Perfectly cooked, fried, breaded pork chops are crispy on the outside and moist on the inside. The chops take less time to make than baked or grilled so they're ideal for when you have to get supper on the table in a hurry. Make a double batch of seasoned breadcrumbs for the next time get the urge to make deep fried breaded pork chops.
Pick Your Pork chop
Center-cut pork chops, or chops made from the pork loin, cook quickly and remain tender. Chops from the sirloin roast, or chops cut closer to the front and back ends of the pig, require long, slow cooking for a tender piece of meat. Frying is fast, so it makes sense to choose center-cut or pork loin chops to fry.
The Right Size
The right size -- between 1/2 to 3/4-inch thick -- matters when frying pork chops. Thicker chops take too long to cook all the way through before the outer edges dry out. The thin chops end up with as much breading as there is meat.
Make the Pork Chops Sing with Seasonings
Kicking up the somewhat bland flavor of pork is one of the challenges of frying pork chops. Another is making the breadcrumbs stick . Use flour and seasoning as your solution to both problems. Dredge the pork chop through flour, dip in beaten eggs and then breadcrumbs. The flour grabs onto the eggs, which in turn make the bread crumbs stick. Season all three -- the flour, eggs and breadcrumbs. Select from salt and pepper, dried herbs such as thyme, oregano and marjoram. Throw in a good pinch of onion or garlic powder, as well as cayenne pepper or crushed red pepper flakes.
The Right Fryer
The oil in the fryer should be maintained at 350 degrees Fahrenheit. Temperatures lower than that will allow the breadcrumbs to absorb the oil and become greasy. Higher temperatures will cause the crumbs to burn before the pork is cooked through. A small fryer -- made just for French fries, for example -- may not be big enough to fry more than one chop without lowering the temperature too much. More than a chop or two may not even fit. If you don't have a home fryer, don't worry; use a deep pan and fill with 3 to 4 inches of oil. Use a thermometer to monitor the temperature and adjust through the frying the pork chops.
- Party Food Small and Savory; Barbara Kafka
- Food and Wine: Panko Breaded Pork Chops
- The Joy of Cooking; Irma S. Rombauer and Marion Rombauer Becker
Katie Jensen's first book was published in 2000. Since then she has written additional books as well as screenplays, website content and e-books. Rosehill holds a Master of Business Administration from Arizona State University. Her articles specialize in business and personal finance. Her passion includes cooking, eating and writing about food.