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Southern Fried Pork Chops

This Southern Fried Pork Chop recipe is crispy, juicy, and full of flavor. A simple salt water soak helps keep the pork tender, while a bold pantry seasoning blend gives every bite a rich, seasoned crust. Fried in a hot cast iron skillet, these pork chops come out golden, crispy, and perfect for any Southern meal.
Prep Time45 minutes
Cook Time20 minutes
Servings6
Calories: 550kcal

Ingredients

Pork & Soak

  • 4-6 pork chops bone-in preferred, boneless can be used
  • 3-4 quarts water for soak
  • 3 tbsp table salt or 4 tbsp for kosher salt table salt or kosher salt

Seasoned Flour

  • 2 cups all-purpose flour
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon paprika
  • Cayenne pepper to taste
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 ½ teaspoons all-purpose seasoning or salt & pepper

Optional Spice Add-Ins

  • Celery salt
  • Smoked paprika
  • Curry powder
  • Ground mustard
  • Cumin

Instructions

  • Soak the pork chops in a salt water solution for about 30 minutes. This helps keep them juicy and flavorful. After soaking, remove and pat dry well.
  • Mix the seasoned flour by combining flour with half of the spice mix in a large bowl.
  • Season the pork chops directly on both sides with the remaining spice mix for full flavor inside and out.
  • Dredge the pork chops in the seasoned flour, pressing lightly so the coating sticks well. Shake off excess flour.
  • Heat oil in a cast iron skillet or heavy-bottomed pan to 350°F–375°F.
  • Fry the pork chops for 5–10 minutes per side depending on thickness, until golden brown and fully cooked.
  • Remove and rest on a wire rack or paper towel-lined plate before serving.

Notes

Pro-Tips for Perfect Pork Chops:
  • Don't skip the soak: The salt water soak is essential for keeping the pork tender and flavorful.
  • Build layers of flavor: Make sure to season both the flour mixture and the pork chops directly.
  • Keep your oil steady: Oil temperature matters. Aim for 350°F to 375°F for the best results.
  • The "Test Piece" trick: Fry a small, trimmed piece first to check your seasoning and cook time before frying the full batch.
  • Watch for doneness: Your chops should be golden and juicy inside. If they look stringy, they are overcooked.
  • Serving suggestion: Serve with a splash of hot sauce for an extra kick of flavor!