🥩 Crispy Fried Pork Chops
Ingredients (Serves 4)
-
4 bone-in or boneless pork chops (½–¾ inch thick)
-
1 cup all-purpose flour
-
1 tsp paprika
-
½ tsp garlic powder
-
½ tsp onion powder
-
Salt & pepper, to taste
-
2 large eggs
-
2 tbsp milk
-
½–¾ cup breadcrumbs (optional, for extra crunch)
-
¼ cup vegetable oil or a mix of oil + butter
Instructions
1. Prep the chops
-
Pat pork chops dry with paper towels (this helps crispiness).
-
Season both sides with salt and pepper.
2. Set up dredging
-
Flour mixture: Combine flour, paprika, garlic powder, onion powder, and a pinch of salt.
-
Egg wash: Beat eggs with milk.
-
Optional crunchy layer: Mix breadcrumbs with a little extra seasoning.
3. Dredge
-
Coat chops in flour mixture → dip in egg wash → coat in breadcrumbs (if using) or just leave flour-coated.
4. Fry
-
Heat oil in a large skillet over medium-high heat.
-
Fry chops 4–6 minutes per side (depending on thickness) until golden brown and cooked through (internal temp 145°F / 63°C).
-
Remove chops and rest 5 minutes before serving.
Tips & Variations
-
Juicy chops: Don’t overcook; 145°F is perfect.
-
Extra flavor: Add thyme, smoked paprika, or cayenne to the flour.
-
Southern style: Use buttermilk soak before dredging for tenderness.
-
Crispier: Fry in a mix of oil + butter; butter adds flavor but burns faster, so adjust heat.
Serving Ideas
-
Mashed potatoes and gravy
-
Creamed corn or green beans
-
Applesauce for a classic pairing
These are crispy, golden, and dangerously addictive—perfect for weeknight comfort or a hearty Sunday dinner 😋
I can also give a oven-fried version that’s lower-fat but still super crispy if you want. Do you want me to do that?