These crispy fried pork chops are juicy and full of flavor! Coated in a crunchy breading, they make a wonderful meal for any night of the week.
There’s nothing like that satisfying crunch when you take a bite! I love serving them with some tangy applesauce on the side—it adds a nice sweet touch. Yum! 😋
They’re so easy to whip up, too! Just season, coat, and fry. Perfect for busy days when you want something delicious without too much fuss!
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops are best as they cook quickly and stay juicy. If you prefer bone-in, just add a couple of extra minutes to the cooking time. You can also use chicken breast if you’re looking for a lighter option!
Panko Bread Crumbs: These give an amazing crunch! If you can’t find panko, regular bread crumbs work too, but you might miss the extra crispiness. For a gluten-free version, use gluten-free bread crumbs.
Spices: The paprika, garlic, and onion powders add great flavor. Feel free to switch things up! Adding a pinch of cayenne will give a nice kick, or use Italian seasoning for a different taste.
Oil: Vegetable or canola oil is best for frying due to their high smoke point. However, you can use olive oil if you prefer, just keep the temperature a bit lower to avoid burning it.
How Do I Get the Perfect Breaded Coating on My Pork Chops?
The breading process is key to getting that crispy texture. Be sure to follow these steps carefully:
- Pat the pork chops dry—this helps the coating stick and get crispy.
- When dredging, shake off excess flour and egg; too much can lead to a soggy breading.
- Press the pork chops into the panko firmly to ensure an even coating.
- Let the breaded chops sit for a few minutes before frying. It helps the coating cling better.
Keep an eye on your oil temperature. A too hot oil can burn the breading while leaving the pork undercooked. Medium-high heat is usually just right!
Easy Crispy Fried Pork Chops
Ingredients You’ll Need:
- 4 to 6 boneless pork chops (about 3/4 inch thick)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large eggs
- 1 tablespoon water or milk
- 1 1/2 cups panko bread crumbs (for extra crispiness)
- Vegetable oil or canola oil, for frying
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and around 10-15 minutes to cook, depending on how many batches you need to fry. In total, you’re looking at about 30 minutes before you can dig into these crispy delights!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting your pork chops dry with paper towels. This is super important because it helps the coating stick better. Nobody likes soggy breading!
2. Make the Flour Mixture:
In a shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder. This will be the first layer of flavor!
3. Prepare the Egg Wash:
In another shallow bowl, whisk the eggs with water or milk until smooth. This will help the breadcrumbs stick to the chops.
4. Set Up the Breading Station:
Now, pour the panko bread crumbs into a third shallow plate. This is where the magic happens!
5. Coat the Pork Chops:
Take each pork chop and first dredge it in the flour mixture, shaking off any excess. Next, dip it into the egg mixture, letting any excess egg drip off. Finally, press the pork chop into the panko until it’s well-coated on all sides. Let them rest for a few minutes to help the breading stick.
6. Heat the Oil:
In a large skillet, heat about 1/2 inch of oil over medium-high heat. Wait until it’s shimmering but not smoking—this means it’s hot enough to fry!
7. Fry the Pork Chops:
Carefully place the breaded pork chops into the hot oil. Don’t overcrowd the pan; you want them to fry up nice and crispy, so cook in batches if you need to. Fry for about 4-5 minutes on each side until they’re golden brown and delicious (the internal temperature should reach 145°F/63°C).
8. Drain and Rest:
Once cooked, transfer the pork chops to a plate lined with paper towels to soak up any excess oil. Let them rest for a few minutes before serving to keep them juicy.
9. Serve and Enjoy:
Now, it’s time to dig in! Serve your crispy fried pork chops with your favorite sides like steamed broccoli and mashed sweet potatoes for a comforting meal. Enjoy every crispy, juicy bite!
FAQ for Easy Crispy Fried Pork Chops
Can I Use Bone-In Pork Chops for This Recipe?
Absolutely! Bone-in pork chops work great as well. Just remember to adjust the cooking time slightly, as they may take a couple of minutes longer to cook through. Aim for an internal temperature of 145°F (63°C).
What Can I Use Instead of Panko Bread Crumbs?
If you can’t find panko, regular bread crumbs will work in a pinch but may not be as crispy. For a gluten-free option, look for gluten-free bread crumbs or crush some gluten-free crackers for a similar texture!
How Do I Store Leftover Fried Pork Chops?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes or until heated through to keep them crispy.
Can I Make This Recipe Ahead of Time?
While these pork chops are best fresh, you can prep the breaded chops ahead of time. Simply store them uncooked in the fridge for up to a few hours before frying. This way, when you’re ready to eat, just fry them to crispy perfection!
