Hey y’all! I finally made a crispy fried pork chops recipe. I’ve been trying to eat healthier, but all week I’ve been craving something fried. I couldn’t decide between fried chicken or pork chops—so I went with my favorite: pork chops. A thin, fatty, fried pork chop beats chicken or fish for me any day.
In this recipe I’ll show you how to make flavorful, crispy pork chops and the steps to get a crunchy crust. I grew up eating pork chops—my grandma and her husband, McCloud, often made them for dinner—so these are nostalgic for me. Now that I cook for myself, I experiment with seasonings, but today I’m keeping it simple. These chops make a perfect weekday main dish.
Are pork chops popular?
Pork is especially popular in the American South. Dishes like chitterlings, hog maws, pig’s feet, pork neck bones, fried pork chops, and baked ham are traditional Southern foods. Many of these recipes have roots in African American culinary traditions, where people turned inexpensive or less-desired cuts into delicious meals.
Over time those traditions became widely loved, though today some people eat less pork for health or religious reasons. Still, in the South pork remains a common and cherished ingredient.
Are pork chops a soul food favorite?
Pork chops are widely enjoyed across different communities and are one of the more familiar pork cuts for many people, along with bacon, sausage, and ham. While some pork dishes are particularly associated with African American Southern cooking—like chitterlings, hog maws, fatback, and pig’s feet—fried pork chops are broadly popular and not limited to one group.
Now, onto the recipe. Below are the ingredients and steps to make crispy fried pork chops.
Recipe Ingredients:
- Pork chops: Use center-cut pork chops. Slightly thin cuts work well—bone-in or boneless are both fine.
- Flour and cornstarch: All-purpose flour plus cornstarch create the crispy exterior. Use more flour than cornstarch; fresh cornstarch (within a few months) performs best.
- Vegetable oil: Use an oil with a high smoke point—vegetable, canola, or peanut oil are good choices.
- Hot sauce: Adds depth and a touch of heat to the egg wash.
- Yellow mustard: Helps the egg wash bind the breading and adds flavor.
- Eggs: The main binding agent that helps the flour mixture adhere to the chops.
- Seasonings: Adobo, paprika, garlic powder, onion powder, cayenne, black pepper, and Italian seasoning. This classic mix gives great flavor; adjust amounts to taste.
How to Make Crispy Fried Pork Chops
- Pat the pork chops dry with paper towels—make them as dry as possible.
- Season the chops with half the seasoning mix, then rub each side with a thin layer of yellow mustard. Set aside.
- Whisk the eggs with hot sauce and a pinch of seasoning to make the egg wash.
- Combine the all-purpose flour and cornstarch in a large bowl or resealable bag, then add the remaining seasonings.
- Dip each seasoned pork chop into the egg wash and let excess drip off. You want a thin coating of egg.
- Dredge the chops in the flour-cornstarch mixture, shake off excess, and set them on a baking rack so air can circulate around them.
- Heat a large skillet over medium-high heat and add oil. Heat until the oil reaches roughly 375°F (about 6–7 minutes over medium-high heat).
- Fry the chops in batches—don’t overcrowd the pan. Fry about 6 minutes per side, or until golden brown and crispy. Maintain oil temperature and avoid overcooking.
- Transfer cooked chops to a baking rack set over a sheet pan to drain and stay crisp.
Tips for best results:
- Marinate: If possible, let chops sit in the fridge for several hours or overnight to absorb flavor.
- Add cornstarch: Mixing cornstarch with flour is key to an extra-crispy crust.
- Rest on a rack: Use a baking rack to keep the bottom of the chops from getting soggy—paper towels trap moisture and soften the crust.
Serving suggestions:
- Macaroni and cheese: Classic stovetop mac and cheese pairs perfectly with fried chops.
- Yellow rice: Spanish-style yellow rice or plain white rice with a drizzle of hot sauce is delicious alongside pork chops.
- Spaghetti and sauce: Plain spaghetti with tomato sauce is a Southern favorite for serving with fried meats.
- Sweet corn: Buttered corn—fresh, canned, or frozen—complements the savory fried crust.
- Green beans: Lightly seasoned green beans make a bright, green side vegetable.
- Mixed vegetables: Frozen mixed vegetables quickly provide a nutritious, colorful side.
Storage and reheating
- Storage: Store fried pork chops in an airtight container or wrapped in foil or plastic wrap in the refrigerator.
- Freezing: Yes—freeze in a tightly sealed bag to prevent freezer burn.
- Reheating: Reheat in the oven or air fryer to maintain crispness. Oven: 375°F for 15–20 minutes on a rack. Air fryer: about 370°F for 3–4 minutes per side.
Frequently Asked Questions
Do you clean the pork chops first?
Cleaning meat is a personal preference. Some people rinse or soak meat in salt water, lemon or lime juice, baking soda, or vinegar diluted with water to remove debris or surface residue. If you choose to soak, use enough liquid to cover the meat by an inch or two, add about a tablespoon of the chosen ingredient, soak 20–25 minutes, then rinse and pat dry. Trim excess fat before cooking if desired.
Why does the breading sometimes puff up or fall off?
- Meat must be dry: Excess moisture prevents the crust from crisping and can cause the breading to separate.
- Egg wash too thick: Allow excess egg wash to drip off—only a thin layer is needed to bind the flour.
- Too much flour: A very thick dredge traps moisture and keeps the crust from crisping.
- Cold oil: If oil isn’t hot enough, the coating soaks up oil instead of frying crispy. Aim for 375°F and try to keep it above 350°F while frying.
- Overcrowding the pan: That drops oil temperature and leads to soggy breading—fry in small batches.
How do I keep pork chops from drying out?
To avoid dry, chewy pork chops, fry at a higher temperature for a shorter time so the crust crisps quickly and the interior stays juicy. Avoid long, low frying times—chops should cook relatively quickly at about 375°F and generally won’t need more than around 12 minutes total, depending on thickness.
I hope you enjoy this crispy fried pork chops recipe. If you try it, please rate and share your feedback. Subscribe for more recipes and follow Philly Jay Cooking on social platforms if you want to see more dishes and updates.
Enjoy—later!
Pbj~
