Pork Chops

These crispy pork chops are the kind of golden, juicy comfort food that disappears quickly. Made with simple staples and a frying pan, they’re an easy weeknight option that’s sure to earn a spot in your regular rotation.

Flavor: Each bite is flavorful and well-seasoned, with a crunchy, garlicky coating and a warm hint of paprika.
Skill level: This recipe is suitable for beginners, with simple breading and quick frying.
Technique: Let the pork chops rest for a few minutes after breading to ensure the coating stays firm.
Service Suggestions: I love serving them with lemon wedges, a quick salad, mashed potatoes, and a simple vegetable like broccoli for an easy 30-minute meal.

oil, paprika, garlic powder, panko, flour, pork, flour, egg, breadcrumbs, salt and pepper with labels to make Pork Chops

Pork Chop Ingredient Tips

Pork Chops: Pre-cut chops save time. If using pork loin chops, slice them horizontally and pound them evenly to ensure they cook through before the crumbs get too brown.
Flour: A light dusting of powder helps the egg stick and prevents any bare spots.
Breadcrumbs: Using a mixture of panko breadcrumbs and seasoned breadcrumbs creates a lighter, crispier crust with built-in flavor and color. Lightly crushing the extra-large crumbs helps them coat more evenly.
Variations: For an extra crispy crust, use all Panko and add 2 to 3 tablespoons of grated Parmesan. For a spicy kick, add cayenne or chipotle powder and serve with lemon wedges or a quick salsa on the side.

Breaded pork chops on a cutting board before cooking

Baked pork chops on a paper towel and a metal rack

How to make crispy pork chops

Tenderize the pork. Season and then dredge in flour. (full recipe below).
Combine the Panko, breadcrumbs, and seasonings. In another bowl beat the egg.
Dip the chops into the egg and then press them into the breadcrumb mixture. Let it rest.
Add oil to a frying pan and fry the pork.

Pat the pork dry before seasoning: This helps the flour and egg stick better.
Avoid “getting your fingers wet”: Use one hand for the wet (egg) and the other for the dry (crumbs).
To help the coating stay: Let the breaded pork chops rest for 10 minutes.
Keep the oil over constant medium-high heat: Oil that is too hot browns the crumbs before the pork is cooked; oil that is too cold makes it greasy.
Flip once: Flip once when first side is golden brown and releases easily. Turning it early can remove the coating.
Use a thermometer: Remove from heat to 145°F, then rest a couple of minutes for the juiciest bite.

Keep them crispy for later

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze completely cooled chops on a baking sheet, then transfer to a freezer bag and freeze for up to 2 months.

Reheat in the oven or air fryer at 375°F for about 8 to 12 minutes, depending on thickness, or until hot and crisp.

Crispy Dinner Favorites

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image from Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Preparation time 15 minutes

Cooking time 6 minutes

Total Time 21 minutes

Cover the pork with plastic wrap and use the flat side of a meat tenderizer to pound it until it is ¼ inch thick.
Season the pork with a pinch of salt and pepper and then dip it in the flour. Shake to remove excess flour.
In a shallow dish, combine the Panko, seasoned breadcrumbs, garlic powder, paprika, salt, and a pinch of pepper.
In a separate shallow dish, beat the egg.
Dip each pork chop into the egg and then into the crumb mixture, pressing gently to adhere. Let rest for 10 minutes.
Heat oil in a 10-inch skillet over medium heat until shimmering.
Add the pork chops in batches (do not crowd the pan) and cook 2 to 3 minutes per side, until golden brown and the internal temperature reaches 145°F, adding more oil as needed.
Transfer to a paper towel-lined plate and season with additional salt if desired.

Pounding the pork very finely ensures that it cooks thoroughly without the breadcrumbs browning too much.
If you don’t have a meat tenderizer to pound the pork, a rolling pin will work just fine.
Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.

Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Course Main course

Kitchen American

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