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Southern fried pork chops with a crispy seasoned coating are a hearty, protein-packed family supper. Serve alongside collard greens and cornbread for a traditional Southern spread.
Pat pork chops dry with paper towels. Season both sides with half of the salt and black pepper.
Whisk eggs and buttermilk together in a shallow bowl. In a second bowl, combine flour, paprika, garlic powder, remaining salt, and black pepper.
Dip each pork chop into the egg-buttermilk mixture, then dredge in the seasoned flour, pressing to ensure a thick, even coating.
Heat vegetable oil in a large skillet over medium-high heat (350°F) until shimmering but not smoking.
Carefully add pork chops to the hot oil. Fry for 4–5 minutes per side, turning once for golden-brown crispiness. Remove and drain on a rack, letting excess oil drip for maximum crunch.
