Description
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.
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.
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.
- Prep Time: 5 min
- Cook Time: 10 minutes
- Category: Savory
- Method: Italian
- Cuisine: American