Prepare the Pork Chops:
Season the pork chops generously with salt and black pepper on both sides.
In a shallow dish, pour the buttermilk and add hot sauce (if using). Place the pork chops in the buttermilk mixture and let them soak for at least 30 minutes, or up to 2 hours in the refrigerator. This will help tenderize the meat and keep it juicy.
Make the Flour Coating:
In a large bowl or shallow dish, combine the flour, garlic powder, onion powder, paprika, cayenne, thyme, and a pinch of salt and black pepper. Mix well.
Coat the Pork Chops:
Remove each pork chop from the buttermilk, allowing any excess liquid to drip off. Dredge the pork chop in the seasoned flour mixture, pressing down gently to make sure it’s coated evenly on all sides. Shake off any excess flour.
Fry the Pork Chops:
In a large skillet, pour about 1/2 inch of vegetable oil (or a mixture of oil and butter) and heat it over medium-high heat. The oil should be hot but not smoking—about 350°F (175°C).
Carefully place the coated pork chops in the skillet. Don’t overcrowd the pan; cook in batches if necessary.
Fry the pork chops for about 4-5 minutes per side or until the crust is golden brown and the pork reaches an internal temperature of 145°F (63°C).
Once cooked, transfer the pork chops to a paper towel-lined plate to drain any excess oil.
Serve:
Serve the Southern fried pork chops hot with your favorite sides like mashed potatoes, collard greens, cornbread, or gravy.
Tips:
For extra crispy chops: After coating the pork chops in the flour mixture, let them rest for 10-15 minutes before frying. This helps the breading adhere better.
For juicy pork chops: Don’t overcook the pork. Aim for an internal temperature of 145°F (63°C), and let the chops rest for a few minutes before serving to allow the juices to redistribute.
Enjoy these crispy, flavorful Southern fried pork chops with your favorite side dishes!
