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The pork chops are seasoned to perfection, coated in a crispy layer of flour and egg, and then expertly fried until golden brown. With its irresistible texture and flavorful profile, this recipe promises to be a family favorite.
Serve with creamed spinach and mashed potatoes or a simple salad— here are more ideas of the best side dishes for pork chops.
Why you’ll love this recipe
Juicy golden fried pork chops are perfect for your dinner table!
- Crispy Texture: The combination of flour and egg coating creates a deliciously crispy texture on the outside of the pork chops, providing a satisfying crunch with every bite.
- Flavorful Seasoning: The seasoning blend of salt, pepper, garlic powder, onion powder, and paprika adds depth and flavor to the pork chops, enhancing the overall taste of the dish.
- Versatility: This recipe is versatile and can be easily customized. You can adjust the seasoning to match your taste preferences or add your favorite herbs and spices to the flour mixture.
- Family-Friendly: Crispy breaded fried pork chops are often a hit for adults and children. The combination of a crispy exterior and juicy pork inside appeals to various tastes.
- Classic Comfort Food: Fried pork chops have a timeless appeal, evoking a sense of comfort and satisfaction. They can be a nostalgic dish for those who appreciate classic, home-cooked meals.
You will also love the thick pork chops recipe and how to cook thin pork chops.
Table of Contents
Simple Ingredients
The recipe uses common and easily accessible ingredients, making it convenient for home cooks to whip up a tasty meal without needing specialized items.
- Pork Chops: The star of the dish, pork chops provide a juicy and flavorful base for the crispy coating.
- All-Purpose Flour: Creates the initial layer for the breading, contributing to the crispy texture of the pork chops when fried.
- Eggs: Used to bind the flour coating to the pork chops, ensuring a crisp and golden exterior during frying.
- Salt and Pepper: Essential seasonings that enhance the overall flavor of the pork chops, balancing the savory notes.
- Garlic Powder: Adds a savory and aromatic element, complementing the natural flavors of the pork.
- Onion Powder: Provides a subtle onion flavor, contributing to the well-rounded seasoning of the dish.
- 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.
See the recipe card for quantities.
How to Make Fried Pork Chops
Quick and Easy Preparation: 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!
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 cast-iron 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. See recipe card at the bottom of the post for more.
These Crispy Breaded Fried Pork Chops are sure to make your taste buds dance with joy. Get ready to enjoy a timeless and delightful culinary experience right in the comfort of your own kitchen.
Substitutions
- Pork Chops:
- You can substitute pork loin chops with boneless chicken breasts or thighs if you prefer a different protein.
- All-Purpose Flour:
- Use alternative flours like almond flour, cornmeal, or a gluten-free flour blend for a gluten-free option.
- Eggs:
- For an egg-free option, you can use buttermilk or yogurt as a coating agent. Alternatively, a mixture of water and oil can work as a binding substitute.
- Vegetable Oil: Canola oil, peanut oil, or any high-heat cooking oil can be used for frying. Consider an air fryer or oven-baking for a healthier alternative.
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.
- Parmesan-Crusted Pork Chops:
- Add grated Parmesan cheese to the flour mixture to create a cheesy crust for an extra layer of flavor.
Equipment
- Cast iron skillet is one of my favorite saute pans.
How to Store and Reheat
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.
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.
Top Tips
- Pat Dry the Pork Chops:
- Before seasoning, pat the pork chops dry with paper towels. This helps the flour and egg coating adhere better, resulting in a crispier exterior.
- Even Thickness:
- Ensure the pork chops are of even thickness to promote even cooking. You can use a meat mallet to flatten thicker parts.
- Bring Ingredients to Room Temperature:
- Allow the pork chops, eggs, and any other refrigerated ingredients to come to room temperature before cooking. This promotes 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.
- Dredge Properly:
- Dredge the pork chops in the flour mixture, ensuring an even and thorough coating. Shake off excess flour before dipping in the egg mixture.
- Let Excess Drip Off:
- Allow excess egg to drip off the pork chops before returning them to the flour. This helps create a crispier crust.
- Use a Thermometer:
- 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.
- 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.
- Drain Excess Oil:
- Place the fried pork chops on a paper towel-lined plate to absorb any excess oil before serving.
FAQ’s
Yes, bone-in pork chops can be used for this recipe. Just ensure they are of even thickness to promote even cooking. You must also increase the cooking time by a few minutes on each side.
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.
More Recipes
Looking for other recipes? Try these:
What to Serve with Pork Chops
Crispy Fried Pork Chops Recipe
The pork chops are seasoned to perfection, coated in a crispy layer of flour and egg, and then expertly fried until golden brown. With its irresistible texture and flavorful profile, this recipe promises to be a family favorite.
- Total Time: 15 minutes
- Yield: 4 servings 1x
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
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 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 cast-iron 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 the Pork Chops:
-
- Before seasoning, pat the pork chops dry with paper towels. This helps the flour and egg coating adhere better, resulting in a crispier exterior.
-
- Pat Dry the Pork Chops:
-
- Even Thickness:
-
- Ensure the pork chops are of even thickness to promote even cooking. You can use a meat mallet to flatten thicker parts.
-
- Even Thickness:
-
- Bring Ingredients to Room Temperature:
-
- Allow the pork chops, eggs, and any other refrigerated ingredients to come to room temperature before cooking. This promotes even cooking.
-
- Bring Ingredients to Room Temperature:
-
- 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.
-
- Proper Seasoning:
-
- Dredge Properly:
-
- Dredge the pork chops in the flour mixture, ensuring an even and thorough coating. Shake off excess flour before dipping in the egg mixture.
-
- Dredge Properly:
-
- Let Excess Drip Off:
-
- Allow excess egg to drip off the pork chops before returning them to the flour. This helps create a crispier crust.
-
- Let Excess Drip Off:
-
- Use a Thermometer:
-
- 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.
-
- Use a Thermometer:
-
- 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.
-
- Monitor Oil Temperature:
-
- 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.
-
- Avoid Crowding the Pan:
-
- Drain Excess Oil:
-
- Place the fried pork chops on a paper towel-lined plate to absorb any excess oil before serving.
-
- Drain Excess Oil:
- Prep Time: 5 min
- Cook Time: 10 minutes
- Category: Savory
- Method: Italian
- Cuisine: American
It’s a family favorite for a good reason!