These fried pork chops are dredged in seasoned flour, then deep fried until crispy and golden brown. Add a spoonful of creamy gravy on top, then dinner is served!
Everyone’s heard of fried chicken, but have you ever experienced fried pork chops? In my opinion, this is one of the most delicious ways to enjoy pork. The crispy coating with the tender, juicy meat inside just can’t be beat!
How do you make fried pork chops?
To make fried pork chops, first make the batter by mixing flour and spices in one bowl and whisking eggs in another bowl. Double batter the pork chops by dipping them in the flour mixture, then the eggs and finally the flour mixture again. Pan cook the pork chops in oil making sure the flip the chops to cook them evenly. Make a gravy by whisking flour into melted butter. Add milk to the butter mixture and simmer the gravy until it thickens. You will want to add a little salt and pepper for flavor. Pour the gravy on the cooked pork chops and they are ready to serve!
Tips for fried pork chops
- You can choose bone-in or boneless pork chops. Boneless pork chops are a little easier to eat, but I like the flavor and moisture you get with bone-in pork chops. Bone-in pork chops are less likely to dry out.
- Before battering the pork chops, let them sit out of the refrigerator for a few minutes. If they are room temperature when you cook them, they will cook more evenly.
- When you select your pork chops look for a pink tinge to the meat, it is a sign of fresh meat and higher quality. Be sure to avoid greenish looking pork chops.
How do you get breading to stick to pork chops?
Breading sticks to the natural moisture of the pork chop. The egg dip holds the breading on the meat and allows a second dip in the breading. The double breading process allows for the best coating that is sure to stick to the meat.
Why are my pork chops tough?
Pork chops get tough when they are overcooked. To ensure that the pork is not overcooked, you can use a meat thermometer to cook the pork to 145 degrees F. Otherwise, just be careful to take out the pork chops when they are golden brown to avoid leaving them in the pan too long.
How do you know when pork chops are done frying?
Pork chops are done frying when they are golden brown on all sides. To make sure that the pork is the correct temperature, use a meat thermometer to make sure that the internal temperature of the pork reaches 145 degrees F.
Frying pork chops is a delicious way to lock in the flavor of the pork as it cooks. I love the way crispy batter complements tender, savory pork chops.
More delicious pork recipes
- Honey Garlic Pork Chops (Slow Cooker)
- Grilled Pork Chops
- Grilled Pork Tenderloin
- Stuffed Pork Chops
- Barbecue Pork Chops
Fried Pork Chops
For the pork chops
- 4 pork chops bone-in or boneless
- 3 eggs
- 1 1/2 cups all purpose flour
- 2 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- vegetable oil for frying
- 1 tablespoon chopped parsley optional garnish
For the gravy
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- salt and pepper to taste
- Place the eggs in a bowl along with 1 tablespoon water. Whisk to combine.
- Place the all purpose flour, salt, pepper, paprika, garlic and onion powder in a second bowl.
- Mix the flour and spices until well combined.
- One at a time, coat the pork chops in the flour, then dip in the egg, then coat again in the flour. Repeat until all pork chops are coated.
- Heat 3 inches of oil in a large pan to 350 degrees F.
- Cook the pork chops for 5-7 minutes per side or until golden brown.
- While the pork chops are cooking, make the gravy.
- Melt the butter in a small pan over medium heat. Add the flour and whisk until combined. Cook for 1 minute.
- Add the milk to the pan and bring to a simmer. Cook for 3-4 minutes or until gravy has just thickened. Stir in salt and pepper to taste.
- Spoon the gravy over the pork chops. Top with chopped parsley, then serve.