Crispy Pan-Fried Pork Chops

Article by Emily Saladino

Pan-fried pork chop recipes can easily turn out dry or tough, so Food Network Kitchen developed this foolproof approach so yours are tender and juicy with an irresistibly crispy crust. Breaded pork chops come together quickly, and you can customize them with different spices and flavors. Read on to learn our tips and tricks.

How to Make Breaded Pork Chops Like a Pro

With our recipe developers’ step-by-step tips, you can cook up restaurant-quality crispy breaded pork chops for a weeknight supper.

Use bone-in pork chops cut approximately 1/2-inch thick. The size of the cut affects how evenly it cooks, so aim for 1/2-inch-thick chops. Our recipe developers use bone-in cuts when frying pork chops in a pan because they contain enough fat to keep the meat tender and juicy while it cooks in the hot oil.

Dry the pork chops with paper towels. It might seem fussy, but this simple step helps the flour and egg adhere, which in turn makes the pork chop breading cling to the meat in the hot pan.

Season the egg wash. After you crack the eggs into a shallow bowl for the egg wash, whisk in salt and pepper so every layer of the pork chop breading is full of savory flavor.

Switch up the breading recipe for pork chops. Our recipe developers love the versatility and classic flavors of dried thyme and oregano, but you can customize it and substitute dried basil, fennel, mint or red pepper flakes. Or, add 1/3 cup of finely grated Parmesan to the breadcrumbs to make Parmesan-crusted pork chops.

Don’t crowd the pan. The key to this fried pork chop recipe is keeping the oil at a consistently high temperature. Make sure the olive oil is shimmering before you add the breaded pork chops and give them plenty of room in the pan, so they cook evenly and their coating crisps up in the hot oil.

What to Serve with Breaded Pork Chops

Serve homemade breaded pork chops with wilted spinach or other leafy greens, roasted broccoli with garlic or cool, crunchy coleslaw. Our recipe developers love to serve pan-fried pork chops with a lemon wedge on the side, too, so everyone can squeeze a bit of tangy citrus onto their chops right before they dig in.

How to Reheat Breaded Pork Chops

Keep leftover breaded pork chops in an airtight container in the fridge for 3 to 4 days. To reheat, place them on a foil-lined baking sheet in an oven heated to 350 degree Fahrenheit for 10 to 15 minutes. You can microwave pork chops in 20-second increments, too, but our recipe developers prefer to use the oven because it keeps the breading crispy and the chops tender and juicy.