Description
A straightforward recipe for pan-fried pork chops.
Ingredients
Scale
- 4 bone-in pork chops (about 1 inch thick)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 2 large eggs
- 1 tablespoon water
- 1/2 cup vegetable oil or lard for frying
Instructions
- Pat the pork chops dry with paper towels.
- In a shallow dish, whisk together the flour, salt, pepper, paprika, and garlic powder.
- In a second shallow dish, whisk the eggs and water together until combined.
- Dredge each pork chop first in the flour mixture, shaking off excess.
- Dip the floured chop into the egg mixture, letting excess drip off.
- Dredge the chop again in the flour mixture, pressing lightly to coat completely.
- Heat the oil in a large skillet over medium-high heat until shimmering.
- Carefully place the chops in the hot oil, ensuring not to overcrowd the pan.
- Fry for 4 to 6 minutes per side, until golden brown and cooked through (internal temperature reaches 145°F).
- Remove the chops from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
Notes
- For crispier chops, chill the coated chops for 15 minutes before frying.
- Adjust heat as needed to prevent the coating from burning before the pork is cooked.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chop
- Calories: 350
- Sugar: 1
- Sodium: 450
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 28
- Cholesterol: 90
Keywords: fried pork chops, pan fried, breaded pork, quick dinner, pork recipe