Breaded Pork Chops

Quick and easy recipe for breaded and fried pork chops that stay juicy and moist with a crunchy shell. 

I love making this for dinner because it is pretty quick and easy and gives us a break from beef and chicken.

PORK CHOPS CUTS

This recipe can be made with boneless or bone-in chops.

Bone-in chops may take a few more minutes in the hot oil to cook the meat near the bone.  We think they are a bit more difficult to eat so I stick with boneless.

Use pork chops that are 3/4 to 1-inch thick.  Using thicker pork chops keeps the meat moist during frying.

Thinner pork chops tend to be finished before the crust has formed a golden brown and gives you dried out pork chops.

I usually have to buy the thick butterfly cut in my store to get them that thick. I just cut them in into two chops.

Run your hands over the pork chops to check for bone fragments, especially when using bone-in chops.  Rinse off any fragments you find and pat the pork chops dry.

BREADING

For the best results, dredge the pork chops in the flour and breadcrumb mixture before dipping in the egg wash.

Doing this first will give the egg something to hold on to rather than sliding right off.

See all the bumps in the photo above?  That egg wash isn’t going anywhere!

Use a fork to flip the pork chops in the egg mixture to keep your hands clean.  Skipping this step may result in fingers covered in breading.

Allow the excess egg to fall back into the bowl then place back into the flour mixture.

You can use a separate fork to flip the pork chops to coat both sides or you can use a dry hand to push up some breading around one edge of the pork chop, grab it on the now dry part and flip it over.

Once both sides are coated, sprinkle some extra mixture on top of the pork chops and give it a hard press.

Do the same with the sides, you want to make sure that everything is covered completely.

Sprinkle a bit of the breadcrumb/flour mix onto a plate and place the breaded chops on the plate to prevent them from sticking to the plate.

Save the breading until you have placed the last pork chop into hot oil in case there are some bald spots that need coating.

PREPARING IN ADVANCE

Once breaded, these can be refrigerated up to 24 hours in advance of making them.

You may want to hold on to some of the breading to fill in spots right before cooking.  Store the extra coating in a plastic bag or sealed bowl in the refrigerator.

For the best results, scatter some of the breading on a plate before placing the breaded pork chops on it.  If you can’t get all of the pork chops into a single layer, add a bit of extra coating between the layers of pork chops.

Make sure to shake off the excess coating before frying.  All of the loose flour and breadcrumbs will settle into the bottom of the skillet and burn.

FRYING 

Use enough oil in a pan to cover at least half of the sides of the pork chops once they are added to the hot oil.

Use medium-high heat and allow the oil to heat before adding the pork chops.

The best way to tell if the oil is hot enough is to add a loose piece of breading from the plate. If the breading begins to sizzle immediately the oil is ready.

If the piece of breading begins to turn dark brown quickly, the poil is too hot. Remove the pan from the heat until it has cooled down slightly.

When you put the pan back on the heat reduce the stove setting a little. Pork chops need to be fried at a lower setting because you want the pork to be cooked all the way through before burning the breading.

As soon as the pork chops have turned a golden brown on the bottom and the sides, carefully flip it over and fry until the other side is golden.

Remove a pork chop with some tongs and test the middle of the pork chop with an instant-read thermometer.  If it reads 145⁰F they are done.  145⁰F is the internal temperature recommended by the National Pork Board.

If the pork chops have not reached a safe temperature, give them a few more minutes on each side.

Allow the pork chops to drain on a cooling rack or paper towels for a few minutes before serving.

WHICH OIL TO USE

The best oil for this is a light flavored cooking oil like vegetable or canola oil.  Peanut oil can be used, but it is a bit more expensive.

The oil used in this recipe will not be reusable.  There will be tiny bits of browned flour and breadcrumbs that will be almost impossible to filter out.

SPICY HONEY MUSTARD DIPPING SAUCE

I serve my fried pork chops with a honey mustard dipping sauce.  Mix 1/2 cup of yellow mustard and 1/2 cup of honey in a bowl.  Add 1/4 teaspoon Cajun or Creole seasoning along with 1/2 teaspoon of dried thyme and mix well.  More seasoning can be added for bolder flavors if desired.

STORING LEFTOVERS 

Place into an airtight container and store in the refrigerator for up to 3 days.

The breading will not be as crispy as when they were first made.

REHEATING LEFTOVERS

Microwave

These can be reheated in the microwave at full power for 2 minutes or until heated to 145⁰F in the middle. You might find that the breading is a little soggy and the meat will be tougher than the day they were made.

Oven

To reheat in the oven, place the pork chops on a baking sheet that has been coated with a baking spray and bake in a 375⁰F oven for 10 minutes, flip the pork chops and cook for another 5 to 10 minutes or until the middle is heated to 145⁰F in the middle.

Pan Frying

Quickly frying the pork chops in a small amount of oil will crisp the breading a bit, but you have to be careful not to burn the breading.  To use this method only add a small amount of oil to a skillet.  Heat the oil over medium heat and add the pork chops.  Place a lid on the skillet a little offset to allow some of the steam to escape.

Check the pork chops every couple of minutes and flip them if they are getting too brown.

As with all leftover pork, this should be cooked until the center is 145⁰F.

SUGGESTED SIDE DISHES

• Oven Roasted Potatoes
• Fried Potatoes
• Southern Green Beans
• Baked beans
• Creamy Corn Salad

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