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Southern Style Fried Pork Chops

These southern style fried pork chops are the definition of comfort food. These are the perfect amount of juicy pork with perfect crispy breading. Plus, these pork chops can literally go with anything. Serve them with rice, mashed potatoes, gravy, ketchup, whatever! You'll definitely be making these country fried pork chops over and over again.
Prep 10 minutes
Cook 6 minutes
Course Main Course, Meat
Cuisine American, Southern
Servings 4

Equipment

  • Large Frying Pan
  • Thermometer
  • Tongs
  • Fork or Whisk
  • Meat Tenderizer
  • 2 Large Mixing Bowls
  • Plate lined with paper towels

Ingredients
  

  • 2 lbs Thin Cut Boneless Pork Chops
  • Canola or Vegetable Oil
  • 3 Eggs
  • 1/4 cup Half and Half (or any milk)
Breading & Spices
  • 2 cups Flour
  • 2 tsp Baking Powder
  • 1 tsp Dried Parsley
  • 1 tsp Paprika
  • 1 tsp Pepper
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Lemon Pepper
  • 1 tsp White Pepper
  • 1 tsp Italian Seasoning

Instructions
 

  • Fill a large, deep skillet with oil until it's about an inch deep. Turn the heat to medium to high. In a large bowl, add in your flour, baking powder and seasonings and then mix completely. In another bowl, add in your milk and eggs and beat with a fork or whisk.
  • Beat each of your chops with a meat tenderizer then sprinkle them with a tiny dash of salt. Refer to your skillet and make sure your grease is maintaining around 350 degrees. You may have to adjust your heat to reach temperature. With your tongs, dip a chop into the egg mixture then back into the flour mixture, totally coating with flour. Do this step twice to each pork chop giving them a double coating, then add each one individually to the grease.
  • You'll fry a few at a time, not letting them touch while frying. It took me around 3-5 minutes per side to cook. You'll be able to see the edges and top starting to fry when it's time to flip. They will be nice and golden brown. Cook until each chop reaches at least 170 degrees internally. Remove each chop with your tongs and lay then on a paper towel lined plate. Serve hot with fixings of your choice. Enjoy!