Recipe courtesy of Melissa Clark and Melissa Clark

Fried Pork Chops

  • Level: Easy
  • Yield: 8 servings
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min


4 cups vegetable oil

8 (8-ounce) bone-in pork chops, about 1-inch thick

1 1/4 teaspoons salt

1 1/4 teaspoons freshly ground black pepper

3 teaspoon garlic powder

1 pinch cayenne pepper

1 pinch celery seeds

2/3 cup buttermilk

1 1/3 cups all-purpose flour


  1. Heat oil in a deep skillet to 350 degrees F.
  2. Arrange the pork chops in a large shallow dish. Season each pork chop, on both sides, with salt, black pepper, garlic powder, cayenne pepper and celery seeds. Pour the buttermilk over the chops and turn to coat.
  3. Place flour into a large shallow dish. Dip each pork chop into the flour mixture and coat well, shaking off the excess.
  4. Using tongs, gently lower the chops into the deep skillet in batches if necessary. Fry for 8 to 10 minutes or until golden brown, turning once. Transfer chops to a paper towel-lined pate to drain. Serve hot.
Let's Get Cooking!

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16 Reviews

Megan S.

Uh, without a doubt, this recipe was the best I’ve ever used when it comes to pan frying pork chops. These were “restaurant quality” they were so good!!! I really liked the slaw, too, but my husband just thought it was so-so. Would definitely make again!

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