Breaded Fried Pork Chops cooked to golden-brown perfection! Boneless pork chops come out crispy on the outside and tender and juicy inside. This comforting, easy recipe is perfect for weeknight dinners or a casual family meal.
Fried Pork Chops
If you enjoyed the popular French Onion Pork Chops, you’ll love these indulgent breaded fried pork chops. They deliver a satisfying crunch and a juicy interior every time.
Ingredients:
- Boneless pork chops, approximately 1-inch thick (about 6)
- ⅓ cup grated Parmesan cheese
- ¾ cup Italian breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 eggs
- ½ cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
Recipe Tips
Freshly grated Parmesan gives the best flavor and texture, but pre-grated cheese works fine if that’s what you have.
Use vegetable oil for frying because it has a higher smoke point than olive oil and helps prevent burning.
If you don’t have Italian breadcrumbs, use regular breadcrumbs and add 1 tablespoon Italian seasoning to the mix.
In a shallow dish, combine the grated Parmesan, Italian breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed.
In a second shallow dish, whisk the eggs until smooth. Place the flour in a third shallow dish for dredging.
Arrange the flour, egg wash, and breadcrumb mixture in a line. Dredge each pork chop in flour first, coating both sides so the pink is mostly covered.
Dip the floured pork chop into the eggs until fully coated, then press it firmly into the breadcrumb mixture on both sides. Shake off any excess and place the chop on a wire rack or plate. Repeat with the remaining chops.
Heat the vegetable oil in a large skillet over medium heat until hot but not smoking. Add the butter and let it melt, swirling to combine with the oil.
Place the breaded pork chops in the pan and cook 3–5 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 145°F (63°C). Remove from the pan and let rest a few minutes before serving to lock in juices.
Best Side Dishes
- Mashed potatoes (classic or cream cheese mashed)
- Roasted potatoes
- Potatoes au gratin
- Parmesan roasted zucchini
- Macaroni and cheese
- Simple green salad
- Sautéed green beans
- Steamed broccoli
- Applesauce
Yes. Wrap leftover cooked pork chops tightly and store in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
Storage Instructions
Refrigerate leftovers in an airtight container for 2–3 days. Reheat gently in a low oven to preserve crispiness, or briefly in a skillet with a little oil.
More Dinner Recipes
French Onion Pork Chops
Slow Cooker Dr. Pepper Pulled Pork
Million Dollar Chicken
Meatloaf Muffins
Fried Pork Chops Recipe
Fried Pork Chops
Equipment
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3 shallow dishes
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Frying pan or skillet
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Plate or wire rack
Ingredients
- 6 boneless pork chops, approximately 1-inch thick
- ⅓ cup grated Parmesan cheese
- ¾ cup Italian breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 eggs
- ½ cup flour
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
Instructions
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In a shallow dish, whisk together the Parmesan cheese, breadcrumbs, garlic powder, onion powder, salt, and pepper until well combined.
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In a separate shallow dish, whisk the eggs until smooth.
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Place the flour in a third shallow dish for dredging.
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Set up a dredging station: flour, egg, breadcrumb. Coat each pork chop in flour, then egg, then press into the breadcrumb mixture on both sides. Shake off excess and set aside on a wire rack or plate.
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Repeat with remaining pork chops.
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Heat the vegetable oil in a large skillet over medium heat until hot but not smoking. Add the butter and let it melt. Fry the pork chops 3–5 minutes per side, or until the internal temperature reaches 145°F (63°C) and the crust is golden brown.
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Remove the chops from the pan and let them rest a few minutes before serving. Enjoy!