and falling off.
• Avoid overcrowding the pan. Fry the chops in two batches if your skillet isn’t large enough to fit them all with space in between. Adding too much cold meat at once drops the oil temperature and makes the coating greasy.
• Prepare the flour early. You can mix the seasoned flour and buttermilk wash a few hours ahead of time and keep them covered. Do not coat the meat until you are ready to let it rest for the final 5 minutes before frying.
• Sift the flour. If you are making a double batch, sift the flour mixture halfway through to remove the wet clumps. Clean flour creates a much crispier and more even crust on the later chops.
• Keep them warm. Place the first batch of fried chops in a low oven at 100°C (200°F/Gas Mark 1/4) whilst you finish the rest. This keeps the crust crunchy without drying out the centre of the meat.

What To Serve With Cracker Barrel Country Fried Pork Chops

These crispy chops are traditionally served with a thick white pepper gravy and creamy mashed potatoes. The sauce cuts through the fried coating perfectly whilst the potatoes soak up the extra flavour.

For a lighter side, try a heap of garlicky green beans or a crisp apple slaw. A warm, buttered biscuit or a slice of cornbread helps turn this into a full southern feast.

How To Store Cracker Barrel Country Fried Pork Chops

• Fridge: Wrap the cooled chops tightly in clingfilm or place them in an airtight container. They will stay fresh for up to 3 days, though the crust will lose its initial crunch as it sits.
• Reheat: Place the chops on a baking tray in the oven at 180°C (350°F/Gas Mark 4) for about 10 minutes until hot and crisp. You can use a microwave for 2 minutes, but the breading will stay soft and may become chewy.
• Freeze: Wrap each chop individually in greaseproof paper then place them in a freezer bag for up to 2 months. Thaw them completely in the fridge overnight before reheating in a hot oven to restore the texture.

Cracker Barrel Country Fried Pork Chops Recipe Nutrition Facts

• Calories: 540
• Protein: 32g
• Fat: 28g
• Carbohydrates: 42g
• Sugar: 4g
• Sodium: 1,150mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Mashed Potatoes Recipe
• Cracker Barrel Banana Pudding Recipe
• Cracker Barrel Sprout and Kale Salad Recipe