These Southern fried pork chops are coated in seasoned flour and crunchy panko, then pan-fried until crisp, golden, and tender.
Southern Fried Pork Chops
Crispy panko-coated pork chops seasoned with garlic and pan-fried until golden brown.
Servings 8
Ingredients
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup panko breadcrumbs
- 8 pork chops
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Olive oil for frying
Instructions
- Remove pork chops from the refrigerator and season with salt, pepper, and garlic powder.
- Set up three shallow bowls: seasoned flour in the first, beaten eggs with a little salt and pepper in the second, and panko in the third.
- Dredge each pork chop in flour, dip into egg, then coat with panko.
- Place coated chops on a plate and rest for 10 minutes so the breading adheres.
- Heat olive oil in a large heavy skillet over medium-high heat. Fry pork chops 3 to 4 minutes per side, until golden brown and cooked through.
For Crisp Breading
Let the coated pork chops rest before frying. This small step helps the breading adhere and gives the chops a crisper crust.