Here’s the Recipe

Serves 4

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Ingredients

4 boneless pork chops (preferably 1 inch thickness)

1/3 cup flour

2 eggs

1 1/2 cups Italian Style Panko Breadcrumbs

2 cups or so veggie/canola oil

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

1/2 teaspoon crushed red pepper flakes, divided

Directions

1. Pour 2 cups or so of veggie or canola oil in a large, deep frying pan. Turn on medium heat and let warm.
2. In 3 separate bowls, prepare your dredge station. In the first bowl, place the flour and half of the salt, pepper, and crushed red pepper flakes. Stir and set aside. In the second bowl, crack 2 eggs and put in the remaining salt, pepper, and crushed red pepper flakes. Whisk together and set aside. In the third bowl, put the panko breadcrumbs. Line up the bowls from flour to breadcrumbs and have a clean, empty plate on the end.
3. Take your pork chops and place in the flour bowl first to coat it. Shake any excess flour off. Then place in the egg mixture and coat it. Then place in the panko and coat it thoroughly. Place on the clean plate. Repeat this with the remaining pork chops.
4. Once the frying pan is warm, place the pork chops in and cook on one side for 6-8 minutes. This will depend on how thick they are. Flip them after the 6-8 minutes and cook on the other side for another 6-8 minutes.
5. Once cooked on both sides, place on a paper towel lined plate and cover with foil. Let rest for 5-10 minutes. Serve and enjoy!

Notes:

1. For the salt, pepper, and crushed red pepper flakes you can use however much you desire or omit one entirely.
2. If your pork chops are thicker than 1 inch, they will most likely take longer to cook so keep that in mind.

Inspiration:

I love all things fried. I always have. My dad always made “fried” chicken growing up and I decided one day to duplicate it with pork chops. I put quotes around fried because it was more like breaded chicken as he would only fry the chicken breasts but never the whole chicken. Not sure why, that’s just how he did it. Once I got married and realized how much my hubby loves pork and all things meat, I knew I needed to come up with multiple pork dishes to keep him satisfied.

So, then the fried pork chop was born. I needed something that was easy and quick to do on a weeknight after work and this worked! I loved that I could even get them prepped early by a couple of hours and just worry about the frying part when it came dinner time. It made life so much easier. It also gave us an alternative to our dinners and helped us keep the variety going.

I literally make this at least twice a month (I would once a week if I could) and it is one of our best dinners. It goes with everything! Mac and cheese, my Easy Steamed White Rice, my Easy Baked Crispy Potatoes, mashed potatoes, or really anything at all! Literally whatever you have in your pantry will work with these pork chops. I hope you all love them!

Copyright Jessica Nash. All Rights Reserved 2023.