The Step By Step Guide To Making Fried Pork Chops Like Grandma Used To Make

Fried Pork Chops are a southern classic. Learn how to make fried pork chops just like grandma used to make.

Pork chops often get a bad rap for being difficult to cook without drying out. Follow this recipe and lightly coat them before frying, and you will have a perfect pork chop in no time.

Skillet Pork Chops

As I get older, I tend to love all those old foods we grew up eating. I’m generally a healthish eater most of the times, but I really really appreciate an oldie recipe like these fried pork chops.

When I make them, I leave the table feeling completely satisfied in hunger and life in general. There’s something about a crispy fried pork chop that just hits the spot.

It makes my day when my 11-year-old daughter goes on and on how good dinner is, and that’s what happens when I make crispy pork chops without breading.

Fried Pork Chops Recipe (With Flour)

These southern fried pork chops are a thing of beauty. A crispy, golden brown outside with a juicy inside, there everything you want in an old fashioned pork chop.

The crazy thing is that all you really need is flour and one really critical ingredient, in my opinion. If you want to have a juice pork chop, then you need to purchase this very very important addition to your pantry called Johnny’s Seasoning Salt with Tenderizer. (NOTE: The “Tenderizer” is the key word when looking for this seasoning.)

It not only adds flavor from the seasoning salt but it also contains enzymes that break down the meat fibers to make it nice and tender. This is important for pork because it dries out so easily.

My Aunt Peggy told me that’s what my Granny used when she made pork chops, so I bought myself a little jar of the seasoning salt which has lasted me years; in all honesty, it’s probably time to replenish my stock.

Old Fashioned Fried Pork Chops Ingredient List

Fried Pork Chops Without Egg

Yes, you read that correctly. There’s no need to do an egg step in the breading process for southern fried pork chops. A simple dusting of all purpose flour (mixed with black pepper) will result in a beautiful golden brown color. Take a look to make sure you have all of the pantry ingredients and kitchen tools you need to make these delicious pork chops.

• Bone-In Pork Chops
• Seasoned Salt and Tenderizer (Johnny’s Brand, McCormick or any other brand)
• All Purpose Flour
• Black Pepper
• Vegetable Oil (for frying)

How to Make Fried Pork Chops Like Grandma Used to Make

Step by Step Instructions

1. Season pork chops liberally with Seasoned Salt and Tenderizer on both sides. Let them sit at room temperature for a minimum of 30 minutes.
2. Mix flour and black pepper in a shallow bowl or plate. Dredge both sides of pork chops in flour mixture. Shake off the excess.
3. Fry pork chops in a skillet of hot vegetable oil; flip when the first side gets golden brown. Do not over crowd the pan. You may have to do 2 skillets or do multiple batches if you’re making several chops.
4. Once the second side is golden brown, remove and drain on paper towels or let cool on a wire rack over paper towels.
5. Store leftovers in an airtight container or a plate wrapped in plastic wrap in the fridge.

For the full ingredient amounts and recipe steps for pan fried pork chops, scroll to the recipe card at the bottom of this post. 

Recipe FAQs

• Use as few or as many pork chops that you need to feed your family.
• Use a seasoning salt with tenderizer to get juicy pork chops. I recommend Johnny’s brand.
• There’s no egg or breading for these crispy pork chops, just flour.
• Let the pork chop sit with the tenderizer on it for at least 30 minutes.
• For better frying, let the pork chops sit at room temperature for a little bit before frying. I sprinkle with the seasoning salt, and then let sit on the counter. This brings the temperature of the meat closer to room temperature.
• I typically use regular vegetable oil, soybean oil, or canola oil for frying.
• Do not overcrowd the skillet; fry in batches or use multiple skillets. This will help get a golden brown color.

What to serve with crispy pork chops?

Here are 11 side dishes that pair perfectly with skillet pork chops.

1. Old Fashioned Green Beans with Bacon 
2. Kentucky Southern Squash Casserole 
3. Easy Rice Pilaf with Peas 
4. Quick Succotash 
5. Crispy Fried Potatoes 
6. Southern Scalloped Tomatoes 
7. Simple and Sweet Coleslaw 
8. Tomato Cucumber Salad with Dill Dressing
9. Lemon Carrots 
10. Cheesy Broccoli Rice Casserole
11. Air Fryer Sweet Potatoes

Recipe Variations

• Add garlic powder, onion powder, paprika, cayenne peppers, etc. to the flour for more flavor.
• Use thin chicken cutlets instead of pork for fried chicken.

Pork Chop Recipes

Mom’s Oven Pork Chops and Potatoes 

Sour Cream Pork Chops

Baked Cranberry Pork Chops

How do you know when pork chops are done frying?

Frying pork chops is tricky. If you cook them too long, they get dry and tough, and it you undercook them, then they are bloody. The easiest way to ensure your pork chops are cooked is to insert an instant read thermometer into the thickest part. When they reach 145 degrees F, they are cooked.

How do you keep breading from coming off pork chops?

Here are some helpful tips to ensure the breading stays on your pork chops.

• 1. Pat the pork chops dry: Make sure the surface of the pork chops is dry before breading them. This helps the breading adhere better.
• 2. Coat with flour: Before applying the breading, lightly coat the pork chops with flour. This creates a dry surface for the breading to stick to.
• 3. Let them rest: After breading the pork chops, let them sit for a few minutes before frying. This helps the breading adhere and set.
• 4. Press the breading firmly: When applying the breading, press it firmly onto the pork chops to ensure it sticks well.
• 5. Don’t overcrowd the pan: Make sure there is enough space between the pork chops in the pan to allow air circulation. Overcrowding can cause the breading to become soggy.
• 6. Use enough oil: Make sure the oil in the pan is hot enough and there is enough of it to fully submerge the pork chops. This helps create a crispy and firm breading.

By following these tips, you can minimize the risk of the breading coming off your pork chops and enjoy a delicious, crispy coating. Happy cooking!

Do pork chops look a little pink when they’re done?

If you do not have an instant  read thermometer, cook until the juices run clear. It’s perfectly safe if the inside of the pork chop is a little pink, just not bloody. If you’re nervous, sacrifice one of the chops by cutting into the thickest part when you think it’s close to being done.  If there’s a little pink remaining, they are done.

What is the best way to cook pork chops without them drying out?

The absolute best way is to use a meat thermometer, and cook the meat to 145 degrees F.  I would recommend cooking a few degrees shy of 145 degrees F, possibly 140 degrees, remove to a paper towel-lined plate, cover with foil and let them continue to cook until it hits the 145 mark. This is called carryover cooking, and will help prevent the meat from drying out.

Pantry Staples

I keep a large container (like this one) of meat tenderizer on hand. It works perfect for pork chops, pork cutlets, beef stew meat, pork steak, etc., or any cut of meat that starts a little tough.