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Fried breaded pork chops how to#
Fried breaded pork chops full#

To serve, I like to enjoy fried pork chops with mashed potatoes and some greens or even a cucumber salad on the side for a bit of tangy, fresh flavor.

I shallow-fry the pork chops (in batches) just until golden on each side, then allow them to drain on a wire rack, and sprinkle with a touch of salt and pepper.

Next, I dredge each chop, first in flour and then in whisked egg, followed by a press in my panko/parmesan mixture to create a crispy coating.

First, I add my pork chops to a large bowl, rub in my marinade ingredients, then allow the chops to rest for at least 20 to 30 minutes, or even overnight if I'm preparing ahead.

Fried breaded pork chops full#

Here's a peek at my fried pork chops recipe: (or just jump to the full recipe) below.) My marinade is very simple, and consists of some salt, pepper, garlic, lemon juice and olive oil, and I just toss and rub these ingredients into the boneless pork chops and let them rest for a while.Īs far as my breading goes, I like a nice, golden, crispy crust on my pork chops, and typically always prefer to use panko breadcrumbs (though you can certainly substitute traditional breadcrumbs), which have a slightly coarser texture and a bit more crunch.īut here's where my fried pork chops depart from the average recipe: I like to sprinkle a touch of grated parmesan cheese into my seasoned panko bread crumbs, which give a bit of a savory, “umami” flavor to the crust and helps create a wonderful golden color! Since pork chops are incredibly lean, they can really benefit from a 20 to 30 minute (or even overnight) rest in a flavorful marinade to help tenderize the meat, and create a succulent, juicy result once fried.

Fried breaded pork chops how to#

How to Fry Pork Chops So They're Crispy and Flavorful

Served with some hot mashed potatoes and a tangy little salad on the side, these easy pan fried pork chops are frequently on repeat at our house, and just the recipe to whip up when healthy comfort food is what we crave! It's something I find myself craving every so often and preparing when I have a little package of pork chops in my fridge or freezer. The savory flavor of the marinated pork and the crispy crust combined with that little taste of richness from frying really makes my tastebuds happy. I've been preparing fried pork chops in this way for as long as I can remember, even adding a special ingredient, a “secret” ingredient, if you will, in the form of a whisper of grated parmesan cheese mixed in with the panko breadcrumbs that I use to dredge the cutlets in before shallow frying.

I'm not quite sure what exactly it is about lightly breaded and crispy fried foods, but boy oh boy do they hit the spot for me!įried pork chops have always been one of my favorite meals, especially when the chops are thin-cut and boneless, marinated in olive oil, and made with a little lemon juice and garlic to impart extra flavor and tenderness. My recipe features thin-cut, boneless pork chops marinated in olive oil, lemon and garlic, with a tasty little “secret ingredient” in the crust for extra flavor!įried Pork Chops, a Taste of Golden, Crispy Deliciousness Hot, golden and crispy, these fried pork chops couldn't be a more comforting or delicious dish to prepare and gather around the dinner table with.