1/9 Photos of Fried Pork Chops -- Done Right!!!
Seasoned Cook's Note:
My husband always says that I cook a "mean" pork chop! I will have to admit they do turn out great every time. I thought I would share my tips with you. I always cook the bone-in center cut chops because there is more flavor near the bone. I find them packaged as regular cut or thin cut...either is fine. I always use canola oil for frying. This recipe is for two pork chops. It is best not to crowd them in the pan even if you have to start again with another batch. The biggest secret is the temperature and to keep turning the chops over. In the directions you will find some other important tips.
My Private Note
Units: US | Metric
- 1Generously coat salt, pepper and paprika on both sides of chops.
- 2Place flour into a plastic bag.
- 3Shake chops in bag to coat flour and then set aside in a plate for 5 to 10 minutes. Then shake and flour in bag a second time.
- 4Pour oil into a 10 inch frying skillet. Turn burner on to medium high. (On my stove top there are numbers 1-10) I use 6 as medium high to begin.
- 5Once a piece of flour dropped into oil and it sizzles, place chops in and turn down to 5 which would be considered medium.
- 6Let chops fry just a few seconds then turn over -- then again for a few seconds. This will be repeated approximately 3 times for turning to each side.
- 7Once you see oil begins to stop sizzling, they are done and should be a golden brown. Do not get too dark brown or they will be tough.
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Nutritional Facts for Fried Pork Chops -- Done Right!!!
Serving Size: 1 (292 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1205.8
- Calories from Fat 884
- Total Fat 98.2 g
- Saturated Fat 18.6 g
- Cholesterol 151.4 mg
- Sodium 533.3 mg
- Total Carbohydrate 23.1 g
- Dietary Fiber 0.8 g
- Sugars 0.0 g
- Protein 55.8 g