Tuesday, October 26, 2010

Deep Fried Southern Pork Chops

A southern favorite, simply breaded bone-in pork chops are deep fried and served with a drizzle of Honey Mustard Meat Sauce.

Deep Fried Pork Chops

Fried pork chops are southern style comfort food, and when I've had a busy life going on, there's nothing better or easier. The Cajun loves pork chops cooked this way, and I enjoy watching him chomp down until the bones are picked clean. I'm pretty partial to my smothered chops, or pork chops baked with onion, but I'm pretty sure fried pork chops are my husband's favorite way to eat a chop, whether they're deep fried or pan fried.

Choose chops for this recipe that are not too thick, or they'll take far too long to cook. Save those thick ones for stuffing or grilling. You don't want super thin breakfast chops either though, so use chops that are somewhere between 1/4 to 1/2-inch thick, and use the flat side of a meat mallet to pound them down a bit if needed.

You can cook these either in a large deep skillet with plenty of oil, or in a deep fryer. I personally prefer the deep fryer since it fries so clean and quick with little oil retention. Fry in batches to avoid overcrowding, and hold the chops on a rack over a baking sheet with your oven at the lowest setting, until they are all done.

Here's how to make them.

I love fried pork chops drizzles with Honey Mustard Meat Sauce - it's just the perfect accent!

Recipe: Deep Fried Southern Pork Chops

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 15 min | Yield: About 4 to 6 servings

  • 6 bone-in pork chops, about 1/4 to 1/2 inch thick
  • Cajun seasoning (like Slap Ya Mama), to taste
  • Buttermilk, for dredging
  • About 1 cup of self rising flour
  • Vegetable or canola oil for frying
  • Honey Mustard Meat Sauce, optional

Sprinkle pork chops with Cajun seasoning on both sides. Dip the pork chops into the buttermilk and then dredge in the flour. Allow to rest in the fridge about an hour after coating if time permits, otherwise, leave them sitting on a rack at room temperature for about 15 minutes.

Preheat oil in skillet or fryer to 350 degrees F. Once the oil is hot, slide the chops carefully into the deep fryer or skillet and cook about 8 to 10 minutes total, or until nicely browned, turning once if using a skillet and chop is not submerged. Do in batches if needed to avoid overcrowding the skillet or fryer.

Cook's Notes: Click Here for tips to help keep your coating on when frying foods.

Source: http://deepsouthdish.com

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Posted by on October 26, 2010

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  1. My Lord, Lady, do these ever sound heavenly!! They look so damn good!

  2. I tend to not be in love with the pork chop, but think that this recipe may just change my mind, thanks for sharing!


  3. Oh my...what a drool worthy looking meal! Brings back memories of my mama's cooking :)

  4. These looks delish-nice and golden and crispy!!

  5. Oh my God Mary I just love your cookin honey!! I can't believe you met up with a bunch of bloggers and also got to meet the Deen brothers!!! Ouuuulala.....I think they are both adorable!! Boy...you really get around girl. This is so exciting!! Thanks for all the posts that you do. I love what you wrote about how the other bloggers treated you. How kind they were and non judgmental. I'm a big girl and have been most of my life and I totally get it. I love to eat and cook. The problem is I had a heart attack last December. I am trying to eat differently but it's damned hard I'll tell ya! I feel so at home when I come here. I love your blog and you seem so down to earth....I know I'd love you too if I met you!! Keep up the good work....LOVE THEM RECIPES!!!

  6. Oh yeahhhhh Mary, this is one Southern Fav-O-Rite for sure! Love me some poke chops!

  7. Fried pork chops, can I say yummmm!!! Hope all is well and your all settled in again. It was great getting to know you :)

  8. Hey Stranger:)
    Hope your doing well!

    This looks delish!!!!!!!!

  9. I guess Virginia isn't south enough, as I've never encountered deep fried pork chops!

  10. There is a place in Butte, Montana that does deep-fried pork chops. That's all they sell out of a little side window on their shop. They are delicious. Yours has that "extra something" -- I can tell. ;-)

  11. WOW!

    I make great and I mean great grilled thick chops. Succulent, seasoned, and sensational chops.

    But looking at these fried chops and your suggestion about using a deep fryer just made me CRAVE a fried pork chop. I bookmarked this because I have not had a fried pork chop in....over a decade. Crap, wish I had one right now!

  12. Deep fried pork chops... in vegetable oil? Oh dear, that will NOT do! Lard or tallow all the way - crisper, less oily, better for you, and tastier!

    1. Oh Joseph! Not many people buy lard or tallow for frying these days, so yeah, I write my fried recipes for vegetable oil or canola oil, sometimes peanut oil which is much more common. But thanks for sharing your opinion, though I'd have to agree to disagree! ;)

    2. lard and/or tallow is NOT better for you, they are full of saturated fat, and you are frying something with its own saturated fat..no no no, not better for you! @ Joseph Nixon

  13. Looks delicious!!! Ok it's pork chop time yum.

  14. i just made this recipe for Sunday dinner and it reminds of big mama soul fold pork chops

  15. I just made these for dinner...and I MUST SAY...they were delicious!!!! I'm from south Carolina and my whole life have eaten pork chops like this. My mom made these for me as a kid. She passed away n 2010 & I've been looking online for recipes that resemble the food she cooked. And I have to say...this simple, yet delicious, deep fried pork chops will definitely become a family fav!!! I have ur winter peach cobbler n the oven right now..If it turns out half as good as these chops did, I have another winner!! THANK YOU SO MUCH FOR SHARING THESE RECIPES!!!!!!!!!

    1. You're so welcome & I hope that you enjoyed the peach cobbler too!

  16. I'm making these right now. Good Flavor, but a little dry. I used a deep fryer at 350 and the feel like I overcooked them. I'm going to try making them again soon and cut down the fryer time and get a bit thicker chops

  17. These are yummy fot a twist and extra tenderness marinate them in equal parts lemon and vinagar gor an hour or more in fridge omgosh delish!

  18. How long should you brine the chops? The coating will melt off if there's too much moisture right?

    1. Time will depend on how thick they are, but there's a brining solution and chart here and some tips on coating here. Hope that helps!

  19. You have my vote these recipes are awesome!!!

  20. Hi there, Mary! In my 40+ years, I've always cooked "ol' school" style (cast iron and Dutch pots). Well, I JUST received my first deep fryer and was wondering how the procedure for this recipe would change for sirloin chops. Thanks, and as always, your recipes and tips are spot on, lip smackin' and wonderful!

    1. As long as they are bone-in pork chops, about 1/4 to 1/2 inch thick everything should be the same. I love a deep fryer!


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