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I like my deep-fried pork chops extra extra read all about it crispy, but still nice and juicy on the inside. These chops deliver on both.
These aren’t your typical Southern fried pork chops; I brined these first to help tenderize and infuse them with flavor internally.
Rather, than dredge them in basic flour, I added some cornmeal as well. The cornmeal brings color and extra crunch. I’m nerdy about texture and crusts. Not only are these crispy, but the crust also doesn’t fall all apart when you bite into the chops. I hate biting into fried fish, chicken, or in this case, pork chops and the entire crust shatters into pieces leaving you with bare naked meat.
I used to love fried pork chops as a kid, but stopped loving them when my Uncle fried them in fish grease triggering a major anaphylactic reaction. It took some time, lessons were learned (mark the fish grease can!), but I eventually found my way back.
Fried Pork Chop Ingredients
- Bone-in pork chops
- Garlic Powder
- Kosher Salt
- Black Pepper
- Ground Thyme
- Ground Oregano
How To Make Southern Deep Fried Pork Chops
Brine The Pork Chops
Combine buttermilk and a ⅓ of the spices in a large mixing bowl. Mix the ingredients well. Place pork chops in large sealable ziplock bag then add the brine. Refrigerate overnight.
Prepare the Pork Chops
Remove the chops from the fridge. Prepare a cooling rack (line a baking sheet with a wire rack.
Remove chops from the bag and let rest on the rack.
Pre-heat deep fryer to 350F degrees.
Mix flour, cornmeal, and a third of the spice mix in a bowl. Dredge the chops in the flour mixture and then fry for 4-6 minutes.
Remove from the fryer and place on the cooling rack. Sprinkle remaining spices on the fried pork chops. Serve.
Cooking Considerations and Tips for Frying Pork Chops
Go with bone-in pork chops. There is more flavor and the bone helps protect the chops from overcooking.
Most Southern fried pork chop recipes call for thinner chops, but I actually prefer thicker ones since they’re harder to dry-out. However thicker can lead to undercooking if you’re not careful. This is why I prefer to fry at 350 degrees vs. 375. The lower temp lets you cook slower without sacrificing crunch.
No deep fryer, no problem, just use a cast iron skillet or whatever vessel you typically use for frying. You'll just have to flip the chops when cooking to ensure its cooled all the way through.
Be sure to allow chops to reach room temperature. This will make it easier to reach internal cooking temperature.
Frying time will depend on the thickness of the chops which is why I provide a range 4-6 minutes.
Season the brine, dredge, and the finished chops to maximize flavor.
Use clean fresh frying oil!
Frequently Asked Questions About Deep Frying Pork Chops
How Long Do You Deep Fry Pork Chops?
It depends on the thickness of the pork chops and the temperature you're frying at. You should expect to fry them 4-6 minutes at 350 degrees F if using a deep fryer. In a skillet you might plan for 3-4 minutes per side.
How Do You Keep Thin Pork Chops From Drying Out?
Use a brine to keep the chops tender and moist. For this recipe I used buttermilk but there are other wet brine solutions that work well.
Other Pork Chop Recipes
making this recipe
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- 2 Bone-In Pork Chops
- 2 cups Buttermilk
- ½ tablespoon paprika
- ¼ teaspoon cayenne
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 cup all-purpose flour
- ½ cup cornmeal
Brine The Pork Chops
- Combine buttermilk and a ⅓ of the spices in a large mixing bowl. Mix the ingredients well. Place pork chops in large sealable ziplock bag then add the brine. Refrigerate overnight.
Prepare the Pork Chops
- Remove the chops from the fridge. Prepare a cooling rack (line a baking sheet with a wire rack.
- Remove chops from the bag and let rest on the rack.
- Pre-heat deep fryer to 350F degrees.
- Mix flour, cornmeal, and a third of the spice mix in a bowl. Dredge the chops in the flour mixture and then fry for 4-6 minutes.
- Remove from the fryer and place on the cooling rack. Sprinkle remaining spices on the fried pork chops. Serve.