Fried pork chops are super easy to make, they taste great, kids love them too… and it takes just about 30 or 40 minutes from start to finish to cook them. This might not be the healthiest food in the world, since the pork chops are deep or pan fried, but hey, once in a while, why not? 🙂
These fried pork chops can be served with a range of sides. I prefer either mashed potatoes or rice, along with some pickles, fresh vegetables or a veggie salad such as coleslaw. Boiled or baked potatoes would work great too.
What cut of meat to use to make fried pork chops?
All the pork chops you can buy come from the loin part of the pig, which is the meat that runs from the pig’s hip to its shoulder. I won’t go into too much detail here, if you feel like educating yourself a bit more, here is a great article to check.
The main difference between the various loin cut’s you will find on the shelves is whether they are boneless or bone-in. Both can work well for this fried pork chops recipe, just keep in mind that the bone-in cuts take a bit longer time to cook through.
I will be working with the boneless pork loin cut today as I think it’s easiest to work with and simplicity is all that this blog is about 🙂
Fried Pork Chops Ingredients
The amounts are calculated for 5 solid servings
10 pork loin chops at least half an inch thick
½ cup of all purpose flour
2 cups of breadcrumbs
Pork lard or oil
Note: The amounts of flour and breadcrumbs are indicative only. It’s easier to make the breading when there is a lot of flour and breadcrumbs in the dish you are working with, but that means more waste in the end… make your own decision 🙂
How To Make Fried Pork Chops
Watch the video or scroll down for step by step instructions:
This is one of the easiest recipes ever, period. Even the most inexperienced home cooks can make fried pork chops, you take my word for it 🙂
Start by seasoning the pork chops with salt and freshly ground black pepper. Once seasoned from one side, flip them and season the other side too.
TIP: I’m seasoning the meat before tenderizing it and there is a reason for it. As you pound the meat with the mallet, the seasonings will penetrate the meat deeper.
Now grab a meat mallet and tenderize the pork chops from both sides. Do not use full force, just a few gentle hits from each side is all we need. And using a plastic bag will help you keep your working desk clean.
Break 2 or 3 eggs into a bowl, season them with salt, black pepper, a bit of Italian herbs and beat them properly with a fork or whisk.
Note: You can skip the herbs, but I love their fragrance. Alternatively, you can use Italian breadcrumbs.
And now it’s time to bread the pork chops. I start by coating each piece in all purpose flour first. This way the procedure is less messy and takes less time.
The rest is simple, dip each piece in the beaten eggs and then coat it in the breadcrumbs. I love to use a pretty large baking dish as you can see on the photos. It makes the final step so much easier. Just shake the dish a bit and the breadcrumbs will cover the top on their own. Check the video above, to see how easy it is.
Flip each piece twice and use a bit of hand pressure to make sure the breading is solid and each part is fully covered. I like when my fried pork chops have a nice, thick and crispy breading layer, that’s what makes them special in the first place.
When frying pork chops, using proper pork lard is always the best in my opinion, but you can use oil too of course. When using oil, choose one with a high smoke point. Regular sunflower or canola oil would work just fine.
Heat the lard up to medium high heat in a pan and let’s start frying. It will take about 5 minutes per side, but always watch the color. Once the bottom side turns golden brown, it’s time to flip. Shake the pan from time to time, to make sure the pork chops don’t stick to the bottom and the hot lard or oil can get everywhere.
TIP: You don’t have to finish each side in one go, it’s totally fine to flip the pork chops a few times and even move them around the pan so they cook evenly. The pan is always the hottest in the center, keep that in mind.
Once the breading layer reaches a nice golden brown color, it’s about time to take the chops off the pan. Place the finished fried pork chops on a paper towel, so it absorbs any excess fat.
And we are done! These fried pork chops can be served with rice or mashed potatoes and I like to put some pickles and vegetables on the side too.
That’s it for today. I hope you liked this recipe! Don’t be shy and post a comment or share it with your friends.
More pork meat recipes to try:
Pork schnitzel – similar to these fried pork chops, but this time I’m using pork tenderloin and a traditional potato salad as the side.
Pork loin steak – did you know that even inexpensiv e cuts of pork can make a great steak?
Easy Pork stew – this is the definition of comfort food and it’s easier to prepare than you might think.
Pork tenderloin – what it is, what is it good for, how to cook it… it’s all in this blog post.
Grilled pork steaks – this is the perfect recipe for the grilling season, try it!
Fried Pork Chops Recipe Optional Tips
- Want to take this recipe to the next level? Place a slice of cheese on the finished fried pork chops and put them under the broiler for a minute so the cheese melts.
- You can use the same recipe with a range of different cuts. Chicken breasts, boneless chicken thighs, pork collar, turkey breasts, pork butt… all of these work great.
- These fried pork chops pair well with a variety of sauces. Try my creamy mushroom sauce, for example.
Fried Pork Chops
- 10 pork loin chops at least half an inch thick
- 3 eggs
- ½ cup of all purpose flour
- 2 cups of breadcrumbs
- Italian herbs
- Pork lard or oil
- Prepare 10 pieces of meat. For this fried pork chops recipe, I’m using ½ inch thick slices of boneless pork loin.
- Season each piece of the pork loin with salt and pepper.
- Cover the meat with plastic wrap or bag and use a meat mallet to tenderize each piece.
- Coat each piece with all purpose flour and set aside.
- Beat 2-3 eggs in a bowl, season with salt, pepper and Italian herbs.
- Prepare a deep baking dish and put the breadcrumbs into it, this will make the breading procedure easier.
- Dip each piece of pork in the beaten eggs, then bread it with breadcrumbs properly.
- Heat up pork lard or frying-suitable oil in a pan. Use enough to make sure each pork chop is more than halfway submerged in the oil.
- Fry on medium high until the breading layer turns golden brown. Flip each piece twice to make sure they cook evenly. You will need about 5 minutes of frying per side in total.
- Place the finished fried pork chops on a paper towel, to get rid of the excess fat.
- Serve with rice or mashed potatoes and some pickles, vegetables or coleslaw salad.
This was delicious with ingredients we almost always have on hand. Even my picky eaters enjoyed it! Adding to my monthly rotation.
I’ve always had a hard time making my pork chops crispy. Turns out I’m just not using enough oil. Thanks for the tips!
I loved how tender and juicy these turned out. You’re right – everyone deserves a cheat day!
I’m so glad I decided to make these pork chops as they turned out amazing! My hubby and kids loved them and will be on rotation from now on. Thanks for the recipe!
Fried porkchops are always welcome on our dinner table. These were fabulous!