Breaded Pork Chops

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dry chops well with paper towels. Optional: 20–30 min uncovered in fridge.

Step 2

Season meat with light salt/pepper on both sides.

Step 3

Set up breading station: flour → egg → crumbs → wire rack. Bowl 1 (flour): 2 cups flour + 4 Tbsp cornstarch + 3 tsp salt + 2 tsp black pepper Bowl 2 (egg): 4 eggs + 2 tsp Dijon or mayo + 2 Tbsp water Bowl 3 (crumbs): 3 cups breadcrumbs (half fine, half panko) + 4 Tbsp grated Parm (optional)

Step 4

Dredge each chop in flour, shake off excess.

Step 5

Dip in egg wash, let extra drip.

Step 6

Press into crumbs, coat evenly, edges too.

Step 7

Set breaded chops on a wire rack, rest 15–30 min (this step prevents coating from falling off).

Step 8

Heat ¼" oil in skillet to 350°F.

Step 9

Fry chops in batches (don’t crowd). Cook 3–4 min per side until golden.

Step 10

Transfer to a 375°F oven 5–8 min if needed for thicker chops.

Step 11

Remove at 140°F internal temp, rest to 145°F.