Fried Pork Chops
These fried pork chops are a comforting, quick dinner idea that brings warmth and tradition to any gathering.
Ingredients
Pork Chops
- 4 pieces bone-in pork chops (about 1 inch thick) Choose chops with a bit of marbling for juiciness.
Breading Mixture
- 1 cup all-purpose flour Substitute gluten-free flour if needed.
- 2 large eggs Beaten with a splash of milk or unsweetened plant milk.
- 1 cup breadcrumbs Use panko for extra crunch or plain for a tender crust.
- 1 teaspoon smoked paprika Adds warmth and a hint of smoke.
- 1 teaspoon garlic powder For depth of flavor.
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper Or to taste.
- 2 tablespoons nutritional yeast Adds cheesy flavor without dairy (optional).
Frying Oil
- 3 tablespoons olive oil or avocado oil Swap half for butter for richer flavor.
For Serving
- to taste lemon wedges
- to taste chopped parsley
Instructions
Preparation
- Pat the pork chops dry with paper towels and season both sides with salt and pepper.
- Set up a dredging station: bowl one with flour, bowl two with beaten eggs, bowl three with breadcrumbs mixed with smoked paprika, garlic powder, onion powder, nutritional yeast, and a pinch of salt.
Dredging and Cooking
- Dredge each pork chop in flour, shaking off excess, dip into the eggs, then press into the breadcrumb mix until evenly coated.
- Heat oil in a heavy skillet over medium-high heat until shimmering. Gently add the chops and cook undisturbed for 3–4 minutes per side until golden brown.
- Transfer to a wire rack and let rest for 5 minutes.
Serving
- Serve with lemon wedges and a sprinkle of parsley.
Notes
For a lighter version, air-fry the chops or bake at 425°F until crisp. Store leftovers in an airtight container for up to 3 days.