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bone-in fried pork chops with an even fine golden-brown breadcrumb crust resting on a plain plate
Andre Lewis

Breaded Fried Pork Chops

A fine breadcrumb coating needs a short rest on the meat before frying so it can cling through the first turn. Cook in batches at a steady oil temperature, letting each chop reach its thermometer target without racing the crumbs to dark brown. Rest the finished pork on a rack so the underside stays crisp while the last pair finishes, rather than trapping steam against a flat plate.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 bone-in pork loin chops 3/4 inch thick, about 2 lbs total
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 tbsp whole milk
  • 1 cup fine plain dry breadcrumbs
  • 1 tsp sweet paprika
  • 1/2 cup neutral oil

Method
 

  1. Pat chops dry and season with salt and pepper. Put flour in one shallow dish, whisk eggs and milk in another and mix breadcrumbs and paprika in a third.
  2. Coat chops lightly in flour, dip in egg and press into crumbs. Set on a rack for 5 minutes and discard leftover coating ingredients that touched raw pork.
  3. Heat oil in a large skillet to about 350°F over medium heat. Fry two chops at a time for 4 to 5 minutes per side, adjusting heat to keep the oil around 325 to 350°F.
  4. Check the thickest flesh beside the bone for at least 145°F. Transfer ready chops to a clean rack and repeat with the remaining pair.
  5. Rest each chop for at least 3 minutes after cooking and serve while the crumb coating is crisp.