Crunchy Breaded Pork Chops – Easy Fried Recipe

Discover the secret to perfectly crispy, juicy, breaded pork chops that everyone will love! This recipe for breaded fried pork chops delivers a golden-brown crust and tender, flavorful meat inside. It’s a crowd-pleasing dish that satisfies both those who prefer their meat well-done and those who like it just cooked through.

The beauty of this recipe lies in its versatility. Whether you’re cooking for a family dinner or preparing a special meal for guests, these breaded pork chops are sure to impress. The combination of panko breadcrumbs, Parmigiano-Reggiano cheese, and fresh sage creates a deliciously crispy exterior that complements the juicy pork perfectly.

Ingredients

• 8 (1/2-inch-thick) bone-in rib or center-cut pork chops (about 6 ounces; 170g each)
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour (2.25 ounces; 64g)
• 3 large eggs, beaten (about 2/3 cup)
• 2 cups panko bread crumbs (5 ounces; 145g), roughly crushed by hand if very large
• 1 ounce grated Parmigiano-Reggiano cheese (30g; about 1/4 cup)
• 1 tablespoon (3g) minced fresh sage leaves (about 6 large or 10 medium leaves)
• About 1 to 1 1/2 cups (240 to 360ml) vegetable or canola oil, or clarified butter, for frying

Directions

1. Begin by seasoning the pork chops generously with salt and pepper on both sides. This initial seasoning ensures that the meat itself is flavorful, not just the breading.
2. Set up your breading station with three shallow bowls. In the first bowl, place the flour. In the second, beat the eggs. In the third, mix the panko breadcrumbs, grated Parmigiano-Reggiano, minced sage, salt, and pepper.
3. Now, it’s time to bread the chops. Use one hand for dry ingredients and one for wet to avoid a mess. Dredge each chop in flour, shake off excess, dip in egg, let excess drip off, then coat thoroughly in the seasoned breadcrumb mixture. Place the breaded chops on a parchment-lined baking sheet.
4. Heat 1/4 inch of oil or clarified butter in a large cast iron skillet or straight-sided sauté pan over high heat. The oil is ready when a breadcrumb sizzles and foams immediately upon contact.
5. Carefully place the breaded chops into the hot oil, laying them away from you to prevent splashing. Cook for 2-3 minutes, swirling the pan gently for even browning, until the bottom is golden and crisp.
6. Flip the chops and cook for another 2-3 minutes on the other side. The result should be a beautifully golden-brown, crispy exterior with juicy, perfectly cooked meat inside.
7. Transfer the cooked chops to a paper towel-lined plate to drain excess oil. While still hot, give them a light sprinkle of salt for that extra flavor boost.
8. Serve your golden-brown breaded pork chops immediately for the best texture and flavor. Enjoy the satisfying crunch of the exterior giving way to tender, juicy meat!

Notes

For the best flavor, consider using clarified butter for frying. However, vegetable or canola oil works perfectly well and is more cost-effective. If you choose to use clarified butter, prepare it in advance by melting butter and separating the milk solids from the fat.

These pork chops are delicious on their own, but they also pair wonderfully with a variety of sides. Try serving them with a crisp green salad, roasted vegetables, or creamy mashed potatoes for a complete and satisfying meal.

Remember, the key to perfect breaded pork chops is maintaining the right oil temperature and not overcrowding the pan. If needed, cook in batches to ensure each chop gets the space it needs to become perfectly golden and crispy.

Low-carb,Carnivore