Crispy Pan Fried Pork Chops Recipe Easy Golden Crunch Perfection
This recipe delivers quick, easy, and delicious crispy pan fried pork chops with a perfect golden crust and juicy inside, perfect for weeknight dinners or casual meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 bone-in pork chops, about 1-inch thick
- 1 cup (120g) all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, plus more for seasoning chops
- 1/2 teaspoon freshly ground black pepper
- 1 large egg, beaten
- 1/4 cup (60ml) milk (whole or 2%, or almond milk for dairy-free)
- 1/4 cup (60ml) vegetable oil (canola or peanut oil preferred)
- 2 tablespoons unsalted butter
Instructions
- Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper. Let rest at room temperature for 15 minutes.
- In one shallow bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper. In another bowl, whisk together egg and milk until smooth.
- Dip each pork chop first into the egg wash, letting excess drip off, then dredge thoroughly in the seasoned flour mix. Press flour gently to ensure it sticks. Place coated chops on a wire rack or plate.
- Heat vegetable oil and butter in a heavy skillet over medium-high heat until oil shimmers and butter foams then settles (about 3-4 minutes).
- Place chops in the pan without crowding. Cook 4-5 minutes on the first side without moving to form a crust. Flip and cook another 4-5 minutes until deep golden color.
- Check doneness with a meat thermometer (145°F / 63°C) or cut into a chop to ensure juices run clear and meat is no longer pink.
- Transfer chops to a plate, tent loosely with foil, and let rest for 5 minutes before serving.
- If crust softens after resting, reheat chops in the hot pan for 30 seconds per side to refresh the crunch.
Notes
Pat pork chops dry before seasoning to ensure crispiness. Do not overcrowd the pan to maintain heat and crust. Let chops rest after cooking to keep meat juicy. For gluten-free, use gluten-free flour or crushed pork rinds. For dairy-free, substitute milk with almond or coconut milk and omit butter or use oil only.
Nutrition
- Serving Size: 1 pork chop
- Calories: 375
- Sugar: 1
- Sodium: 600
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 15
- Fiber: 1
- Protein: 25
Keywords: crispy pork chops, pan fried pork chops, easy pork chops, golden crust pork chops, quick dinner, comfort food