Southern Comfort on a Plate

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When I want something crispy, juicy, and full of nostalgic flavor, I always go for Southern Fried Pork Chops. It’s a dish that brings back memories of family dinners where the sound of sizzling oil meant something good was on the way. The seasoned crust, the tender meat—every bite takes me straight to comfort food heaven.

These pork chops are marinated, dredged, and fried to golden perfection. They’re just the right mix of crunch and juiciness, and honestly, they hold their own against any fried chicken out there. Whether you’re looking for a soul-satisfying Sunday meal or an impressive dish for guests, this is it.

Why You’ll Love This Southern Comfort on a Plate Recipe

This recipe nails the balance of flavor and texture. The seasoned flour blend packs a bold punch while the buttermilk soak makes the meat incredibly tender. It’s straightforward to make with ingredients you probably already have in your kitchen. And the best part? You get that classic crispy crust without needing any special equipment.

What Kind of Pork Chops Should I Use?

Bone-in pork chops are my go-to because they’re more flavorful and hold up better during frying. Thicker cuts are great if you want juicier results, but thin chops cook faster and get extra crispy. Just avoid overly lean cuts—they tend to dry out.

Options for Substitutions

If you don’t have buttermilk, you can use a mix of milk and a tablespoon of vinegar or lemon juice. For a gluten-free version, try rice flour or a gluten-free all-purpose flour blend. And if pork isn’t your thing, this same method works wonderfully with chicken thighs or even tofu for a meatless twist.

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Ingredients for This Southern Comfort on a Plate Recipe

• Bone-in Pork Chops – These are the star of the dish. Their rich flavor and juicy texture hold up perfectly during frying.
• Buttermilk – Acts as a tenderizer and gives the pork chops that classic Southern tang.
• All-Purpose Flour – Essential for creating that thick, crispy crust.
• Cornstarch – Mixed with the flour for added crunch.
• Paprika – Adds a smoky depth of flavor and a rich color.
• Garlic Powder – Gives a savory backbone to the breading.
• Onion Powder – Boosts the overall flavor profile with a subtle sweetness.
• Salt and Black Pepper – Basic seasonings that enhance all the other spices.
• Cayenne Pepper – Optional but great for a little Southern heat.
• Eggs – Help bind the flour mixture to the pork chops.
• Hot Sauce – Infused into the buttermilk marinade for extra zing.
• Oil for Frying – Use a high smoke point oil like peanut or vegetable oil for the best results.

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Step 1: Marinate the Pork Chops

Pour the buttermilk into a large bowl and add a few dashes of hot sauce. Whisk in the eggs. Place the pork chops in the bowl, making sure they’re fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight. This step ensures tenderness and flavor in every bite.

Step 2: Mix the Seasoned Flour

In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Mix thoroughly so the seasoning is evenly distributed.

Step 3: Dredge the Chops

Remove pork chops from the marinade and let the excess drip off. Press each chop into the flour mixture, coating both sides generously. For extra crunch, double dip by returning the chop to the buttermilk briefly and then dredging again.

Step 4: Heat the Oil

In a heavy-bottomed skillet or cast iron pan, pour in about 1 inch of oil. Heat to 350°F (175°C). Use a thermometer to ensure consistent heat, which is key for perfect frying.

Step 5: Fry the Pork Chops

Carefully lower each coated pork chop into the hot oil. Do not overcrowd the pan. Fry for 4–5 minutes per side or until golden brown and internal temperature reaches 145°F (63°C). Adjust heat as needed to prevent burning.

Step 6: Drain and Rest

Transfer fried pork chops to a wire rack set over a baking sheet. Let them rest for a few minutes to allow the juices to redistribute and keep the crust crisp. Avoid paper towels, as they can make the crust soggy.

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How Long to Prepare Southern Comfort on a Plate

Preparing this dish is surprisingly simple and doesn’t require a full day in the kitchen, but giving yourself a bit of time to marinate makes all the difference. The actual hands-on time is relatively short.

Marinating Time: Ideally, let the pork chops sit in the buttermilk mixture for at least 1 hour. Overnight is even better—it makes the meat incredibly tender and flavorful.

Cooking Time: Frying takes about 8–10 minutes per batch, depending on the thickness of your chops. Allow about 30 minutes for prepping, dredging, and frying everything.

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Tips for Perfect Southern Comfort on a Plate

• Use a meat thermometer to avoid undercooking or overcooking. Pork is perfect at 145°F.
• Let the pork chops rest after frying to keep the crust crispy and the juices intact.
• Double dredging ensures an extra crunchy crust.
• Don’t overcrowd the pan; this keeps the oil temperature steady and the chops crispy.
• Use buttermilk and hot sauce in your marinade for real Southern flavor and extra moisture.

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Watch Out for These Mistakes While Cooking

• Skipping the marinade: You’ll miss out on both tenderness and flavor.
• Using cold meat: Let pork chops come to room temperature before frying to ensure even cooking.
• Wrong oil temperature: Oil that’s too hot burns the crust; too cool leads to soggy, greasy chops.
• Overcrowding the pan: Lowers oil temperature and leads to uneven cooking.
• Paper towels for draining: Always use a wire rack to preserve that crispiness.

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What to Serve With Southern Comfort on a Plate?

1. Creamy Mashed Potatoes

A buttery, fluffy side dish that soaks up all the flavor from the pork chops.

2. Southern-Style Green Beans

Slow-cooked with bacon and onion—classic and comforting.

3. Buttermilk Biscuits

Soft, flaky, and perfect for mopping up any crispy crumbs.

4. Mac and Cheese

Rich, cheesy, and indulgent—a true Southern companion.

5. Coleslaw

Crisp, tangy, and refreshing—a perfect contrast to the richness of the chops.

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Storage Instructions

Refrigeration: Let the pork chops cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven or air fryer at 350°F to bring back the crispiness.

Freezing: You can freeze cooked pork chops by wrapping them in foil and storing them in a freezer bag. They’ll keep well for up to 2 months. Reheat directly from frozen in the oven.

Avoid Microwaving: It makes the coating soggy—always opt for oven or air fryer reheating.

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Estimated Nutrition

Per serving (1 pork chop, not including sides):

• Calories: ~400 kcal
• Protein: 30g
• Fat: 22g
• Saturated Fat: 5g
• Carbohydrates: 15g
• Fiber: 1g
• Sugar: 1g
• Sodium: 480mg
• Cholesterol: 90mg

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Frequently Asked Questions

Can I use boneless pork chops?

Yes, but they cook faster, so watch them closely to avoid overcooking.

What oil is best for frying?

Peanut oil or vegetable oil with a high smoke point is ideal.

Can I bake instead of fry?

You can, but you won’t get the same crunch. Try air frying for a better alternative.

How do I make this less spicy?

Just skip the cayenne and reduce the hot sauce in the marinade.

How do I keep the crust from falling off?

Press the flour firmly onto the meat and avoid flipping too often during frying.

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Conclusion

Southern Comfort on a Plate is everything you want in a classic fried dish—crispy, juicy, and full of flavor. It’s a satisfying meal that takes simple ingredients and turns them into something special. Whether you serve it up for Sunday dinner or a casual get-together, it never disappoints. It’s Southern tradition at its best, made easy for your kitchen.

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