Go Back

Southern Fried Pork Chops

Thin pork loin chops seasoned, lightly dredged in flour, and skillet-fried until crisp and golden.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Southern
Ingredients Method

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

Method
 

  1. Pat the pork chops dry. Season both sides evenly with half of the salt, pepper, and garlic powder.
  2. 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.
  3. Pour enough oil into a large skillet to coat the bottom and heat over medium heat until shimmering.
  4. 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).
  5. 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.