fried porkchop

fried porkchop


  • 4 pork chops (bone-in or boneless)
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Vegetable oil, for frying


  1. In a shallow dish or plate, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Mix well to create a seasoned flour mixture.
  2. Pat the pork chops dry with paper towels to remove any excess moisture.
  3. Dredge each pork chop in the seasoned flour mixture, pressing the flour into the meat to ensure a good coating. Shake off any excess flour.
  4. Heat vegetable oil in a deep skillet or cast-iron pan over medium-high heat. The oil should be about 1/4 inch deep.
  5. Carefully place the coated pork chops in the hot oil, being cautious not to overcrowd the pan. Fry them for about 4-5 minutes per side, or until they are golden brown and cooked through. The internal temperature of the pork chops should reach 145°F (63°C).
  6. Once the pork chops are cooked, remove them from the oil and transfer them to a paper towel-lined plate to drain excess oil.
  7. Let the fried pork chops rest for a few minutes before serving. This will help them retain their juiciness.
  8. Serve the fried pork chops hot as a main dish. They pair well with classic soul food sides like mashed potatoes, collard greens, macaroni and cheese, or cornbread.

Enjoy !