There’s nothing quite like the delicious, crispy perfection of country-fried pork chops. Whether you’re hosting a family dinner, looking to impress guests, or simply craving something hearty and satisfying, this classic Southern recipe is sure to hit the spot. Made with tender pork chops, coated in a flavorful breading, and fried to golden-brown perfection, country-fried pork chops are a comfort food favorite. Keep reading to discover how to make this iconic dish, plus tips on perfecting your technique, avoiding common mistakes, and serving it with style!

What Are Country Fried Pork Chops?
Country-fried pork chops are a variation of the beloved Southern comfort food, chicken-fried steak, but with pork chops as the star of the dish. The pork chops are typically seasoned, dredged in flour or a breadcrumb mixture, and pan-fried until crispy on the outside and juicy on the inside. This dish is usually served with creamy gravy and classic Southern sides like mashed potatoes or collard greens. The recipe is relatively simple but requires a few key techniques to ensure your chops come out perfectly fried and packed with flavor.
Ingredients List for Country Fried Pork Chops
To make the perfect country-fried pork chops, you'll need the following ingredients:
- Pork Chops (Bone-in or Boneless): 4 medium-sized pork chops, about ½ to ¾ inch thick.
- All-Purpose Flour: 1 ½ cups for dredging.
- Cornstarch: 2 tablespoons for extra crispiness.
- Eggs: 2 large eggs, beaten.
- Buttermilk: ½ cup for soaking the pork chops, adding tangy flavor and tenderness.
- Breadcrumbs (optional): 1 cup for added crunch, use panko breadcrumbs for a lighter texture.
- Salt and Pepper: 1 teaspoon each, or to taste.
- Garlic Powder: 1 teaspoon.
- Onion Powder: 1 teaspoon.
- Smoked Paprika: 1 teaspoon for a smoky kick.
- Cayenne Pepper: ¼ teaspoon for some heat (optional).
- Vegetable Oil or Peanut Oil: Enough for frying, about 1-2 cups depending on pan size.
- Butter: 2 tablespoons to add richness to the frying oil.
Additional Ingredients for Gravy (Optional but Recommended)
- Flour: 2 tablespoons for making the gravy.
- Milk: 1 ½ cups for a creamy gravy.
- Salt and Pepper: To taste.
- Pan Drippings: Use the drippings from the fried pork chops for added flavor in the gravy.
Substitutions and Variations
There are several ways to customize your country-fried pork chops to suit your preferences or dietary needs:
- Pork Chops: While bone-in pork chops are often juicier and more flavorful, you can use boneless pork chops for easier eating. You could also substitute with thin-cut pork loin if desired.
- Flour: If you're looking for a gluten-free option, use gluten-free all-purpose flour or almond flour. You can also substitute regular flour with a mix of flour and cornstarch for an even crispier crust.
- Buttermilk: No buttermilk on hand? You can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of regular milk and letting it sit for 5 minutes.
- Breadcrumbs: Panko breadcrumbs add a great crunch, but you can skip them if you prefer a lighter crust. Alternatively, you can use crushed crackers or even cornmeal for a Southern twist.
- Seasonings: Feel free to adjust the seasoning to your taste. Add herbs like thyme or rosemary for a more earthy flavor, or use hot sauce in the buttermilk mixture if you love a spicy kick.
Step-by-Step Cooking Instructions

Let's break down the steps to making crispy, tender country-fried pork chops:
- Prepare the Pork Chops: If using thick pork chops, you can pound them slightly to ensure even cooking. Pat the pork chops dry with a paper towel to remove excess moisture, which helps the breading stick better.
- Season the Pork Chops: In a small bowl, mix salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Season the pork chops on both sides with the spice blend.
- Set Up Dredging Station: In one shallow bowl, mix flour and cornstarch. In another shallow bowl, beat the eggs and mix in the buttermilk.
- Dredge the Pork Chops: Dip each pork chop into the flour mixture, coating both sides, then dip it into the egg-buttermilk mixture, and finally coat it again with the flour mixture. For extra crunch, press some panko breadcrumbs onto the pork chops after the second flour coating.
- Heat the Oil: In a large skillet, heat about ½ inch of vegetable or peanut oil over medium heat. Add 2 tablespoons of butter for a richer flavor. The oil should reach around 350°F before frying.
- Fry the Pork Chops: Gently place the pork chops in the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and the internal temperature reaches 145°F. Adjust the heat as necessary to avoid burning.
- Drain on Paper Towels: Once the pork chops are done, transfer them to a plate lined with paper towels to drain excess oil.
How to Cook Country Fried Pork Chops: A Step-by-Step Guide
- Prep Your Ingredients: Gather all your ingredients and have your seasoning, flour, and egg mixtures ready to go before starting.
- Heat the Oil: Heat oil and butter in your skillet to the right temperature for frying. Use a thermometer if necessary to ensure you get the perfect crispy texture.
- Fry in Batches: Don’t overcrowd the pan. Fry the pork chops in batches to maintain the oil temperature and avoid soggy crusts.
- Check for Doneness: Use a meat thermometer to ensure the pork chops have reached an internal temperature of 145°F for safe consumption.
- Make Gravy: After frying the pork chops, use the pan drippings to make a delicious gravy by adding flour, cooking until browned, and then slowly whisking in milk. Season with salt and pepper to taste.
Common Mistakes to Avoid
- Overcooking: Overcooked pork chops become tough and dry. Keep an eye on the internal temperature and remove the chops from the pan once they reach 145°F.
- Not Seasoning Enough: Be generous with your seasoning. Underseasoned pork chops can taste bland, especially with a thick breading.
- Oil Temperature Too Low: Frying at too low a temperature can result in greasy, soggy pork chops. Make sure the oil is hot enough before frying.
- Crowding the Pan: Frying too many pork chops at once can lower the oil temperature, leading to uneven cooking and soggy crusts.
Serving and Presentation Tips
Country-fried pork chops are a hearty and flavorful dish, and presentation can make all the difference when serving this Southern favorite. Here are some tips for elevating your meal:
- Serve with Classic Sides: Mashed potatoes, gravy, collard greens, cornbread, or creamy coleslaw are classic pairings. These sides not only complement the pork chops but also balance out the richness of the fried coating.
- Layer with Gravy: Drizzle a generous amount of gravy over the pork chops right before serving for a rich, decadent finish.
- Garnish with Fresh Herbs: Adding a sprinkle of fresh parsley, thyme, or chives can brighten up the dish and add a pop of color.
- Use a Platter: Instead of serving individually, arrange the pork chops on a large platter with sides surrounding them for a family-style meal presentation.
How to Serve Country Fried Pork Chops
Serve the pork chops hot, ideally with a generous spoonful of creamy gravy over the top. Offer mashed potatoes or biscuits on the side, so your guests can soak up any extra gravy. You can also pair the pork chops with roasted vegetables for a balanced meal.
Presentation Ideas for Country Fried Pork Chops
- Rustic Plating: Use wooden or cast-iron serving dishes to give your meal a down-home, rustic feel.
- Gravy Boat: Serve the gravy in a classic gravy boat for an elegant touch, allowing guests to drizzle as much or as little as they like.
- Plating with Greens: Place the pork chops on a bed of sautéed greens like spinach or kale for a contrast in texture and color.
Country Fried Pork Chops Recipe Tips
- Let the Breaded Chops Rest: After dredging the pork chops, let them sit for a few minutes to help the coating stick better during frying.
- Check the Oil Temperature: Use a thermometer to maintain a consistent oil temperature between 325°F and 350°F for perfectly fried pork chops.
- Don’t Skip the Gravy: The gravy is a must! It adds extra flavor and moisture to the dish, making it even more indulgent.
Frequently Asked Questions (FAQs)
Q: Can I bake country-fried pork chops instead of frying them?
A: Yes, you can bake the pork chops at 400°F for 20-25 minutes, but they won’t be as crispy as the fried version.
Q: How do I store leftovers?
A: Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to maintain some of the crispiness.
Q: Can I use chicken instead of pork?
A: Absolutely! You can use the same recipe and substitute chicken breasts or thighs for the pork chops.
Conclusion
Country-fried pork chops are a true Southern classic that’s easy to make and incredibly satisfying. Whether you’re cooking them for a weeknight dinner or a special occasion, this recipe is sure to please. With crispy, golden breading and juicy, tender pork inside, these pork chops are a crowd-pleaser every time. Don't forget to make the gravy and serve it alongside some classic Southern sides for the ultimate comfort food experience! Give this recipe a try and enjoy a little taste of the South in every bite.
PrintCountry Fried Pork Chops Recipe
This country fried pork chops recipe features juicy, tender pork chops coated in seasoned flour and fried to a crispy golden brown. Ideal for a quick and satisfying meal, these pork chops are deliciously flavorful and easy to prepare. Serve with mashed potatoes or veggies for a comforting dish that's perfect any night of the week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Diet: Gluten Free
Ingredients
- 4 bone-in pork chops
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cayenne pepper
- Salt and black pepper, to taste
- 2 large eggs
- ¼ cup milk
- ¼ cup vegetable oil (for frying)
Instructions
- In a shallow bowl, combine flour, garlic powder, paprika, cayenne pepper, salt, and black pepper.
- In a separate bowl, whisk together eggs and milk.
- Dredge each pork chop in the seasoned flour, then dip into the egg mixture, and finally coat again in the flour mixture.
- Heat oil in a large skillet over medium heat.
- Fry pork chops for 4-5 minutes on each side or until golden brown and cooked through.
- Transfer to a plate lined with paper towels to drain excess oil before serving.
Notes
- Make sure to pat the pork chops dry before coating for an extra crispy crust.
- Use a meat thermometer to ensure pork reaches an internal temperature of 145°F.
Nutrition
- Serving Size: 1 pork chop
- Calories: 380 kcal
- Sugar: 1g
- Sodium: 320mg
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