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a fried pork chop with mashed potatoes and lime wedges on a black plate.
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5 from 1 vote

Fried Pork Chops

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 473kcal


  • 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


  • 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.


  1. 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.
  2. 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.
  3. The exact cooking time for the pork chops will vary based on the thickness of your pork chops.
  4. 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.
  5. 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.


Serving: 1pork chop | Calories: 473kcal | Carbohydrates: 45g | Protein: 40g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 305mg | Potassium: 661mg | Fiber: 2g | Sugar: 3g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 4mg