Best Fried Pork Chops Recipe
Updated Sep 18, 2025, Published Feb 05, 2024
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These crispy Fried Pork Chops are seasoned to perfection, coated in a crispy layer of flour and egg, and then expertly fried until golden brown. Ready in just 15 minutes, with its irresistible texture and flavorful profile, this recipe promises to be a family favorite and easy weeknight dinner.
Love pork chops? Try these grilled pork chops, baked pork chops, and learn how to cook thin pork chops perfectly!
Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 5 people
- Dietary Info: Easily adjustable for gluten-free and egg-free.
- Method: Stovetop
- Technique: Breading, frying
- Flavor & Texture: Crispy, juicy, and boldly seasoned with a golden crunch in every bite
Why you’ll love this dish!
There’s just something about that first crunchy bite into a perfectly fried pork chop that takes me straight back to memories of flour-dusted counters, sizzling pans, and all.
The crispy coating, that simple blend of garlic, onion, paprika, and love… it’s comfort food at its finest. And the best part? You can tweak the seasoning any way you like. My kids devour these every time. If you’re in the mood for something a little lighter but just as flavorful, try my roasted pork tenderloin too—it’s a favorite around here!
Made With Amore,
Simple Ingredients
Get ready to learn all you need to know about how to fry pork chops with flour. This recipe uses common and easily accessible ingredients, making it easy to whip up a tasty meal in a flash.
- Pork Chops: The star of the dish, boneless pork chops provide a juicy and flavorful base for the crispy coating. You can also use bone-in pork chops, just ensure they are of even thickness to promote even cooking, and increase the cooking time by a few minutes on each side. Try this thick pork chops recipe to prepare juicy pork chops on the stove!
- Eggs: Used to bind the flour coating to the pork chops, ensuring a crisp and golden exterior during frying.
- Paprika and Herbs: Introduces a hint of smokiness and mild spice, enhancing the overall taste profile of the breaded pork chops.
- Vegetable Oil: Used for frying, vegetable oil ensures a crispy and golden exterior while cooking the pork chops evenly. You can use any high-heat cooking oil you prefer.
See the recipe card for quantities of each ingredient.
Variations
There are numerous ways to add a unique twist to your crispy fried pork chops. Here are some variations to experiment with:
- Herb-Crusted Pork Chops: Mix fresh or dried herbs such as thyme, rosemary, and parsley into the flour coating for a herby flavor boost, like I did to butter in this herb butter for turkey.
- Parmesan-Crusted Pork Chops: Add grated Parmesan cheese to the flour mixture to create a cheesy crust for an extra layer of flavor.
- Different Protein: You can substitute pork loin chops with boneless chicken breasts or thighs if you prefer a different protein. Try my breaded chicken cutlets next!
- Gluten-Free: Use alternative flours like almond flour, cornmeal, or a gluten-free flour blend for a gluten-free option.
- Egg-Free: Use buttermilk or yogurt as a coating agent. You can also make a mixture of water and oil to use as a binding substitute.
How to Make Fried Pork Chops
This recipe is relatively quick and easy to prepare with a straightforward breading process. It’s suitable for beginners and experienced cooks looking for a delicious weeknight dinner. Follow this recipe for the perfect pork chop!
- Pat the pork chops dry with paper towels. Place them between two sheets of plastic wrap (or parchment paper) and pound with a meat mallet until they are about ½ to ¾-inch thick.
- Combine the salt, pepper, garlic powder, onion powder, dried thyme, and paprika in a bowl.
- Season both sides of the pork chops with the seasonings. Feel free to add more or less depending on your taste preferences.
- Add the flour to a shallow dish and the beaten eggs to another. Place each pork chop in the flour.
- Flip to dredge the other side in the flour. Shake off any excess.
- Dip the floured pork chop into the beaten eggs, making sure it is well-coated on both sides.
- Return them to the flour, pressing the flour onto the chop to create a good coating. Repeat the process for all the pork chops, placing them on a plate.
- Place the breaded pork chops into the hot oil, a few at a time, without overcrowding the pan. Fry on each side until golden brown.
- Drain and Serve. Once cooked, place the fried pork chops on a paper towel-lined plate to absorb any excess oil before serving. It’s great on it’s own or topped with homemade mushroom gravy.
My Pro Tips
Recipe Tips
- Pat Dry the Pork Chops: This helps the flour and egg coating adhere better, resulting in a crispier exterior.
- Even Thickness: Pound your pork chops to an even thickness to promote even cooking.
- Proper Seasoning: Season the pork chops liberally with salt, pepper, and other desired spices. Don’t be shy with the seasoning, as it enhances the overall flavor.
- Let Excess Drip Off: Shake off any excess flour and allow the egg to drip off the pork chops before returning them to the flour. This helps create a crispier crust.
- Monitor Oil Temperature: Keep an eye on the oil temperature during frying. Maintain a temperature of around 350-375°F (175-190°C) for optimal crispiness.
- Avoid Crowding the Pan: Fry the pork chops in batches to prevent overcrowding in the pan. Overcrowding can lower the oil temperature and result in uneven cooking and a soggy exterior.
Recipe FAQ’s
Ensure the pork chops are patted dry before coating to help the flour adhere better. Also, allow excess egg to drip off before returning to the flour for a more secure coating.
Yes, you can bake the breaded pork chops at around 375°F (190°C) for approximately 25-30 minutes or until they reach a safe internal temperature.
Use a meat thermometer to ensure the pork chops reach a safe internal temperature of 145°F (63°C). This prevents overcooking and keeps the meat juicy.
To store leftover crispy breaded fried pork chops, let them cool to room temperature and place them in an airtight container in the refrigerator for up to 2-3 days. To maintain their crispiness, store them in a single layer, separating each piece with parchment paper. You can also freeze them for up to 3 months.
To reheat, preheat your oven to 350°F (175°C), place the pork chops on a baking sheet, and bake for about 10-15 minutes or until heated through. Alternatively, you can use an air fryer for a few minutes to restore the crispiness. Avoid reheating in the microwave as it can make the coating soggy. If your pork chops are frozen, allow them to thaw it completely before reheating.
Serving Suggestions
We love to serve tender fried pork chops with creamed spinach and mashed potatoes or a simple salad.
Need more inspiration for meals? Try some of these other side dishes for pork chops, like steakhouse Brussels sprouts, red skin mashed potatoes, and roasted green beans.
Finish the meal off with a scoop of pistachio gelato or some baked cinnamon apples.
More Pork Main Dish Recipes
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Easy Fried Pork Chops Recipe
Equipment
Ingredients
- 4 boneless pork chops, if using bone-in pork chops, increase cooking time by 2-3 extra minutes per side
- 1 cup all-purpose flour
- 2 eggs, beaten
- salt and black pepper , to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon dried thyme, optional
- vegetable oil, canola oil, peanut oil for frying
Instructions
- Prepare the Pork Chops: Pat the pork chops with paper towels to dry. Place them between two sheets of plastic wrap (or parchment paper) and pound with a meat mallet to thin chops until they are about ½ to ¾-inch thick.
- Season: both sides of each pork chop with salt, pepper, garlic powder, onion powder, dried thyme (if using), and paprika. Adjust the seasoning according to your taste preferences.
- Set Up Breading Station: In a shallow dish, spread out the all-purpose flour. In another shallow dish, beat the eggs.
- Dredge the Pork Chops: Dredge each pork chop in the flour, coating both sides evenly and shaking off any excess. Dip the floured pork chop into the beaten eggs, making sure it is well-coated.
- Bread the Pork Chops: Place the egg-coated pork chop back into the flour, pressing the flour onto the chop to create a good coating.
- Repeat the process for all the pork chops, placing them on a plate.
- Heat the Oil: In a large skillet or frying pan, heat enough vegetable oil to submerge the pork chops halfway. Heat the oil to around 350-375°F (175-190°C).
- Fry the Pork Chops: Carefully place the breaded pork chops into the hot oil, a few at a time, without overcrowding the pan. Fry each side for about 3-5 minutes or until golden brown and crispy. Use tongs to turn the pork chops, ensuring even cooking on both sides.
- Drain and Serve: Once the pork chops are golden brown and cooked through, transfer them to a plate lined with paper towels to drain excess oil.
- Serve Warm: Serve the crispy breaded pork chops warm with your favorite side dishes.
Notes
- Pat dry: Dry pork chops hold onto the coating better and get way crispier.
- Even it out: Pound them to the same thickness so they cook evenly—no raw centers or overdone edges.
- Season generously: Salt, pepper, garlic powder… go big here. The more flavor now, the better later.
- Shake it off: Let excess flour and egg drip off before the final dredge. No clumps = better crunch.
- Watch the heat: Keep oil at 350–375°F. Too low? Soggy chops. Too high? Burnt outsides, raw insides.
- Don’t crowd the pan: Work in batches. Crowding drops the temp and makes everything sad and soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s a family favorite for a good reason!