Pan Fried Pork Chops
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!
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 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
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