Fried Pork Chops
A quick and comforting dinner recipe featuring perfectly crispy fried pork chops, sure to delight the whole family.
Ingredients
Pork Chops
- 4 pieces bone-in pork chops (about 1 inch thick) Choose center-cut for even cooking; boneless works too.
Coating
- 1 cup all-purpose flour Creates the classic golden crust; substitute half whole-wheat flour for a nuttier note.
- 1 teaspoon smoked paprika Adds warmth and aroma.
- 1 teaspoon garlic powder For savory depth.
- 1/2 teaspoon onion powder Subtle sweetness.
- 1 teaspoon salt Basic seasoning.
- 1/2 teaspoon freshly ground black pepper Basic seasoning.
- 2 large eggs Beaten, to help the coating adhere.
- 1/2 cup plain breadcrumbs or panko For extra crunch; nutritional yeast can be mixed in for a cheesy flavor without dairy.
- 1/4 cup grated Parmesan (optional) Enriches the crust.
Cooking Fat
- 3 tablespoons olive oil Keeps it light.
- 2 tablespoons butter Adds golden color; use all oil for a dairy-free version.
For Serving
- Lemon wedges and chopped parsley For finishing; bright, fresh contrast.
Instructions
Preparation
- Pat the pork chops dry with paper towels and season both sides lightly with salt and pepper.
- In one shallow bowl, whisk the eggs. In a second bowl, combine flour, smoked paprika, garlic powder, onion powder, salt, and pepper.
- In a third bowl, mix breadcrumbs, Parmesan (if using), and a pinch of salt.
Coating
- Dredge each chop first in the flour mixture, shaking off excess, then dip into the beaten eggs, and finally press into the breadcrumb mixture to coat thoroughly.
Cooking
- Heat a large skillet over medium-high heat and add olive oil and butter.
- When the butter foams and the pan smells nutty, gently place chops in the skillet—do not overcrowd.
- Cook for about 4–5 minutes per side for 1-inch chops, flipping once, until the crust is deep golden and the internal temperature reaches 145°F.
- Transfer to a wire rack or plate and let rest for 5 minutes to seal in juices.
- Serve with lemon wedges and a sprinkle of parsley.
Notes
Store leftover pork chops in an airtight container in the fridge for up to 3 days. Re-crisp in a 375°F oven for 8–10 minutes. For freezing, flash-freeze cooled chops; reheat from frozen in a 375°F oven for 20–25 minutes, covered with foil for the first 10 minutes.