Fried Pork Chops are packed with juicy flavor inside and have a perfectly crisp layer outside. They’re quick, delicious, and super easy.
Pork is the perfect meal for a classic comfort food Dinner, like my Grilled Pork Chops. This fried version is as simple to make, but you also get a delicious and crispy crust.
Why You’ll Love These Fried Pork Chops?
- Crispy on the outside and juicy on the inside, these pork chops have paprika, garlic and onion powder added to the flour mixture for a flavorful coating.
- These fry up in 10 minutes, which makes this a great option for when you want classic comfort food ready quickly.
Sabrina’s Fried Pork Chop Recipe
Pork naturally has lots of flavor- It’s savory and salty, but also has delicate sweet notes. The key is to enhance the taste that’s already there, and this Fried Pork Chop recipe definitely does that! The center stays perfectly juicy and tender, and the crispy outer layer adds extra texture with complimentary spices. Mashed Potatoes and Dinner Rolls pair well with this comfort food classic, or serve with something lighter like Tomato and Cucumber Salad. Frying this will be a breeze if you read my Chef’s Note and FAQs for additional information.
Recipe Card
Ingredients
- 4 boneless pork chops , (1 inch thick)
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 large eggs
- 1 cup flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon coarse ground black pepper
- vegetable oil , for frying
Instructions
- Season pork chops with salt and pepper.
- In a low bowl whisk eggs until well beaten.
- Add flour to a second bowl with paprika, garlic salt, onion powder and black pepper.
- Dredge pork chops in the egg then dredge into the flour mixture.
- Let pork chops sit for 2-3 minutes then add vegetable oil 2 inches deep to a large heavy skillet on medium-high heat.
- When the oil reaches 350 degrees add the pork chops.
- Cook pork chops for 4-5 minutes on each side until cooked through (minimum temperature of 145 degrees).
- Place onto metal grill rack until serving, do not add to a plate, or newspaper or any type of paper, it will steam the bottom of the pork chops and make them soft.
- Serve with gravy, mashed potatoes and green beans or your favorite green vegetable.
Nutrition
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Chef’s Note
To ensure that I get the best results when frying, I keep an eye on the oil temperature, and make sure it stays consistently around 350 degrees with my kitchen thermometer. When the oil is too cool, it can make the coating too greasy, while when it’s too hot, it’ll brown the outside before the meat has cooked through. To achieve this I sometimes have to fry in batches.
Table of contents
Can this be made ahead of time?
To enjoy the crispy seasoned crust, this is best served fresh, so I wouldn’t recommend making these in advance.
How to Store
- Serve: Don’t leave at room temperature for more than 2 hours.
- Store: To keep leftovers, you can cover them in plastic wrap or put them in an airtight container to store in the fridge for 3-5 days.
- Freeze: Seal in a freezer safe, airtight container or bag to store in the freezer for up to 8 months.
Frequent Questions
To make your Fried Pork Chops juicy, make sure to heat the oil before adding the pork. If the oil is already hot, and at the right temperature, it will sear and cook the meat quicker. That way they don’t dry out during cooking time.
The cooking process is super easy, and you can easily finish this entire recipe in under 25 minutes. After prepping, they need 4-5 minutes of cooking time on each side. So around 8-10 minutes total. Fry in batches if you need to, so you don’t crowd the pan, and cool the oil. The most important thing is making sure they’re cooked to the correct internal temperature of 145 degrees.
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