Although pork chops are usually something that just gets tossed on the grill, this pan-fried pork chop recipe is a great alternative if you don't have access to a grill or if you just love crispy, breaded pork chops for dinner.
The nice thing about this pork chop recipe is that you don't need a deep-fryer. Any sturdy skillet will work and you only need a few cups of oil to get the perfect crispy texture. The oil should fill the pan to about halfway up the pork chops since you'll flip them halfway through. This allows for even cooking without wasting oil.
Once you have the chops fried, you can serve them in a multitude of ways. To round out the plate, I like to serve them sliced on top of mashed potatoes with some steamed vegetables. Don't forget a few big dollops of Cherry Ancho Chili Chutney which really brightens up the dish. If you want a meal that's a bit more portable, turn this into sandwich. Simply slice the pork chops thin and slather some chutney on a soft roll with your favorite toppings.
SERVINGS
- 4 boneless pork chops (5 to 6 ounces each)
- 1 ½ cups all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon ancho chili powder (sub: mild chili powder)
- 2 large eggs (whisked)
- 2 cups vegetable or canola oil (for frying)
- Harry & David Cherry Ancho Chili Chutney
- Mashed potatoes (for serving)
- Steamed vegetables (for serving)
In a medium bowl, stir together flour, salt, pepper, and chili powder. In a second bowl, whisk eggs until combined well. Add pork chops to the eggs to coat well and then place them in the seasoned flour. Thoroughly coat the pork chops with flour and move to a plate or wire rack to hold.
Add oil to a large, sturdy skillet (I like a 12-inch cast iron skillet). Heat over medium-high heat until oil reaches 350° F. Add pork chops and cook for 6 to 7 minutes on the first side.
Flip and cook for another 4 to 5 minutes on the second side. The pork chops are done when they are golden brown on both sides and the internal temperature of the pork chops is at least 140° F.
Remove pork chops from the oil and allow them to drain on a few paper towels for a few minutes.
Serve sliced over mashed potatoes and top with a generous amount of Harry & David Cherry Ancho Chili Chutney on top.
Leftover pork chops keep well for a few days in the fridge. The best way to reheat them is in a 325° F oven for 10-15 minutes until warmed through.
AUTHOR
Nick has been writing delicious recipes for the home cook for over a decade. He lives in Denver, Colorado, where he embraces a delicate balance of kid-chasing, trail running, and beer drinking. He posts his latest creations to his recipe blog Macheesmo, and runs a YouTube show called The Dinnernet.