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Fried Pork Chops

Crispy on the outside and juicy on the inside, these Fried Pork Chops are a comforting family favorite that come together quickly and deliciously.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces bone-in pork chops (about 1 inch thick) Choose center-cut for even cooking.
  • 1 cup all-purpose flour Creates a golden, crisp crust.
  • 2 teaspoons garlic powder For warm, savory depth.
  • 1 teaspoon smoked paprika Adds subtle smokiness; substitute regular paprika if needed.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Adjust to taste.
  • 2 large eggs Beaten, to help the coating adhere.
  • 1/2 cup buttermilk Tenderizes the meat; use milk plus 1 tablespoon lemon juice as a substitution.
  • 1 cup panko breadcrumbs For extra crunch; use crushed crackers for a budget-friendly swap.
  • 2 tablespoons nutritional yeast Adds cheesy flavor without dairy (optional).
  • 3 tablespoons vegetable oil or clarified butter For frying; use olive oil for a lighter, slightly fruitier profile.
  • to taste fresh parsley and lemon wedges For finishing and brightness.

Method
 

Preparation
  1. Pat the pork chops dry with paper towels and season both sides with a pinch of salt and pepper.
  2. Set up a dredging station: bowl one — flour, garlic powder, smoked paprika, salt and pepper; bowl two — beaten eggs mixed with buttermilk; bowl three — panko mixed with nutritional yeast.
  3. Coat each chop in flour, shaking off excess; dip into the egg mixture; press into the panko so the breadcrumbs cling evenly.
Cooking
  1. Heat a large skillet over medium-high heat and add oil. When the oil shimmers, add the chops.
  2. Cook undisturbed for 4–5 minutes per side for a golden crust.
  3. Check internal temperature: 145°F is the safe, juicy target. Transfer chops to a resting rack for 5 minutes so juices redistribute.
  4. Finish with a squeeze of lemon and scatter chopped parsley over the top. Serve warm.

Notes

For a gluten-free version, replace flour and breadcrumbs with a gluten-free flour blend and gluten-free panko. For a lighter method, brush chops with oil and bake at 425°F for 12-15 minutes. Mix minced rosemary and thyme into the panko for a fragrant twist or add cayenne for a kick.