Yield: 4 servings
Fried Pork Chops
With a golden-brown crust, these breaded and fried pork chops are perfectly crisp and juicy and served with an optional creamy gravy made with the leftover pan drippings. A must-try comfort food dinner that only takes 15 minutes!
Ingredients
- 4 boneless pork chops, about ¾-inch thick
- 2 tablespoons pork chop seasoning
- 1 cup all-purpose flour
- ½ cup canola oil or vegetable, or more depending on the size of your frying pan
- Gravy made from the pan drippings, optional for serving
Instructions
- In a shallow bowl or plate, mix together the flour and pork seasoning.
- Place a pork chop in the flour mixture and coat all sides. Repeat with remaining chops. Set aside.
- Using a large cast iron skillet, or heavy bottomed skillet, over medium-high heat, heat the oil. It is important to make sure the oil is hot to get a good crust on your pork chops. Drop a little flour into your oil, if it sizzles, it’s ready.
- Once the oil is hot, carefully place the pork chops in the oil and cook for 4 to 5 minutes. Prevent sticking: slightly move the chops with a fork or tongs after about a minute or two.
- Using tongs, carefully flip the pork chops and continue cooking for 3 to 4 minutes, until pork chops are cooked through and an instant-read meat thermometer reaches 145°F. You want the pork chops to have a nice deep brown color.
- Allow the pork chops to rest for 5 minutes and then serve immediately! (If making gravy with the pan drippings, make it now while the pork chops rest!)
Notes
Storage: Like most fried foods, these fried pork chops are best fresh. However, leftovers can be stored in the fridge for up to 4 days in an airtight container.
Reheat: Reheat these pork chops is in a 400°F air fryer for 3 to 4 minutes, until warmed through and crisp on the edges again. You can also reheat them in the microwave in 30-second bursts until warmed all the way through, but they will not be crispy again.
Pork Chops: We recommend ¾-inch thick boneless chops, if they are too thick the pork chops will burn on the outside before the center finishes cooking.
Hot Pan and Oil: It’s really important to fry the pork chops in a hot pan filled with hot oil, or else they won’t develop the crispy, golden crust that makes them so delicious. Before adding the meat, put a little flour into the pan with the oil. If the flour sizzles, the oil is hot enough. If not, keep heating. We also recommend using a heavy cast iron skillet as they retain heat very well.
Flour Twice: We like to add a little extra flour to the pork chops right before putting them in the oil. That ensures that they get an extra-crispy crust.
Move The Chops: After a minute or two in the pan, use tongs or a fork to move the pork chops around just a little bit. Don’t pick them up, just push them around a little. This will help to keep the meat/breading from sticking to the bottom of the skillet.
Tenderize: You can also tenderize the pork chops with a meat tenderizer. This will thin them out, make them extra tender, and will also make them cook more quickly.
Nutrition
Serving: 1 pork chop, Calories: 503kcal, Carbohydrates: 19g, Protein: 39g, Fat: 29g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 16g, Trans Fat: 0.2g, Cholesterol: 114mg, Sodium: 148mg, Potassium: 736mg, Fiber: 2g, Sugar: 0.3g, Vitamin A: 1193IU, Vitamin C: 0.03mg, Calcium: 28mg, Iron: 3mg