Southern Fried Pork Chops

Southern Fried Pork Chops
Southern Fried Pork Chops

These Southern Fried Pork Chops pair perfectly with Cornbread and Purple Hull Peas from Shreveport chef Hardette Harris.

Southern Fried Pork Chops
Serves 6
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  1. 3 teaspoons ground black pepper, divided
  2. 2 teaspoons garlic powder, divided
  3. ½ teaspoon salt
  4. ½ teaspoon seasoned salt
  5. ¼ teaspoon onion powder
  6. 3½ cups all-purpose flour
  7. 1 teaspoon paprika
  8. 6 bone-in center-cut pork chops, ½-inch thick
  9. Vegetable oil or lard, for frying
  1. In a small bowl, make a seasoning mixture, combining 1 teaspoon pepper, 1 teaspoon garlic powder, salt, seasoned salt, and onion powder. In a shallow bowl, combine flour, paprika, remaining 2 teaspoons pepper, and remaining 1 teaspoon garlic powder.
  2. Gently rinse pork chops, and pat dry with paper towels. Place pork chops on a large plate, and sprinkle liberally with seasoning mixture. Turn over, and repeat. Stack pork chops, and cover with plastic wrap. Refrigerate for at least 
4 hours or up to 24 hours.
  3. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium-high heat until a deep-fry thermometer registers 365°.
  4. Dredge pork chops in flour mixture, shaking off excess. Fry in batches until golden brown, 4 to 5 minutes. Let drain on paper towels.
Louisiana Cookin


  1. Missin all of the good food and good people of New Oleans. At least can find some recipes I haven’t seen in years.


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