Fried Pork Chops
Golden, crispy fried pork chops with a crunchy coating and tender, juicy inside. A fast, flavorful dinner made with simple ingredients.
Servings: 8
Calories: 413kcal
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
Notes
Store leftovers in an airtight container in the fridge for 2–3 days. When you're ready to reheat, skip the microwave. It turns the coating soft. Set the chops on a wire rack over a baking sheet and heat in a 400°F oven for 8–10 minutes. The breading won't be quite as crisp as it was fresh, but it's as close as you're going to get.
Nutrition
Calories: 413kcal | Carbohydrates: 12g | Protein: 17g | Fat: 33g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 339mg | Potassium: 288mg | Fiber: 1g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
