These panko-crusted fried pork chops are crispy on the outside and juicy inside. With golden, crunchy breadcrumbs, they are a tasty treat for any meal!
Cooking these chops feels like a secret weapon in the kitchen. I love serving them with a side of mashed potatoes—it’s always a hit! Who can resist that crunch? 🍽️
Key Ingredients & Substitutions
Pork Chops: Boneless chops work best here, but if you prefer bone-in, just add a minute or two to the cooking time. I often try to get thicker cuts, around 1-inch, for a juicier result.
Panko Bread Crumbs: Panko gives a light and crispy texture. If you don’t have panko, try using regular breadcrumbs or crushed cornflakes for a similar effect. I love adding a little grated Parmesan to the panko for extra flavor!
Spices (Garlic Powder, Onion Powder, Paprika): These spices add great taste, but feel free to swap in your favorites! I sometimes add cayenne for heat or Italian seasoning for a different flavor profile.
Vegetable Oil: While vegetable oil is great for frying, you can also use canola or peanut oil. I prefer using an oil with a high smoke point to get that perfect crispy crust without burning.
How Do I Achieve a Perfectly Crispy Coating?
The key to that delicious crunch lies in the breading process. Follow this simple method for best results:
- Pat Dry: Always pat your pork chops dry before seasoning. This helps the coating stick better.
- Set Up a Breading Assembly Line: Keep your flour, egg, and panko mixtures separate, and make sure to do the steps in order: flour, egg, panko.
- Don’t Rush the Panko: Press down slightly when coating with panko to help it adhere. The moisture from the egg will make it stick nicely.
- Temperature Check: Make sure the oil is hot before adding the pork chops. This will ensure they fry right away and develop a nice crust. A drop of water should sizzle when the oil is ready.
Letting the chops rest after cooking helps keep them juicy. Enjoy your crispy pork chops!
How to Make Panko-Crusted Fried Pork Chop
Ingredients You’ll Need:
For the Pork Chop:
- 2 boneless pork chops (about 1 inch thick)
- 1/2 cup all-purpose flour
- 2 large eggs
For the Coating:
- 1 cup panko bread crumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
For Frying:
- 1/4 cup vegetable oil (for frying)
- Fresh parsley (for garnish, optional)
How Much Time Will You Need?
This delicious dish will take about 10 minutes for prep and approximately 10-12 minutes for cooking. In total, you should be ready to enjoy your panko-crusted fried pork chops in about 20-25 minutes!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with a paper towel. This helps the coating stick better! Season both sides of the chops generously with salt and pepper for extra flavor.
2. Set Up Your Breading Station:
Get three shallow dishes or bowls ready for the breading process. In the first, place the flour. In the second, whisk the eggs together until well combined. In the last one, mix together the panko bread crumbs, garlic powder, onion powder, paprika, salt, and pepper.
3. Coat the Pork Chops:
Take one pork chop and dredge it in the flour, ensuring it’s evenly coated. Shake off any excess flour, then dip it into the whisked eggs, allowing the extra to drip off. Finally, coat it well with the panko mixture, pressing down gently to make sure the crumbs stick. Repeat this process with the second pork chop.
4. Fry the Pork Chops:
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully add the breaded pork chops to the pan. Fry them for about 4-5 minutes on each side, until they’re golden brown and reach an internal temperature of 145°F.
5. Drain and Serve:
Once cooked, transfer the pork chops to a paper towel-lined plate to drain any excess oil. Let them rest for a few minutes for juiciness. Then, slice them into pieces, garnish with fresh parsley if you like, and serve hot. Enjoy your crispy, delicious treat!
Can I Use Bone-In Pork Chops Instead?
Yes, you can use bone-in pork chops! Just be aware that they may take a few extra minutes to cook through. Make sure to check the internal temperature with a meat thermometer; it should reach 145°F for safe consumption.
How Can I Make This Recipe Gluten-Free?
To make this recipe gluten-free, simply substitute the all-purpose flour and panko bread crumbs with gluten-free alternatives. Use a gluten-free flour blend and look for gluten-free panko or make your own by processing gluten-free bread into crumbs!
What Should I Do If I Don’t Have Panko Bread Crumbs?
No worries! If you don’t have panko, regular bread crumbs can work in a pinch. Just use them in the same quantity, but be aware they may not give the same extra crunch. To enhance texture, you can toast them lightly in a skillet before using them for breading.
How Should I Store Leftover Pork Chops?
Store any leftover pork chops in an airtight container in the fridge for up to 3 days. To reheat, use an oven or air fryer to maintain their crispiness. Reheat them at 350°F for about 10-15 minutes, making sure they’re heated through.
