Crispy, juicy, and ready in the time it takes to set the table — these fried pork chops bring southern flavor with minimal effort. The coating fries up golden and crunchy while the meat stays tender inside. Pan fried with flour using a foolproof method, they’re ready in about 20 minutes and come out perfect every time.
If you don’t have a cast iron skillet, you can use a large, deep frying pan to fry the pork chops.
Ingredients For Fried Pork Chops
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 ONLY HAVE BONE-IN PORK CHOPS: Choose ¾ to 1-inch thick cuts and cook until the internal temperature reaches 145°F.
Simplified Steps: How to Make Crispy Fried Pork Chops
1. Prep the Breading and Pork
Whisk together the flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow bowl. Beat the eggs in a second bowl. Pound the pork chops to an even ½–¾ inch thickness so they cook evenly.
2. Heat the Oil
Heat about ¾ inch of oil in a cast iron skillet over medium-high heat until it reaches 375°F. Hot oil helps the breading crisp immediately instead of absorbing grease.
3. Bread the Pork Chops
Coat each pork chop in the seasoned flour, dip into the eggs, then return to the flour for a thick, even crust.
4. Fry Until Golden
Fry the pork chop in the hot oil, maintaining an oil temperature between 350°F and 375°F. Fry for about 3 minutes on the first side, flip, then cook for another 2 minutes on the second side, or until the pork chop reaches an internal temperature of 145°F.
Work in batches so the pan doesn’t get overcrowded.
Transfer the pork chops to a paper towel-lined plate and let them rest for 3 minutes before serving.
How to Serve This Recipe
Transfer the pork chops to paper towels or brown paper bags to drain excess oil, then serve immediately while hot and crispy.
Fried pork chops pair best with hearty, comforting sides. Classic choices include creamy mashed potatoes, green beans and cornbread, or buttermilk biscuits.
Storing & Reheating Cooked Pork Chops
Leftovers reheat surprisingly well. Cool completely, then 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: Avoid—makes them soggy and the meat rubbery.
20 Minute Fried Pork Chops
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 lower the pork chop into the heated oil, maintaining an oil temperature between 350°F and 375°F. Fry for about 3 minutes on the first side, flip, then cook for another 2 minutes on the second side, or until the pork chop reaches an internal temperature of 145°F.
- Transfer the pork chops to a paper towel-lined plate and let them rest for 3 minutes before serving.
- 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
More Boneless Pork Chop Recipes
If you’re on this recipe because you have a pack of boneless 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:
Comments
Teresa Bacon says
This is a great recipe! I served it with homemade au gratin potatoes and roasted asparagus…absolutely delicious! Thanks so much! 🥰
Beverly says
I made this for my family tonight. They absolutely loved it!!! Soooo flavorful and juicy!!! My husband said please save that recipe. Forget about shake n bake! This is so much better and takes about the same time. Thank you!!!
Mrs. Grass says
This recipe is easy and delicious! My family loved it. It’s definitely a keeper.
Astein says
So good! Thank you!