Chicken Fried Pork Sirloin Chops

Kathy Sandoz


These chops are wonderful with mashed potatoes or rice and cream gravy. Add some colorful veggies on the side.


☆☆☆☆☆ 0 votes

Deep Fry


  • 6-8
    pork sirloin chops, boneless
  • 2 c
    flour, more as necessary
  • ·
    salt and pepper, to taste
  • 2
  • 2+ c
    buttermilk, not low fat
  • ·
    vegetable oil, enough to be 3" deep in frying pan with high sides

How to Make Chicken Fried Pork Sirloin Chops


  1. Preheat oil in large, deep pan to medium high heat.
    Pound chops between freezer paper with the smooth side of a meat tenderizer until they are about 1/4" thick. Sprinkle each one with salt and pepper.
  2. Beat two eggs in a pie pan. Add buttermilk. Set aside.
    Add salt and pepper to flour in another pie plate.
  3. Dredge chops in flour, then dip in egg and buttermilk mixture, then in flour again.
  4. Fry 2-3 pieces at a time, browning until golden on each side. It should only take about 3 minutes per side.
    Remove from pan and place on a cookie sheet with racks to drain. Keep warm in 250° oven until all or fried. This will keep them crispy.

Printable Recipe Card

About Chicken Fried Pork Sirloin Chops

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Southern

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