Here’s a classic and delicious Fried Pork Chops recipe — golden brown, crispy on the outside, juicy and tender inside. You can pan-fry, deep-fry, or air-fry them, depending on your style. This version is Southern-style with a well-seasoned flour coating.
🍽️ Crispy Fried Pork Chops
Ingredients (Serves 4):
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4 bone-in pork chops (½ to ¾ inch thick)
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1 cup all-purpose flour
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1 tsp salt
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1 tsp black pepper
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp paprika
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1 large egg
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2 tbsp milk or buttermilk
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Vegetable oil, for frying
Optional add-ins for extra flavor:
Cayenne pepper (¼ tsp) for heat
Dried herbs like thyme or oregano (½ tsp)
🔪 Instructions:
1. Prep the Pork Chops
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Pat chops dry with paper towels.
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Season both sides with a bit of salt and pepper (in addition to what’s in the flour).
2. Set Up Dredging Station
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In one shallow bowl, whisk egg and milk.
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In another bowl, mix flour with seasonings (salt, pepper, garlic powder, etc.).
3. Dredge the Chops
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Dip each pork chop into the egg mixture, letting excess drip off.
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Dredge in the seasoned flour, pressing gently to coat well.
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Optional: For extra crunch, double dredge (egg → flour → egg → flour again).
4. Fry
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Heat about ½ inch of oil in a large skillet over medium heat until shimmering (350–365°F or 175–185°C).
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Carefully place pork chops in the hot oil (don’t overcrowd the pan).
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Fry for 4–5 minutes per side, until golden brown and internal temp hits 145°F (63°C).
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Transfer to a paper towel–lined plate to drain.
5. Rest & Serve
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Let rest for 5 minutes before serving.
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Serve with mashed potatoes, gravy, coleslaw, or greens.
🍗 Tips for Success:
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Thin chops cook faster and are easier to crisp.
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For extra juiciness: brine the chops in salted water for 1–2 hours beforehand.
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Avoid turning too often — flip only once for best crust.