Fried Pork Chops Recipes

How To Fry Pork Chops

There are several ways to fry pork chops depending on the technique used.

The cut of pork chop tends to dictate the preparation and the frying approach. The singular goal of course is tender, juicy and flavorful meat with a crispy, delectable outside.  

The main ways to fry pork chops are:

• deep-frying - a lot of oil heated to about 350-375 F, the meat cooks really fast
• pan-frying - a moderate amount of oil heated to 350 F
• pan-searing - a little bit of oil at a high enough temperature to brown the meat
• air-frying - in reality just convection baking

How Long to Fry Pork Chops

The rule of thumb is - fry pork chops until they reach internal temperature of 145 F. Use a meat thermometer for best results. 

In fact, for many recipes you only want to cook them until they reach about 135 F and then take them off the heat and allow them to rest and settle onto a baking sheet or a plate lined with paper towel. The residual heat brings the temperature up to 145 F during rest, especially if the chops are loosely tented with foil.

So pay attention to all temperature related instructions in the recipe of your choice.

The exact time for pork chops to reach 145 F will vary depending on:

• where they are cut from
• whether they are bone-in pork chops or boneless
• their thickness and size
• the frying method used

Should I Brine Pork Chops Before Cooking Them? 

As a general rule pork can always benefit from a good soak in a brine or at least a tenderizing marinade (a meat mallet is not the only option). (Read Brine vs Marinate)

The thicker the pork chop, the more time it will require to cook and the more moisture will be lost in the process - hence the greater the benefit from a brine.

That being said, sometimes brining is not needed. Typically when the pork chop has sufficient fat content and/or the cooking process is short and sweet. If a recipe asks you to brine your pork chops - do not skip the step.

Best Fried Pork Chops Recipes

Truth be told, when people want to eat fried pork chops they are normally having visions of golden brown breaded, deep-fried cutlets with a super crispy outside and a juicy, tender inside. 

Yet the pork chops frying universe is larger and we have hand-picked some of the best recipes featuring a variety of ways to prepare them. 

Pork Schnitzel

Probably the best known breaded fried pork chop in the world is the pork schnitzel.

Capitalizing on the glory of the classic Wiener schnitzel which is prepared with veal cutlets, thin pork cutlets, breaded and fried, are by far the most popular schnitzel preparation in the world. The meat cut is less expensive than veal and they are just as tender when cut from the center loin of the hog and then pounded before cooking. 

Pork schnitzel is a veritable staple of German food and a favorite on Oktoberfest menus.

This is a classic Pork Schnitzel recipe with tips on how to prepare multiple schnitzels for a crowd. Demonstrational video of the technique included. 

Southern Fried Pork Chops Recipe

The chicken-fried style treatment applied to these pork chops makes them irresistibly crispy while very moist inside. 

In a classic Southern manner they are first soaked in buttermilk (substitute with yogurt if you do not have it handy) which breaks down the protein structure of the meat and tenderizes it. 

The delicious, crunchy coating is owed to a spiced flour breading which follows the buttermilk bath. 

Overall a very easy recipe to execute and you can whip up the optional cream gravy if you feel like adding on extra calories and goodness. Recipe here.

Chuletas Fritas

This chuleta frita recipe is iconic for the Caribbean islands and nations of Central America. 

These are truly easy fried pork chops. There is no breading involved. Instead, before frying the chuletas are marinated in a flavorful acidic concoction which also tenderizes the meat. 

They can be deep-fried, pan-fried or pan-seared with just a bit of oil. For an extra decadent touch you can opt for the Cuban style presentation which involves frying thinly sliced onion to top the chuletas. Recipe here. 

Pan-Seared Thin Pork Chops with Creamy Honey Mustard Sauce

A very quick pork dinner at your fingertips! Grab your cast-iron skillet. 

Center-cut loin boneless thin pork chops are lightly dusted in all-purpose flour then pan-seared to form a nicely browned, flavorful surface. Next they are simmered to tender perfection in a creamy sauce flavored by a combination of honey and Dijon mustard. 

If you are not into honey mustard you can use the base sauce recipe and flavor the cream with just mustard and some garlic, or chipotles in adobo, or sun-dried tomatoes or whatever speaks to you. Recipe here.