Paula Deen Mama’s Fried Pork Chops

Paula Deen Mama's fried pork chops take 45 minutes and just buttermilk, flour and a few pantry spices to make a crispy golden Southern dinner for 8. This easy Southern comfort food fits Sunday dinner, church supper and weeknight dinner, since the chops fry in one deep skillet.

Heat the oil to a steady 350°F before the first chop goes in, because that heat sets the crust fast. Oil that runs too cool gives you greasy, pale chops that taste heavy.

Paula seasons the chops directly with garlic powder, cayenne and celery seeds before the buttermilk goes on, so the flavor sits right against the meat. The flour coating carries only salt and pepper, which keeps the crust clean and crisp.

Paula Deen Mama's Fried Pork Chops

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

520

kcal

Buttermilk-soaked bone-in chops get a thick flour coating, then fry until the crust turns deep golden and crunchy. The meat inside stays juicy because the hot oil seals the outside quickly.

Ingredients

• 4 cups Vegetable oil
  

• 8 8- to 10-ounce bone-in pork chops
  

• 3 teaspoons salt
  

• 3 teaspoons Freshly ground black pepper
  

• 1 teaspoon garlic powder
  

• pinch of cayenne pepper
  

• Pinch celery seeds
  

• 2/3 cup buttermilk
  

• 1 1/3 cups all purpose flour
  

Directions

• Heat the oil: Pour 4 cups vegetable oil into a large deep skillet or Dutch oven and heat it to 350°F. Keep it on the stove while you season the chops.
• Season the chops: Arrange 8 bone-in pork chops in a large shallow dish. Then season each one with 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon garlic powder, a pinch of cayenne pepper and a pinch of celery seeds.
• Add the buttermilk: Pour 2/3 cup buttermilk over the chops and turn them to coat. Let them sit while you mix the flour.
• Mix the flour coating: In a separate large shallow dish, stir together 1 1/3 cups all purpose flour, the remaining 1 teaspoon salt and the remaining 1 teaspoon black pepper. Keep this dish right next to the stove so the coating goes quickly.
• Coat the chops: Once the oil is hot, dip each chop into the flour mixture and coat it well. Then shake off the excess so the crust fries up thin and even.
• Fry until golden: Using tongs, gently lower the chops into the oil, working in batches if the pan looks crowded. Fry for 8 to 10 minutes, turning once, until they are golden brown.
• Drain and serve: Transfer the chops to a paper towel-lined plate to drain. Serve them hot, while the crust is still crackling.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use boneless pork chops instead of bone-in?

Yes, but boneless chops cook faster and dry out more easily. Check them a few minutes early and pull them as soon as the crust is golden and the juices run clear.

What can I use if I don't have buttermilk?

Stir a tablespoon of lemon juice or white vinegar into regular milk and let it sit for about 5 minutes. It won't be quite as thick, but it still gives the flour something to cling to.

How do I keep leftover fried pork chops crispy?

Refrigerate them in an airtight container and eat them within a few days. Reheat on a rack in a 375°F oven rather than in the microwave, since the microwave turns the crust soft.

Can I fry these in a regular skillet instead of a Dutch oven?

A large deep skillet works fine, and cast iron holds its heat especially well. Just make sure the oil comes partway up the chops and fry in batches so the temperature doesn't drop.

Why did my crust fall off the pork chops?

The most common cause is moving the chops around too much in the oil. Lower each one gently, turn it only once, and let the crust set before you touch it.