These crispy fried pork chops are a real treat! They’re golden on the outside and juicy on the inside, making them perfect for any meal.
Honestly, who can resist that crunch? I like to serve them with some mashed potatoes or a fresh salad. So good, you might find yourself sneaking a second chop! 😋
Key Ingredients & Substitutions
Pork Chops: I recommend using boneless pork chops for a quicker cooking time, but bone-in is great if you enjoy extra flavor. If you’re looking for a leaner option, go for pork loin chops.
Panko Breadcrumbs: Panko gives an awesome crunch! If you can’t find it, regular breadcrumbs will also work, but the texture will be slightly different. Or try crushed cornflakes for a unique twist!
Spices: The garlic powder, onion powder, and paprika are key for flavor. Feel free to swap paprika with cayenne if you enjoy spice, or omit it altogether for a milder taste. Herbs like Italian seasoning can add a fresh note!
Oil: Canola oil is my go-to for frying since it has a high smoke point. Vegetable oil works too, but avoid olive oil as it can burn quickly.
How Can I Get the Perfect Crispy Coating?
Getting that crunch is all about the dredging process! Here are some tips:
- Start with a dry chop. Removing moisture helps the coating stick better and leads to a crispier finish.
- Coat thoroughly in flour first; this helps the egg stick. Shake off any excess flour.
- When dipping in the egg, let the excess drip off before moving to the breadcrumb mixture.
- Press the breadcrumbs onto the chop to ensure they adhere well, especially for that crunchy exterior.
- Don’t rush frying! Ensure the oil is hot enough so the chops sizzle immediately on contact, sealing in juices.
After frying, let them rest briefly on paper towels. This helps keep the pork chops juicy while excess oil drains away.
Easy Crispy Fried Pork Chops
Ingredients You’ll Need:
- 4 to 6 pork chops, boneless or bone-in, about 3/4-inch thick
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs (for extra crispiness)
- 1/2 cup fine breadcrumbs (optional, for additional texture)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for mild heat)
- Vegetable oil or canola oil, for frying
How Much Time Will You Need?
This recipe takes around 10 minutes for prep and about 15 minutes for cooking. So, in about 25-30 minutes, you’ll have delicious, crispy fried pork chops ready to serve!
Step-by-Step Instructions:
1. Prepare the Breading Stations:
Start by setting up your breading stations. In one shallow dish, place the flour. In another dish, beat the eggs well. In a third dish, mix together the panko breadcrumbs, fine breadcrumbs (if using), garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
2. Prepare the Pork Chops:
Next, pat your pork chops dry with paper towels. This step is important as it helps prevent steaming and makes sure the coating sticks better!
3. Dredge the Chops:
Now it’s time to bread the chops! First, dip each pork chop into the flour, coating it completely and shaking off any extra. Then, dip it into the beaten eggs, allowing excess egg to drip off. Finally, coat the chop in the breadcrumb mixture, pressing gently so the crumbs stick well.
4. Heat the Oil:
Pour about 1/2 inch of oil into a large skillet or frying pan and heat it over medium-high heat. You want the oil hot, but not smoking—about 350°F. You can test it by dropping in a breadcrumb; if it sizzles right away, you’re good to go!
5. Fry the Chops:
Carefully place the breaded pork chops into the hot oil. Fry them for about 4-5 minutes on each side. Look for a golden brown color and make sure the internal temperature reaches 145°F. Try to avoid crowding the pan—cook in batches if needed.
6. Drain and Rest:
Once cooked, transfer the pork chops to a plate lined with paper towels to drain any excess oil. Let them rest for a couple of minutes; this helps keep the juices locked in!
7. Serve:
Serve these delicious crispy fried pork chops hot with your favorite sides! They go wonderfully with steamed broccoli and mashed sweet potatoes, or you can enjoy them with classic mashed potatoes and a fresh salad. Yum!
Enjoy your crispy, juicy pork chops!
FAQ for Easy Crispy Fried Pork Chops
Can I Use Bone-In Pork Chops Instead of Boneless?
Absolutely! Bone-in pork chops will add extra flavor and juiciness. Just be sure to adjust cooking time slightly, as they may take a minute or so longer to cook through.
What Can I Use Instead of Panko Breadcrumbs?
If you can’t find panko, regular breadcrumbs will work too! For a fun twist, you can also use crushed cornflakes or crushed crackers for a different texture.
How Should I Store Leftover Pork Chops?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F for about 10-15 minutes to help them regain their crispiness, or simply use the microwave, but they may lose some crunch.
Can I Make These Pork Chops in Advance?
While they’re best enjoyed fresh, you can bread the pork chops a few hours in advance and store them in the fridge until you’re ready to fry them. This can actually help the coating adhere better!
