This post may contain affiliate links. Please read my disclosure policy.
Quick and easy Fried Pork Chops that are crispy on the outside, yet tender and juicy on the inside. An easy recipe that the whole family can enjoy any night of the week.
Easy Fried Pork Chops Recipe
This is a favorite recipe at my house because everyone loves a good fried pork chop, especially when served with some creamy mashed potatoes. The great thing about making these chops, is that you don’t require many ingredients, or a trip to the grocery store to pick up special ingredients. Chances are you already have everything you need in your pantry or fridge already.
These fried pork chops really are easy to put together, the key is to prep all your dredges first, then dredge all the pork chops at once, because this could be a bit of a messy job. I like to use tongs because it saves my fingers from getting dirty. However, all the mess is totally worth it. There’s something very special and comforting about these fried pork chops.
Why Make These Fried Pork Chops
- Simple To Make And Few Ingredients Needed.
- Crispy On The Outside Yet Juicy On The Inside
- Totally Comforting
- Crowd Pleaser
Ingredients You’ll Need
- Pork Chops – The star of the show! I used about 1-inch thick boneless chops for this recipe, you can use thicker chops as a substitute. Keep in mind that thinner chops will cook much quicker, so keep your thermometer close by. Bone-in chops are an excellent option as well! The bone will add a minute or two of extra cook time.
- Breadcrumbs – I used plain breadcrumbs, but other options are Italian seasoned breadcrumbs or Panko breadcrumbs.
- Eggs – I used large eggs for this recipe. Since we’re using them to dredge the pork, you can use any size or type that you have handy.
- Milk – A splash of milk to mix in with the eggs.
- Flour – All-purpose flour is a must for this recipe. With the egg, it will bind those breadcrumbs to your pork for a nice crispy chop. You can use gluten-free flour if you want.
- Seasonings – I prefer Italian seasoning, some garlic powder and plenty of salt and black pepper, for lots of great flavor.
- Oil – You need an oil with a high smoke point to fry the pork chops. Peanut, safflower, sunflower, or canola oil will work as well.
How To Make Fried Pork Chops
- Prep the pork chops. Pat the pork chops dry with paper towels. Season them generously on both sides with salt and pepper.
- Prepare the dredge. In a shallow bowl combine the breadcrumbs with the garlic powder and Italian seasoning. In another shallow bowl add the flour. Whisk the eggs with the milk in another shallow bowl.
- Dredge the chops. Dredge each pork chop through flour, egg mixture, flour, egg mixture and finally breadcrumbs.
- Fry the pork chops. Add about 1½ inches of vegetable oil to a large skillet and heat to 325°F over medium-high heat. Add the pork chops to the skillet, work with 2 at a time if not all fit in the skillet. Fry the chops until golden brown, about 3 minutes per side or until the internal temperature has reached 165°F. Transfer the pork chops to a paper towel lined plate and repeat with remaining chops.
How Do I Know When My Pork Chops Are Cooked Through?
The best and most accurate way to check when your pork chops are cooked through is to use an instant read meat thermometer. I prefer mine well done, but here’s a guide to cooking them to your preference.
| Medium-Rare | 145°F-150°F |
| Medium | 150°F-155°F |
| Medium-Well | 155°F-160°F |
| Well Done | 160°F-165°F |
Do I Have To Use Boneless Pork Chops?
Either boneless or bone-in pork chops will work in this recipe, the only thing to keep in mind is that the cooking time for bone-in pork chops will increase slightly.
How To Serve Fried Pork Chops
Of course, my favorite way to serve these fried pork chops are with mashed potatoes, but here are some other great sides:
- Crispy Smashed Potatoes
- Greek Lemon Potatoes
- Roasted Broccoli
- Crispy Parmesan Potatoes
- Cheesy Potato Casserole
- Potatoes Au Gratin
- Roasted Green Beans
- Easy Potato Salad
- Easy Coleslaw Recipe
Expert Tips
- It’s very important to pat the pork chops dry using paper towels, removing as much of the excess moisture as possible. The reason for this is to make the breading stick to the chops.
- Keep an eye on the pork chops as they are frying. If your oil is too hot, they may cook on the outside but still be raw on the inside. If the oil is not hot enough, you might end up with pork chops with soggy breading.
- The exact cooking time for the pork chops will vary based on the thickness of your pork chops.
- Test your oil by placing a small piece of bread to make sure it’s hot enough to add your pork. If it’s too cold, it’ll absorb too much oil and become greasy.
Leftovers
Store your cooked pork chops in an airtight container in the fridge, and they will last 3-4 days. To reheat, place them on a baking sheet and bake at 400°F for 10-15 minutes, and turn halfway through. Pork chops aren’t great one to reheat in the microwave because the breading will get soggy.
Freezing
You can also freeze fried pork chops! They will store well in either a large freezer bag, or an airtight container. Lay them all flat on a baking sheet, cover with plastic wrap, and freeze for an hour before putting them in a container. This will prevent them from sticking and freezing into a lump.
To reheat, bake the frozen chops at 400°F for 25 minutes, turning halfway through.
More Delicious Pork Recipes To Try
- Pork Tenderloin With Mustard Sauce
- Lemon Garlic Pork Chops
- Mushroom Pork Chops
- Honey Garlic Pork Chops
- Instant Pot Pork Carnitas
- Balsamic Pork Loin
- Pork Loin Roast
- Easy Oven Baked Pork Chops
- Cajun Pork Bites
- Apple Cider Glazed Pork Chops
- Maple Glazed Pork Tenderloin
- Pork Schnitzel
Fried Pork Chops
Video
Ingredients
- 4 pork chops 1-inch in thickness (bone in or boneless)
- salt and pepper to taste
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup all-purpose flour
- 2 large eggs
- ¼ cup milk
- vegetable oil for frying
Instructions
- Prep the pork chops. Pat the pork chops dry with paper towels. Season them generously on both sides with salt and pepper.
- Prepare the dredge. In a shallow bowl combine the breadcrumbs with the garlic powder and Italian seasoning. In another shallow bowl add the flour. Whisk the eggs with the milk in another shallow bowl.
- Dredge the chops. Dredge each pork chop through flour, egg mixture, flour, egg mixture and finally breadcrumbs.
- Fry the pork chops. Add about 1½ inches of vegetable oil to a large skillet and heat to 325°F over medium-high heat. Add the pork chops to the skillet, work with 2 at a time if not all fit in the skillet. Fry the chops until golden brown, about 3 minutes per side or until the internal temperature has reached 165°F. Transfer the pork chops to a paper towel lined plate and repeat with remaining chops.
Tips & Notes:
- It’s very important to pat the pork chops dry using paper towels, removing as much of the excess moisture as possible. The reason for this is to make the breading stick to the chops.
- Keep an eye on the pork chops as they are frying. If your oil is too hot, they may cook on the outside but still be raw on the inside. If the oil is not hot enough, you might end up with pork chops with soggy breading.
- The exact cooking time for the pork chops will vary based on the thickness of your pork chops.
- Test your oil by placing a small piece of bread to make sure it’s hot enough to add your pork. If it’s too cold, it’ll absorb too much oil and become greasy.
- Store your cooked pork chops in an airtight container in the fridge, and they will last 3-4 days. To reheat, place them on a baking sheet and bake at 400°F for 10-15 minutes, and turn halfway through. Pork chops aren’t great one to reheat in the microwave because the breading will get soggy.
