18 Crispy Fried Pork Chop Recipes Deliciously Savory

Craving that perfect crunch? Whether you’re after a quick weeknight dinner or a golden-brown comfort food classic, crispy fried pork chops never disappoint. From Southern-style buttermilk soaks to Asian-inspired glazes, we’ve rounded up 18 irresistible recipes that deliver maximum flavor and crunch in every bite. Get ready to fry up something delicious—your next favorite pork chop recipe is waiting!

Classic Southern Fried Pork Chops

Nothing beats the crispy, golden perfection of a well-seasoned Southern fried pork chop—juicy on the inside, crunchy on the outside, and packed with flavor.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• 1/2 cup vegetable oil (for frying)

Instructions:

1. Place pork chops in a shallow dish and pour 1 cup buttermilk over them, turning to coat. Let marinate at room temperature for 15 minutes (or up to 4 hours in the fridge).
2. In a separate bowl, whisk together 1 cup flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika, and 1/2 tsp cayenne pepper (if using).
3. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
4. Remove pork chops from buttermilk, letting excess drip off, then dredge in the flour mixture, pressing to adhere. Shake off any loose coating.
5. Fry chops for 4–5 minutes per side, until deeply golden and an internal thermometer reads 145°F. Transfer to a wire rack to drain.

The buttermilk marinade ensures ultra-tender meat, while the spiced flour crust fries up shatteringly crisp—no soggy chops here!

Tip: For extra crunch, double-dredge: dip chops back in buttermilk and flour a second time before frying.

Garlic Herb Fried Pork Chops

Crispy on the outside, juicy on the inside—these garlic herb pork chops are a weeknight hero with restaurant-worthy flavor.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a shallow dish, whisk together the flour, garlic powder, dried thyme, dried rosemary, salt, and black pepper. Dredge the pork chops in the mixture, shaking off excess.
2. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 4–5 minutes per side until golden brown and crispy (internal temp should reach 145°F). Transfer to a plate.
3. Reduce heat to medium. Add minced garlic and butter to the skillet, stirring for 30 seconds until fragrant. Spoon the garlic butter over the pork chops.
4. Sprinkle with fresh parsley before serving.

The herb-infused crust locks in moisture while the garlic butter drizzle takes these chops to the next level—no marinating required!

Tip: Let the chops rest for 5 minutes after cooking to keep them extra juicy.

Spicy Cajun Fried Pork Chops

These crispy, boldly seasoned pork chops bring the heat of the bayou to your weeknight dinner—no fancy skills required!

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 tbsp Cajun seasoning (like Slap Ya Mama)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust for heat)
• 1 tsp salt
• 1 cup vegetable oil (for frying)

Instructions:

1. In a bowl, soak pork chops in buttermilk for 15 minutes (room temp).
2. Whisk together flour, 2 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp cayenne, and 1 tsp salt in a shallow dish.
3. Heat 1 cup vegetable oil in a cast-iron skillet over medium-high until shimmering (about 350°F).
4. Dredge each chop in the flour mix, pressing to adhere. Fry 2 at a time for 4–5 minutes per side until deep golden and internal temp hits 145°F.
5. Drain on a wire rack (not paper towels!) to keep the crust crisp.

The magic here? That buttermilk soak ensures juicy meat beneath the fiery, shatter-crisp crust—no dry chops allowed.

Tip: Let excess flour drip off before frying to prevent clumpy seasoning in the oil.

Buttermilk Fried Pork Chops

These crispy, juicy pork chops get their irresistible crunch from a buttermilk soak and a perfectly seasoned crust—comfort food at its finest.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 2 cups buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil (for frying, about 1 inch deep)

Instructions:

1. In a large bowl, soak the pork chops in the buttermilk for at least 30 minutes (or up to 4 hours in the fridge).
2. In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper.
3. Heat 1 inch of vegetable oil in a heavy skillet (like cast iron) over medium-high heat until it reaches 350°F.
4. Remove each pork chop from the buttermilk, letting excess drip off, then dredge in the flour mixture, pressing to coat evenly.
5. Fry for 4–5 minutes per side until golden brown and the internal temperature reaches 145°F. Drain on a wire rack.

The buttermilk tenderizes the meat while the cornstarch-flour mix creates an extra-crispy shell that stays crunchy even after resting. Tip: For extra flavor, add 1 tsp cayenne pepper to the flour mix if you like a little heat!

Asian-Inspired Fried Pork Chops

These crispy, flavor-packed pork chops get a sweet-savory kick from a simple marinade and a golden crunch from a cornstarch coating—perfect for shaking up your weeknight dinner routine.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp black pepper
• 1/2 cup cornstarch
• 1/4 cup vegetable oil
• 2 scallions, thinly sliced (for garnish)

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp black pepper. Add pork chops, turning to coat, and marinate for 15 minutes at room temperature.
2. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Dredge each pork chop in 1/2 cup cornstarch, shaking off excess.
3. Fry pork chops for 4–5 minutes per side until deeply golden and crispy, and an internal thermometer reads 145°F. Transfer to a paper towel-lined plate.
4. Garnish with sliced scallions and serve immediately.

The magic here? The cornstarch creates an ultra-crisp crust that locks in the juicy, garlic-ginger marinade—no deep fryer required.

Tip: For extra crunch, double-coat the chops by dipping them back in the marinade and cornstarch a second time before frying.

Panko-Crusted Fried Pork Chops

Crispy on the outside, juicy on the inside—these golden pork chops are a weeknight hero with restaurant-quality crunch.

Ingredients:

• 4 boneless pork chops (about 1-inch thick)
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable oil (for frying)

Instructions:

1. In a shallow bowl, mix the panko breadcrumbs, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Place the flour and beaten eggs in separate bowls.
2. Dredge each pork chop in flour, shaking off excess. Dip into the eggs, then press firmly into the panko mixture to coat evenly.
3. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F). Fry 2 chops at a time for 4–5 minutes per side, until deep golden brown and internal temperature reaches 145°F. Drain on a paper towel-lined plate.

The panko creates an extra-crispy, shatteringly light crust that holds up beautifully against the tender pork—no soggy breading here!

Tip: For extra flavor, stir 1 tbsp grated Parmesan into the panko mixture.

Sweet and Tangy Fried Pork Chops

These juicy pork chops get a crispy golden crust and a sticky-sweet glaze that’ll have everyone licking their fingers.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil
• 1/3 cup honey
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 1 tsp Dijon mustard

Instructions:

1. In a shallow dish, whisk together the 1/2 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge pork chops until evenly coated, shaking off excess.
2. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry pork chops for 4–5 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a plate.
3. In the same skillet, reduce heat to medium and stir in 1/3 cup honey, 2 tbsp apple cider vinegar, 1 tbsp soy sauce, and 1 tsp Dijon mustard. Simmer for 2 minutes until slightly thickened.
4. Return pork chops to the skillet, turning to coat in the glaze. Cook for 1 minute per side until glossy.

The magic here? The glaze caramelizes into a lacquered finish that clings to every nook of the crispy crust.

Tip: Let the chops rest for 5 minutes after glazing—the juices redistribute, and the glaze sets perfectly.

Parmesan Fried Pork Chops

These crispy, golden pork chops are coated in a savory Parmesan crust that’s so flavorful, you’ll skip the gravy entirely!

Ingredients:

• 4 boneless pork chops (about 1-inch thick)
• 1/2 cup grated Parmesan cheese
• 1/2 cup Italian-seasoned breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg
• 2 tbsp olive oil (for frying)

Instructions:

1. In a shallow dish, whisk the egg. In another dish, mix the Parmesan, breadcrumbs, garlic powder, oregano, salt, and black pepper.
2. Dip each pork chop in the egg, letting excess drip off, then press firmly into the Parmesan mixture to coat both sides.
3. Heat olive oil in a large skillet over medium heat. Cook the chops for 4–5 minutes per side, until the crust is deep golden and the internal temperature reaches 145°F.
4. Transfer to a paper towel-lined plate to drain briefly before serving.

The Parmesan forms a crispy, almost nutty crust that locks in the pork’s juiciness—no brining required!

Tip: For extra crunch, let the breaded chops rest for 5 minutes before frying to help the coating adhere.

Lemon Pepper Fried Pork Chops

These crispy, zesty pork chops are a weeknight hero—quick to make but packed with bright, bold flavor that’ll have everyone asking for seconds.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 cup all-purpose flour
• 2 tbsp lemon pepper seasoning
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 cup buttermilk
• 1/4 cup vegetable oil (for frying)
• Lemon wedges (for serving)

Instructions:

1. In a shallow dish, whisk together the flour, 2 tbsp lemon pepper seasoning, 1 tsp garlic powder, and 1 tsp salt.
2. Dip each pork chop in the buttermilk, letting excess drip off, then dredge in the flour mixture, pressing lightly to adhere.
3. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry the chops for 4–5 minutes per side, until golden brown and an internal thermometer reads 145°F.
4. Transfer to a paper towel-lined plate and let rest for 3 minutes. Serve with lemon wedges for squeezing.

The magic here? The buttermilk keeps the chops juicy while the lemon pepper crust delivers a punchy, craveable crunch.

Tip: For extra flavor, sprinkle a pinch of lemon pepper over the chops right after frying.

Honey Mustard Fried Pork Chops

These Honey Mustard Fried Pork Chops are crispy on the outside, juicy on the inside, and glazed with a sweet-tangy sauce that’ll have everyone asking for seconds.

• 4 bone-in pork chops (about 1-inch thick)
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 cup vegetable oil (for frying)

1. In a shallow dish, whisk together the flour, garlic powder, smoked paprika, salt, and black pepper. Dredge the pork chops in the mixture, shaking off excess.
2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Fry the pork chops for 4–5 minutes per side, until golden brown and cooked through (internal temp of 145°F). Transfer to a plate.
3. In a small bowl, whisk the honey, Dijon mustard, and apple cider vinegar. Brush the mixture generously over the hot pork chops, letting it soak into the crispy crust.

The magic here? The honey mustard glaze clings to every nook of the crunchy coating, balancing richness with a bright punch.

Tip: Let the chops rest for 5 minutes after glazing—the sauce thickens slightly for maximum cling.

Smoky Paprika Fried Pork Chops

These juicy pork chops get a bold, smoky kick from paprika and a crispy golden crust—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 tbsp butter

Instructions:

1. Pat the pork chops dry with paper towels. In a small bowl, mix together 1 1/2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Rub the spice blend evenly over both sides of the pork chops.
2. Spread 1/4 cup flour on a plate and lightly dredge each chop, shaking off excess.
3. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add the pork chops and cook for 4–5 minutes per side, until deeply golden and an instant-read thermometer reads 145°F.
4. Transfer to a plate and let rest for 5 minutes before serving.

The double hit of smoky paprika and buttery pan-frying creates a crust with serious flavor—no boring chops here!

Tip: For extra richness, spoon the leftover browned butter from the pan over the chops before serving.

Rosemary Garlic Fried Pork Chops

These crispy, golden pork chops are infused with fragrant rosemary and garlic—a simple yet elegant weeknight dinner that feels special.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour

Instructions:

1. Pat the pork chops dry with paper towels. In a small bowl, mix 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp rosemary, 1 tsp salt, and 1/2 tsp black pepper. Rub the mixture evenly over both sides of the chops.
2. Place 1/2 cup flour on a plate. Dredge each chop lightly in the flour, shaking off excess.
3. Heat a large skillet over medium-high. Add the chops and cook for 4–5 minutes per side until deeply golden and the internal temperature reaches 145°F. Reduce heat if the garlic starts to brown too quickly.

The rosemary-garlic crust locks in juicy tenderness while creating a crackly, savory exterior—no brining required!

Tip: Let the chops rest for 5 minutes before serving; the residual heat ensures perfect doneness.

Chili Lime Fried Pork Chops

These Chili Lime Fried Pork Chops are a zesty, crispy twist on a weeknight classic—packed with bold flavor and ready in under 30 minutes!

• 4 bone-in pork chops (about 1 inch thick)
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp lime zest (from about 2 limes)
• 2 tbsp lime juice
• 1/4 cup vegetable oil
• Fresh cilantro, chopped (for garnish)

1. In a shallow dish, whisk together the flour, 1 tsp salt, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp black pepper.
2. Pat the pork chops dry, then dredge them in the flour mixture, shaking off excess.
3. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Once shimmering, add the pork chops and cook for 4–5 minutes per side until golden brown and crispy (internal temp should reach 145°F).
4. Transfer chops to a plate, drizzle with 2 tbsp lime juice, and sprinkle with 1 tbsp lime zest. Let rest for 3 minutes.
5. Garnish with fresh cilantro and serve immediately.

The lime zest and chili powder create a bright, smoky crust that clings perfectly to the juicy pork—no boring chops here!

Tip: For extra heat, add a pinch of cayenne to the flour mixture.

Maple Glazed Fried Pork Chops

These juicy pork chops get a crispy golden crust and a sweet, sticky maple glaze that’ll have everyone asking for seconds.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup vegetable oil
• 1/4 cup pure maple syrup
• 2 tbsp unsalted butter
• 1 tbsp apple cider vinegar
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a shallow dish, whisk together the 1/2 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Dredge pork chops in the mixture, shaking off excess.
2. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry pork chops for 4–5 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a plate.
3. Reduce heat to medium. In the same skillet, melt 2 tbsp unsalted butter, then stir in 1/4 cup maple syrup, 1 tbsp apple cider vinegar, and 1/2 tsp red pepper flakes (if using). Simmer for 1–2 minutes until slightly thickened.
4. Return pork chops to the skillet, turning to coat in the glaze. Cook for 1 more minute per side until glossy.

The magic here? The glaze caramelizes into a lacquered finish that clings to every nook of the crispy crust. Serve with extra drizzle for maximum impact.

Tip: Let the chops rest for 5 minutes after glazing—the syrup will thicken further into a glossy lacquer.

Curry Spiced Fried Pork Chops

These juicy pork chops get a bold, aromatic twist with a golden curry crust—perfect for when you’re craving something crispy and full of flavor.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1/2 cup all-purpose flour
• 2 tsp curry powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg
• 2 tbsp milk
• 1/2 cup panko breadcrumbs
• 1/4 cup vegetable oil (for frying)

Instructions:

1. In a shallow dish, whisk together the flour, 2 tsp curry powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. In another dish, beat the egg with 2 tbsp milk. Place the panko breadcrumbs in a third dish.
2. Dredge each pork chop in the flour mixture, shaking off excess. Dip into the egg mixture, then press firmly into the panko to coat evenly.
3. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Once shimmering, add the pork chops (work in batches if needed) and fry for 4–5 minutes per side, until golden brown and cooked through (internal temp of 145°F).
4. Transfer to a paper towel-lined plate to drain. Let rest 3 minutes before serving.

The curry powder and panko create a crunchy, fragrant crust that’ll have everyone asking for seconds. Tip: For extra heat, add a pinch of cayenne to the flour mix!

Bacon-Wrapped Fried Pork Chops

These crispy, juicy pork chops wrapped in smoky bacon are a game-changer—perfect for when you want comfort food with a little extra flair.

Ingredients:

• 4 boneless pork chops (about 1-inch thick)
• 8 slices bacon
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 cup vegetable oil (for frying)

Instructions:

1. Prep the pork: Pat the pork chops dry with paper towels. Wrap each chop tightly with 2 slices of bacon, securing the ends with toothpicks if needed.
2. Season the flour: In a shallow dish, whisk together the flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt.
3. Coat the chops: Dredge each bacon-wrapped chop in the seasoned flour, pressing lightly to adhere. Shake off excess.
4. Fry: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Once shimmering, add the chops and fry for 5–6 minutes per side, until the bacon is crisp and the pork reaches 145°F internally.
5. Drain & serve: Transfer to a paper towel-lined plate to drain. Let rest 3 minutes before serving.

The double crunch of bacon and golden fried coating makes every bite irresistible—plus, the smoky paprika ties it all together.

Tip: For extra flavor, drizzle with a touch of maple syrup or hot honey before serving.

Sesame Ginger Fried Pork Chops

These crispy, flavor-packed pork chops are a weeknight hero—glazed with a sweet-savory sesame ginger sauce that’s downright addictive.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1/4 cup cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp vegetable oil
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions:

1. Pat pork chops dry, then coat evenly with cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Heat vegetable oil in a large skillet over medium-high. Cook pork chops for 4–5 minutes per side until golden and crispy. Transfer to a plate.
3. In the same skillet, reduce heat to medium. Add soy sauce, honey, rice vinegar, ginger, and garlic. Simmer for 1–2 minutes until slightly thickened, stirring constantly.
4. Return pork chops to the skillet, turning to coat in the sauce. Drizzle with 1 tsp sesame oil and sprinkle with sesame seeds.
5. Garnish with green onions and serve immediately.

The magic here? The cornstarch crust locks in juiciness while creating the perfect crisp base for that glossy, aromatic glaze.

Tip: For extra tenderness, brine the chops in 2 cups water + 2 tbsp salt for 30 minutes before coating (pat dry afterward).

BBQ Fried Pork Chops

These crispy, smoky pork chops are a weeknight hero—golden-fried and slathered with tangy BBQ sauce for a crave-worthy crunch in every bite.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large egg
• 1/4 cup buttermilk
• 1 cup vegetable oil (for frying)
• 1/2 cup BBQ sauce (plus extra for serving)

Instructions:

1. Prep the chops: Pat pork chops dry with paper towels. In a shallow dish, whisk together 1 cup flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. In another dish, beat 1 egg with 1/4 cup buttermilk.
2. Dredge: Dip each chop in the egg mixture, then coat evenly in the flour mixture, pressing lightly to adhere. Place on a wire rack to rest for 5 minutes.
3. Fry: Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F). Fry chops in batches for 4–5 minutes per side until deep golden and internal temperature reaches 145°F. Drain on paper towels.
4. Glaze: Brush both sides of each chop with 1/2 cup BBQ sauce while still hot, letting it caramelize slightly.

The magic here? The double-hit of smoky spice in the crust and the sticky-sweet glaze—it’s like BBQ ribs met Southern fried comfort.

Tip: Let the chops rest for 3 minutes after glazing so the sauce sets into juicy, crackly perfection.

Conclusion

With 18 crispy fried pork chop recipes to choose from, there’s something here for every home cook craving savory perfection. Whether you prefer classic breading or bold new flavors, these dishes are sure to satisfy. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious recipes too. Happy cooking!