Country Fried Pork Chops

Country Fried Pork Chops - Dish 'n' the Kitchen Three golden fried pork chops on a platter with a side of orange hot sauce.

These crowd pleasing Country Fried Pork Chops are everything you want them to be…crispy, crunchy, spicy, and juicy! This recipe is fully adjustable for every spice level…low, medium, and high! 

Do you love a great spicy pork dish as much as I do? Spice it up with these Ground Pork Szechuan Noodles to satisfy your next noodle crave. Pork is also great when it’s paired with fruit. There’s the classic pork with apples combination, pork with roasted grapes and my favourite; Pork and Mango Red Coconut Curry

Comfort Food at It’s Finest

Comfort food means something different to everyone. Some go for mac and cheese or a hearty Bison Stew, while others love a bowl of lentils topped with fried onions. For many, it’s the deep fried foods that bring them back to a special place and time…their childhood.

Country Fried Pork Chops - Dish 'n' the Kitchen Three golden fried pork chops on a platter with a side of orange hot sauce.

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The Whole World Loves Deep Fried Pork Chops

Deep frying is a fairly common cooking method around the world. Deep fried pork chops can be found as Tonkatsu in Japan, as Scallopini in Italy, coated and fried in China, the Philipines, etc. However, for this post I’m focusing on the American favourite, Country Fried Pork Chops.

Tips for Deep Frying

This technique is not for the faint of heart. Deep frying is a serious business and it’s taken me a long time to get over my fear of frying. The deliciousness that results is too much for me to resist, so I am extremely cautious when I do fry. Finally, here are some tips for safe frying:

  • Know the procedure for extinguishing oil fueled fires ahead of time. Have supplies ready just in case.
  • Select a wide, heavy bottomed pan with tall sides. For this recipe I used my Le Creuset French Oven.
  • Use an infrared thermometer or a stationery clip on. Ideal frying temperature is between 360 F – 375 F.
  • Keep an eye on your temperature while your oil is heating up. Use an oil with a higher smoke point than your cooking temperature.
  • Never leave your hot oil unattended/make sure you have all your ingredients and utensils ready before you start.
  • Never fill your pot more than 1/3 way full. This allows for oil displacement and splatter containment.
  • Be aware that wet food is prone to heavy splattering during deep frying.
  • Allow the pot and oil to cool down before moving or draining.
Country Fried Pork Chops - Dish 'n' the Kitchen Three raw pork chops on a white backdrop.

Maximum Flavour Boosters

I recommend marinating the pork chops overnight to get extra flavour. However, this step isn’t 100% necessary. The next time I make these, I’m going to try marinating them in pickle juice because I’m weird like that.

Use your preferred hot sauce in combination with the egg dip and put as much cayenne as you like in the in the batter. As the recipe is now, it’s not spicy at all.

Country Fried Pork Chops - Dish 'n' the Kitchen Flour dredge for coating pork chops on a white plate,

How to Make Country Fried Pork Chops

It’s pretty simple, really. Don’t let the deep frying scare you and you’ll be absolutely fine. Make sure the oil is up to temperature before you slide the chop in.

Depending on the size of your pan, you might only be able to fry one at a time and that’s okay. Furthermore, just keep them warm on a baking sheet in the oven while you fry the rest.

Country Fried Pork Chops - Dish 'n' the Kitchen One flour dredged pork chop on a white plate,

Use your first chop as a tester. Set the timer for 5 minutes after it hits the oil. Turn it over then set it for 5 minutes again. Remove it and place it on a paper towel lined plate then slice it open and check the colour. If it’s only slightly pink, you’re in business!

Country Fried Pork Chops - Dish 'n' the Kitchen One flour dredged pork chop sits in a pool of orange hot sauce and egg wash.

After that initial trial chop, you can adjust your frying time accordingly. Don’t forget to keep an eye on the frying temperature because if it’s too low, the coating will absorb all the oil and it will be so greasy. Too high and the coating will burn before your pork chop is cooked through.

Lastly, keeping the oil at the proper temperature will result in succulent chops surrounded in a delicious crispy golden coating.

These crowd pleasing Country Fried Pork Chops are everything you want them to be...crispy, crunchy, spicy, and juicy! This recipe is fully adjustable for every spice level...low, medium, and high! #friedporkchops #porkchops #chickenfried #dinner #pork #hotsauce

Country Fried Pork Chops - Dish 'n' the KitcCountry Fried Pork Chops - Dish 'n' the Kitchen Pin image of three golden fried pork chops on a platter with a side of orange hot sauce. hen hree golden fried pork chops on a platter with a side of orange hot sauce.

Yield: 4 servings

Country Fried Pork Chops

Country Fried Pork Chops - Dish 'n' the Kitchen Three golden fried pork chops on a platter with a side of orange hot sauce.

These crowd pleasing Country Fried Pork Chops are everything you want them to be...crispy, crunchy, spicy, and juicy! This recipe is fully adjustable for every spice level...low, medium, and high!

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • 4 boneless pork chops
  • 1 cup flour
  • 1-1/2 tbsp paprika
  • 1 tsp fresh ground pepper
  • 1 tsp salt
  • 1-1/2 tsp cayenne
  • 3 eggs
  • 1 tbsp hot sauce
  • canola oil for frying


    1. Mix flour, paprika, pepper, salt, and cayenne together in a shallow plate.
    2. Beat eggs and hot sauce together in a small bowl, transfer to a shallow plate.
    3. Lightly cover a pork chop in plastic wrap and bash it with the flat side of a meat hammer (from the middle outward) until it is half the thickness it was when you began.
    4. Repeat with other pork chops.
    5. Add enough oil in a heavy high sided pan (like a Dutch oven) to reach half way up the pork chop.
    6. Dredge each pork chop in flour, egg, then flour again and place on a rack. Allow to dry for about 5 minutes while your oil is heating.
    7. Pre-heat oil until it reaches 360 F.
    8. Carefully slip one pork chop into the oil and set a timer for 5 minutes. Ideally, you want the temperature to stay between 360-375 F so keep a close eye on it.
    9. When the timer beeps, carefully flip the pork chop over and fry for another 5 minutes. Remove and place on a paper towel covered plate.
    10. Repeat with the rest of the pork chops, adjusting the temperature as needed.
    11. Enjoy with more hot sauce.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 527Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 242mgSodium: 850mgCarbohydrates: 27gFiber: 2gSugar: 1gProtein: 45g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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  1. Nancy

    They sound delicious, but are they spicey.? Would love to try but I always cook for my mother in law as well and she would not like spicey 😆


    1. Bernice Hill

      Hi Nancy, they have a bit of spice but the buttermilk really tones that down. You can just leave out the hot sauce and marinate with buttermilk, if preferred.

  2. Joe Blackwood

    Great recipe. I am an officer in the Sons of Amvets in Tucson, AZ. We have deep fried pork chops previously but wanted to get a better cut of chop and a new recipe. We purchased 5 pork loins and cooked 50 meals for veterans and other post members last evening. Many, many compliments regarding how great the pork chop was. Yes, this was simple and we will cook it again in a couple of months.


    1. Bernice Hill

      Amazing Joe, thank you so much for letting me know. I’m glad everyone liked this pork chop recipe.

  3. Melissa

    Wondering what you think about using an actual deep fryer for these? I just hate dealing with grease on my stove!


    1. Bernice Hill

      Of course! If you’ve got one, feel free to use it. Just use the temperature suggested and all should be fine.

  4. Katrina

    The ultimate pork chop recipe! Thank you!


    1. Bernice Hill

      Yes, it’s a reader favourite for sure.

  5. NANCY

    OMG these golden breaded crisp pork chop looks delish!! i can’t wait to make this!


    1. Bernice Hill

      Can’t beat fried pork chops!

  6. Kristen

    These are great Bernice, and I love that the recipe is just a few ingredients that provide so much flavour and such a nice crunch!


    1. Bernice Hill

      Yessss, easy and delicious!

  7. Colleen

    I never know what to do with pork chops and now I do! These chops look amazing with that crisp golden coating, and I can’t wait to make them. I’ll follow the recipe exactly, but wondering, have you ever tried them in an air fryer?


    1. Bernice Hill

      No, I haven’t! I got one for Christmas but it was too small. We brought it back and now I’m doing some research into which brand to buy. I’d love to try them in an air fryer.

  8. AmyG

    Love this recipe and the step by step. A great change from chicken!


  9. Loreto and Nicoletta Nardelli

    We love anything deep-fried, but these are really something else! Juicy pork chops delightfully battered and fried to perfection! Awesomeness!


    1. Bernice Hill

      It’s so hard not to love them…so golden and delicious.

  10. Vanessa

    Yum! What a great way to use the pork chops in my freezer during the winter! My boys will love them!


    1. Bernice Hill

      Perfect!! They will love these chops, guaranteed.

    2. The Jew

      I’m reading the comments and I can relate to this. It’s so me 😊. I grew up and learned cooking from my mom without measurements, just tasting and adjusting. It helped my palate a lot.
      I want to make this succulent looking chops for my American boyfriend and his fam. Being a Filipino (who is used to fish sauce and soy sauce), I need your awesome recipe to guide me to his heart thru his stomach.

      Thank you and may God bless you, Bernice.

    3. Bernice Hill

      I hope he likes it Jewel!

  11. Darlene T

    Tried this with Sriracha marinated on the pork (I can never follow a recipe to the letter, it’s a me problem) & it was delicious! I have never done a batter without milk & will never be using it again. Amazing! Can’t wait to try this with other flavour combinations. Yum & yum!


    1. Bernice Hill

      That’s awesome Darlene, I’m the same…sometimes I even forget to write down recipes for the blog and have to re-do them so I can get measurements. glad you enjoyed the pork chops.

  12. Jodie

    After cooking for my husband for 32 years, this is the best batter I have ever used. Pork chops turned out great! Thank you for the recipe. Might try the batter out on chicken next


    1. Bernice Hill

      That is so great to hear Jodie. I’m glad you both enjoyed it and I’m sure it will be great with chicken as well.

  13. Shelley

    Great recipe.


    1. Bernice Hill

      Thank you so much Shelley, glad you enjoyed.

  14. Lori Herzog

    Looks amazing Bernie, we are trying it out tonight!


    1. Bernice Hill

      Nice!! I hope you all liked the pork chops auntie.

  15. Chuckiej

    Why set oven at 360…???… It don’t say what to do with oven. Your chops are on paper lined plate …????


    1. Bernice Hill

      You’re right. It doesn’t say what to do with the oven because this recipe is DEEP FRIED. It says to have the OIL at 360-375 F. If you like, you can keep the chops in a warm oven while you complete the frying. I wouldn’t have the oven at 360 F when I’ve already cooked the pork chops.

  16. Dave A.

    Thanks! The flour-egg-flour method works surprisingly well for me, a mediocre chef. I appreciate the recipe! A nice crispy crust formed, and I always seem to have trouble with that. I used almost medium flame to to 360F. Next time I will marinate and be more precise about the ingredients. Country gravy is a must!


    1. Bernice Hill

      Great to hear it all worked out for you. Perhaps you’re not as mediocre as you think? Yes, Country gravy is delicious!

  17. Suzanne

    Have you tried the pickle juice marinade yet?


    1. Bernice Hill

      No! Not yet…though I did reuse the marinade I made in my Marinated Mushrooms post on a skirt steak and it was amazing!!

    2. Sean

      Pickle juice is one of the secrets for chik-fil-a’s nuggets, marinade. Add powder sugar to your flower, and boom! Copycat

    3. Bernice Hill

      What?! I didn’t know that! Thanks for letting me know Sean.

  18. Jo Vanderwolf

    These. Look. Ridiculous. I need them in my life ASAP. #ThatCrispyCoatingTho


  19. Dana

    Omg Bernice! The golden breaded crisp on these bad boys is absolute perfection. This is the kind of crisp you see here in Southern restaurants that take pride in their fried foods. I’ve always found it to be a challenge to get that crispy perfection. I can’t wait to give these a go. We don’t do pork chops often, so when we do, we like to go big 🙂


    1. Bernice Hill

      Awesome! I really hope you enjoy the finished product Dana…I don’t deep fry often, but when I do… YUM!

    2. Sis

      Hi! This looks so good! I want to try but I’m uncertain with the temperature of the oil. I have a new KitchenAid gas stove and was wondering if anyone knew of a setting I should be at for the oil. I was thinking that maybe medium level for the oil, but not certain. Plus I am using a le Creuset French oven as well.
      Thanks for the yummy looking recipe! 😊

    3. Bernice Hill

      Hi there. Every stove is different. I have a gas stove and I would start the oil off at medium heat until it heats up to 360F. Turn it down if it gets too high…more than 375F It will just take a little getting used to.

  20. Jessica

    Wow Bernice, these sounds absolutely scrumptious! My husband was literally talking about how his grandma used to make a similar recipe to this when he was young SO now I can surprise him one night and make him these!


    1. Bernice Hill

      Really?! That’s so awesome! I hope he really enjoys his trip down food memory lane.

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