These crispy fried pork chops are a crowd-pleaser! Juicy and golden, they bring the perfect crunch with every bite. Easy to make, and they smell amazing while cooking!
Honestly, who can resist a good pork chop? I like to enjoy them with some mashed potatoes and greens—it’s a classic combo. You might even want to make extra for leftovers! 😋
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops are great because they cook quickly and stay tender. If you prefer bone-in chops, just adjust the cooking time a bit. You can also use chicken or turkey cutlets as a tasty alternative!
Panko Breadcrumbs: Panko gives that wonderful crunchy texture. If you’re out of panko, regular breadcrumbs work too, but you might lose some of that light crunch. You can also make your own by toasting stale bread and breaking it up!
Spices: Garlic and onion powder add flavor without overpowering the dish. If you’re looking for extra flavor, feel free to add herbs like thyme or rosemary. Adjust the cayenne for heat, or leave it out if you prefer milder flavors.
Oil for Frying: Vegetable or canola oil works best because of their high smoke points. You can also try peanut oil for a slightly nutty flavor. Avoid olive oil, as it has a lower smoke point and can burn.
How Do I Get the Best Crunch in Fried Pork Chops?
Achieving that perfect crunchy coating is key to delicious fried pork chops! Here’s how to do it right:
- Ensure your pork chops are dry before breading. This helps the flour stick properly.
- Make sure your oil is hot enough before frying. You can test it by dropping a breadcrumb in; it should sizzle immediately.
- Do not overcrowd the skillet. Fry in batches if necessary to maintain the oil temperature.
- Let the fried chops rest on a wire rack. This keeps them crispy since air can circulate around them.
By following these tips, you’ll have perfectly crispy pork chops that taste amazing!
How to Make Crispy Fried Pork Chops
Ingredients You’ll Need:
- 4–6 boneless pork chops (about 1/2 inch thick)
- 1 cup all-purpose flour
- 2 large eggs
- 1 tbsp water
- 1 1/2 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for slight heat)
- Salt and black pepper, to taste
- Vegetable oil or canola oil, for frying
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus around 20 minutes of cooking time for a total of about 35 minutes to have delicious crispy fried pork chops ready to serve!
Step-by-Step Instructions:
1. Preparing the Pork Chops:
Start by patting the pork chops dry with paper towels. This helps them fry up nice and crispy! Season both sides generously with salt and black pepper to bring out the flavor.
2. Setting Up Breading Stations:
Next, get your breading stations ready. In a shallow dish, put the flour. In another shallow dish, beat the eggs together with 1 tablespoon of water. For the third dish, mix the panko breadcrumbs with garlic powder, onion powder, smoked paprika, cayenne pepper (if you like a little heat), and a sprinkle of salt and pepper.
3. Coating the Pork Chops:
Now it’s time to coat your pork chops! First, dredge each chop in the flour, shaking off any excess. Then, dip it into the egg wash, ensuring it’s fully coated. Finally, press it into the panko mixture, making sure the breadcrumbs stick well for that perfect crunch!
4. Heating the Oil:
Pour about 1/2 inch of oil into a large skillet and heat it over medium-high heat. It’s ready when it’s hot but not smoking, around 350°F. You can test this by dropping in a breadcrumb—it should sizzle!
5. Frying the Pork Chops:
Fry the pork chops in batches to avoid crowding the pan. Cook them for about 4–5 minutes on each side until they are golden brown and reach an internal temperature of 145°F (63°C). Make sure you keep an eye on the heat to prevent burning!
6. Draining and Resting:
Once they are perfectly crispy, remove the pork chops from the skillet and place them on a wire rack or paper towels to drain any excess oil. Let them rest for a few minutes so that they stay juicy.
7. Serving:
Now it’s time to dig in! Serve your crispy fried pork chops with delicious sides, like mashed sweet potatoes and steamed broccoli, for a satisfying and well-rounded meal. Enjoy your wonderful creation!
This technique gives you tender, juicy pork chops with a crispy, flavorful crust. They’re perfect for a comforting homemade dinner and will be a hit with family and friends!
Frequently Asked Questions
Can I Use Bone-In Pork Chops Instead?
Yes, you can! Bone-in pork chops will take a bit longer to cook compared to boneless, so adjust your cooking time accordingly, aiming for an internal temperature of 145°F (63°C).
What Dipping Substitutes Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use buttermilk or a mixture of flour and water (1 tablespoon of flour mixed with water) to help the coating stick. For a vegan option, try unsweetened almond milk with a bit of cornstarch mixed in.
How Do I Store Leftovers Properly?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 10–15 minutes to maintain their crispiness. A toaster oven works well too!
Can I Freeze the Breaded Pork Chops Before Frying?
Absolutely! You can bread the pork chops and freeze them in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. Fry them directly from frozen, adding a couple of extra minutes to the cooking time.
