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 This Southern Fried Pork Chop Recipe
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 165°F.
Make Perfect Pan-Fried Pork Chops Every Time
Double Dip Your Pork Chops
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.
🔥That extra dip into flour after the egg wash is what gives you that diner-style, deep-fried texture even in a shallow pan. 🔥
Country Frying Pork Chops
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.
The biggest difference between soggy and crisp pork chops comes down to oil temp. Aim for 375°F and maintain it between batches. Too cool, and the crust soaks up oil; too hot, and it scorches before the inside cooks through.
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 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 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
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!