Crispy Fried Pork Chops

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If you’re looking for a tender and juicy pork chop, look no further. This recipe is also packed with flavor, which you don’t always expect from a quick meal.  Fried pork chops are amazing on their own, but with white gravy on top, these are downright addicting. Of course, you can serve it with or without the gravy–your choice. You can’t go wrong either way!

Serve these up with creamy mashed potatoes, and our delicious green beans on the side.

Why Our Recipe

  • Our secret ingredient is hot sauce to add flavor to the coating, without making it spicy.
  • Both flour and cornstarch are used to create an ultra-crispy coating.
  • Works with any of the four cuts of pork chops both boneless and bone-in.

Crispy fried pork chop with gravy on bed of mashed potatoesCrispy fried pork chop with gravy on bed of mashed potatoes

Ingredient Notes

  • Pork Chops: can use boneless or bone-in. Boneless chops are easier to eat, but bone-in chops cook more evenly.
  • Buttermilk: can use storebought or make your own buttermilk substitute.
  • Hot Sauce: we use Frank’s Red Hot. This adds flavor, without making it spicy. The heat level is mild.
  • Frying Oil: use vegetable oil, corn oil, peanut oil, or canola oil.

Pork Chop Cuts

  • Rib Chop: This is the most desirable cut of pork chop. It comes from the rib section (hence its name) and has a large bone running along one side. This cut is very tender with a nice pork flavor.
  • Loin Chop: This pork chop cut has a t-bone in the middle. It has two different kinds of meat on it, with loin meat on one side, and tenderloin meat on the other side. These two meats cook at different rates so it is a more difficult cut to work with.
  • Boneless Chop: This is the most lean cut of pork. It is very easy to overcook this cut and dry it out as it has very little fat and connective tissue. This is the most commonly sold pork chop cut in the United States, but it is certainly not the most desirable because it is lean, and so easy to overcook.
  • Shoulder Chop: This is the least desirable cut of pork chop and is not commonly found in American grocery stores. They have lots of flavor but also have a lot of gristle and bones. This cut of chop is best braised.

Storage and Reheating Instructions: 

Refrigerate any leftovers in an airtight container. The USDA recommends that cooked pork be eaten within 3 to 4 days.

Reheating in the oven is the preferred method for leftover chops as the chops will retain more moisture this way, and the coating can crisp. Place on a baking sheet and bake in a 350-degree oven until the pork reaches an internal temperature of 145 degrees F. Begin checking the temperature after 15 minutes as reheating times may vary.

More Delicious Pork Chop Recipes

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.



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