Southern Style Fried Pork Chop Recipe

Marinate the chops

Pat pork chops dry with paper towels. In a shallow dish, combine buttermilk and hot sauce. Submerge chops in buttermilk mixture, cover, and refrigerate for at least 1 hour (up to 6 hours) to tenderize and season.

Prepare the dredge

In a wide shallow bowl or rimmed baking sheet, whisk together 2 cups flour, cornstarch, 2 tsp kosher salt, 1 tsp black pepper, smoked paprika, garlic powder, and onion powder until evenly combined.

Dredge and rest

Heat 3 cups vegetable oil in a heavy skillet or Dutch oven over medium-high heat to 350°F (175°C). While oil heats, remove chops from buttermilk, letting excess drip off. Dredge each chop thoroughly in the flour mixture, pressing to form an even coating. Set the coated chops on a wire rack for 10 minutes to help coating adhere.

Fry the chops

Carefully add chops (do not overcrowd; fry in batches if needed) and fry for 4–6 minutes per side, adjusting time for thickness, until golden brown and internal temperature reaches 145°F (63°C). Maintain oil temperature around 325–350°F; reduce heat if browning too quickly. Transfer cooked chops to a wire rack set over a baking sheet and tent loosely with foil to rest while you make the gravy.

Cook bacon

In a large skillet over medium heat, cook bacon slices until crisp, about 6–8 minutes. Remove bacon to a paper-towel-lined plate, reserve 2–3 tablespoons of fat in the skillet and discard excess (or save for other uses). Crumble the cooled bacon and set aside a bit for garnish if desired.

Make roux and finish gravy

With 2–3 tablespoons of the reserved bacon fat in the skillet, add 1 tablespoon butter and melt over medium heat. Sprinkle 3 tablespoons flour into the fat and whisk constantly for 1–2 minutes to cook the raw flour taste, creating a blonde roux. Gradually whisk in 1 cup chicken stock until smooth, then whisk in 1 cup whole milk. Bring to a gentle simmer, whisking, until gravy thickens (3–5 minutes). Stir in crumbled bacon, 1 tsp freshly ground black pepper, and 1/2 tsp kosher salt (adjust to taste). Keep warm over low heat; if too thick, thin with a splash of milk or stock.

Serve with chops

Spoon bacon gravy over rested fried pork chops or serve on the side. Garnish with reserved crumbled bacon.

Cook potatoes

Place peeled and cut potatoes in a large pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–20 minutes. Drain well.

Mash and season

Return hot drained potatoes to the pot over low heat for 1 minute to evaporate excess moisture. Mash with a potato masher or ricer. Add 3 tablespoons butter, 4 ounces Boursin cheese, and 1/2 cup warm whole milk. Stir until creamy and smooth. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust. Fold in minced chives if using. Keep warm until serving.

Blanch the green beans

Bring a large pot of salted water to a boil. Add trimmed green beans and blanch for 3 minutes until bright green and slightly tender. Immediately transfer beans to a bowl of ice water to stop cooking; drain and pat dry.

Sauté with garlic

In a large skillet over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add blanched green beans, toss to coat, and cook 2–3 minutes until heated through and tender-crisp. Season with 3/4 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp lemon zest if desired. Serve immediately.