Today we’re preparing pan-fried pork chops, which are great as a satisfying weeknight meal. We’ll be battering them in a mix of seasoned breadcrumbs with fennel, garlic, and pepper, and then frying them stovetop to achieve a crisp outside and a moist and tender interior. No dry pork chops allowed here.
Ingredient Notes and Tips
1) Italian Style Breadcrumbs. These are probably the most common type of breadcrumbs on American store shelves after ‘regular’ breadcrumbs, but what are they ‘really?’ Basically, they’re ‘regular’ breadcrumbs but with some combination of dried basil, oregano, and parsley, along with a copious amount of salt and black pepper – and that’s pretty much it, though some brands may include red pepper as well. Oddly, Italian-style breadcrumbs are rarely toasted in olive oil, and even when they are the olive oil is usually a cheap ‘light’ olive oil.
2) Oil For Frying - Olive Oil or Vegetable Oil? The rule of thumb is this – olive oil gives superior flavor and health benefits, but ‘only’ when cooking at lower temperatures of no more than roughly 350 degrees Fahrenheit, or when barbecuing over ‘gentle’ flames. Use vegetable oil for pretty much every other cooking application. The reason is that most olive oils have a relatively low ‘smoke point,’ which is the temperature at which the olive oil begins to burn away, giving your food a rancid taste and sapping its nutrients. Curiously, the lower the quality your olive oil, the ‘higher’ its smoke point. In fact, ‘Light’ olive oil actually has a higher smoke point than vegetable oil, while Extra Virgin Cold Pressed olive oil will start to burn away at merely a ‘low simmer.’ However, since we’re not ‘deep frying’ the pork chops, and since a fair bit of the oil will be seeping into the meat, we want the superior flavor of a quality olive oil.
3) Fennel Seeds. These have a similar taste and aromatic profile to fennel, which is to say ‘fresh licorice,’ except notably subtler than their ‘whole’ or ‘grown’ counterparts, and without the need to account for chunks of fennel in the recipe. In other words, they pack less of a punch but are easier to cook with. In things like stuffing, stews, and roasts, the ‘flavor’ of the seeds is largely overpowered, making whole fennel preferably in such recipes, lest they take a decidedly background role. However, in recipes like today’s pork chops they bring an unmistakable ‘herbal sweetness’ to the flavor profile.
Substitution: Anise seeds are the closest substitute in terms of flavor, and can stand in at a one-to-one amount. Beyond that, other substitutes include cumin, caraway, and dill.
Pork – A Brief Primer on Cuts
The Cut of the Loin. The pork loin is a large cut of meat, running from the back of the animal’s shoulders to the front joints of its hind legs. This area of the animal receives very, very little ‘exercise,’ and as such is the most tender part of the pig. From this area of the animal, we receive cuts like tenderloins, loin roasts, rib and loin chops. However, this tenderness comes at a price – that being that these cuts are the most sensitive to heat and cooking time, as these cuts go from tender and juicy to rubbery and dry. There is no in-between. This is why these cuts are regarded as ideal for chops, where precise and constant control over the cooking time and temperature can be exercised.
Pork Shoulder. The shoulder features cuts that are well marble, swathed in copious amounts of fat, and thus are quite tasty. However, they also contain a lot of connective tissue, which is simply unpleasant (if not impossible) to chew on. This makes these cuts ideal for cooking methods that combine long periods of time and low to medium temperatures, such as stewing, braising, soups, and ‘low and slow’ barbecuing. These cooking methods dissolve the connective tissue while preserving the fatty flavor.
The Leg. Divided into ‘shank ends’ and ‘sirloin halves,’ both of which come labeled as ‘fresh hams.’ However, there’s no need for confusion, since both are used for the same thing – roasting and smoking. Fresh hams (both kinds) are characterized by a thick layer of skin, beneath which is the source of the cut’s flavor – a swathing of fat. Cooking methods revolve around keeping the skin intact and preserving the fat – since without keeping the skin in tact the cut will bleed away its juices, and without the fat the meat will lack any flavor at all, while becoming bitterly dry. As such, roasting, smoking, and brining are the ideal methods of preparation.
Side and Belly. Bacon. Need I say more? The side and belly are also the source of things like spareribs. Layered in walls of unworked fat, the pork’s belly is far and away the most flavorful area of the animal. This sky-high fat content makes the side and belly cuts ideal for grilling and smoking but very little else.
Pairs Great With
1) A Cold Drink. Fried pork chops and a cold drink are a match made in heaven. However, imagine fried pork chops and your ‘favorite’ drink, your favorite drink mixed by an expect mixologist. That’s where Drinkworks comes in. Think of Drinkworks as the “Keurig of Home Bars,” simply pop one of their drink pods into the machine, and out comes a delicious chilled ‘adult beverage’ (no ice required) that tastes like it was mixed by a master. With dozens upon dozens of drink pod flavors to choose from, including Margarita, Cosmopolitan, Mojito, Moscow Mule, Whiskey Sour, White Russian, and Old Fashioned, among many others, there’s something for everyone, every palate, and every food pairing.
2) Homemade Onion Rings. I’m of the opinion that onion rings pair well with just about everything, and I wouldn’t hesitate to make a batch to serve alongside to today’s pork chops. I prepare my onion rings with just a hint of spice, and a thick, dense batter that crisps up beautifully during frying. You can grab my recipe here.
3) Spicy Jalapeno and Orange Salad. A simple fruit salad prepared with oranges, mint, jalapeno, fresh basil, and nutmeg. This salad packs a nice kick, while remaining crisp and refreshing, while being blissfully simple to put together.
Frequently Asked Questions on Pan-Fried Pork Chops
- Q1: What's the best way to achieve a golden-brown crust on the pork chops? Ensure the oil is hot and use a medium-high heat setting for pan-frying. Also, pat the pork chops dry with a paper towel before dredging in the batter.
- Q2: Can I use bone-in pork chops for this recipe? Yes, you can substitute bone-in pork chops, adjusting the cooking time based on thickness and using a meat thermometer to check for doneness.
- Q3: What is the recommended internal temperature for perfectly cooked pork chops? Aim for an internal temperature of 145°F (63°C) for safe and tender pork chops. When in doubt, use a meat thermometer to check the temperature.
- Q4: Can I pan-fry thinner pork chops using the same recipe? Absolutely! Thinner chops will of course require less cooking time, so keep an eye on them to avoid overcooking. Adjust the heat accordingly.
- Q5: Is it necessary to use olive oil for frying, or can I use a different oil? This is debatable. Usually, I say use vegetable or canola oil for frying. For this particular recipe I went with olive oil, but either will work fine. I find the olive oil complements this recipe nicely, but it’s not necessary.
- Q6: Can I make these pork chops on busy weeknights? Yes, these pork chops are quick to prepare, making them a perfect option for busy weeknight dinners.
- Q7: What's the best way to achieve the perfect seasoning for the flour mixture? Experiment with a blend of salt, black pepper, garlic powder, and onion powder to achieve a well-seasoned flour mixture.
- Q8: How do I ensure tender pork chops? Using thin-sliced center-cut pork chops and cooking them to the recommended internal temperature will result in tender and flavorful pork chops.
- Q9: Should I let the cooked pork chops rest before serving? Allowing the pork chops to rest for a few minutes before serving helps retain their juiciness.
- Q10: Can I make these pork chops boneless? Yes, boneless pork chops work well with this recipe. Adjust the cooking time accordingly for thinner boneless chops.
Tips for Perfect Pan-Frying:
- Medium-High Heat for Perfect Pork Chops:
- Achieve perfectly cooked pork chops by pan-frying them at medium-high heat. This ensures a golden crust without overcooking.
- Use a Large Cast Iron Skillet:
- Cast iron is one of my must-have kitchen items. For frying, always opt for a large cast iron skillet, especially for pan-frying. The size allows for efficient cooking of multiple pork chops at once, it also lends flavor and an easy cleanup.
- Adjusting Thickness for Cooking Time:
- Consider the thickness of the chops when determining the cooking time. Thicker chops may require slightly lower heat for thorough cooking.
- Seasoned Salt for Flavor Enhancement:
- Enhance the flavor of the pork chops by incorporating seasoned salt into the breading mixture. This adds a savory touch to the crust.
- Simple Pan Sauce for Extra Flavor:
- Create a simple pan sauce by deglazing the pan with white wine or broth after frying. This adds an extra layer of flavor to the dish.
- Efficient Cooking Time for Both Sides:
- Maintain a consistent cooking time for both sides of the pork chops. Aim for approximately 4-5 minutes per side for a perfectly cooked chop.
- Monitor Crust Color for Doneness:
- Judge the doneness of the pork chops by observing the color of the crust. A deep golden-brown indicates a flavorful and well-cooked exterior.
- Perfectly Juicy Pan-Fried Chops:
- Achieve juicy and flavorful pan-fried pork chops by ensuring a good sear on both sides. This helps lock in moisture.
- Second Side Cooking Time:
- Adjust the cooking time for the second side based on the thickness of the chops. Thicker cuts may require a bit longer to ensure thorough cooking.
- Learning for Next Time:
- Observe and note the cooking time and heat level for future reference. This helps perfect the technique for subsequent attempts.
- Maintain Medium-High Heat for Efficiency:
- Keep the heat at medium heat or medium-high throughout the cooking process to maintain efficiency and achieve the desired crust on the pork chops. This is how you’ll achieve a golden-brown crust without overcooking the pork chops.
- Bottom of the Pan for Extra Flavor:
- Utilize the flavorful browned bits at the bottom of the pan to enhance the overall taste of the dish. These bits contribute to the richness of the pan sauce.
- Ensuring Consistent Crust Thickness:
- Ensure a consistent thickness of the crust by shaking off excess flour before pan-frying. This prevents the coating from becoming too thick and doughy.
- Ideal for a Variety of Occasions:
- The versatility of this pan-fried pork chop recipe makes it suitable for various occasions, from weeknight dinners to special gatherings.
Tips for Perfectly Prepared Pork Chops:
- Favorite Way to Season:
- Experiment with Italian seasoning, kosher salt, and a dash of cayenne pepper for a well-balanced flavor profile.
- Wine Infusion:
- Enhance the flavor by adding a splash of white wine to the pan, deglazing to create a flavorful sauce.
- Easy Pan Clean-Up:
- To simplify pan clean-up, use a well-seasoned cast-iron pan.
- Choosing the Right Skillet:
- A large skillet accommodates multiple pork chops, allowing for efficient cooking.
- Adapting for Thicker Chops:
- Adjust the cooking time for thicker chops by using a lower heat setting to ensure thorough cooking. If the chops are very thick, a high heat will result in overcooking the exterior of the chops.
- Avoiding Excess Flour:
- Shake off excess flour from the pork chops before pan-frying to prevent a thick and doughy coating.
- Searing for Juicy Pork Chops:
- Achieving a good sear is about more than just looks, as searing helps to to lock in the juices and keep the pork chops moist and flavorful.
- Connective Tissue and Tenderness:
- Choose center-cut, thin-sliced pork chops to avoid excessive connective tissue, ensuring tenderness.
- Checking Doneness with Thermometer:
- As mentioned above, use an instant-read thermometer to check the internal temperature for perfectly cooked pork chops (145°F or 63°C).
- Enhancing Flavor with Garlic and Lemon:
- Optionally, infuse the oil with garlic or add thin slices of fresh lemon for an extra layer of flavor.
- Perfect for the Whole Family:
- This recipe is versatile and loved by the whole family, making it a go-to for satisfying weeknight dinners.
- Adjusting for Personal Spice Preferences:
- Tailor the seasoning to personal preferences, adding more or less cayenne pepper based on desired spice level.
Fried Pork Chops
- Total Time: 25 minutes
- Yield: 6-8 1x
Ingredients
- 6 - 8 center cut thin-sliced pork chops
For the Batter:
- 1 cup flour - seasoned with a dash of salt and black pepper
- 1 cup instant potato flakes
- 1/2 cup fresh grated Romano or Parmesan cheese
- 1 cup Italian style seasoned bread crumbs
- 1 tsp. salt
- 1 tsp. fresh ground black pepper
- 1 tsp. fennel seed
- 1 tsp. garlic powder
- 3 eggs plus a splash of water - whisked
- Lemon slices for frying (optional)
- Garlic clove to place in the oil (optional)
- Olive oil for frying
Instructions
- Set up a station with 3 shallow bowls one with the flour; seasoned with a dash of salt and fresh ground black pepper.
- The second shallow bowl with the egg wash and finally a shallow bowl with the instant potato flakes, grated cheese, bread crumbs and seasonings mixed together.
- Dredge the pork chops in the flour first, then the egg wash and finally instant potato flakes mixture.
- Heat a large cast iron frying pan on a medium heat with about a ¼ of an inch of olive oil.
- When the oil is nice and hot place two to three pork chops in the pan, Do Not overcrowd the pan.
- Let the pork chop cook for about 2 to 3 minutes on one side. Carefully turn the pork chops over and cook until the chops are nice and golden on the other side, about 1 to 2 minutes. The cooking time will depend on the thickness of the chops. The juices of the chops should run clear when the chops are done.
- Place on a platter and while you finish cooking the rest of the chops.
- (optional) When the chops are cooked you may fry thin slices of fresh lemon to garnish the chops with.
Notes
If you have flour, potato flakes mixture and egg wash left you and mix them together and form a patty and fry it.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
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DAVID J MYERS says
Catherine, I love fried pork chops... But, my better half makes a breaded (Italian seasoned breadcrumbs) and baked pork chop that's hard to beat! Stay Safe and Take Care, Big Daddy Dave
Catherine Pappas says
Dear Dave, I like them with Italian seasoned breadcrumbs as well, but decided to change it up a bit this time. I love pork too. Stay well and stay safe.
angiesrecipes says
What a mouthwatering meal! The pork chops are perfectly fried and the side dish looks very yummy too.
Catherine Pappas says
Thank you dear Angie. Have a wonderful day! xo
Jack says
These fried pork chops are so tender and delicious. Perfect for a quick dinner 🙂
Catherine Pappas says
Thank you Jack for letting me know that you enjoyed this recipe. It really means so much to me. Have a wonderful day.
Tawnie Kroll says
Made this for family Sunday dinner and it was a hit! Will be making again. Thank you!
Catherine Pappas says
Thank you Tawnie for letting me know that you enjoyed this recipe. It means the world to me that you let me know you enjoyed it. Have a wonderful day. xo
Toni Dash says
This is such a perfect meal!! Quickly became a favorite at my house!
Catherine Pappas says
Dear Toni, Thank you for letting me know that you enjoyed this recipe. It always warms my heart to know. Have a wonderful day and again thank you for taking the time to let me know. xo
Lizet says
I've never made these fried pork chops with instant potato flakes. I really loved how easy it was to make, and the flavors were right spot on. We will be making it again.
Catherine Pappas says
Dear LIzet, Thank you for taking the time to visit and for trying this recipe and letting me know that you enjoyed it. It means the world to me. Have a wonderful day. xo
Tara says
Such gorgeous pork chops! Definitely perfect for a weeknight meal. I love how you garnished them with thin slices of fried lemon.
Catherine Pappas says
Dear Toni, Thank you for letting me know that you enjoyed this recipe. It always warms my heart to know. Have a wonderful day and again thank you for taking the time to let me know. xo
Brokemommaguide says
Yum! I struggle knowing what to do with pork chops. I always just have my husband grill them. Extra bonus is the suggested side dishes!
Catherine Pappas says
Thank you for visiting. I hope that you enjoy this recipe if you decide to make it. I love grilled pork as well, but this might be a nice change. I hope that you enjoy it. xo
Lisa says
We haven’t had fried pork chops for a long time. You’ve inspired me to make this for the family, maybe this week!
Catherine Pappas says
Dear Lisa, I hope that you enjoy this recipe if you make it. I love fried pork chops so I hope that you will too. Have a wonderful day. xo
Heather says
These fried pork chops look so delicious! My husband makes him similarly and we love them.
Catherine Pappas says
Dear Heather. I love fried pork chops too. I hope that you enjoy this recipe if you do give it a try. Have a wonderful day. xo
talya says
This looks like such a crowd pleaser. Do you think it would also turn out well with chicken?
Catherine Pappas says
Dear Talya, Thank you for visiting. It would work perfectly with chicken as well. I hope that you enjoy it. Have a beautiful day. xo
Melissa Dixon says
This sounds really good and it looks even better. I can not believe I have never tried frying a pork chop before but now I think I need to do it. What a delicious idea!
Catherine Pappas says
Dear Melissa, I simply love fried pork chops. I hope that you enjoy them as much as I do. Thank you for visiting and have a beautiful day. xo
Laura S. says
Love the addition of the fennel, and that spicy orange salad! Yum!
Catherine Pappas says
Thank you Laura and thank you for visiting. Have a wonderful day! xo
Melanie williams says
My hubby loves his pork chops for sure, so I will make sure to send this right his way in time for the weekend x
Catherine Pappas says
Dear Melanie, I hope that you and your hubby enjoy this recipe if you give it a try. Have a wonderful day. xo
Lavanda Michelle says
Great recipe, it looks fantastic. I will definitely recommend to other people who like think pork chops. Thanks for sharing!
Catherine Pappas says
thank you for visiting Lavanda and thank you for your kind words. Have a wonderful day. xo
Karen (Back Road Journal) says
We have fried pork chops quite often...next time I will try using the potato flakes in the breading.
Catherine Pappas says
Dear Karen, Thank you for visiting and I hope that you enjoy this recipe if you give it a try. Have a wonderful day. xo
Marta says
Sounds very yummy and I like the sound of potato flakes. Never knew about that.