Easy Fried Pork Chops Recipe
These crispy Fried Pork Chops are seasoned just right, dipped in flour and egg, then fried to golden perfection. Crunchy on the outside, juicy on the inside—this easy, no-fuss dinner is a total family favorite.
Servings: 4 servings
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
Calories: 331kcal | Carbohydrates: 24g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 90mg | Potassium: 565mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 70IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 2mg
