Deep fried breaded pork chops
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.
What goes really well with the chops?
I love these chops alongside potato dauphinoise and braised peas and bacon lardons — proper comfort on a plate.
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.