Best Fried Pork Chops Recipe
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This Best Fried Pork Chops Recipe features pork chops seasoned with garlic, onion, paprika, and thyme, then coated in flour and egg before frying until golden brown. Ready in just 15 minutes, these breaded pork chops are crispy on the outside, juicy inside, and full of savory flavor.
If you love this recipe, you should try my Baked Stuffed Pork Chops with Apple or How to Cook Thin Pork Chops.
Quick Look: Best Fried Pork Chops Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 4
- Dietary Info: Easily adaptable for gluten-free
- Method: Stovetop frying
- Technique: Pound pork chops evenly, double-dredge in flour and egg, then fry in hot oil until crisp and golden
- Flavor & Texture: Crispy, juicy, savory, and well-seasoned
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
This recipe uses common and easily accessible ingredients, making it easy to whip up a tasty meal in a flash.
- Boneless Pork Chops: The lean, tender base of the recipe; pound them evenly for consistent cooking.
- All-Purpose Flour: Creates the crisp coating around each pork chop.
- Eggs: Help the flour coating adhere to the pork and build a crisp crust.
- Seasonings: Garlic powder, onion powder, paprika, and thyme add savory flavor to the breading.
- Oil: A neutral high-heat oil works best for frying the pork chops without overpowering their flavor.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- 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!
- Dietary Swaps: Use alternative flours like almond flour, cornmeal, or a gluten-free flour blend for a gluten-free option. You can also use buttermilk or yogurt as a coating agent for an egg-free alternative.
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 the step-by step photos and see the recipe card at the bottom for a printable version.
- 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. 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.
- Heat about ½ inch of oil in a skillet to 350–375°F. Carefully add the breaded pork chops without overcrowding the pan. Fry for about 3–5 minutes per side, depending on thickness, until golden brown and the pork reaches an internal temperature of 145°F.
Crispy Fried Pork Chops FAQs
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.
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.
Avoid overcrowding the skillet and keep the oil between 350–375°F while frying. Place the cooked pork chops on a wire rack rather than directly on a plate so excess oil can drain away and the coating stays crisp.
Use a neutral high-heat oil such as vegetable, canola, or peanut oil. These oils can handle the higher temperature needed to create a crisp, golden coating.
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 simple sides like Creamed Spinach and Mashed Potatoes, or a green salad.
Need more inspiration? Try some of these other Side Dishes for Pork Chops, like Steakhouse Brussels Sprouts or Roasted Green Beans.
My Pro Tips
Recipe Tips
- Pat the pork chops dry. Dry meat helps the flour and egg coating adhere properly.
- Pound to an even thickness. This helps the pork cook evenly without overcooking the thinner edges.
- Keep the oil between 350–375°F. Oil that is too cool can make the breading greasy, while oil that is too hot can brown the crust before the pork cooks through.
- Don’t overcrowd the skillet. Fry in batches so the oil temperature stays high enough to keep the coating crisp.
- Check the internal temperature. Remove the pork chops when they reach 145°F (63°C) for juicy, properly cooked pork.
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 the pork chops dry. Dry meat helps the flour and egg coating adhere properly.
- Pound to an even thickness. This helps the pork cook evenly without overcooking the thinner edges.
- Keep the oil between 350–375°F. Oil that is too cool can make the breading greasy, while oil that is too hot can brown the crust before the pork cooks through.
- Don’t overcrowd the skillet. Fry in batches so the oil temperature stays high enough to keep the coating crisp.
- Check the internal temperature. Remove the pork chops when they reach 145°F (63°C) for juicy, properly cooked pork.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s a family favorite for a good reason!