Southern Fried Pork Chops with Peas and Potatoes in just a few minutes
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Perfect for a Chilly Afternoon
I remember the first time I decided to make Southern Fried Pork Chops with Peas and Potatoes—it was a chilly Saturday evening, and I was craving something that felt like a warm hug from the inside out. My family’s Southern roots always had me leaning towards comfort food when I needed a little extra love, and this dish seemed like the perfect choice. I was in the mood for something crispy, savory, and just a tad indulgent. Growing up, my grandmother’s pork chops were legendary, and though she often paired them with simple sides, I wanted to elevate the meal just a bit.
So, I found myself in the kitchen with a fresh batch of bone-in pork chops, some Yukon Gold potatoes, and a bag of petite peas—simple ingredients, but ones that hold a special place in my heart. The potatoes remind me of the weekends I spent with my grandfather, helping him dig up the golden spuds from his garden. The peas? Well, those were always my go-to veggie as a kid. And the pork chops—those were a tribute to my grandmother’s table, where they were a staple in our family dinners.
Making Southern Fried Pork Chops with Peas and Potatoes At Home
As I coated the chops in flour and seasoned them just right, the sizzle of the pork hitting the hot skillet brought back memories of family gatherings and the comforting aroma of home-cooked meals. I decided to add a bit of white wine to the sauce, something my grandmother never did, but that I thought would add a nice, rich flavor. And it did—the sauce turned out perfectly, with just the right balance of creaminess and tanginess to complement the crispy pork and the roasted potatoes.
When I finally sat down to enjoy the Southern Fried Pork Chops with Peas and Potatoes, it was everything I had hoped for and more. The crispy pork chops, tender potatoes, and sweet peas all came together beautifully, creating a dish that was comforting, satisfying, and full of flavor. It was a meal that not only filled my belly but also warmed my heart, reminding me of my Southern roots and the simple joy of sharing good food with loved ones.
Chef’s Notes – Southern Fried Pork Chops with Peas and Potatoes
- Room Temperature Pork Chops: Ensure your pork chops are at room temperature before cooking. This helps them cook more evenly and prevents them from being undercooked in the center.
- Even Roasting: When roasting the potatoes and onions, spread them out evenly on the baking sheet. This ensures they roast evenly and become crispy instead of steaming.
- Deglazing the Pan: When making the sauce, be sure to scrape up any browned bits from the bottom of the skillet after adding the white wine. These bits add a ton of flavor to the sauce.
- Extra Flavor for Potatoes: Add some minced garlic or fresh rosemary to the potatoes before roasting for an extra burst of flavor.
- Resting Time: After cooking, let the pork chops rest for a few minutes before serving. This will help keep them juicy and flavorful.
- Peas with a Pop: For even brighter peas, toss them with a squeeze of lemon juice before serving. It adds a fresh pop that complements the richness of the pork and potatoes.
- For more Southern recipes like this Southern Fried Pork Chops with Peas and Potatoes, check out our Southern Bread Pudding or this Southern Comfort Soup!
Southern Fried Pork Chops with Veggies
4
servings15
minutes35
minutes520
kcal50
minutesDive into the comforting flavors of the South with these crispy fried pork chops, paired perfectly with golden roasted potatoes and tender peas. This dish is a delightful blend of textures and tastes, making it a family favorite. The rich, savory sauce adds an extra layer of deliciousness that will have everyone asking for seconds. Perfect for a hearty dinner, this recipe is both satisfying and easy to prepare.
Ingredients
1 ½ pounds Yukon Gold potatoes cut into quarters
1 medium yellow onion cut into quarters
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
4 bone-in pork chops about 6 oz each and ½-inch thick
⅓ cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
¼ cup dry white wine
1 cup chicken stock
1 (12- or 15-oz) package petite green peas microwave-in-bag
1 tablespoon unsalted butter
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons chopped fresh flat-leaf parsley
Directions
- Preheat your oven to 450°F. Arrange the quartered potatoes and onion on a rimmed baking sheet. Drizzle with 1 tablespoon of olive oil and season with ½ teaspoon each of salt and pepper. Roast in the oven until the potatoes are golden and tender and the onions are soft, approximately 25 minutes.
- While the vegetables roast, mix together ⅓ cup flour with ½ teaspoon each of salt and pepper in a shallow dish. Dredge each pork chop in the flour mixture to coat all sides evenly.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork chops and cook until they are golden brown on each side, about 4 minutes per side. Transfer the cooked pork chops to a platter.
- In the same skillet, melt 2 tablespoons of butter. Add 1 tablespoon of flour and whisk until smooth. Pour in the white wine and cook while stirring to deglaze the pan and reduce by one-third, about 2 minutes. Add the chicken stock and bring to a boil; then reduce heat to medium-low and simmer until the sauce thickens, about 4 minutes.
- Cook the peas according to the package instructions. Transfer them to a bowl and stir in 1 tablespoon of butter along with the remaining salt and pepper until well combined.
- Serve the fried pork chops with the roasted potato mixture and peas on the side. Drizzle the sauce over the pork chops and potatoes. Garnish with chopped parsley just before serving.
Equipment
- chef’s knife
- cutting board
- baking sheet
- large skillet
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 520kcal
- Carbohydrates: 45g
- Protein: 35g
- Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 110mg
- Sodium: 850mg
- Potassium: 950mg
- Fiber: 6g
- Sugar: 5g
- Vitamin A: 15IU
- Vitamin C: 35mg
- Calcium: 6mg
- Iron: 15mg
Southern Bread Pudding with Bourbon Sauce
Cooks in 100 minutesDifficulty: MediumDive into the rich, comforting flavors of the South with this Southern Bread Pudding with Bourbon Sauce! This delightful dessert uses day-old bread to create a luscious, custardy treat topped with a warm, boozy sauce. Perfect for any occasion, this recipe is sure to impress your guests and leave them craving more. Get ready to experience a taste of New Orleans right in your kitchen!
Southern Comfort Soup
Cooks in 110 minutesDifficulty: MediumDive into the rich flavors of the South with this hearty Southern Comfort Soup! Packed with tender pickled pork, vibrant veggies, and a kick of cayenne, this soup is a soul-warming delight perfect for any occasion. Inspired by the essence of Creole cuisine, this dish is a must-try for those who love a blend of savory and spicy. Get ready to impress your family and friends with this easy-to-make, flavorful soup!
FAQs – Southern Fried Pork Chops with Peas and Potatoes
Can I use boneless pork chops instead of bone-in?
Yes, you can use boneless pork chops, but bone-in chops tend to be more flavorful and juicy. Just adjust the cooking time as boneless chops may cook faster.
How do I know when the pork chops are fully cooked?
Pork chops are fully cooked when they reach an internal temperature of 145°F. Let them rest for a few minutes before serving to allow the juices to redistribute.
Can I make this Southern Fried Pork Chops with Peas and Potatoes gluten-free?
Absolutely! Just swap the all-purpose flour with a gluten-free flour blend for both dredging the pork chops and making the sauce.
