Easy Italian Style Pan Fried Pork Chops Recipe

This is one of our ultimate comfort food recipes. Our Italian Style Pan-Fried Pork Chops deliver a crispy, golden brown crust with a moist and juicy interior. The secret to the crispy coating is that we’ve enhanced it with instant potato flakes, lots of grated cheese, and a medley of Italian seasonings, creating a rich and flavorful crust that crisps up beautifully when pan-fried in olive oil.

Quick and easy enough to whip up as a delicious weeknight dinner, while being elegant enough to pair with classic Italian sides or a crisp white wine, this is one pork chop recipe you’ll want to add to your kitchen repertoire. Paired with a side of garlic and oil pasta, garlic bread, or even something hardier like alfredo, this recipe is sure to please.

Read on for a complete ingredient checklist, tips for success, and a printable recipe card.

Recipe Overview - Italian Style Pan-Fried Pork Chops

Expect deliciousness. No, seriously, this is one of my favorite pork recipes.

Taste and Texture

• Crisp and Golden: The chops fry up with a crispy, golden crust, which we’ve enhanced with potato flakes to add to the crispy texture. with a savory, slightly cheesy flavor from the Parmesan or Romano cheese.
• Moist and Juicy: Courtesy of the quick frying process, the pork chops remain moist and juicy through cooking, while the exterior remains crispy, with a savory, slightly cheesy flavor from the Parmesan or Romano cheese.
• Citrus Notes: The addition of fried lemon slices adds a subtly but bright citrus touch as a finishing note.

Difficulty Level

• Easy to moderate.
• This is an overall simple recipe, but the dredging process can take a bit of time and is, of course, messy. The frying process is overall quick and simple, but does require attention to temperature and timing, so as to achieve a perfect crisp without overcooking the meat, or having the coating come out soggy.

Preparation Time

• Total Time: About 30-40 minutes.
• Dredging: About 15-20 minutes. Between setting up the dredging station, dredging the chops, and then cleaning up, you’re looking at about twenty or so minutes.
• Cooking time: This depends largely on the thickness of the chops, but really shouldn’t take much longer than 5-6 minutes per batch, or roughly 4-5 minutes per side for thinner chops. You can probably add in another 2-4 minutes to allow for the oil to heat up. Remember you want to put the chops into the oil only after its fully heated – otherwise the coating will absorb too much oil and become soggy.
• Rest Time: 3-7 minutes. I cannot stress enough how skipping the rest time reduces overall moisture and juiciness. Cutting into your meat right away drains away juices. Letting the meat rest, on the other hand, allows the juices to redistribute.

Preparation Process

• Set up a breading station: Set out seasoned flour, the egg wash, and the coating mixture of breadcrumbs, seasonings, and potato flakes, each in its own shallow bowl (using a shallow bowl is important).
• Dredge the pork chops: We dredge the chops first in the flour, then egg wash, and finally in the seasoned breadcrumb mixture for an even coating. And yes, before you ask, the order matters.
• Pan-fry in olive oil: The fry process should be quick. We aren’t looking for a pan sear or anything like that, into the oil, let them cook through, and then take them out and set on a plate with a paper towel (to absorb excess oil). Also, as I always say, be careful not to overcrowd the pan as that can lead to steaming rather than frying. These details matter.
• Fry the lemon slices (Optional): The fried lemon slices serve both as garnish and as a bit of finishing citrus flavor. That said, they are completely optional.

Pairings

These Italian-style pork chops pair well with:

• Pasta: Spaghetti with a simple garlic and olive oil sauce, or a light red sauce would be my go to. For a heavier option, a creamy Alfredo would also pair deliciously.
• Vegetables: As a veggie side dish, consider roasted Brussels sprouts, green beans, sautéed spinach, or grilled zucchini.
• Potatoes: You can never go wrong with pork chops and potatoes. Creamy garlic mashed potatoes or crispy roasted potatoes would both work nicely.
• Salads: A fresh arugula salad with lemon vinaigrette balances the richness of the pork.
• The Wine: I would recommend a crisp white wine, such as pinot grigio or a decent Assyrtiko.

Ingredient List for Italian Style Pan-Fried Pork Chops

The best part of this recipe is that it uses only simple ingredients that are readily and affordably available at your local supermarket. So, here’s everything you’ll need for my Italian Style Fried Pork Chops Recipe.

For the Pork Chops:

• 6 – 8 center-cut thin-sliced pork chops
  • Bone-In vs Boneless: Bone-in pork chops stay juicier through cooking, and resist overcooking, while boneless pork chops cook faster but dry out more easily. Basically, only use boneless chops if you’re short on time, otherwise bone-in chops are the way to go.
  • Rib Chops vs. Loin Chops: Rib chops come from the rib section and have more marbling, making them juicier and more flavorful when pan-fried. Loin chops, on the other hand, are leaner but can dry out faster if overcooked.
  • Thickness: This recipe uses thinner chops. Thicker chops, naturally, take longer to cook. So, if you’re using chops that are on the thicker side, you’ll need to adjust your fry time accordingly. In any case, aim for an internal temperature of 145 degrees. Use a meat thermometer or instant read thermometer inserted into the thickest portion of the chop.
  • Golden Crust: A crisp, golden crust is the hallmark of perfect pan-fried pork chops. The best way to achieve perfectly cooked pork chops is to pan fry them at medium high heat. This ensures a golden crust without overcooking. If the temperature is too low, the crust becomes soggy. If the temperature is too high, the crust burns. Simple.
  • Large Frying Pan: You want to use a large frying pan to ensure that the chops have plenty of room to fry – since a crowded pan, or a pan that’s too small will lead to boiling or steaming rather than frying. In my opinion, cast iron retains heat best, helping to create the crispiest crust and ensure even cooking. However, your preferred stainless steel or copper cookware can all get the job done. A large cast iron pan, though, really, is the way to go. It lasts forever, and there’s really nothing quite like it.

For the Flour Mixture:

• 1 cup all-purpose flour (seasoned with a dash of salt and black pepper)
  • Note: All-purpose flour is all you need here. Bread flour will make the crust too dense, while baking flour won’t stick through the frying process.
  • Gluten-Free Option: Yes, your gluten-free flour of choice will get the job done.
• 3 eggs + a splash of water, whisked
  • Note: The egg wash binds the breading to the pork.
  • For Added Richness: For a richer flavor, use milk instead of water in the egg wash, or even give it a splash of heavy cream.
• 1 cup instant potato flakes
  • Note: Adds a light, crispy texture to the coating.
  • Substitute: Some panko works well as a substitute if potato flakes aren’t available.
• ½ cup fresh grated Romano or Parmesan cheese
  • Note: For savory, umami depth.
  • Substitute: Your preferred grating cheese will work just fine.
• 1 cup Italian-style seasoned bread crumbs
  • Note: Provides additional seasoning and crunch.
  • If Using Plain Breadcrumbs: You can easily imitate Italian seasoning in the breadcrumbs by adding about ½ teaspoon dried oregano and ½ teaspoon dried basil, along with some red pepper or cayenne pepper to taste.
• 1 teaspoon salt
  • Note: Plain table salt is all you’re looking for here.
  • Substitution: Kosher Salt, your favorite seasoned salt, or sea salt can all be used if preferred. Purely a matter of taste.
• 1 teaspoon fresh ground black pepper
  • Fresh Ground: Freshly ground black pepper gives the best aromatics, while adding some pepper depth to the flour mix.
• 1 teaspoon fennel seed
  • The Star Flavor: Fennel provides a mild-yet-unmistakable sweet licorice-like flavor.
  • Substitution: The fennel can be omitted entirely if preferred, or replaced with ½ teaspoon dried thyme. Fresh basil also works well as a substitute.
• 1 teaspoon garlic powder
  • Why Not Fresh Garlic?: Because we don’t want the garlic burning. The crust is coming into direct contact with the cooking oil, and fresh garlic would risk burning. Not fun.
  • Substitute: Can be replaced with ½ teaspoon onion powder if preferred, or if you don’t have garlic on hand. In either case, this is being added for savory depth.

For Frying:

• Olive oil, for frying
  • Best Oil For Frying: As a rule of thumb, if your fry oil is going to reach very high heat, don’t use olive oil. Instead, use either light olive oil or a flavor neutral cooking oil. These oils have higher smoke points that prevent the oil from burning and taking on a rancid taste.
  • When to Use Olive Oil: For medium heat or medium-high heat, extra virgin olive oil works well, but at high temperatures, it scorches and turns bitter. Light olive oil or a neutral high-smoke-point oil is better for higher-heat frying.
  • Which Oils to use: Any flavor neutral cooking oil, such as corn oil, vegetable oil, or avocado oil, all of which have a higher smoke point and neutral flavor.

Optional Garnish:

• Lemon slices, for frying (optional)
  • For Garnish: Adds a bright citrusy contrast when lightly fried and served with the pork.
  • On the Side: Can also be served fresh on the side instead of frying.
• 1 whole garlic clove (optional, for infusing oil)
  • Flavor: Adds a mild garlic aroma to the frying oil.
  • Substitution: Can be replaced with a sprig of rosemary or thyme for an herbal touch.

Tips for Preparing Italian Style Pan-Fried Pork Chops

1. Choose the Right Pork Chops – A good pork chop dinner starts with the right pork chops, naturally. For best results, in this recipe, I do suggest using thin-sliced center-cut pork chops. This is to ensure quick and even cooking through the fry process while still having moist pork chops. However, you can of course make the recipe work with thicker cut pork chops, but you’ll have to adjust the cooking time accordingly.
2. Proper Breading Technique – We do not want excess flour getting into the oil. So, be sure to shake off any excess flour before dipping the chops into the egg wash. This helps the breading adhere properly, while preventing clumping. Clumping leads to uneven cooking, and even cooking is key to our quick fry time.
3. Use a Large Skillet – Overcrowding is the surest and easiest way to ruin the pork chops. The easiest way to avoid overcrowding is to use a large skillet. Overcrowding is bad for a couple of reasons. First and foremost, overcrowding lowers the temperature of the oil and prevents a crispy crust by causing the breading to absorb oil. At higher temperatures, overcrowding can cause steaming rather than frying. Not fun.
4. Maintain Oil Temperature – I mentioned above that this recipe requires you to pay attention to the temperature of the oil if you want juicy pork chops, and who doesn’t? We want a medium or medium-high heat. If the temperature is too low, the chops will absorb oil and become soggy. Too high and the coating will burn before the chops are finished frying, or even cause the chops to stick to the bottom of the pan. Not gourmet.
5. Flavorful Enhancements – Frying a few lemon slices or a whole garlic clove in the oil infuses the dish with extra flavor. A splash of white wine in the pan after frying the pork chops can also be used to create a simple pan sauce.
6. Check for Doneness – Thin pork chops cook quickly, typically in 4-5 minutes total. The juices should run clear, and the internal temperature should reach 145°F for moist pork chops.
7. Rest the Pork Chops – Let the cooked pork chops rest on a paper towel-lined plate for a few minutes before serving. This helps absorb excess oil and keeps the breading crispy.
8. Storage Tips – Super simple. These chops can be stored for up to three days in the fridge in an airtight container. To reheat, just give them a quick heat in a pan with some olive oil.

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And those are our Italian Style Pan-Fried Pork Chops. If you enjoyed today’s recipe or have any questions or suggestions, be sure to let us know in the comments below we always love hearing from you!

Happy Cooking!

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