Name: Milk Brined Southern Fried Pork Chops
Prep time: 10 min
Cook time: 20 min
Total time: 105 min
Ingredients: 2 lb bone-in pork chops; 2 c whole milk; 1 1/2 c all-purpose flour; 1 c panko crumbs; 2 tbsp paprika; 2 tsp salt; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp mustard powder; 1 tsp parsley flakes; 1/2 tsp black pepper; Oil for frying

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These Milk Brined Southern Fried Pork Chops are extra tender and so full of flavor with the perfect amount of gravy sustaining crispiness.

Pork chops are a southern table staple. If you call yourself a country cook, you have got to know how to fry bone-in pork chop well. I emphasis bone-in because that’s where you’ll find that good fat and gristle that adds flavor to the meat while cooking. Plus, the country girl in me loves the taste of the fat. Nothing lean for me when it comes to pork chops.

What you will need to make Southern fried pork chops

Bone-in pork chops– You can use boneless center cut chops if you prefer. The spice mix and brine will work on any cut of meat. I prefer thin to medium cut chops but if your cuts are thicker, the only thing that will change is the cooking time.
Whole milk
All-purpose flour
Panko crumbs
Spices
Oil for frying
Baking sheets
Paper towels

So, if you noted the panko crumbs in the ingredients list and decided to pull my southerner card, I totally get it! It’s not southern but it is good. Panko crumbs add extra crunch and I love it. You don’t need them for this recipe to be successful but they are a great addition for extra crunchiness.

Tips for frying the best southern pork chops

Brine the chops. Soaking the meat in a seasoned liquid allows the flavors to penetrate through for a more flavorful pork chop.
Season the meat before adding it to the brine. For this recipe at least, you want to coat the chops with the spices before soaking them in the milk brine.
Season the flour well. Add the remaining spices to your flour panko mix before dredging the chops. That way the taste is complete through the entire pork chop.
Let the pork chops rest before frying. Resting gives the flour a chance to stick to the meat and for the excess liquid to be absorbed. The end result: crispy golden perfection!

How milk brine help tenderize pork chops

The purpose of brining is to allow flavor into the meat and to tenderize it. So whatever you put into the brine will permeate and add flavor. What’s special about milk as brine is the slight sweetness that it gives. Buttermilk gives a tangier taste that has its place but for me, milk is just perfect. I add my spices directly onto the chops before soaking them for at least an hour.

Let’s make milk brined southern fried pork chops

Mix spiced together in a spice grinder then divide in half. Sprinkle the chops on both sides with part of one-half of the spices. In a baking dish add the chops and cover with the milk. Soak for 1 hour in the refrigerator.

In a shallow dish, add the flour, panko crumbs, and the other half of the spices and blend well. Set aside. Remove chops from the milk and coat with the flour mixture on both sides. Set on a clean tray to rest for about 10-15 minutes.

In the meantime, heat about 3 cups of cooking oil such as canola oil or lard in a cast-iron skillet over low to medium heat. Once the oil is about 300-325 degrees add the chops in batches to fry until the temperature is 145 degrees and golden brown on the outside; about 4-6 minutes per side depending on the thickness. Drain excess oil on a wire rack over a sheet pan or on paper towels.

Sides dish recipes to pair with pork chops

Seasoned White Rice
Southern Potato Salad
Hoppin’ John
Spicy Collard Greens

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*This recipe was updated on 8/18/2020 for added/improved content. It was originally posted on January 23, 2019.*

pork chop on a plate with rice and broccoli

4.72 from 7 votes