Pan Fried Pork Chops

Table of Contents

1. Overview of Ingredients
2. Make Perfect Pan-Fried Pork Chops Every Time
3. How to Serve This Recipe
4. Storing & Reheating Cooked Pork Chops
5. Why Our Recipe Stands Out
6. Fried Pork Chops FAQs
7. More Pork Recipes
8. More Classic Dinner Ideas
9. JUMP TO RECIPE

These fried pork chops are everything you want in a home-cooked classic—crispy, golden perfection on the outside, with juicy, tender meat inside. A must-try, this southern style recipe nails the balance between simple and spectacular, delivering big on flavor without overcomplicating things. Pan fried using a foolproof method, these pork chops are ready in under 30 minutes and come out perfect every time.

Overview of Ingredients

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.
  

If you’re still unsure, ask your butcher to help you pick out boneless pork chops that are ideal for a breaded recipe like this one.

Ingredient Substitutions

IF YOU DON’T HAVE VEGETABLE OIL:
When you’re pan frying, it’s important to choose an oil with a high smoke point, so it doesn’t burn. Additionally, the right oil will help the pork chops’ coating get crispy — and minimize greasiness.

If you don’t have vegetable oil on hand, substitutions include canola oil, peanut oil, or sunflower oil, all of which meet these criteria beautifully.

IF YOU ONLY HAVE BONE-IN PORK CHOPS:
To use bone-in pork chops in this recipe, choose chops around ¾ to 1 inch thick. Use a meat thermometer to ensure the internal temperature still reaches 165°F in the thickest part. This could mean frying them a little longer on each side as compared to boneless meat.

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
  

What to Do With Your Boneless Pork Chops

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:

• Air Fryer Boneless Pork Chops
• Parmesan Pork Chops
• Smothered Pork Chops
• Crockpot Ranch Pork Chops
  

Make Perfect Pan-Fried Pork Chops Every Time

Bread Your Pork Chops Like a Pro

For perfectly breaded pork chops, set up a simple dredging station with two shallow dishes: one for your flour mixture and one for your egg mixture.

1. Start by coating each pork chop evenly in flour, shaking off any excess to avoid clumps.
2. Next, dip the chop into the beaten eggs, ensuring every surface is well-covered.
3. Finally, press the pork chop firmly back into the flour, making sure the coating adheres completely.

Fry Your Pork Chops to Perfection

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. It’s about understanding the process.

START WITH THE RIGHT OIL TEMPERATURE
The foundation of perfectly fried pork chops begins with the oil. Heat your oil to about 350°F, ensuring it’s hot enough to cook the coating to a golden brown without burning or soaking up too much grease.

THE IMPORTANCE OF COOKING IN BATCHES
Overcrowding the pan is a common mistake that can sabotage your results. When too many pork chops are added at once, the oil temperature drops significantly, leading to uneven cooking and soggy breading.

Work in smaller batches, leaving enough space between the chops for the oil to circulate freely. This ensures each pork chop gets a consistently crispy crust.

TIMING AND TECHNIQUE
Perfectly fried pork chops aren’t just about temperature—they’re about timing too. Cook each pork chop for about 3 minutes on the first side and 2 minutes on the second, depending on thickness, until they’re golden brown.

The meat should reach an internal temperature of 165°F to ensure it’s fully cooked. Be sure to check with a meat thermometer, especially if your chops vary in size.

LET THEM REST FOR MAXIMUM FLAVOR
After frying, place your pork chops on a wire rack instead of directly on paper towels. This allows excess oil to drain while keeping the crust crisp.

Resting the meat for a few minutes also allows the juices to redistribute, ensuring every bite is as tender and flavorful as possible.

How to Serve This Recipe

The traditional way to serve fried pork chops often involves pairing them with hearty, comforting sides that complement their rich, crispy flavor.

Classic options include creamy mashed potatoes, often served with a generous helping of gravy. In addition, Southern-style greens, like collard greens or green beans cooked with bacon, add a savory, slightly tangy contrast.

Cornbread or buttermilk biscuits provide a warm, buttery accompaniment, perfect for soaking up juices or gravy. Applesauce or fried apples add a sweet and tangy element that pairs beautifully with pork.

For a refreshing crunch, coleslaw or a salad is a great option, while homemade creamed corn delivers sweet, creamy nostalgia.

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: Tender carrots coated in a buttery brown sugar glaze add a sweet contrast. (Our glazed carrots would work, too.)
• Amish Macaroni Salad: This creamy and tangy salad offers a refreshing balance to the richness of the protein.
• Fried Potatoes and Onions: A hearty side that’s a great combination with pork recipes of any kind.

Storing & Reheating Cooked Pork Chops

Prep for Storing

Let the pork chops cool completely before storing to prevent condensation, which can make the crust soggy. Place them in an airtight container, layering parchment paper between each chop to keep the coating intact.

Short Term Fridge Storage

When properly stored in an airtight container, the leftover fried pork chops will keep in the fridge for up to three days.

Longer Term Freezer Storage

For longer storage, freeze the chops in a single layer until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.

How to Reheat Battered Pork Chops

• Oven: Preheat the oven to 350°F. Place the pork chops on a baking sheet lined with foil or a wire rack to maintain crispiness. Heat for 10-15 minutes or until warmed through.
• Air Fryer: Reheat at 375°F for 4-5 minutes to restore the crispy coating.
• Stovetop: Heat a small amount of oil in a skillet over medium heat. Reheat the chops for 2-3 minutes per side, ensuring they don’t overcook.
• Microwave: Avoid reheating our battered pork chops in the microwave as it can make the coating soggy and the meat rubbery.
  

Why Our Recipe Stands Out

When developing this recipe, we wanted to incorporate a thoughtful blend of spices into the flour mixture, ensuring the flavor of the pork chops was enhanced . Many other recipes rely only on basic seasoning, which can result in a less flavorful dish.

In addition, having tested this recipe dozens of times over the years, our recipe calls for the oil to be heated to around 350°F. This temperature ensures the pork chops develop a perfectly crispy, golden crust without absorbing excess oil. Recipes that do not specify an exact temperature can lead to inconsistent (or soggy) results.

Fried Pork Chops FAQs

More Pork Recipes

• Dr Pepper Pulled Pork
• Instant Pot Pulled Pork
• Pork Chop and Rice Casserole

More Classic Dinner Ideas

• Beef and Shells
• Meatloaf
• Homemade Chili