Crispy & Juicy Fried Pork Chops

Crispy & Juicy Fried Pork Chops – Your New Favorite Anytime Meal

Who says fried pork chops are just for dinner? These crispy, juicy pork chops are so versatile, they’re perfect for breakfast, lunch, or dinner. The double dredge creates an irresistible crunch while keeping the inside wonderfully tender and flavorful. Get ready for some serious deliciousness!

Equipment Needed:

• Large heavy skillet (cast iron recommended)
• Shallow dishes or plates for dredging
• Mixing bowl
• Tongs
• Paper towels or wire rack for draining
• Meat thermometer (optional, but helpful!)

Ingredients:

• 4 bone-in or boneless pork chops (about ½ inch thick)
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• 2 large eggs
• ¼ cup milk or water
• 1 cup seasoned breadcrumbs (or plain, add extra seasoning as needed)
• Vegetable oil (or other high-heat oil for frying, about 1 inch depth)

Instructions:

1. Prep the Chops: Pat pork chops dry with paper towels to help the coating stick better and crisp up nicely.
2. Set Up Dredging Stations: In one shallow dish, mix flour, salt, pepper, garlic powder, onion powder, and paprika. In a second dish, whisk eggs with milk or water. In a third dish, place breadcrumbs.
3. Dredge the Chops: Coat each pork chop in the flour mixture, shaking off excess. Dip into egg mixture, then coat thoroughly with breadcrumbs, pressing lightly so they stick. Repeat for all chops.
4. Heat the Oil: Pour oil into skillet to about 1 inch deep. Heat over medium-high until oil reaches 350–375°F (175–190°C). A pinch of flour should sizzle immediately when dropped in.
5. Fry the Chops: Carefully place 2–3 pork chops into hot oil without crowding the pan. Fry 3–5 minutes per side, until golden brown and cooked through (145°F/63°C internal temp).
6. Drain: Transfer chops to a wire rack over a paper towel-lined baking sheet to drain excess oil.
7. Serve: Let rest 1–2 minutes before serving hot. Enjoy!

Extra Tips & Variations:

• Add cayenne pepper to the flour for a spicy kick.
• Swap breadcrumbs for crushed crackers or panko for extra crunch.
• Serve with eggs and toast for a savory breakfast twist.

>

Crispy & Juicy Fried Pork Chops

Crispy on the outside, tender on the inside — these pork chops are pure comfort food.

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

  

• 4 pork chops ½ inch thick
• 1 cup flour
• 1 tsp salt
• ½ tsp pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp paprika
• 2 eggs
• ¼ cup milk
• 1 cup breadcrumbs
• Oil for frying

Equipment

• Large heavy skillet (cast iron recommended)
• Shallow dishes or plates for dredging
• mixing bowl
• Tongs
• Paper towels or wire rack for draining
• Meat thermometer (optional, but helpful!)

Method

 

1. Pat pork chops dry.
2. Set up dredging: flour mix, egg wash, breadcrumbs.
3. Dredge chops: flour, egg, breadcrumbs.
4. Heat oil to 350–375°F.
5. Fry chops 3–5 min per side until golden and 145°F inside.
6. Drain and rest before serving.

Notes

Try panko or crushed crackers for variety.

Pairs great with eggs for breakfast!

These fried pork chops are crispy, juicy, and loaded with flavor — a simple yet impressive dish that works for any meal. Once you try them, they’ll be on regular rotation at your table!