Crispy Fried Pork Chops
on Feb 09, 2021, Updated Nov 15, 2021
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I know you’ve tried fried chicken, but have you tasted crispy fried pork chops? Don’t let chicken have all the fun, you need to try these super easy and delicious fried pork chops.
Pan fried crispy pork chops are a favorite around here. This recipe is a simple but comforting soul food. Crushed corn flakes make up a crispy breading that adds a perfect crunch to a tender and juicy pork chop.
Crispy Fried Pork Chops
Crispy fried pork chops might be my top choice for cooking pork. The ease of the recipe combined with the flavor is just so good! You can get it on the table quickly which is another total bonus.
Don’t be intimidated by frying pork chops. Just add a little oil in a hot skillet and you create magic. I love when recipes are super easy and yummy.
What type of pork chops should I buy?
Bone-in pork chops or boneless will work. I typically like to use boneless because they cook a bit faster and my family prefers them. Up to you!
What is good to eat with fried pork chops?
I like to add a baked potato and some roasted vegetables to my fried pork chops. You have tons of options though just pick a carb and a vegetable and you’ll have a well rounded meal!
How can you tell when pork chops are done frying?
When pork chops are done they will brown up nicely. They should look golden brown on all sides. You can also use a meat thermometer just to be safe. Pork is cooked when the internal temperature reaches 145 degrees F.
More pork recipes:
- Instant Pot Pulled Pork
- Knock-Your-Socks-Off Pulled Pork Tacos
- Slow Cooker Honey Garlic Pork Chops
- Brown Sugar and Garlic Grilled Pork Tenderloin
- Juicy Baked Pork Chops
Crispy Fried Pork Chops
Ingredients
- ⅔ cup cornstarch
- 1 cup buttermilk
- 2 tablespoons Dijon mustard
- 1 garlic clove, minced
- 3 cups cornflakes
- salt and pepper
- 8 boneless pork chops, (½ to ¾ inch thick, trimmed)
- ⅔ cup vegetable oil
- lemon wedges
Instructions
- Spread ⅓ cup cornstarch in a shallow dish. In a second dish, whisk buttermilk, mustard, and garlic together. In a food processor, process cornflakes, ½ teaspoon salt, ½ teaspoon, and remaining ⅓ cup cornstarch for about 10 seconds, until finely ground. Transfer to a third shallow dish.
- Adjust oven rack to the middle and preheat oven to 200℉. Set a wire rack into a rimmed baking sheet.
- Cut 1/16 slits on both sides of pork chops, spaced ½ inch apart and in a crosshatch pattern.
- Season pork chops with salt and pepper.
- Dredge chops in cornstarch, dip into buttermilk mixture, then coat with the cornflake crumbs, pressing gently to adhere, 1 pork chop at a time.
- Transfer to a prepared wire rack. Let the coated pork chops sit for 10 minutes.
- Heat ⅓ cup oil in 12-inch nonstick skillet over medium-high heat.
- Cook 4 chops for about until golden brown on both sides and they register 145℉, 4 to 10 minutes.
- Transfer chops to a paper-towel lined plate and let sit for 30 seconds on each side (don’t let sit longer than 30 seconds per side, this will help keep the breading on!).
- Transfer chops to clean wire rack in a rimmed baking sheet and keep warm in oven.
- Discard oil in skillet, wipe clean with paper towels, and repeat process.
- Serve with lemon wedges.
Notes
- These are so good! Sometimes if I don’t have corn flakes I’ll sub them for panko bread crumbs and it works great too.
Nutrition
Crispy fried pork chops are well on their way to earning a top spot in our dinner rotation. You really can’t beat the crispy coating paired with the tender, juicy pork chop. I can’t wait for you to try them.
Did you copy America’s Test Kitchen, or did they copy you?
I made the boneless pork chops and they were great. Tender and juice with a nice exterior crust. I really enjoyed them. Will do again. Great recipe.
I remember reading the cereal box in the morning and seeing recipes like this as a kid. I always thought it was wrong putting grown up stuff on my cereal box! I will give these a try…subbing the panko crumbs you suggested because corn flakes are never in the pantry…thanks!