{"id":1916118,"date":"2023-09-14T00:00:00","date_gmt":"2023-09-14T10:49:05","guid":{"rendered":"https:\/\/www.tasteofhome.com\/recipes\/southern-fried-pork-chops\/"},"modified":"2025-03-10T10:47:41","modified_gmt":"2025-03-10T15:47:41","slug":"southern-fried-pork-chops-2","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/southern-fried-pork-chops-2\/","title":{"rendered":"Fried Pork Chops"},"content":{"rendered":"<p>The beauty of southern fried pork chop recipes is their simplicity. Of all the <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-pork-chops\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cook-pork-chops\/\" data-module=\"content engagement\" data-position=\"embedded links\">options for how to cook pork chops<\/a>, this is one of our favorites because it&#8217;s an easy three-step process that creates crispy-on-the-outside, juicy-on-the-inside pork. Bone-in pork chops are marinated in buttermilk (with a little hot sauce for flavor), dredged in seasoned flour and fried until golden brown. There&#8217;s no need to deal with the mess of a deep fryer, because these pan-fried pork chops cook perfectly in a cast-iron skillet.<\/p>\n<p>This is one of the most delicious and <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-pork-chop-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/easy-pork-chop-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">easiest pork chop recipes<\/a> to have in your back pocket. Pan-fried pork chops pair well with almost everything, but we always end up serving them with classic side dishes like mashed potatoes, green beans, corn\u2014and maybe a little gravy when we have the time.<\/p>\n<h2>How long do you fry pork chops?<\/h2>\n<p>We fry 8-ounce bone-in pork chops in 350\u00b0F oil for 10 to 12 minutes, flipping once halfway through the cooking time. The total time depends on variables like oil temperature, the meat&#8217;s thickness, and whether bone-in or boneless chops are used. That&#8217;s why we always use a meat thermometer to know when pork is finished cooking.<\/p>\n<div>The USDA&#8217;s recommended <a href=\"https:\/\/www.tasteofhome.com\/article\/pork-chop-temp\/\" data-name=\"www.tasteofhome.com\/article\/pork-chop-temp\/\" data-module=\"content engagement\" data-position=\"embedded links\">internal temperature for pork chops<\/a> is 145\u00b0. At this temperature the pork will still be pink, but also juicy and tender. If you&#8217;re uncomfortable with pink pork, cook it to a higher temperature. The buttermilk marinade will keep the meat juicy if it&#8217;s slightly overcooked, but be warned that pork cooked to over 155\u00b0 can taste dry, tough or chewy.<\/div>\n<h2>Ingredients for Fried Pork Chops<\/h2>\n<ul>\n<li><strong>Bone-in pork loin chops:<\/strong> Look for bone-in pork loin chops that weigh about 8 ounces each. Bone-in pork is best here, as the bone helps insulate the meat from overcooking and keeps the chops juicy and flavorful. If you decide to use boneless pork, adjust the cooking time (boneless pork cooks faster than bone-in pork).<\/li>\n<li><strong>Pork chop marinade:<\/strong> This two-ingredient marinade combines buttermilk to tenderize the pork and hot pepper sauce to add a hint of heat. To make an easy <a href=\"https:\/\/www.tasteofhome.com\/article\/buttermilk-substitute\/\" data-name=\"www.tasteofhome.com\/article\/buttermilk-substitute\/\" data-module=\"content engagement\" data-position=\"embedded links\">buttermilk substitute<\/a>, mix together 1 tablespoon distilled white vinegar or lemon juice with enough milk to measure 1 cup.<\/li>\n<li><strong>Coating:<\/strong> To bread the pan-fried pork chops, we use seasoned flour made with all-purpose flour, salt, paprika, garlic powder, onion powder and pepper.<\/li>\n<li><strong>Oil for frying:<\/strong> A key when learning how to fry pork chops is using the right oil. The <a href=\"https:\/\/www.tasteofhome.com\/article\/best-oils-frying\/\" data-name=\"www.tasteofhome.com\/article\/best-oils-frying\/\" data-module=\"content engagement\" data-position=\"embedded links\">best oils for frying<\/a> have a high smoke point (the temperature at which oil smokes and begins to break down). Feel free to use a neutral oil like canola oil or a flavorful oil like peanut oil.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Marinate the pork chops<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122570\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fried-Pork-Chops-TOHVS25_273651_MF_02_11_1.jpg?fit=700%2C1024\" alt=\"overhead shot of a rectangular baking dish containing four pieces of meat submerged in a creamy marinade, the dish is set against a backdrop of textured wooden planks\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large shallow dish, whisk together the buttermilk and hot pepper sauce. Add the pork chops, turning them to coat all sides. Cover and refrigerate for at least one hour or overnight.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>The acidic buttermilk tenderizes the meat and helps lock in moisture, keeping the pork chops from tasting dry.<\/p>\n<h3>Step 2: Dredge the pork chops in seasoned flour<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122569\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fried-Pork-Chops-TOHVS25_273651_MF_02_11_2.jpg?fit=700%2C1024\" alt=\"overhead shot of a large bowl filled with flour, a whisk, held by a hand, is positioned at the edge of the bowl, the background is a wooden surface with a subtle texture\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Drain the pork chops and discard the buttermilk mixture. To make the coating, combine the flour, salt, paprika, garlic powder, onion powder and pepper in a shallow dish.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122568\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fried-Pork-Chops-TOHVS25_273651_MF_02_11_3.jpg?fit=700%2C1024\" alt=\"overhead shot of a hand holding a pair of tongs while coating a piece of meat in a flour mixture; the meat appears to be partially submerged in the flour, which is placed in a shallow, round dish; the background consists of wooden surfaces\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Add the pork chops, one at a time, turning each to coat.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122567\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fried-Pork-Chops-TOHVS25_273651_MF_02_11_4.jpg?fit=700%2C1024\" alt=\"overhead shot of a tray with four pieces of batter coated meat resting on a wire rack, the tray itself has a rectangular shape with a metal design, placed over wooden surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the pork chops on a wire rack set over a baking sheet. Refrigerate the chops, uncovered, for 30 minutes.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Resting helps the flour hydrate so the breaded coating won&#8217;t fall off the chops when it comes time to eat.<\/p>\n<h3>Step 3: Fry the pork chops<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122566\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fried-Pork-Chops-TOHVS25_273651_MF_02_11_5.jpg?fit=700%2C1024\" alt=\"overhead shot of a frying pan filled with hot oil, and two pieces of meat are submerged in the bubbling oil, the background features a wooden surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In a Dutch oven or deep skillet, heat 1\/2 inch oil over medium heat until it reaches 350\u00b0. Fry the pork chops in batches, uncovered.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122565\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fried-Pork-Chops-TOHVS25_273651_MF_02_11_6.jpg?fit=700%2C1024\" alt=\"overhead shot of a cast iron skillet filled with sizzling oil, in which two pieces of breaded meat are being fried; the skillet is placed on a wooden surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Turning occasionally, cook for five to six minutes per side or until the coating is dark golden brown and a thermometer reads 145\u00b0. Drain the fried pork on paper towels.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>Medium-rare (145\u00b0) pork is safe to eat, but you can continue cooking if you prefer more well-done pork. If the breading browns too quickly, transfer the chops to a wire rack set over a baking sheet. Finish baking them in a 350\u00b0 oven until the pork reaches the desired temperature.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122571\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fried-Pork-Chops-FT23_273651_ST_0801_1.jpg?fit=700%2C1024\" alt=\"Fried Pork Chops on a wooden background\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">SARAH TRAMONTE FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Use another pork cut: <\/strong>As with other <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-pork-chop-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-pork-chop-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">pork chop recipes<\/a>, boneless and bone-in pork chops are pretty interchangeable. However, the cooking time will be much faster with boneless pork. You can also use rib chops instead of loin chops. They&#8217;re smaller but have a slightly higher fat content (read: more flavor) than leaner loin chops.<\/li>\n<li><strong>Change up the spices:<\/strong> Use any combination of herbs and spices in the seasoned flour. Try the spice blend from other <a href=\"https:\/\/www.tasteofhome.com\/collection\/southern-fried-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/southern-fried-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">southern fried recipes<\/a>, like the spicy combination used in <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spicy-fried-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/spicy-fried-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">spicy fried chicken<\/a> or the savory combo in <a href=\"https:\/\/www.tasteofhome.com\/recipes\/copycat-kfc-fried-chicken-recipe\/\" data-name=\"www.tasteofhome.com\/recipes\/copycat-kfc-fried-chicken-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\">copycat KFC fried chicken<\/a>.<\/li>\n<li><strong>Make southern-fried pork chops and gravy: <\/strong>For an extra-comforting meal, prepare the gravy from the\u00a0<a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-fried-steak-gravy\/\" data-name=\"www.tasteofhome.com\/recipes\/chicken-fried-steak-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken-fried steak<\/a> recipe. Spoon it over the chops to make smothered fried pork chops.<\/li>\n<li><strong>Add crunch:<\/strong> After dredging the pork in seasoned flour, dip it back into the buttermilk. Then, dip it in a shallow bowl filled with panko bread crumbs, crushed crackers or cornflakes to create a crunchy exterior.<\/li>\n<\/ul>\n<h2>How to Store Fried Pork Chops<\/h2>\n<p>Let the fried pork chops cool slightly. Transfer them to an airtight container and store them in the refrigerator for up to four days.<\/p>\n<h3>Can you freeze fried pork chops?<\/h3>\n<p>You can freeze pan-fried pork chops for up to three months. Individually wrap each chop in wrap or foil, then store them in a freezer-safe bag or container to prevent freezer burn. Thaw the frozen pork chops in the refrigerator overnight before reheating.<\/p>\n<h3>How do you reheat fried pork chops?<\/h3>\n<p>The coating can become a little soggy on leftover fried pork chops, so we recommend reheating them in a 350\u00b0 oven or air fryer to restore the crisp exterior. Using the microwave will only accentuate the soggy texture.<\/p>\n<h2>Fried Pork Chop Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122572\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fried-Pork-Chops-FT23_273651_ST_0801_3.jpg?fit=700%2C1024\" alt=\"Fried Pork Chops on a wooden background\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">SARAH TRAMONTE FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>How do you keep the breading from falling off fried pork chop recipes?<\/h3>\n<p>To ensure the breading adheres, make sure each pork chop is fully coated in seasoned flour. Press the chops down firmly into the flour mixture for maximum adhesion. Then, let the dredged pork chops rest for 30 minutes. This allows the flour to hydrate and form a shell around the meat, keeping it from falling off when you eat the pork chops.<\/p>\n<h3>Is it better to pan-fry pork chops in oil or butter?<\/h3>\n<p>We use oil to pan-fry pork chops because it won&#8217;t burn in the hot skillet. You can replace up to half the oil with butter to add rich flavor to fried pork chops, but we don&#8217;t recommend using 100% butter. Its smoke point is too low and can burn, adding off-flavors to the pork. Clarified butter (aka <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-ghee\/\" data-name=\"www.tasteofhome.com\/article\/what-is-ghee\/\" data-module=\"content engagement\" data-position=\"embedded links\">ghee<\/a>) is a good alternative. It has a buttery character without any milk solids, so it can be heated to higher temperatures.<\/p>\n<h3>How do you fry pork chops so they&#8217;re crispy?<\/h3>\n<p>The best way to keep the pork chop coating crispy is to fry the pork chops in 350\u00b0 oil. The breading will get soggy if the oil isn&#8217;t hot enough. It&#8217;s also important to avoid overcrowding the pork chops in the pan. They won&#8217;t crisp up if they&#8217;re too close together, so cook them in batches if necessary. Finally, make sure to drain the pork chops on paper towels before serving. This will dab off some of the excess oil that could soften the coating.<\/p>\n<h3>What do you serve with fried pork chops?<\/h3>\n<p>Serve fried pork chops with\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/southern-sides\/\" data-name=\"www.tasteofhome.com\/collection\/southern-sides\/\" data-module=\"content engagement\" data-position=\"embedded links\">southern side dishes<\/a>\u00a0like\u00a0<a href=\"https:\/\/www.tasteofhome.com\/recipes\/bacon-collard-greens\/\" data-name=\"www.tasteofhome.com\/recipes\/bacon-collard-greens\/\" data-module=\"content engagement\" data-position=\"embedded links\">collard greens with bacon<\/a>,\u00a0<a href=\"https:\/\/www.tasteofhome.com\/recipes\/cheesy-grits\/\" data-name=\"www.tasteofhome.com\/recipes\/cheesy-grits\/\" data-module=\"content engagement\" data-position=\"embedded links\">cheese grits<\/a>\u00a0or\u00a0<a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-fresh-okra\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-fresh-okra\/\" data-module=\"content engagement\" data-position=\"embedded links\">roasted okra<\/a>. Or, you can\u2019t go wrong with buttery biscuits, mashed potatoes and gravy, mac and cheese, or coleslaw. To turn pan-fried pork chops into breakfast, serve them with a fried egg and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/biscuits-with-turkey-sausage-gravy\/\" data-name=\"www.tasteofhome.com\/recipes\/biscuits-with-turkey-sausage-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\">easy biscuits and gravy<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Southern fried pork chops are marinated in buttermilk, dredged in seasoned flour and cooked in hot oil. Here&#8217;s how to fry pork chops that turn out crispy, juicy and full of flavor.<\/p>\n","protected":false},"author":7061,"featured_media":1916898,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305271,304177,304292,304007,304515,303966,304368,303887,306848,304188,304268,307307,305374,304553,307383,307398,324623,305394,304005,304150,303883],"categories-v2":[308481,309216,309457,308305,308554,308880,308495,308745,308478,309603,309536,259483,310342,309381,308908,310410,310424,309177,309408,308549,309434,308476],"coauthors":[343259,50034],"recommended_recipes":[{"post_title":"Chicken-Fried Chops","post_link":"\/recipes\/chicken-fried-chops\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chicken-Fried-Chops_EXPS_SCSBZ21_7966_B01_13_1b-2.jpg"},{"post_title":"Baked Pork Chops","post_link":"\/recipes\/baked-pork-chops\/","post_image":"\/wp-content\/uploads\/2024\/02\/Baked-Pork-Chops_EXPS_TOHcomDC23_273632_P2_MD_06_22_5b.jpg"},{"post_title":"Chinese Pork Fried Rice","post_link":"\/recipes\/chinese-pork-fried-rice\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chinese-Pork-Fried-Rice_EXPS_TOHESCODR22_24928_DR_02_18_6b.jpg"},{"post_title":"Stuffed Pork Chops","post_link":"\/recipes\/savory-stuffed-pork-chops\/","post_image":"\/wp-content\/uploads\/2025\/01\/Stuffed-Pork-Chops_EXPS_TOHD24_38336_EricKleinberg_9.jpg"},{"post_title":"Air-Fryer Stuffed Pork Chops","post_link":"\/recipes\/air-fryer-stuffed-pork-chops\/","post_image":"\/wp-content\/uploads\/2025\/04\/Air-Fryer-Stuffed-Pork-Chops_EXPS_TOHVP25_246481_MF_04_10_2.jpg"},{"post_title":"Pork Fried Rice","post_link":"\/recipes\/pork-fried-rice\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pork-Fried-Rice_EXPS_FT21_18851_F_0716_1.jpg"},{"post_title":"Pork Chop Dinner","post_link":"\/recipes\/pork-chop-dinner\/","post_image":"\/wp-content\/uploads\/2017\/10\/Pork-Chop-Dinner_EXPS_SSCBZ18_13889_D09_27_5b-2.jpg"},{"post_title":"Fried Pork Chop Sandwiches Recipe","post_link":"\/recipes\/bernie-s-pork-chop-sandwiches\/","post_image":"\/wp-content\/uploads\/2025\/01\/Fried-Pork-Chop-Sandwiches-Recipe_EXPS_TOHD24_128044_JackieAlpers_21.jpg"},{"post_title":"Spiced Pork Chops","post_link":"\/recipes\/spiced-pork-chops\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2100_TH0543C39C.jpg"},{"post_title":"Asian Pork Chops","post_link":"\/recipes\/sweet-and-tangy-asian-pork-chops\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sweet-and-Tangy-Asian-Pork-Chops_exps77527_THESC2336621A04_13_2bC_RMS.jpg"},{"post_title":"Vietnamese Pork Chops","post_link":"\/recipes\/vietnamese-pork-chops-recipe\/","post_image":"\/wp-content\/uploads\/2024\/02\/Vietnamese-Pork-Chops_EXPS_FT23_273767_ST_5_11_1.jpg"},{"post_title":"Golden Pork Chops","post_link":"\/recipes\/golden-pork-chops\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11214_CAS143580B09_16_4b.jpg"},{"post_title":"Pan-Fried Pork Chops","post_link":"\/recipes\/pan-fried-pork-chops-recipe\/","post_image":"\/wp-content\/uploads\/2024\/02\/Pan-Fried-Pork-Chops_EXPS_FT23_274146_ST_6_14_1.jpg"},{"post_title":"Pork Chops Deluxe","post_link":"\/recipes\/pork-chops-deluxe\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps6944_CS0719C441.jpg"},{"post_title":"Pan-Seared Pork Chops","post_link":"\/recipes\/pan-seared-pork-chops-recipe\/","post_image":"\/wp-content\/uploads\/2024\/02\/Pan-Seared-Pork-Chops_EXPS_FT23_273901_ST_5_18_1.jpg"},{"post_title":"Broiled Pork Chops","post_link":"\/recipes\/broiled-pork-chops\/","post_image":"\/wp-content\/uploads\/2018\/01\/Broiled-Pork-Chops_EXPS_FT23_7489_ST_5_16_1.jpg"},{"post_title":"Grilled Stuffed Pork Chops","post_link":"\/recipes\/grilled-stuffed-pork-chops\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grilled-Stuffed-Pork-Chops_exps7239_W101973175D05_17_1b_RMS-2.jpg"},{"post_title":"7 Easy Fried Pork Chop Recipes","post_link":"\/collection\/fried-pork-recipes\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps66333_SD153321B01_29_3b.jpg"},{"post_title":"Lemon Pork Chops","post_link":"\/recipes\/lemon-pork-chops\/","post_image":"\/wp-content\/uploads\/2017\/09\/EXPS_17860_CW1973175A03_17_2bC_RMS.jpg"},{"post_title":"Curried Pork Chops","post_link":"\/recipes\/curried-pork-chops\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Southern-Fried-Pork-Chops_EXPS_FT23_273651_ST_0801_2.jpg","long_pin_file":{"ID":2122564,"id":2122564,"title":"Fried Pork Chops Ft23 273651 St 0801 2 Long 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Editor's Tip: The acidic buttermilk tenderizes the meat and helps lock in moisture, keeping the pork chops from tasting dry.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fried-Pork-Chops-TOHVS25_273651_MF_02_11_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Dredge the pork chops in seasoned flour","text":"Drain the pork chops and discard the buttermilk mixture. To make the coating, combine the flour, salt, paprika, garlic powder, onion powder and pepper in a shallow dish. Add the pork chops, one at a time, turning each to coat. Place the pork chops on a wire rack set over a baking sheet. Refrigerate the chops, uncovered, for 30 minutes. 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