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Breaded Fried Pork Chops cooked golden brown perfection! Boneless pork chops are crispy on the outside and juicy and tender on the inside. This comforting recipe is wonderful for your dinner table.
Fried Pork Chops
If you enjoy our extremely popular French Onion Pork Chops, you’re going to love these indulgent fried pork chops.
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Ingredients:
- Boneless pork chops, approximately 1-inch thickÂ
- Grated Parmesan cheese
- Italian breadcrumbs
- Garlic powder
- Onion powder
- Salt
- Black pepper Â
- Eggs
- Flour
- Vegetable oil
- Butter
Recipe Tips
Use freshly grated parmesan if possible, but pre-grated works fine as a substitution.
Vegetable oil is used in place of olive oil due to the low smoke point to prevent the pork chops from burning.
Feel free to use regular breadcrumbs and add 1 tablespoon of Italian seasoning as a substitute for Italian breadcrumbs.Â
In a shallow dish, whisk together the Parmesan cheese, breadcrumbs, garlic powder, onion powder, salt, and pepper.
In another shallow dish, vigorously whisk the eggs. Lastly, add the flour to a separate dish.
Create a line-up of flour, eggs, and then breadcrumbs. Cover the first pork chop in a good amount of flour on both sides (you should not see most of the pink anymore).
Then, dip in the eggs until fully covered. After that, press it into the breadcrumbs on both sides. Shake off excess and set aside on a wire rack or plate.Â
Repeat the process for the remaining pork chops. Heat the vegetable oil in a large pan on medium heat until hot but not quite smoking.
Add the butter and once it is melted, add the pork chops and cook on each side for 3-5 minutes
Side Dishes
- Mashed Potatoes
- Roasted Potatoes
- Potatoes Au Gratin
- Parmesan Zucchini
- Macaroni and Cheese
- Salad
- Green beans
- Broccoli
- Applesauce
You can freeze leftover pork chops in an airtight container for up to 3 months.Â
Storage Instructions
Store leftover pork chops in an airtight container in the refrigerator for 2 to 3 days.
More Dinner Recipes
Fried Pork Chops Recipe
Fried Pork Chops
Equipment
- 3 shallow dishes
- Frying pan or skillet
- Plate or wire rack
Ingredients
- 6 boneless pork chops, approximately 1-inch thickÂ
- â…“ cup grated Parmesan cheese
- ¾ cup Italian breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground pepper Â
- 2 eggs
- ½ cup flour
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butterÂ
Instructions
- In a shallow dish, whisk together the Parmesan cheese, breadcrumbs, garlic powder, onion powder, salt, and pepper.
- In another shallow dish, vigorously whisk the eggs.Â
- Add the flour to a separate dish.
- Create a line-up of flour, eggs, and then breadcrumbs. Cover the first pork chop in a good amount of the flour (you should not see most of the pink anymore), then dip it in the eggs until fully covered, and then press into the breadcrumbs on both sides. Shake off excess and set aside on a wire rack or plate.
- Repeat with remaining pork chops.Â
- Heat the vegetable oil in a large pan on medium heat until hot but not quite smoking. Add the butter and once it is melted, add the pork chops and cook on each side for 3-5 minutes or until the internal temperature reaches 145℉
- Remove from heat and serve!Â
