Crispy Fried Pork Chops

Why You’ll Love These Crispy Fried Pork Chops

• These pork chops are total comfort food that the whole family is going to love.
• Quick and easy to make, it’s perfect for busy weeknights.
• You only need a handful of ingredients to make this pork chop recipe. 

Looking for more quick and easy dinner ideas? Check out my 11 Easy 30 Minute Dinners for busy families.

Ingredient Notes

• Pork Chops: I use thin-cut boneless pork chops about ½ to ¾ inch thick. Bone-in pork chops work too, but may need a slightly longer cooking time. See the Tips section below.
• Flour: Regular all-purpose flour works best. 
• Egg: Helps the seasoned flour coating stick to the pork chops for a crispy crust.
• Seasonings: I keep it simple with salt, black pepper, and paprika. See the Variations section below for more seasoning ideas.
• Cooking Oil: I use canola oil, but vegetable oil works just as well. I don’t recommend olive oil for this recipe.

How to Make Crispy Fried Pork Chops

1. Whisk the egg and milk together in a shallow dish. 
2. Mix the flour, salt, pepper, and paprika together in a shallow bowl or on a plate.
3. Dredge each pork chop through the flour, then into the egg wash, then back through the flour. Let the coated pork chops rest while the oil heats.
4. Heat ⅛ to ¼ inch of oil in a large skillet over medium heat. Fry the pork chops 4–5 minutes per side, until golden brown and cooked through. Cook in batches if needed.
5. Transfer to a paper towel-lined plate and keep warm in a 200° oven while you make the gravy. 

Tips for Crispy Fried Pork Chops

• If using bone-in pork chops, trim or score the fat to help prevent curling. See how to score pork chops in this post. 
• I use a pie plate for the egg mixture and a dinner plate for the seasoned flour. The larger surface makes dredging easier.
• Pat the flour onto the pork chops, then gently shake off the excess.
• Let the breaded pork chops rest while the oil heats. This helps the coating stick during frying.
• I keep an empty plate nearby because I bread all of the pork chops before I start frying.
• I use a nonstick skillet, but a well-seasoned cast-iron skillet works great too.

How to Make Sawmill Gravy

1. After cooking the pork chops, make sure you have about 4 tablespoons (¼ cup) of oil left in the skillet (see note below). Whisk in the flour and cook over medium heat, scraping up the browned bits, until bubbly, about 1–2 minutes.
2. Whisk in the milk and cook over medium to medium-high heat, stirring constantly, until thickened, about 5 minutes. The oil will be very hot, so I usually remove the skillet from the heat before whisking in the flour, then return it to the burner before adding the milk.
3. Serve immediately.

See my bacon gravy recipe for a video of the same technique. Start watching around the 41-second mark and stop before the bacon is added back in.

Special recipe notes

1. Carefully pour the hot oil into a heatproof glass measuring cup to measure ¼ cup for the gravy. Be careful—the oil is extremely hot.
2. If using a nonstick skillet, you will need tongs and a whisk that has silicone coating on them so they don’t scratch your skillet. 

Seasoning Ideas & Variations

We keep these pork chops simple with salt, black pepper, and paprika, but there are plenty of ways to change up the flavor. Here are a few seasonings we like to use.

A few ideas for herbs and spices that you can add to this recipe are:

• garlic powder
• onion powder
• cayenne pepper
• Italian seasoning
• seasoned salt
• celery salt
• dry mustard
• white pepper
• dried basil
• dried thyme

Storage & Reheating

Store leftover fried pork chops in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven until warmed through.

Frequently Asked Questions

Side Dishes for Fried Pork Chops

• Copycat Longhorn Brussels Sprouts
• Pan Fried Green Beans
• Creamed Corn
• Honey Glazed Baby Carrots