Looking for a quick and easy way to make easy juicy pork chops? Look no further than this recipe! With just a few simple ingredients and a few minutes of prep time, you'll have delicious pork chops on the table for you and your ever-hungry family.
This recipe uses a simple breading technique to make crispy, golden-brown pork chops that are full of flavor. This recipe is perfect for a quick weeknight meal and can be served with your favorite sides, such as mashed potatoes, peas, gravy, rice, or veggies.
For more easy weeknight dinner recipes, check out our Italian Chicken Cutlets or Lemon and Herb Chicken and give them a try!
Jump to:
Reasons Why You'll Love This Recipe
The chops were perfectly moist and tender!
Better than plain old regular pork chops.
Quick and easy to make.
They taste great!
Will satisfy a hungry family.
They are delicious, juicy, and crunchy.
Key Ingredients
Boneless pork chops: Bone-in pork chops are also great for this recipe. Just be sure
to cook the chops after they have gotten to room temperature. Your pork chops will be cooked on the outside and undercooked on the inside if you use chops that have just been removed from the fridge.
Spices: Feel free to use your favorite spices or fresh herbs instead of the ones in this
recipe. I sometimes just use seasoned salt or Italian seasoning and other times I just
use a little table salt and black pepper. If you like a little heat in your chops, I
recommend also adding a teaspoon of cayenne pepper to your flour mix.
Step-By-Step Instructions
In a small bowl or plate combine flour, black pepper, smoked paprika, garlic powder, and onion powder.
Beat two eggs together and then place the mixture into a separate shallow bowl. This
will be your egg wash or egg dip.
Pat your pork chops dry with a paper towel and then place them in the all-purpose flour and spice mixture. Coat both sides as well as the sides of the pork chops. Also, gently shake off the excess flour.
Dip the coated pork chops in the beaten egg mixture and coat both sides.
Return the pork chops to the seasoned flour mixture and coat both sides until they are completely coated with flour.
Pour olive oil, bacon drippings, or vegetable oil into a large frying pan like a cast-iron
skillet. Heat the skillet up over medium to medium-high heat. The oil will be ready when it reaches 350 degrees or when it sizzles when you sprinkle flour on it.
Using a tong, place the pork chops in the hot oil and cook them for about 3 minutes on each side or until they turn golden brown and have reached a temperature of 140
degrees when checked with a meat thermometer.
Remove the pork chops from the pan and place them on a plate to rest before serving.
Recipe Tips and Tricks
My favorite way of tenderizing pork chops is by placing them in a bowl filled with
buttermilk that's been mixed with hot sauce. The hot sauce is totally optional. Pounding the pork chops with a tenderizer is another way I use to tenderize my chops.
The best pork chop cut for this recipe is the ½ - ¾ inch thick cut but a thin cut will do just fine. Thicker cuts will take longer to cook. Pounding thick pork chops with a tenderizer is a way to soften them and also reduce their thickness.
Storage and Reheating Instructions
The best way to store pork chops is by placing them in an airtight
container or freezer bag. They usually last in our fridge for up to 3-4 days and in our
freezer for up to 4 months.
Recipe FAQs
What should I serve my pork chops with?
In our home, we love having pan-fried pork chops with creamy mashed potatoes,
mushrooms, rice, peas, collard greens, mixed veggies, and green beans.
Can I cook my pork chops in an air fryer instead?
Yes, you can cook your bone-in or boneless chops in the fryer. When I do, I usually
spray the breaded chops with oil and then place them in an air fryer that’s been
preheated to 400 degrees. I then cook them for about 10 minutes or until their middle
has an internal temperature of 140 degrees.
Why should I let pork chops rest?
Letting your pork chop rest after removing it from a cast iron skillet is the key to having juicy pork chops. Resting also allows the meat fibers to relax.
Can I eat pink pork?
I wouldn't recommend eating pink pork because it probably means that the meat is still uncooked. Your moist pork chops are thoroughly cooked if they reach an internal
temperature of 145 degrees. I always use an instant-read thermometer to check the
internal temperature of my meat.
These easy juicy pork chops are delicious and perfect for an easy weeknight meal. The breading technique in this recipe creates crispy, golden-brown pork chops that are packed with flavor. Feel free to serve your pork chops with your favorite sides and enjoy!
More Recipes You'll Love
Looking for other easy and delicious recipes? Try these:
Recipe
Easy Juicy Pork Chops
Ingredients
Equipment
Method
- In a small bowl or plate combine flour, black pepper, smoked paprika, garlic powder, and onion powder.
- Beat two eggs together and then place the mixture into a separate shallow bowl. This will be your egg wash or egg dip.
- Pat your pork chops dry with a paper towel and then place them in the all-purpose flour and spice mixture. Coat both sides as well as the sides of the pork chops. Also, gently shake off the excess flour.
- Dip the coated pork chops in the beaten egg mixture and coat both sides.
- Return the pork chops to the seasoned flour mixture and coat both sides until they are completely coated with flour.
- Pour olive oil, bacon drippings or vegetable oil into a large frying pan like a cast-iron skillet. Heat the skillet up over medium to medium-high heat. The oil will be ready when it reaches 350 degrees or when it sizzles when you sprinkle flour on it.
- Using a tong, place the pork chops in the hot oil and cook them for about 3 minutes on each side or until they turn golden brown and have reached a temperature of 140 degrees when checked with a meat thermometer.
- Remove the pork chops from the pan and place them on a plate to rest before serving.
Notes
chops. All-purpose flour: Panko breadcrumbs are a good alternative to flour. You can also use whole wheat flour, almond flour, or gluten-free flour as well. Boneless pork chops: Bone-in pork chops are also great for this recipe. Just be sure to cook the chops after they have gotten to room temperature. Your pork chops will be cooked on the outside and undercooked on the inside if you use chops that have just been removed from the fridge.
Leave a Reply