Deep fried breaded pork chops
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Crispy, golden, and impossibly satisfying, these deep‑fried breaded pork chops are the kind of comfort food that never goes out of style. Tender pork is coated in a well‑seasoned crumb, fried until perfectly crunchy on the outside and juicy within — the sort of simple, nostalgic cooking that fills the kitchen with that irresistible “something good is happening” aroma. Whether you’re serving them with creamy mash, a crisp slaw, or chips straight from the fryer, this is a recipe that delivers big flavour with minimal fuss.
Serving Suggestions for Deep‑Fried Breaded Pork Chops
- Creamy mashed potatoes or buttery new potatoes
- Potato dauphinoise for an indulgent, creamy side
- Crispy potato wedges or skin‑on fries
- Braised peas and bacon lardons for a classic, savoury pairing
- Coleslaw — classic, apple slaw, or tangy mustard slaw
- Steamed greens like broccoli, green beans, or cabbage
- Roasted carrots or a tray of mixed roasted veg
- Corn on the cob with butter and herbs
- Simple green salad with a sharp vinaigrette
- Apple sauce or spiced apple compote
- Honey‑mustard dip or garlic mayo
- Mac and cheese for an indulgent option
- Rice pilaf or buttered basmati rice
- Sautéed mushrooms with garlic and thyme
- Pickled red cabbage or pickled onions
- Warm bread rolls to mop up any juices
Deep-fried breaded pork chops
Ingredients
- 4 Pork chops
- 100 g plain flour, seasoned with salt and pepper
- 2 eggs, lightly beaten
- 130 panko breadcrumbs
- 3 tbsp vegetable oil
- 15 g unsalted butter
Instructions
- In 3 separate large bowls, add the seasoned flour, egg and breadcrumbs.
- Deep each chop first in the flour, shaking off any excess flour, then into the egg and then finally in the breadcrumbs, ensuring each is coated thickly in breadcrumbs.
- Add the oil and butter to a deep frying pan, when hot add 2 chops to the pan for about 3-5 mins (depending on the thickness of your chops) on each side until golden brown, remove and place on some kitchen roll whilst you fry the other 2 chops.
- Serve immediately. This dish also goes well with potato dauphinoise and braised peas.