crispy pork chops


  • 4 pork chops, bone-in or boneless
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs (you can use panko breadcrumbs for extra crispiness)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Cooking oil (vegetable oil, canola oil, or any oil suitable for frying)
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  1. Preheat the Oven: Preheat your oven to 375°F (190°C).

  2. Prepare the Breading Station: Set up three shallow bowls or plates. In one bowl, place the flour. In another bowl, beat the eggs. In the third bowl, mix the breadcrumbs with garlic powder, paprika, salt, and pepper.
  3. Coat the Pork Chops: Pat the pork chops dry with paper towels to remove any excess moisture. Season both sides of the pork chops with salt and pepper. Then, dredge each pork chop in the flour, shaking off any excess. Next, dip the floured pork chops into the beaten eggs, allowing any excess to drip off. Finally, coat the pork chops in the seasoned breadcrumbs, pressing gently to adhere the crumbs.
  4. Fry the Pork Chops: Heat cooking oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the pork chops to the skillet. Cook for about 3-4 minutes on each side or until golden brown and crispy. You may need to work in batches depending on the size of your skillet to avoid overcrowding.
  5. Transfer to Oven: Once both sides are nicely browned, transfer the pork chops to a baking sheet lined with parchment paper or a wire rack placed on a baking sheet. Place them in the preheated oven and bake for an additional 10-15 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C) for medium doneness.
  6. Serve: Once cooked through, remove the pork chops from the oven and let them rest for a few minutes before serving. Serve hot with your favorite sides, such as mashed potatoes, steamed vegetables, or salad.

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