Fried Pork Chops

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!

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Table of Contents

FRIED PORK CHOPS INGREDIENTS
Pan Fried Pork Chops substitutions
HOW TO MAKE THIS FRIED PORK CHOPS RECIPE
How to serve Pan Fried Pork Chops
Storing this Fried Pork Chop Recipe
Fried Pork Chops FAQs
MORE RECIPES YOU'LL LOVE
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For over ten years, Spaceships and Laser Beams has been whipping up delicious recipes that have become family favorites in homes around the world. We know a thing or two about creating crowd-pleasing dishes, and our fried pork chops are no exception.

This recipe is a result of years of tweaking and perfecting, so you can be sure it’s going to be a winner! Our team of recipe testers and developers have worked on this classic recipe in multiple kitchens to make sure it turns out juicy and tender on the inside, with a crispy, golden brown crust every time.

MORE FRIED RECIPES:
Southern Fried Cabbage | Fried Pickles

FRIED PORK CHOPS INGREDIENTS

Fried Pork Chops raw ingredients that are labeled

You will need:

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

Pan Fried Pork Chops substitutions

GRAVY: A drizzle of your favorite brown gravy over these juicy pork chops is a great way to add a layer of moisture and extra flavor.

ITALIAN SEASONING: Italian seasoning is a very versatile and flavorful spice blend that you can add to your spice mixture for an extra level of taste.

GROUND CAYENNE PEPPER: Looking to spice up your pork chops? Adding a rubbing of ground cayenne pepper to your pork gives it a kick; perfect for those who want a spicier dish.

BONE-IN PORK CHOPS: If you have bone-in chops, you can either remove the bone by cutting it out or frying them for an extra few minutes. You won’t be able to pound them, so adjust your cooking time based on the thickness of your meat. Use a meat thermometer to make sure the temperature is 165°F near the bone.

HOW TO MAKE THIS FRIED PORK CHOPS RECIPE

STEP ONE: To begin making your fried pork chops whisk together flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow bowl.

STEP TWO: Get a separate shallow bowl and beat eggs in it.

STEP THREE: Place the pork chops between two sheets of plastic wrap or parchment paper and pound them with a meat mallet to thin chops until they are about ½ to ¾-inch thick.

Fried Pork Chops process shot of meat being pounded with a meat mallet

STEP FOUR: Heat oil about ¾ inch deep over medium-high heat in a cast-iron skillet. Heat the oil to 375°F.

PRO TIP: If you don’t have a thermometer, test the hot oil by dropping a very tiny amount of the beaten eggs into it. If it bubbles up to the surface, it’s ready to use. If it bubbles too aggressively, allow it to cool down a bit.

STEP FIVE: Dip each pork chop in the seasoned flour mixture, making sure to coat both sides. Then dunk each side into the egg dip and back into the flour mixture.

Fried Pork Chops process shot of pork chop being dipped into flour then into egg and then back into flour

STEP SIX: Carefully drop pork chop into the large skillet with the heated oil.

Fried Pork Chops process shot of pork chops placed into a pan of hot oil

STEP SEVEN: Fry pork chops 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.

PRO TIP: Maintain an oil temperature between 350°F and 375°F for best results. Don’t allow the oil to get too hot. Continue to turn it down little by little throughout the cooking process, as long as the oil remains bubbling appropriately.

Fried Pork Chops process shot of pork chops in a pan of hot oil and being temperature checked

STEP EIGHT: Place pork chops on a paper towel or brown paper bag to soak up excess oil.

STEP NINE: Continue dredging (dipping in flour, egg wash, flour mixtures) the remaining pork chops and cooking, taking care not to overcrowd the pan.

STEP TEN: Serve immediately.

How to serve Pan Fried Pork Chops

The best way to serve this southern fried pork chops recipe is with green beans or a salad and mashed potatoes or sweet potatoes on the side. It’s also fantastic served over this fried rice recipe.

This is the ultimate in a comfort-filled meal.

Storing this Fried Pork Chop Recipe

IN THE FRIDGE: When properly stored in an airtight container, the leftover fried pork chops will keep in the fridge for 2 to 3 days.

IN THE FREEZER: To further extend the storage time of the cooked pork chops, store them in an airtight container or in heavy-duty freezer bags, and store them in the freezer for about 2 to 3 months.

close up shot of Fried Pork Chops on a plate with a side of salad

Juicy, golden brown, fried pork chops are perfect for busy weeknights when you need to cook a family-sized meal. You’ll love that each bite is packed with seasonings and perfect southern fried flavor! Your taste buds will thank you for adding this to the list of family favorites.

Fried Pork Chops FAQs

Do I have to use boneless chops for this recipe?

You can use bone-in or boneless pork chops for this recipe. You won’t be able to thin out the boneless chops so you may need to increase your cooking time slightly.

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.

MORE RECIPES YOU’LL LOVE

Pan Fried Pork Chops

4.99 from 132 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

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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.

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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!

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