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Southern Fried Pork Chops

(30 Votes)
20 Min

Southern Fried Pork Chops are a "must" in all Southern households. One bite will tell you why!

What You'll Need:
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup water
  • 4 (1-inch) pork loin chops (1 to 2 pounds total)
  • 2 cups vegetable shortening
What To Do:
  1. In a shallow dish, combine flour, salt, and pepper. Place water in another shallow dish. Dip pork chops in water then in flour mixture, coating completely.
  2. In a large deep skillet, heat shortening over medium heat until hot but not smoking (see Note).
  3. Add pork chops and cook 7 to 8 minutes per side, or until cooked through and coating is golden. Drain on a paper towel-lined platter. Serve immediately.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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melbakay65 you probably are unaware that mr food has passed

I like to try a recipe as is before I start changing it. If you start changing it first then you are only rating your own recipe! I will try refrigerating it after breading it as I have never tried that. I love fried pork chops and pork steaks.

This is a simple AND fabulous recipe. The only things I do differently are to use liquid vegetable oil and dip in milk instead of water. Like someone else said I also chill in fridge 30 minutes before cooking


Letting any breaded meat "set up" after the breading before frying is something I have done since forever. I'm always surprised when I share this with someone who has never heard of it before and is having trouble with their breading sticking to the meat! Glad you shared it!

In reading the reviews, I get so aggravated. Mr. Food posted a recipe the way he knows it. If you don't like it, don't use it and use your own, but don't be so negative in the way the recipe is written. Just do it your way and be done with it!!!

I know Mr Food, I call him Bill. Bill Food. And he doesn't like negative on negative comments! Really , just take suggestions and everybody play nice!

Wonderful flavor. So quick and easy for such a fabulous taste!

I do Center Cut Pork Steaks the same way only i don't use the pan of water for dipping.i usually just put the meat under running water to get them moist and shake off the excess before dipping in flour.

I cannot wait to try this!

If y'all think 2 CUPS is too much, DON'T use that much. You know what you like. These are recipes not the Red Letter Edition.

Yep! That's how we do it here in the south (Mississippi). And another hint.........try rolling corn flakes out with a rolling pin and applying these crunched up flakes to the outside of each piece of chicken after you have battered it. Then season it well and then fry it. OOOOHHHH it 's so good!!! LOL!

Do you really mean 2 cups of vegetable oil? Seems like a lot of oil

I agree,,, never water, that's so wrong. Panko bread crumbs are the best all I use now. Never used buttermilk, thanks I will now.

Since the chops are an inch thick, I think you need the 2 cups shortening if you use a skillet big enough for all 4 chops.

I'm sure it was intended to be two tablespoons of shortening, once pork chops are done remove from pan and add a couple tablespoons flour from the prep for breading, brown slightly and add a cup of milk bringing it to a simmer while stirring. add salt & pepper if needed, will be delicious with hot biscuits and your pork chops.

2 CUPS of shortening?? Seriously!! If that is correct, why don't you just call them "Deep-fried Southern Pork Chops"? It seems like an awfull lot os fat, to me. Janelle

Does anyone have the recipe for Mayfair is a wonderful salad dressing from the old Mayfair Hotel in St. Louis

Not really familiar with this dressing, but found this recipe...hope it's what you are looking for.

Here is a recipe from Le'Cole Culinare's Chef Michael Milster: 3 eggs (preferably in shell pastuerized) 6 ounces yellow onion, rough chopped 6 ounces celery, rough chopped 2 ounces anchovy fillets 2 fluid ounces Dijon mustard 4 teaspoons garlic, minced 4 teaspoons black pepper, freshly ground 4 teaspoons monosodium glutamate 4 teaspoons anchovy oil (from the can of anchovies) 16 fluid ounces salad oil (mild tasting vegetable) Combine in a blender the eggs, onion, celery, anchovies, mustard, garlic, pepper, msg and anchovy oil. Puree well. While the blender is running, add the salad oil in a moderately slow, steady stream.

And this is in the middle of a discussion about pork chops, why??

I soak mine in butter milk over night take out shake off excess then dredge in the flour mixture, talk about tender!!!!!!!!!!!!!!!

thats the way I was taught. just soo good

Dredge in Water! WTH??? WRONG! Dredge the boneless pork chops in the traditional egg-buttermilk or milk mixture, then drege in a blend of seasoned flour and panko or cornmeal flour then pan fry in canola oil or canola oil and clarified butter

panko.... why didnt Ithink of that.

What is panko?

Linda McG, Panko is a Japanese style bread crumbs that gives a little crunch to it

"Ooooh, that would be so good!" ;-) I would also add soaking in buttermilk overnight as well.

Why not dredge the chops in the traditional egg-milk mixture then the flour? How would that effect the crust? I think that might lessen the crispiness of the chops? - Just a question, mind you. - cllM

My family loved them, great recipe.


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