Fried pork chops are a dinnertime staple.
They’re quick and easy to fix, relatively inexpensive, and adaptable with all kinds of flavors.
Plus, you’re able to enjoy them year-round.
Credit: Blaine Moats
In the summer months, learn how to fry pork chops for maximum tenderness without flour or other coatings.
Then, serve your light, fuss-free entree with a greatside saladfor a full dinner.
Whichever style you choose, you’ll learn the No.
Credit: Andy Lyons
Which choice is the best when frying?
Honestly, we like both!
Breading adds texture to pork chops and a golden-brown crust that locks in moisture.
Credit: Blaine Moats
On the other hand, fried pork chopswithoutflour, breadcrumbs, orsome other breadingare often healthier and less messy.
We’ll show you how long to air-fry pork chops for healthful, virtually grease-free results.
How to Make Breaded Fried Pork Chops
We love breaded fried pork chops!
Credit: Greg DuPree
But there’s a trick to getting them nicely done on the inside without over-browning the breading.
Pound the meat thin before cooking.
It’s a question of internal temperature.
For juicy-on-the-inside results, stop cooking your chops when they reach 145F on aninstant-read thermometer.
Fried pork chops can take on a world of seasonings.
Wondering what to do with pork chops when you’re in the mood for Mexican?
Fry your pork chops andtop them with your favorite salsa.
Go French withDijon Pork Chops and Apple Salad.
Craving some Southern comfort?
Frequently Asked Questions
If your pork chops are tough or chewy, they are likely overcooked.
Pork chops are typically a lean cut, so the meat dries out quickly when cooked past 145F.
Use a meat thermometer and allow the meat to rest for a few minutes before cutting into it.
Resting can also help ensure that your meat cooks evenly throughout.
Once you pull the meat from the heat source, the heat will continue to distribute internally.
