Greatest Crispy Pan Fried Pork Chops

Looking for an easy and delicious way to make pork chops? Well, you have to try these Crispy Pan Fried Pork Chops! These pork chops are so tasty and he had them on the table in no time at all. So, if you’re tired of dry, boring pork chops, make sure to give this tasty recipe a try!

Our family loves pork recipes and most cuts of pork are actually low in fat and calories, I think bacon has given pork a bad wrap. But, if you buy lean cuts of pork your recipes will be in the skinny, which will save you calories and fat and that’s always great for your family!

Don’t these pork chops look good?! They’re crispy golden brown and tender & juicy on the inside. There’s really not much to this delicious recipe. Just season the pork chops, dip them in the flour, egg and then breadcrumbs, fry them until golden brown and serve.
I promise these chops are easy to make and you’ll be surprised how fast you can serve them up!


  • 1 pound lean boneless pork chops, with fat removed
  • 1/4 cup unbleached or all-purpose flour
  • 1 large egg, beaten
  • 1 tablespoon water
  • 1 cup plain breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 cup extra virgin oil olive, or enough oil to cover the bottom of a large frying pan


  1. Put the flour, beaten egg with the water, and breadcrumbs on 3 separate plates.
  2. Heat the oil in a large frying pan until it's hot, then reduce the heat to medium-high.
  3. While the oil is heating, sprinkle the pork chops with the salt, pepper and garlic powder. Dip the seasoned pork in the flour, then the beaten egg, then press into the bread crumbs, coating evenly on both sides.
  4. Carefully place each pork chop in the hot oil. Cook and brown over medium-high heat about 3-5 minutes per side. When both sides are evenly browned, cut into the thickest parts to make sure each chop is cooked thoroughly. Serve immediately for a delicious crispy pork chop. *Please see notes for safety guidelines for properly handling and cooking pork.


  • Be careful not to get the oil too hot, to avoid burning, but keep it hot enough so it stays at a sizzle.
  • Our boneless pork chops were thin cut and cooked quite quickly. But, if your chops are thicker you may need to lower the heat and cook a minute or two longer on each side, or until the meat is white inside.
  • Concerned about the calories and fat from pan frying? About half of the olive oil was left in the pan after cooking the chops.