The Best Fried Pork Chops - Spaceships and Laser Beams

Name: Pan Fried Pork Chops
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup all-purpose flour; 1 tsp coarse sea salt; ½ tsp coarse black pepper; ½ tsp paprika; ¼ tsp garlic powder; ¼ tsp onion powder; 2 eggs; 4 to 6 boneless pork chops; 1 cup vegetable oil

close up shot of Fried Pork Chops stacked on top of each other

Southern-fried flavor packed into quick and easy fried pork chops - with tasty seasonings and simple ingredients, you can make a hearty meal in a hurry!

Jump to Recipe

Prep Time10

Cook Time15

Total Time25

Servings

Table of Contents

Fried Pork Chops Ingredients
Make Perfect Pan-Fried Pork Chops Every Time
How to Serve This Recipe
Storing & Reheating Cooked Pork Chops
Fried Pork Chops FAQs
Other Boneless Pork Chop Recipes
JUMP TO RECIPE

These southern-style fried pork chops are everything you want in a home-cooked classic—crispy, golden perfection on the outside, with juicy, tender meat inside. Pan fried with flour using a foolproof method, they’re ready in under 30 minutes and come out perfect every time.

What You Need To Know

MAIN INGREDIENTS: Boneless pork chops, flour, eggs, salt, pepper, paprika, garlic powder, onion powder, vegetable oil.

QUICK STEPS: Dredge pork chops, press coating firmly, pan-fry until golden brown.

THIS RECIPE DELIVERS: A juicy, tender pork chop that’s easy to make and impossible to resist.

Fried Pork Chops Ingredients

Fried Pork Chops raw ingredients that are labeled

Selecting the Best Boneless Pork Chops

Approximately one inch thick to ensure they stay juicy.
Similar in size and thickness – as this will ensure they cook evenly.
A bit of marbling (i.e. small streaks of fat) to keep them tender.
No excessive liquid in package- a sign they were previously frozen.

Ingredient Substitutions

IF YOU DON’T HAVE VEGETABLE OIL: Use a high-smoke-point oil like canola, peanut, or sunflower to keep the coating crispy and grease-free.

IF YOU ONLY HAVE BONE-IN PORK CHOPS: Choose ¾ to 1-inch thick cuts and cook until the internal temperature reaches 165°F.

Recipe Adaptations

Adding spices to the batter is an easy way to have fun with our recipe. To complement the juicy pork, try incorporating:

Italian seasoning for a savory touch
Ground cayenne pepper if you enjoy a bit of heat
Smoked paprika to a smoky depth and beautiful color
Dried thyme for an earthy, rustic flavor

Make Perfect Pan-Fried Pork Chops Every Time

How To Bread Your Pork Chops With Flour

Set up a simple dredging station with two shallow dishes: one for your flour mixture and one for your egg mixture.

Coat each pork chop in flour, shake off excess.
Dip in beaten eggs, ensuring every surface is well-covered.
Press firmly back into the flour, making sure the coating adheres completely.

PRO TIP: For an extra-crispy result, let the breaded pork chops rest for about 15 minutes. This method guarantees a crunchy, golden crust.

How To Fry Your Pork Chops With Flour

When it comes to frying pork chops, achieving the perfect balance of crispy coating and juicy meat requires more than just tossing them into hot oil.

four photos showing how to pan fry flour coated pork chops

PRO TIP: No thermometer? Drop a bit of beaten egg into the oil—gentle bubbles mean it’s ready, aggressive bubbles mean it’s too hot.

How to Serve This Recipe

Fried pork chops pair best with hearty, comforting sides. Classic choices include creamy mashed potatoes, green beans, cornbread, or buttermilk biscuits. For a sweet contrast, try applesauce or fried apples. Coleslaw or salad add a refreshing crunch, while creamed corn brings rich, nostalgic flavor.

Other Great Side Dishes That Work

In addition, these sides not only complement the flavors of this fried pork chop recipe, they also add variety and balance to your dinner plate: candied carrots bring a sweet, buttery contrast, Amish macaroni salad offers a creamy, tangy bite, and fried potatoes and onions provide a hearty, flavorful pairing with pork.

Storing & Reheating Cooked Pork Chops

Storage: Let pork chops cool completely to keep the crust crisp. Store in an airtight container with parchment between layers—good for three days in the fridge or three months in the freezer.

Reheating:

Oven: 350°F for 10-15 minutes on a foil-lined baking sheet.
Air Fryer: 375°F for 4-5 minutes to crisp them back up.
Stovetop: Heat with a little oil for two to three minutes per side.
Microwave: Not ideal—it makes the coating soggy and the meat rubbery.

two fried pork chops on a plate with a bite take out of one of the pork chops

Fried Pork Chops FAQs

Is it okay to refrigerate pork chops after flouring if I need to pause before cooking?

Yes, you can refrigerate pork chops after flouring. Place them on a wire rack and cover loosely to prevent the coating from getting soggy, and cook them within a few hours for the best results.

I don’t have a cast iron skillet, can I still make this recipe?

If you don’t have a cast iron skillet, you can use a large, deep frying pan or pot to fry the pork chops.

How do I make frying pork chops less messy?

To minimize mess while frying, place a splatter guard over the pan to keep oil contained. Pat the pork chops dry before breading to prevent excess moisture, which can cause splattering. Also, set up a clean dredging station with everything close by to avoid spills and drips during the breading process.

How do I make my pork chops more tender?

Our recipe calls for you to place the pork chops between two pieces of plastic wrap and gently pound them to even out thickness and break down tougher muscle fibers.

Can frying oil be reused after cooking pork chops?

You can reuse the oil after frying pork chops, but only if it’s properly strained and stored. Let the oil cool completely, then strain it through a fine mesh sieve or cheesecloth to remove any leftover bits of breading. Store the oil in an airtight container and keep it in a cool, dark place. However, avoid reusing oil if it smells off, appears dark, or has a burnt taste, as these are signs it’s no longer good for cooking. Reused oil is best for frying similar savory foods to avoid flavor transfer.

Other Boneless Pork Chop Recipes

If you’re on this recipe because you have a pack of pork chops but no clue what to do with them—you’ve landed in the right spot! To give you other ideas, here are some additional fantastic recipes from our site that use boneless pork chops:

Pan Fried Pork Chops

4.99 from 133 votes

Southern-fried flavor packed into quick and easy fried pork chops – with tasty seasonings and simple ingredients, you can make a hearty meal in a hurry!

Prep Time 10

Cook Time 15

Total Time 25

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

1 cup all-purpose flour
1 tsp coarse sea salt
½ tsp coarse black pepper
½ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
2 eggs
4 to 6 boneless pork chops
1 cup vegetable oil

Instructions

Whisk together flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow bowl.
Beat eggs in a separate shallow bowl.
Place pork chops between two sheets of plastic wrap or parchment paper and pound with a meat mallet to thin them to about ½ to ¾ inch thick.
Heat oil about ¾ inch deep over medium-high in a cast iron skillet. Heat oil to 375°F.
Dip each pork chop in the flour mixture, coating both sides. Then dunk each side into the beaten eggs and back into the flour mixture.
Carefully drop pork chop into heated oil and fry on both sides until cooked through (Cooking for about 3 minutes on one side, flip, and then about 2 minutes on the other side, making sure no pink juices remain). The pork chops should reach an internal temperature of 165°F. Maintain an oil temperature between 350°F and 375°F for best results.
Place cooked pork chops on paper towels or brown paper bags to soak up excess oil.
Continue dredging (dipping in flour, egg, flour mixtures) the remaining pork chops and cooking, taking care not to overcrowd the pan.
Serve immediately.

Video

Nutrition

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Stefanie Knaus Photographer
Lexus Monroe Editorial Assistant