Southern Fried Pork Chops

This buttermilk-soaked Southern fried pork chop recipe transforms humble cuts into crispy, golden perfection, all crowned with a decadent bacon gravy that will transport you straight to a country kitchen in the Deep South. The buttermilk tenderizes the meat while the seasoned coating creates that signature crunch we all crave.

I first made these pork chops for Sunday dinner after my grandmother passed her cast iron skillet down to me. The sizzle of the meat hitting that seasoned surface and the aroma of the bacon gravy bubbling away brings back memories of her kitchen every single time.

Ingredients

• Four bone-in pork chops selected for their marbling and thickness will provide the best flavor and juiciness.
• Buttermilk acts as a tenderizer and helps the seasoned flour adhere better to the meat.
• All-purpose flour creates that perfect golden crust when combined with the spice blend.
• Salt and black pepper form the foundation of the seasoning profile.
• Paprika adds color and a subtle smokiness to the coating.
• Garlic powder provides aromatic depth without overwhelming the pork flavor.
• Onion powder complements the garlic and adds savory notes to the crust.
• Vegetable oil offers a neutral flavor with a high smoke point perfect for frying.
• Bacon brings incredible smoky richness to the gravy base.
• Unsalted butter allows you to control the saltiness while adding richness.
• Whole milk creates a silky smooth gravy with proper body.

Step-by-Step Instructions

Marinate The Chops

Place your pork chops in a shallow dish and pour the buttermilk over them, ensuring they're fully submerged. Allow them to soak for at least 30 minutes at room temperature. This step tenderizes the meat and infuses it with subtle tangy notes that will complement the rich gravy.

Prepare The Coating

Combine your all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder in a separate shallow dish. Mix thoroughly to ensure even distribution of the spices throughout the flour. This seasoned mixture will create that perfect savory crust we're looking for.

Heat Your Oil

Pour vegetable oil into a large, heavy skillet—preferably cast iron—and heat over medium temperature until it shimmers with a slight ripple across the surface. The proper oil temperature is crucial for achieving that golden crust without burning.

Fry The Pork Chops

Remove each pork chop from the buttermilk, allowing excess to drip off, then thoroughly coat in the seasoned flour mixture. Shake off any excess flour and carefully place into the hot oil. Cook for 4 to 5 minutes per side until they develop a rich golden-brown color and reach an internal temperature of 145°F. Transfer to a paper towel-lined plate to drain excess oil.

Cook The Bacon

In a clean skillet, cook your chopped bacon over medium heat, stirring occasionally until the pieces become crispy and have rendered their fat. This should take about 5 to 7 minutes. Transfer the crispy bacon bits to a paper towel-lined plate, but keep all that flavorful rendered fat in the pan.

Make The Roux

Add butter to the bacon fat in the skillet and allow it to melt completely. Sprinkle the flour into the fat mixture and whisk continuously for about one minute. This cooking process eliminates the raw flour taste and forms the foundation of your gravy.

Create The Gravy

Gradually pour in the milk while whisking constantly to prevent lumps from forming. Season with salt and pepper, then simmer gently for several minutes, continuing to whisk until the gravy has thickened to coat the back of a spoon. Fold in the crispy bacon pieces to distribute them throughout the gravy.

Serve With Love

Plate your golden fried pork chops and generously ladle the warm bacon gravy over the top. The contrast between the crispy coating and the creamy gravy creates that perfect Southern comfort food experience.

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My absolute favorite part of this recipe is watching that first ladle of bacon gravy slowly cascade over the golden pork chop. Something about that moment signals that dinner is about to become an event rather than just a meal. When my kids see that gravy boat coming to the table, their eyes light up just like mine did when I was their age.

Make-Ahead Options

These Southern fried pork chops are best enjoyed fresh from the skillet, but you can prepare components ahead of time to streamline dinner. The seasoned flour mixture can be made up to a week in advance and stored in an airtight container. The bacon gravy can be made earlier in the day and gently reheated before serving. If you need to fry the chops in advance, reheat them in a 300°F oven for 10 minutes to restore some of that crispiness before topping with freshly warmed gravy.

Perfect Pairing Suggestions

These rich, savory pork chops call for classic Southern sides that complement without competing. Creamy mashed potatoes create the perfect landing pad for extra gravy. Tangy collard greens or vinegar-based coleslaw provide welcome contrast to cut through the richness. For a complete Southern experience, add buttermilk biscuits or cornbread to soak up every last drop of that bacon gravy. Sweet tea is the traditional beverage pairing, though a light amber ale works beautifully for adult diners.

Troubleshooting Tips

If your pork chops are browning too quickly, your oil is likely too hot. Lower the heat slightly and continue cooking until done. For extra thick chops, finish them in a 350°F oven after browning to ensure they're cooked through without burning the coating. If your gravy develops lumps, whisk vigorously or strain through a fine-mesh sieve before adding the bacon back in. Too-thick gravy can be thinned with additional milk; too-thin gravy can be reduced further or thickened with a cornstarch slurry.

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Frequently Asked Questions

→ How do you ensure the pork chops stay tender?

Marinating the pork chops in buttermilk helps tenderize the meat and keep it juicy during cooking.

→ What type of skillet works best for frying?

A large, heavy-bottomed skillet or cast iron pan works best as it retains heat evenly for consistent frying.

→ How can I make the bacon gravy thicker?

To thicken the gravy, cook the flour and butter longer before adding the milk, or whisk in a bit more flour as needed.

→ What oil should I use for frying?

Use a neutral oil with a high smoke point, like vegetable or canola oil, for best results.

→ Can I make this dish ahead of time?

It's best served fresh, but you can fry the chops and make the gravy ahead. Reheat the gravy gently and crisp up the chops in the oven before serving.