Crispy on the outside, juicy on the inside, and smothered in rich pan gravy—this is Southern comfort at its best. In this mouthwatering recipe, we show you how to make Southern Fried Pork Chops ...

Serves 4. Note: A versatile spice mixture seasons these perfectly golden brown, crispy on the outside, juicy on the inside pork chops, from the brine to the ultra-creamy, black pepper-flecked gravy.

While the chops are pan-fried, they’re first marinated overnight or all day in a savory-sweet mix of fish and oyster sauces, honey, garlic, shallot, lemongrass and five-spice powder.

Deep-fry the chops, two at a time, for about 3–4 minutes on each side, depending on thickness, until deep golden-brown. Do not try to cook all of the chops at once or they won’t brown.

I was introduced to fried pork chops one Friday night as friends gave me the lay of the land, and as a way of familiarizing me with all things Bajan. It was early in the night, around 7.

Simmer for 10 minutes to cook out flour. Season with salt and ground black pepper, to taste. For the pork chops: 4 12-ounce pork chops 8 cups buttermilk 4 cups all-purposed flour 1 tablespoon salt ...

Dip chops in buttermilk, then coat both sides in flour. In a large skillet over medium heat, heat oil; add chops and cook 5 minutes on each side, or until golden. Drain on paper towels.

Even though pork chops are all cut from the loin, there are actually four distinct cuts. Working your way from front to back, you can find the shoulder chops, rib chops, loin chops and sirloin chops.