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Crispy Fried Pork Chops Recipe


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5 from 1 review

  • Author: Elena
  • Total Time: 15 minutes
  • Yield: 4 servings 1x

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

Units Scale
  • 4 boneless pork chops (if using bone-in pork chops, increase cooking time by 23 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

  1. 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.
  2. 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.
  3. Set Up Breading Station: In a shallow dish, spread out the all-purpose flour. In another shallow dish, beat the eggs.
  4. 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.
  5. 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.
  6. Repeat the process for all the pork chops, placing them on a plate.
  7. 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).
  8. 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.
  9. 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.
  10. 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