Crispy Fried Pork Chops
Published: Friday, September 25, 2026
1 c. all-purpose flour
1 tsp. coarse sea salt
½ tsp. coarse black pepper
½ tsp. paprika
¼ tsp. garlic powder
¼ tsp. onion powder
2 eggs
4 to 6 boneless pork chops
1 c. vegetable oil
Whisk together flour, salt, pepper, paprika, garlic powder and onion powder in a shallow bowl. Beat eggs in a separate shallow bowl.
Place pork chops between two sheets of plastic wrap or parchment paper and pound with a meat mallet to thin them to about ½" to ¾" thick. Heat about ¾" oil in a cast-iron skillet over medium-high heat to 375°.
Dip each pork chop in the flour mixture, coating both sides. Then dunk each side into the beaten eggs and back into the flour mixture. Carefully lower the pork chop into the heated oil and fry for about 3 minutes on the first side, flip, then cook for another 2 minutes on the second side, or until the pork chop reaches an internal temperature of 145°. Continue dredging remaining pork chops and cooking, taking care not to overcrowd the pan. Transfer pork chops to a paper towel-lined plate and let set for 3 minutes before serving. —8 servings.
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