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Fried Pork Chops
Crunchy on the outside and juicy on the inside, flavorful breaded pork chops are made with simple ingredients and can be ready to eat in less than 30 minutes.
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Flavorful breaded pork chops, pan-fried until they are golden and delicious, are made with simple ingredients you probably already have on hand. The most scrumptious southern fried pork chops can be on the table ready to eat in less than 30 minutes.
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Fried Pork Chops
With a crunchy coating on the outside and juicy on the inside, fried pork chops are a simple but favorite southern recipe. This comfort-filled meal is made with basic, pantry-staple ingredients.
A family favorite, fried pork chops are an easy main dish that pairs well with your favorite side dishes. Serve your fried pork chops with glazed carrots, creamed peas, and homemade dinner rolls.
Ready to eat in less than 30 minutes, fried pork chops are perfect for an easy weeknight dinner. With rich flavor in every bite, your family is bound to request this recipe frequently.
Fried Pork Chops Ingredients
- Flour - all-purpose flour
- Salt - coarse sea salt
- Pepper - coarse black pepper
- Paprika
- Garlic powder
- Onion powder
- Eggs
- Pork chops - boneless
- Oil - vegetable oil
For perfectly fried pork chops make sure that they aren’t too thick. Pound the pork chops between ½” to ¾” thickness and maintain a decent depth of oil while frying.
Don’t allow the oil to get too hot, you want to maintain an oil temperature between 350°F and 375°F for best results. If you don’t have a thermometer you can test the hot oil by dropping a very tiny amount of the beaten eggs into it. If the eggs bubble up to the surface, it’s ready to use, but if it bubbles too aggressively, allow it to cool down a bit.
To add extra flavor to your pork chops you can add some Italian seasoning or even ground cayenne pepper. When you serve your pork chops you may want to drizzle some of your favorite brown gravy over the top.
How to Make Fried Pork Chops
FIRST STEP: Whisk together flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow bowl.
SECOND STEP: Beat eggs in a separate shallow bowl.
THIRD STEP: Place pork chops between two sheets of plastic wrap or parchment paper and pound with a meat mallet to thin them to about ½-¾” thick.
FOURTH STEP: Heat oil (about ¾” deep) over medium-high in a cast-iron skillet. Heat oil to 375°F.
FIFTH STEP: Dip each pork chop in the flour mixture, coating both sides. Then dunk each side into the beaten eggs and back into the flour mixture.
SIXTH STEP: Carefully drop pork chop into heated oil and fry on both sides until cooked through (the center should reach 165°F). Maintain an oil temperature between 350°F and 375°F for best results.
SEVENTH STEP: Continue dredging (dipping in flour, egg, flour mixtures) the remaining pork chops and cooking, taking care not to overcrowd the pan.
EIGHTH STEP: Place cooked pork chops on paper towels or brown paper bags to soak up excess oil.
NINTH STEP: Serve immediately.
Can I use bone-in pork chops?
You can use boneless or bone-in pork chops for this recipe. If you have bone-in chops you won’t be able to pound them, so you may need to adjust your cooking time slightly based on the thickness of your meat. You can also remove the bone by cutting it out.
Can I make this recipe without a cast iron skillet?
Yes, if you don’t have a cast-iron skillet, you can use a large, deep frying pan to fry the pork chops.
Can I freeze fried pork chops?
You can freeze leftover pork chops in an airtight container for up to 3 months.
How to Store Fried Pork Chops
IN THE FRIDGE: Store leftover pork chops in an airtight container in the refrigerator for 2 to 3 days.
IN THE FREEZER: Pork chops can be stored in an airtight container or in heavy-duty freezer bags in the freezer for about 2 to 3 months.
Fried Pork Chops
Crunchy on the outside and juicy on the inside, flavorful breaded pork chops are made with simple ingredients and can be ready to eat in less than 30 minutes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon coarse sea salt
- ½ teaspoon coarse black pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 eggs
- 4-6 boneless pork chops
- 1 cup vegetable oil
Instructions
- Whisk together flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow bowl.
- Beat eggs in a separate shallow bowl.
- Place pork chops between two sheets of plastic wrap or parchment paper and pound with a meat mallet to thin them to about ½-¾” thick.
- Heat oil (about ¾” deep) over medium-high in a cast-iron skillet. Heat oil to 375°F.
- Dip each pork chop in the flour mixture, coating both sides. Then dunk each side into the beaten eggs and back into the flour mixture.
- Carefully drop pork chop into heated oil and fry on both sides until cooked through (the center should reach 165°F). Maintain an oil temperature between 350°F and 375°F for best results.
- Continue dredging (dipping in flour, egg, flour mixtures) the remaining pork chops and cooking, taking care not to overcrowd the pan.
- Place cooked pork chops on paper towels or brown paper bags to soak up excess oil.
- Serve immediately.
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Nutrition
Calories: 218kcal | Carbohydrates: 12g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 353mg | Potassium: 327mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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