Crispy Southern Deep Fried Pork Chops Recipe (Thick Cut)

Ingredients

• 2bone-in pork chops
• 480 ml (2 cups)buttermilk
• 7.5 ml (1/2 tbsp)paprika
• 1.25 ml (1/4 tsp)cayenne pepper
• 5 ml (1 tsp)garlic powder
• 5 ml (1 tsp)kosher salt
• 5 ml (1 tsp)black pepper
• 2.5 ml (1/2 tsp)dried thyme
• 2.5 ml (1/2 tsp)dried oregano
• 125 g (1 cup)plain flour
• 80 g (1/2 cup)cornmeal

Instructions

1. 1

   Make the brine

   In a large bowl, stir the buttermilk together with one-third of the spice mixture. Put the pork chops in a large sealable bag, pour in the brine and refrigerate overnight.

2. 2

   Prepare the rack

   Take the chops out of the fridge. Set a wire rack over a baking sheet to make a place for the chops to rest.

3. 3

   Rest the chops

   Remove the pork chops from the bag and leave them on the rack.

4. 4

   Heat the fryer

   Preheat a deep fryer to 175°C (350°F).

5. 5

   Coat and fry

   Mix the flour, cornmeal and one-third of the spice mixture in a bowl. Dredge the chops in the mixture, then fry for 4–6 minutes.

6. 6

   Season and serve

   Lift the chops from the fryer and set them on the rack. Sprinkle over the remaining spices and serve.

What are Southern fried pork chops?

Fried pork chops are a familiar Southern-style comfort-food main: seasoned meat is coated and fried until the outside is crisp. This version uses a buttermilk brine and a coating made with both flour and cornmeal.

The recipe’s overnight soak is the main make-ahead step, while the cornmeal adds a coarser texture to the crust. Bone-in, thick-cut chops make a substantial centrepiece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 832 calories, 54g protein, 92g carbs, 27g fat.

The pork chops provide most of the protein, while the flour and cornmeal contribute much of the carbohydrate. Buttermilk and the frying process contribute fat. Balance the plate with a serving of vegetables alongside a chop.

The buttermilk brine

Brine mixture: the buttermilk is stirred with one-third of the spices before the chops go into the bag. Keep the bag refrigerated overnight, as directed.

After brining: lift the chops out and let them rest on the rack. The method does not specify drying or rinsing them, so follow the stated steps.

Seasoning the coating

Spice portions: the method divides the spice mixture into thirds—one for the brine, one for the flour-and-cornmeal coating and one to sprinkle over the fried chops. It does not specify a separate quantity for each portion.

Coating: mix the flour, cornmeal and second spice portion evenly so each chop picks up a seasoned crust when dredged.

Frying the chops

Fryer temperature: preheat to 175°C before frying. The recipe gives a cooking time of 4–6 minutes; it does not state a separate time for different chop thicknesses.

After frying: transfer the chops to the prepared rack and finish with the remaining spices, as the method directs.

A crisp coating

Flour and cornmeal together give the coating a mix of fine and coarser texture. Dredge each chop in the mixture just before it goes into the fryer so the coating stays on the meat.

Use the wire rack after frying rather than leaving the chops on a flat surface; it allows the method’s resting step to take place without stacking them.

Timing and serving

The listed total time is 12 minutes, but the brining instructions call for refrigeration overnight. Plan for that soak separately; the 4–6 minutes in the method refers to frying time.

Serve the chops as a main with a vegetable side or another favourite Southern-style accompaniment. Add sides at the table rather than piling them over the crisp coating.

Recipe notes & tips

• Allow for the overnight brine even though the listed total time is 12 minutes.
• Arrange a wire rack over a baking sheet before taking the chops out of the brine.
• Preheat the deep fryer to 175°C before coating and frying the chops.
• Mix the flour and cornmeal thoroughly with the allocated spice portion before dredging.
• Use the rack to hold the fried chops while you sprinkle on the remaining spices.

Variations

• More heat: increase the cayenne in the spice mixture.
• Herby flavour: adjust the thyme and oregano to suit your preference.
• Extra pepper: add more black pepper to the coating mixture.
• Milder seasoning: reduce the cayenne in the spice mixture.
• Side-dish plate: serve with vegetables alongside the chops.

Common mistakes to avoid

• Skipping the brine: refrigerate the chops in the buttermilk mixture overnight as instructed.
• Starting with a cool fryer: preheat it to 175°C before adding the chops.
• Uneven coating: stir the flour, cornmeal and spices together well before dredging.
• Leaving out the rack: set a wire rack over a baking sheet for the resting steps.
• Forgetting the final seasoning: reserve one-third of the spice mixture to sprinkle over the fried chops.

How to store

Refrigerate leftover chops in a covered container and use within 3–4 days. Reheat in an oven until hot throughout; the coating may soften during storage.

Frequently asked questions