Growing up, crispy fried pork steak was a regular sight on the dinner table. Whether it was a Sunday meal or a quick weeknight fix, the golden-brown crust and juicy, flavorful meat made it a household favorite.
The crunch of the crust combined with the tender, well-seasoned pork was enough to turn a simple meal into something that felt special.
This Southern Fried Pork Steak stays true to that classic comfort food style. Coated in a seasoned flour mixture and pan-fried to crispy perfection, this dish delivers a satisfying crunch on the outside and juicy, flavorful meat on the inside. Serve it with mashed potatoes and gravy or a side of collard greens, and you’ve got yourself a meal packed with Southern charm.
Why This Fried Pork Steak Stands Out
A great fried pork steak is all about flavor, texture, and simplicity. The right seasoning and technique turn a humble cut of meat into something special.
- Crispy, Well-Seasoned Crust – A perfectly balanced spice blend ensures every bite is bold and flavorful.
- Juicy, Tender Pork – A quick pan-fry seals in moisture, keeping the pork succulent on the inside.
- Versatile & Easy to Pair – Serve it with classic sides like mashed potatoes, biscuits, or coleslaw for a complete meal.
- Perfectly Golden Brown Every Time – A few simple techniques help achieve a crispy crust without burning.
This dish celebrates bold flavors, crispy textures, and comforting Southern tradition in every bite.
What You’ll Need for Southern Fried Pork Steak
The key to tender, crispy pork steak is using the right ingredients to build layers of flavor.
- Bone-In or Boneless Pork Steaks – A good balance of fat and meat keeps the pork juicy while frying.
- All-Purpose Flour – Creates a crisp, golden-brown crust when fried.
- Cornstarch – Helps add extra crunch to the coating.
- Eggs & Buttermilk – Binds the coating to the pork, ensuring it stays crispy while cooking.
- Seasonings (Garlic Powder, Onion Powder, Paprika, Salt, and Black Pepper) – Adds depth and warmth to the crust.
- Oil for Frying – Use vegetable oil or peanut oil for a high smoke point and clean flavor.
With just a few pantry staples, this recipe transforms simple pork steaks into crispy, flavor-packed bites.
Step-by-Step Guide to Cooking the Perfect Fried Pork Steak
A good dredging and frying technique ensures the coating sticks well and crisps up beautifully.
- Prepare the Coating – In a bowl, whisk together flour, cornstarch, and seasonings. In another bowl, beat the eggs and mix with buttermilk.
- Dredge the Pork Steaks – Dip each pork steak into the flour mixture, then into the buttermilk mixture, and back into the flour. Press the coating firmly to help it stick.
- Heat the Oil – Pour oil into a heavy skillet and heat to 350°F (175°C). The right temperature ensures a crispy crust without absorbing too much oil.
- Fry to Golden Perfection – Place the pork steaks in the skillet, frying for about 4-5 minutes per side or until deep golden brown.
- Rest Before Serving – Let the steaks sit on a wire rack for a few minutes to keep the crust crisp while allowing the juices to redistribute.
This method ensures tender meat, a crisp exterior, and a rich, golden-brown crust that holds up to every bite.
Tips for Crispy & Flavorful Pork Steaks
A few small tweaks make a big difference in texture and taste.
- Use a Buttermilk Marinade – If time allows, soak the pork steaks in buttermilk for 30 minutes before dredging. This tenderizes the meat and adds an extra layer of flavor.
- Double Dredge for Extra Crunch – Coating the pork twice in the flour mixture helps create a thicker, crispier crust.
- Don’t Overcrowd the Pan – Frying in batches keeps the oil temperature stable and prevents the crust from turning soggy.
- Let It Rest on a Wire Rack – Placing the fried steaks on paper towels can make them lose crispiness—a wire rack keeps them crispy.
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Following these steps ensures crispy, well-seasoned pork steaks that are golden brown on the outside and juicy on the inside.
What to Serve with Fried Pork Steak
Southern-style meals shine when served with classic side dishes that balance the rich, crispy pork.
| Side Dish | Why It Works |
|---|---|
| Mashed Potatoes & Gravy | Creamy, buttery texture pairs perfectly with the crispy pork. |
| Collard Greens | A hearty, slightly bitter contrast to balance the richness. |
| Buttermilk Biscuits | Light and flaky, great for soaking up any extra gravy. |
| Coleslaw | Crunchy, tangy, and refreshing alongside fried food. |
| Cornbread | Slightly sweet, bringing a soft contrast to the crisp pork steak. |
Each of these sides adds something different to the meal, making every bite more satisfying.
Storing & Reheating Fried Pork Steak
Leftovers can still be crispy and delicious if stored and reheated the right way.
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm in an oven at 350°F (175°C) for 10-12 minutes to crisp up the crust again.
- Avoid Microwaving: This can make the coating soft and chewy instead of crispy.
With proper storage, the pork steaks stay flavorful and crispy even after reheating.
Frequently Asked Questions
1. Can I use boneless pork chops instead?
Yes! Boneless pork chops work well, but bone-in pork steaks tend to be more flavorful and stay juicier.
2. What oil is best for frying?
Use vegetable oil, peanut oil, or canola oil—they all have high smoke points and won’t overpower the flavor.
3. How do I make sure the coating sticks?
Press the flour mixture firmly onto the pork steaks and let them rest for 5-10 minutes before frying. This helps the coating stay in place.
4. Can I bake the pork steaks instead of frying?
Yes, but they won’t be as crispy. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown.
5. What’s the best way to serve fried pork steak?
With gravy, biscuits, mashed potatoes, or greens for a classic Southern meal.
Southern Fried Pork Steak
Equipment
- Mixing Bowls For coating the pork steaks
- Large skillet For frying the pork steaks
- Tongs For flipping the pork steaks while frying
- Wire Rack For draining excess oil and keeping the crust crispy
Ingredients
- 4 pork steaks bone-in or boneless
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 2 eggs beaten
- 1/2 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- oil for frying vegetable or peanut oil
Instructions
- In a mixing bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
- In another bowl, beat the eggs and mix with buttermilk.
- Dip each pork steak into the flour mixture, then into the egg mixture, and back into the flour mixture. Press the coating firmly to ensure it sticks.
- Heat oil in a large skillet to 350°F (175°C).
- Carefully place the pork steaks in the skillet and fry for 4-5 minutes per side until golden brown and crispy.
- Transfer the fried pork steaks to a wire rack to drain excess oil and keep the crust crisp.
- Serve immediately with mashed potatoes, biscuits, or coleslaw.
Notes
- For extra crunch, let the coated pork steaks rest for 5 minutes before frying.
- Use a thermometer to maintain oil temperature for even frying.
- For a spicier version, add cayenne pepper to the flour mixture.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!