How to Fry Pork Chops

Need a quick and delicious way to cook that package of pork chops in the refrigerator or freezer? Fry them -- in a skillet or in the oven -- for a simple dinnertime solution.

These homemade fried pork chops will definitely be the star of your dinner table. You'll be surprised at how easy this recipe is!

Have Pork Chops for Dinner Tonight

Pork chops are a dinnertime staple. No wonder. They're quick and easy to fix, and they pair well with a variety of foods and flavors. You can enjoy them year-round -- pan-fry or oven-fry them for a hearty fall or winter meal, or do a quick saute for a no-fuss summer dinner. Here are three simple ways to prepare them.

How to Pan-Fry Chops

This method usually involves flattening the chops, dipping them in a liquid, and then breading them with a seasoned flour mixture, or bread or cracker crumbs. The chops are then cooked in oil. This is a real family pleaser -- you end up with a crisp, golden crust and moist, tender meat. Here are step-by-step instructions for four (4 to 5 ounces each) boneless pork chops:

  1. Place each boneless chop between two sheets waxed paper or plastic wrap. With the flat side of a meat mallet or rolling pin, pound pork to 1/4- to 1/2-inch thickness. This will help ensure the meat will be done inside.
  2. In a shallow dish beat 1 egg with a fork; stir in 2 tablespoons milk or water. You can also use just milk or buttermilk.
  3. Prepare the breading, placing it into a shallow dish or plate. You have many options for breading ingredients:
    • All-purpose flour. Use about 1/3 to 1/2 cup. You can spice it up by adding 1/2 teaspoon regular or seasoned salt and 1/4 teaspoon ground black pepper or a mix of 1/2 teaspoon salt, 1/2 teaspoon paprika, and 1/4 teaspoon ground black pepper. You can also use one of your favorite seasoning blends.
    • Crushed crackers. Place crackers in a resealable plastic bag; use a rolling pin to crush them.
    • Dry bread crumbs. Purchase these ready-to-use crumbs in plain or flavored varieties.
    • Fresh bread crumbs. These give a nice texture to breaded foods. Make them by placing slices of day-old bread in a food processor or blender. Process or blend bread until the crumbs are the size you like.
    • Stuffing mix. Prepared bread stuffing mixes make a quick and convenient breading. Simply place it in a resealable plastic bag and use a rolling pin to crush.
  4. Dip both sides of pork chops in the egg-milk mixture, then in the desired breading.
  5. In a 12-inch heavy skillet heat 2 tablespoons olive oil or canola oil over medium-high heat. Cook chops 3 to 4 minutes per side, until golden brown on the outside with just a trace of pink inside (145 degrees F with an instant-read thermometer).

Pork Chops, Apples & Greens Recipe

How to Oven-Fry Chops

For hands-off cooking, try this simple oven method. You can use either boneless or bone-in chops for this method.

  1. Preheat oven to 425 degrees F.
  2. As in pan-frying Steps 2 through 4 (above), dip the pork chops in egg mixture and breading . You don't need to flatten the meat as in Step 1.
  3. Arrange coated chops in a single layer in a shallow baking pan. Bake, uncovered, for 15 to 20 minutes or until pork is done (145 degrees F with an instant-read thermometer). Allow chops to stand at least 3 minutes before serving.

Oven-Fried Pork Chops Recipe

How to Saute Chops

The easiest way to fry pork chops is to saute them, which means to cook them quickly in a little oil in a skillet. Boneless or bone-in rib or loin chops, cut 1/2 to 3/4 inch thick, work well for this. For four chops, heat 2 teaspoons vegetable oil or olive oil in a large skillet over medium heat. Sprinkle chops with salt, ground black pepper, or your favorite seasoning blend. Cook chops for 6 to 8 minutes until browned on the outside and slightly pink in center (145 degrees F with an instant-read thermometer), turning once halfway through cooking.

Checking for Doneness

Today's pork is lean and shouldn't be overcooked. To check for doneness without a thermometer, cut into the center of each pork chop. The inside should be just slightly pink and the juices should run clear. If you do have an instant-read thermometer, the internal temperature should be at least 145 degrees F, followed by a 3-minute rest time. Pork is perfectly safe at this temperature, yet still juicy.

Whether pan-frying or grilling, we'll help you pick the best cut of pork chops for your dinner table.


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