These Southern fried pork chops are seasoned simply, coated in flour, and skillet-fried until crisp and golden while remaining juicy inside.
Southern Fried Pork Chops
Thin pork loin chops seasoned, lightly dredged in flour, and skillet-fried until crisp and golden.
Servings 6
Ingredients
- 6 to 8 thin-cut pork loin chops
- 1 cup all-purpose flour
- 2 teaspoons salt divided, plus more to taste
- 1 teaspoon black pepper divided, plus more to taste
- 2 teaspoons garlic powder divided, plus more to taste
- 1/4 to 1/2 cup vegetable or canola oil for frying
Instructions
- Pat the pork chops dry. Season both sides evenly with half of the salt, pepper, and garlic powder.
- Combine the flour with the remaining salt, pepper, and garlic powder in a shallow dish. Dredge each pork chop in the seasoned flour, shaking off the excess.
- Pour enough oil into a large skillet to coat the bottom and heat over medium heat until shimmering.
- Working in batches so the skillet is not crowded, add 2 to 3 pork chops at a time. Fry for 3 to 4 minutes per side, until golden brown and the center reaches 145°F (63°C).
- Transfer the cooked chops to a wire rack or paper towel-lined plate. Let rest for 3 minutes before serving, and repeat with the remaining chops.
How to Keep Pork Chops Juicy
Use thin chops, avoid overcrowding the skillet, and cook only until the center reaches 145°F. Let them rest briefly before serving.