Hot, golden and crispy, these fried pork chops couldn't be a more comforting or delicious dish to prepare and gather around the dinner table with. My recipe features thin-cut, boneless pork chops marinated in olive oil, lemon and garlic, with a tasty little “secret ingredient” in the crust for extra flavor!
Fried Pork Chops, a Taste of Golden, Crispy Deliciousness
I'm not quite sure what exactly it is about lightly breaded and crispy fried foods, but boy oh boy do they hit the spot for me!
Fried pork chops have always been one of my favorite meals, especially when the chops are thin-cut and boneless, marinated in olive oil, and made with a little lemon juice and garlic to impart extra flavor and tenderness.
I've been preparing fried pork chops in this way for as long as I can remember, even adding a special ingredient, a “secret” ingredient, if you will, in the form of a whisper of grated parmesan cheese mixed in with the panko breadcrumbs that I use to dredge the cutlets in before shallow frying.
The savory flavor of the marinated pork and the crispy crust combined with that little taste of richness from frying really makes my tastebuds happy. It's something I find myself craving every so often and preparing when I have a little package of pork chops in my fridge or freezer.
Served with some hot mashed potatoes and a tangy little salad on the side, these easy pan fried pork chops are frequently on repeat at our house, and just the recipe to whip up when healthy comfort food is what we crave!
How to Fry Pork Chops So They're Crispy and Flavorful
Since pork chops are incredibly lean, they can really benefit from a 20 to 30 minute (or even overnight) rest in a flavorful marinade to help tenderize the meat, and create a succulent, juicy result once fried.
My marinade is very simple, and consists of some salt, pepper, garlic, lemon juice and olive oil, and I just toss and rub these ingredients into the boneless pork chops and let them rest for a while.
As far as my breading goes, I like a nice, golden, crispy crust on my pork chops, and typically always prefer to use panko breadcrumbs (though you can certainly substitute traditional breadcrumbs), which have a slightly coarser texture and a bit more crunch.
But here's where my fried pork chops depart from the average recipe: I like to sprinkle a touch of grated parmesan cheese into my seasoned panko bread crumbs, which give a bit of a savory, “umami” flavor to the crust and helps create a wonderful golden color!
Here's a peek at my fried pork chops recipe: (or just jump to the full recipe) below...)
- First, I add my pork chops to a large bowl, rub in my marinade ingredients, then allow the chops to rest for at least 20 to 30 minutes, or even overnight if I'm preparing ahead.
- Next, I dredge each chop, first in flour and then in whisked egg, followed by a press in my panko/parmesan mixture to create a crispy coating.
- I shallow-fry the pork chops (in batches) just until golden on each side, then allow them to drain on a wire rack, and sprinkle with a touch of salt and pepper.
- To serve, I like to enjoy fried pork chops with mashed potatoes and some greens or even a cucumber salad on the side for a bit of tangy, fresh flavor.
Fried Pork Chops
by Ingrid Beer
Yield: 6 pork chops
Nutrition Info: 165 calories (per chop)
Prep Time: 20 minutes
Cook time: 12 minutes
Total time: 32 minutes
- 6 thin-cut, boneless pork chops
- Black pepper
- 2 cloves garlic, pressed through garlic press
- Squeeze of lemon (about 2 teaspoons)
- 1 tablespoon olive oil
- 1/2 cup flour
- 2 eggs, whisked
- 1 1/4 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- Oil, for shallow frying (I use avocado or peanut)
- 1 tablespoons chopped parsley
- Place the pork chops into a large bowl or onto a platter, and sprinkle with a couple of pinches of salt and pepper, then add the garlic, lemon and the olive oil, and lightly rub into the chops then marinate for at least 20 minutes, or overnight.
- Once the pork chops are marinated, prepare your dredging/breading station by adding the flour to a large bowl, the whisked eggs to a large bowl, and the panko breadcrumbs and grated parmesan to another large bowl; add a little salt and pepper to the breadcrumb/parmesan mixture.
- Dredge each pork chop in the flour, next the whisked eggs (allow excess to drip off), then press into the panko/parmesan mixture to coat; place each chop onto a platter to hold until all are coated.
- Place a large skillet or pan over medium-high heat, and add enough oil to shallow fry the pork chops (about 3/4 cup); once the oil is hot and shimmering, work in batches by adding a couple of the breaded pork chops into the hot oil, and fry for about 3 to 4 minutes per side, until each side is golden-brown; place on a wire rack to drain, and repeat with remaining pork chops.
- Sprinkle with a little chopped parsley and serve hot with your favorite sides.
Tips & Tidbits for my Fried Pork Chops:
- Thin-cut, boneless pork chops: These a very quick-cooking, and wonderfully take on the flavors of the marinade in no time. Because they're thin, take care not to overcook the pork chops—remove them from the pan once golden on both sides, about 3 to 4 minutes per side.
- Marination is key for flavor and juicy results: Pork chops can really benefit from a good stay in a marinade, so if you have a few hours to marinate them, the flavor will be that much more delicious. Try to marinate the pork chops for at least 20 to 30 minutes. The lemon in my marinade helps to tenderize the pork, and make it taste extra juicy and flavorful.
- Crispy, golden crust: If you can find panko breadcrumbs, then opt for those. They are textured and produce a more crispy crust. Also, add in a touch of grated parmesan cheese—it's so tasty and savory, and gives these fried pork chops a bit of a twist!