Southern Fried Pork Chops With Collard Greens and Mac and Cheese

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 pork chops)
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 large egg
• 1/2 cup buttermilk
• 2 teaspoons hot sauce (optional)
• 1 1/4 cups neutral frying oil (peanut, canola, or vegetable), for shallow-frying

Do This

• 1) Pat chops dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.
• 2) Mix flour + spices in a shallow dish.
• 3) Whisk egg + buttermilk + hot sauce in a second dish.
• 4) Dredge: flour → buttermilk → flour; press to coat; rest 10 minutes.
• 5) Heat oil to 350°F in a heavy skillet.
• 6) Fry 3–5 minutes per side until deep golden and pork reaches 145°F.
• 7) Drain on a rack; rest 5 minutes; serve with collard greens or mac and cheese.

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Why You’ll Love This Recipe

• Classic Southern crunch: A well-seasoned flour dredge creates a crisp, craggy crust.
• Juicy, not dry: Bone-in chops and the right oil temperature keep the center tender.
• Weeknight-friendly: Shallow-frying is faster (and less fussy) than deep-frying.
• Perfect with comfort sides: Made to pair with collard greens, macaroni and cheese, mashed potatoes, or cornbread.

Grocery List

• Produce: none required (optional lemon wedges or chopped parsley for serving)
• Dairy: buttermilk (1/2 cup), 1 large egg
• Meat: 4 bone-in pork chops (about 1 inch thick)
• Pantry: all-purpose flour, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper (optional), hot sauce (optional), neutral frying oil (peanut/canola/vegetable)

Full Ingredients

For the Pork Chops

• 4 bone-in pork chops, about 1 inch thick (about 8–10 oz each)
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided

Seasoned Flour Dredge

• 1 1/2 cups all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper (this is part of the “divided” pepper)
• 1 teaspoon kosher salt (this is part of the “divided” salt)
• 1/4 teaspoon cayenne pepper (optional, for gentle heat)

Buttermilk Dip

• 1 large egg
• 1/2 cup buttermilk
• 2 teaspoons hot sauce (optional, but very traditional)

For Shallow-Frying

• 1 1/4 cups neutral frying oil (peanut, canola, or vegetable), plus more if needed to maintain depth

For Serving (Optional but Classic)

• Collard greens (braised style) and/or baked macaroni and cheese
• Lemon wedges (a squeeze brightens the richness)

Step-by-Step Instructions

Step 1: Prep and season the pork chops

Set the pork chops on a plate and pat them very dry with paper towels. Dry surface = crispier crust.

Season both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper (these amounts come from the “divided” salt and pepper listed above). Let the chops sit at room temperature for 10 minutes while you set up the dredging station.

Step 2: Set up a simple dredging station

In a shallow dish (like a pie plate), whisk together the flour, garlic powder, onion powder, smoked paprika, cayenne (optional), plus the remaining 1 teaspoon kosher salt and remaining 1/2 teaspoon black pepper.

In a second shallow dish, whisk the egg, buttermilk, and hot sauce until fully blended.

Step 3: Dredge for a thick, crispy coating

Working with one pork chop at a time:

First dip: Coat in seasoned flour, shaking off excess.

Second dip: Dip into the buttermilk mixture and let the excess drip off.

Final dip: Return to the seasoned flour and press firmly on both sides so the flour adheres and forms a slightly craggy surface.

Place the breaded chops on a wire rack or a clean plate and let them rest for 10 minutes. This helps the coating “set” so it’s less likely to fall off in the pan.

Step 4: Heat the oil to the right temperature

Pour 1 1/4 cups oil into a large, heavy skillet (cast iron is ideal). You want about 1/4 inch depth of oil for shallow-frying; add a little more oil if needed.

Heat over medium-high until the oil reaches 350°F (use a thermometer if you have one). If you don’t, drop in a pinch of flour; it should sizzle immediately and steadily (not burn instantly).

Step 5: Fry the first side until deep golden

Carefully lay the pork chops in the hot oil, leaving space between them. Fry in batches if needed; overcrowding drops the oil temperature and makes the crust greasy.

Fry for 3–5 minutes on the first side (time depends on chop thickness and your pan), until the coating is a deep golden brown and releases easily from the pan.

Step 6: Flip and finish cooking to a safe internal temperature

Flip the chops and fry the second side for 3–5 minutes until equally golden and crisp.

Check doneness with an instant-read thermometer inserted into the thickest part (avoid the bone). Pork is ready when it reaches an internal temperature of 145°F.

If the crust is browned but the pork hasn’t reached temperature yet, reduce heat to medium and continue cooking for 1–3 minutes per side as needed.

Step 7: Drain, rest, and serve with classic sides

Transfer the chops to a wire rack set over a sheet pan (best for keeping them crisp). If you don’t have a rack, drain briefly on paper towels, then move to a plate so they don’t sit in oil.

Let rest for 5 minutes. Serve hot with collard greens and/or macaroni and cheese. Add lemon wedges if you like a bright finish.

Pro Tips

• Keep the oil at 350°F: If it dips much below 325°F, the coating absorbs oil and turns greasy; if it climbs above 375°F, the crust can burn before the pork is cooked.
• Use a wire rack after frying: A rack prevents steam from making the bottom soggy, keeping the crust crispy.
• Press the final flour coat: That firm press creates the signature craggy, crunchy texture.
• Don’t skip the 10-minute rest after breading: It helps the coating adhere and reduces blow-offs in the pan.
• Batch fry if needed: Two chops at a time in a 12-inch skillet is often the sweet spot.

Variations

• Spicy Southern: Increase cayenne to 1/2 teaspoon and add 1 teaspoon crushed red pepper to the flour.
• Extra-crunchy: Replace 1/2 cup of the flour with 1/2 cup cornstarch (still keep the seasonings the same).
• Skillet gravy on top: After frying, pour off all but 2 tablespoons drippings, whisk in 2 tablespoons flour, cook 1 minute, then whisk in 1 1/2 cups milk. Simmer until thickened and season with salt and pepper.

Storage & Make-Ahead

Refrigerate: Store leftover pork chops in an airtight container for up to 3 days.

Reheat (best for crispiness): Place on a wire rack over a sheet pan and reheat in a 400°F oven for 10–12 minutes, or until hot and crisp. (Microwaving works, but softens the crust.)

Make-ahead: You can mix the seasoned flour and buttermilk dip up to 24 hours ahead and keep them covered in the refrigerator (whisk the dip again before using). For best texture, bread the pork chops right before frying.

Nutrition (per serving)

Approximate, based on 1 pork chop with dredge and absorbed frying oil (sides not included): 640 calories, 41 g protein, 34 g fat, 42 g carbohydrates, 2 g fiber, 980 mg sodium.