Fried pork chops are a quick and easy dinner made with thin boneless pork loin chops that are seasoned, breaded, and fried until golden. They are crispy on the outside, juicy on the inside, and perfect for a satisfying weeknight meal.
Ingredients
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Pork - Use thin-cut boneless pork chops that are about ½ inch thick. Trim the fat if you like, but I leave a little on for flavor.
Seasoning - Salt, garlic powder, onion powder, and black pepper season the chops and breadcrumbs.
Flour - All-purpose flour works well.
Breadcrumbs - Use plain breadcrumbs because we are adding our own seasoning. If all you have is seasoned breadcrumbs, those will work too.
Eggs - Eggs help the coating stick.
Oil - Use a neutral oil with a high smoke point.
Optional garnish and extras - Chopped fresh herbs, like parsley or thyme, work well for garnish. Lemon or lime wedges can be served on the side.
📖 See the recipe card for quantities and preparation.
How to make fried pork chops
Make a seasoning mix by combining the salt, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the chops on both sides with about half of the seasoning mix.
Prepare a breading station. You can use a large baking sheet, a couple of plates, or two large pieces of parchment paper, which makes cleanup easy. Add the flour to one side and the breadcrumbs to the other.
Season the breadcrumbs with the remaining seasoning mix and stir with a fork. Crack 1 or 2 eggs into a medium bowl and beat well with a fork or small whisk.
Bread the chops
- Work with one piece at a time. Lightly coat both sides with flour and gently shake off the excess.
- Next, dip the chop in the egg mixture and make sure it is evenly coated. Let the excess drip off.
- Place the chop in the breadcrumbs and coat both sides well, pressing gently so the breading sticks.
- Place the breaded chops on a clean, dry pan or plate and repeat with the remaining pieces.
Fry the chops
Preheat the oven to warm, or its lowest setting, to keep the chops warm while you fry the rest.
Fry in batches in a large, deep skillet with about ¼ to ½ inch of oil over medium-high heat. Cook for about 1½ to 2 minutes per side, or until golden brown.
Transfer to the baking sheet and place in the warm oven while you fry the remaining pieces. As you remove each batch from the oil, check the internal temperature of the largest piece with an instant-read thermometer and make sure it reaches at least 145°F.
Garnish with chopped fresh herbs and serve with lemon or lime wedges, if desired.
Recipe tips and notes
The trick to getting the breading to stick is to dust the chops lightly with flour before dipping them in the egg. The flour and egg create a glue that helps the breading stay in place.
Use a piece of parchment paper between the breaded chops if you need to stack them so the coating does not stick or flake off.
Place the cooked chops on a baking sheet lined with a cooling rack. The rack allows air to circulate so the bottom does not get soggy while you fry the remaining batches.
Between batches, take the skillet off the heat so the oil does not keep getting hotter while you work on the next batch.
After the first batch, you may need to lower the heat a little. Check the bottom of a chop and, if it is browning too quickly, lower the heat a notch or two.
Use tongs to turn the chops so the breading does not flake off.
Storing and reheating instructions
Let the chops cool, then store leftovers in an airtight container in the refrigerator for 3-4 days. To help keep the breading from getting too soft, place parchment paper between layers if stacking.
To freeze, place cooled leftovers in a freezer-safe container and freeze for up to 2-3 months for the best quality. Thaw overnight in the refrigerator before reheating.
Reheat leftovers in a 350°F oven on a baking sheet until hot throughout. The microwave will work, but the breading will soften.
According to USDA recommendations, do not leave cooked food out for longer than 2 hours, or for more than 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and FoodSafety.gov.
If you liked this recipe, try our Cuban-style breaded pork steak or German-style pork schnitzel for two more easy breaded pork dinners. A fried pork sandwich is also a great option when you want something hearty and perfect for game day.
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📖 Recipe
Fried Pork Chops
Ingredients
- 1-1½ pound Thin-cut Boneless Pork Chops about 6 pieces ½ inch thick (thin, boneless pork loin chops)
- 1½ teaspoon Salt plus extra for sprinkling right after frying (we use kosher salt)
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- ½ cup All Purpose Flour
- 1 cup Plain Breadcrumbs
- 1-2 Eggs beaten
- Oil - enough to cover the bottom of a large skillet by ¼ - ½ inch use a neutral (flavorless) oil with a high smoke point (we use canola oil)
- Chopped Fresh Herbs parsley or thyme for garnish, optional
- Lemon or Lime Wedges for serving optional
Instructions
- Add the salt, garlic powder, onion powder and black pepper to a small bowl. Stir the seasoning to combine.
- Sprinkle the pork on both sides with about half of the seasoning mix.
- Use a large baking sheet, a couple of plates, or two large pieces of parchment paper (which makes clean-up a snap), add the flour to one side and the breadcrumbs to the other.
- Season the breadcrumbs with the remaining seasoning mix. Stir it in with a fork.
- Crack an egg or two into a medium bowl, scramble well using a fork or small whisk.
- Work with one piece at a time. Lightly coat both sides with the flour. Shake off the excess.
- Next, dip the pork chop in the egg mixture; make sure it is evenly moist. Let the excess drip off.
- Place the chop in the breadcrumbs, apply an even coating, gently press down to get it to stick. Gently shake off the excess.
- Place the breaded pork on a clean, dry plate or pan and repeat with the remaining pieces.
- If you need to stack the breaded pork chops, use a piece of parchment paper in between them so the coating doesn't stick to itself or flake off.
- Preheat the oven to warm or its lowest setting.
- Cover the bottom of a large, deep skillet with about a ¼ - ½ inch of oil. Heat the oil over medium-high.
- When the oil is hot, but not smoking, add about half the pork chops to the skillet (depending on the size) do not overcrowd the pan, fry in batches.
- Fry them for approximately 1½ - 2 minutes per side or until they are golden brown. Use tongs to turn the pork so the breading does not flake off.
- Remove the pork from the skillet and place them on a baking sheet lined with a cooling rack; this will prevent the breading from getting soggy. Place them in the oven and fry the remaining pieces.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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