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+ servings
fried porkchops

Southern Fried Pork Chops

Patricia Valbrun
Southern Porkchops makes for a great comforting, down south meal. Juicy, tender and deep fried to perfection, these old fashion southern porkchops is one the family will love. 
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Prep Time 12 mins
Cook Time 10 mins
Total Time 22 mins
Servings 6 people


  • 6 Pork Chops 1/4 inches thin cut
  • Peanut Oil
  • 4 tbsp Epis green seasoning

Flour Mixture

  • 1 1/2 cup All Purpose Flour
  • 1 cup Louisiana Classic Fry breading mix
  • 1/2 tsp Paprika
  • 1 tsp Curry
  • 1/4 tsp Alpsice

Egg Mixture

  • 3 Eggs
  • 1/2 tsp Paprika
  • 2 tsp Adobo
  • 3 tbsp Mustard


  • Optional: Clean and rise meat. Pat dry with a paper towel.
  • Season pork chops with epis seasoning and set them in the refrigerator until all your other items are together.
  • In a bowl, add all-purpose flour, Louisiana classic fry, adobo, paprika, allspice, curry. In another bowl, add your eggs, adobo, paprika, and mustard.
  • Dip the pork chop into the egg, making sure to coat all sides. Lightly dredge in flour while pressing flour into the meat.
  • Heat Peanut oil in a heavy bottom pan, such as a Cast Iron Skillet.
  • At 350F medium-high heat, fry pork chops until crispy golden brown for 4-5 minutes on each side.
  • Serve warm, enjoy!


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