Classic Fried Pork Chops Recipe

A classic fried pork chop is all about achieving that perfect golden-brown crust while keeping the inside juicy. Here is a foolproof recipe for a Southern-style pan-fried pork chop. This method uses a simple flour breading for a traditional, savory crunch.

Ingredients

  • 3 bone-in or boneless pork chops (about 1-inch thick)

  • 1 cup all-purpose flour

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp smoked paprika

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/4 tsp cayenne pepper (optional, for a little kick)

  • 2 large eggs (beaten)

  • Vegetable oil for frying (enough to coat the bottom of the pan about 1/4 inch deep)

Instructions

  1. Prep the Chops: Pat the pork chops dry with paper towels. This is the secret to getting the breading to stick and ensuring a good sear.

  2. Dredging Station: Set up two shallow bowls.

    • Bowl 1: Mix the flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne.

    • Bowl 2: The beaten eggs.

  3. Bread the Chops: Dip each chop into the flour mixture, then the egg wash, and then back into the flour for a second coat. Shake off any excess.

  4. Heat the Oil: Heat the oil in a large skillet over medium-high heat. To check if it's ready, flick a tiny bit of flour into the pan; if it sizzles immediately, you’re ready to go.

  5. Fry: Carefully place the chops in the pan. Do not overcrowd; fry in batches if necessary.

  6. Flip: Cook for about 4–5 minutes per side until the crust is golden brown and the internal temperature reaches 145°F (63°C).

  7. Rest: Transfer the chops to a plate lined with paper towels or a wire rack. Let them rest for at least 5 minutes before serving to keep the juices inside.


Pro Tips for Perfect Pork

  • The Sizzle: If the oil starts to smoke, it's too hot—lower the heat slightly to avoid burning the breading before the meat is cooked.

  • Flavor Boost: For an extra layer of flavor, you can add a tablespoon of butter to the oil during the last 2 minutes of frying and spoon it over the chops.

  • The Rest is Best: Always let your chops rest for at least 5 minutes after cooking. This allows the juices to redistribute.

  • Room Temp: Try to take your chops out of the fridge about 15 minutes before cooking so they sear more evenly.

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