20 Minute Fried Pork Chops
Quick and flavorful Southern-style fried pork chops with simple seasonings and a crispy coating, perfect for a hearty and satisfying meal in under 30 minutes.
Equipment
- 1 cast iron skillet for frying pork chops
- 1 meat mallet to thin pork chops
- 2 shallow bowls for flour and egg mixtures
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon coarse sea salt
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 eggs
- 4 to 6 boneless pork chops
- 1 cup vegetable oil
Instructions
- Whisk together flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow bowl.
- Beat eggs in a separate shallow bowl.
- Place pork chops between plastic wrap or parchment and pound to about 1/2 to 3/4 inch thickness.
- Heat vegetable oil about 3/4 inch deep in a cast iron skillet over medium-high heat to 375°F.
- Dredge each pork chop first in the flour mixture, then dip in beaten eggs, and coat again in the flour mixture.
- Carefully place pork chops in hot oil, maintaining temperature between 350°F and 375°F.
- Fry pork chops about 3 minutes on one side, then flip and cook 2 minutes more, until internal temperature reaches 145°F.
- Transfer pork chops to a paper towel-lined plate and let rest for 3 minutes before serving.
- Repeat dredging and frying with remaining pork chops, avoiding overcrowding the pan.
- Serve pork chops immediately while hot and crispy.
Notes
- Maintain oil temperature for crispiness and avoid soggy coating.
- Use a meat thermometer for safe pork doneness.
- Store leftovers in airtight container refrigerated up to 3 days.