How to bread pork chops with bread crumbs

Table of Contents Show

How do you make fried pork chops?
Tips for fried pork chops
How do you get breading to stick to pork chops?
Why are my pork chops tough?
How do you know when pork chops are done frying?
More delicious pork recipes
How do you get breadcrumbs to stick to pork?
How do you keep breadcrumbs from falling off pork chops?
How do you get the perfect crust on pork chops?
What is the secret to making tender pork chops?

Have lots of tweeks for this one. First, I use stoneware for all oven baking. It's unbelievable what a difference it makes to the evenness of the cooking. With most foods, including fries, you don't need to turn them over halfway through either. Second, for chops I always buy the pork steaks, otherwise known as shoulder blade cut, I think. They are cheap, huge, and have lots of fat on them to make them always turn out juicy and tender. Even on the Barbq. Third, instead of butter to help hold the crumb coating on, I use a cooking spray. Less messy and fewer calories (as if that matters with fatty pork steaks??)! Best tip ever: spray cooking spray over the bread crumbs once the meat is in the pan. This seals the crumbs, and the juices, and makes the chops crispy on the outside. Just remember to hold the can FAR away from the meat....the air pressure tends to send the crumbs flying! Don't skimp here. More is better! Last tweek: when using stoneware in the oven, or any other thicker bakeware, a good rule of thumb is to preheat then bake at about 25-50° higher (425° in this case) for the first 10 minutes of the stated cook time, tops. This allows the cookware, and meat, to get warmed up and cooking, almost browning it, right away, which helps seal in the juices. Then reduce heat to 375° for the remaining time. These giant pork steaks will take up to 10 minutes longer to cook. But will always be perfect. I use these same rules when baking chicken, especially breaded chicken breasts, to guarantee a perfect juicy-on-the-inside and crispy-on-the-outside dish. Makes me look like a hero in the kitchen!! Pic is the finished pork steaks. Only 2 of them in a round stoneware dish (actually it's a lid to a roaster) that's about the size of a big dinner plate.

These fried pork chops are dredged in seasoned flour, then deep fried until crispy and golden brown. Add a spoonful of creamy gravy on top, then dinner is served!

Pork chops are a dinner time staple at my house. I routinely make brown sugar pork chops, mushroom pork chops, and these crispy and decadent fried pork chops covered in gravy.

Everyone’s heard of fried chicken, but have you ever experienced fried pork chops? In my opinion, this is one of the most delicious ways to enjoy pork. The crispy coating with the tender, juicy meat inside just can’t be beat!

How do you make fried pork chops?

To make fried pork chops, first make the batter by mixing flour and spices in one bowl and whisking eggs in another bowl. Double batter the pork chops by dipping them in the flour mixture, then the eggs and finally the flour mixture again. Pan cook the pork chops in oil making sure the flip the chops to cook them evenly. Make a gravy by whisking flour into melted butter. Add milk to the butter mixture and simmer the gravy until it thickens. You will want to add a little salt and pepper for flavor. Pour the gravy on the cooked pork chops and they are ready to serve!

Tips for fried pork chops

You can choose bone-in or boneless pork chops. Boneless pork chops are a little easier to eat, but I like the flavor and moisture you get with bone-in pork chops. Bone-in pork chops are less likely to dry out.
Before battering the pork chops, let them sit out of the refrigerator for a few minutes. If they are room temperature when you cook them, they will cook more evenly.
When you select your pork chops look for a pink tinge to the meat, it is a sign of fresh meat and higher quality. Be sure to avoid greenish looking pork chops.

How do you get breading to stick to pork chops?

Breading sticks to the natural moisture of the pork chop. The egg dip holds the breading on the meat and allows a second dip in the breading. The double breading process allows for the best coating that is sure to stick to the meat.

Why are my pork chops tough?

Pork chops get tough when they are overcooked. To ensure that the pork is not overcooked, you can use a meat thermometer to cook the pork to 145 degrees F. Otherwise, just be careful to take out the pork chops when they are golden brown to avoid leaving them in the pan too long.

How do you know when pork chops are done frying?

Pork chops are done frying when they are golden brown on all sides. To make sure that the pork is the correct temperature, use a meat thermometer to make sure that the internal temperature of the pork reaches 145 degrees F.

Frying pork chops is a delicious way to lock in the flavor of the pork as it cooks. I love the way crispy batter complements tender, savory pork chops.

More delicious pork recipes

Honey Garlic Pork Chops (Slow Cooker)
Grilled Pork Chops
Grilled Pork Tenderloin
Stuffed Pork Chops
Barbecue Pork Chops

These fried pork chops are dredged in seasoned flour, then deep fried until crispy and golden brown. Add a spoonful of creamy gravy on top, then dinner is served!

Course Dinner

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Calories 508kcal

For the pork chops

▢ 4 pork chops bone-in or boneless
▢ 3 eggs
▢ 1 1/2 cups all purpose flour
▢ 2 1/4 teaspoons kosher salt
▢ 1/2 teaspoon black pepper
▢ 1/2 teaspoon smoked paprika
▢ 1/4 teaspoon garlic powder
▢ 1/4 teaspoon onion powder
▢ vegetable oil for frying
▢ 1 tablespoon chopped parsley optional garnish

For the gravy

▢ 2 tablespoons butter
▢ 2 tablespoons flour
▢ 1 1/2 cups milk
▢ salt and pepper to taste

Place the eggs in a bowl along with 1 tablespoon water. Whisk to combine.
Place the all purpose flour, salt, pepper, paprika, garlic and onion powder in a second bowl.
Mix the flour and spices until well combined.
One at a time, coat the pork chops in the flour, then dip in the egg, then coat again in the flour. Repeat until all pork chops are coated.
Heat 3 inches of oil in a large pan to 350 degrees F.
Cook the pork chops for 5-7 minutes per side or until golden brown.
While the pork chops are cooking, make the gravy.
Melt the butter in a small pan over medium heat. Add the flour and whisk until combined. Cook for 1 minute.
Add the milk to the pan and bring to a simmer. Cook for 3-4 minutes or until gravy has just thickened. Stir in salt and pepper to taste.
Spoon the gravy over the pork chops. Top with chopped parsley, then serve.

How do you get breadcrumbs to stick to pork?

To get the breading to stick to the chops, they will be quickly dredged in flour and then dipped in egg. The flour egg mixture really helps the bread crumbs stick! Dab the pork chops with a paper towel to absorb the extra moisture. (This also helps the egg mixture to stick.)

How do you keep breadcrumbs from falling off pork chops?

Soak the meat in buttermilk. You can also use milk or a seasoned milk mixture. Let it sit for at least a half hour.

How do you get the perfect crust on pork chops?

Let your chops sit on the counter for about 30 minutes before you begin to cook them. If the meat is too cold, the outside will overcook while the inside comes to the right temperature. Giving the pork a little time to warm up will ensure a nice crust on the outside, with a tender center.