Fried Pork Chops with Herb Breading
Crispy, golden, and packed with flavor, these Fried Pork Chops with Herb Breading are the ultimate comfort food upgrade. Perfectly seasoned with a fragrant blend of garlic powder, onion powder, thyme, and parsley, each bone-in chop is coated in a crunchy breadcrumb-Parmesan crust that locks in the juiciness. The cooking process combines simple dredging techniques and quick pan-frying for a fast yet impressive dish ready in just 35 minutes. Ideal for weeknight dinners or special occasions, these pork chops are versatile enough to pair with creamy mashed potatoes, roasted veggies, or a crisp garden salad. Elevate your dinner table with this irresistible recipe that combines ease, texture, and bold flavors for a meal the whole family will love.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 cup All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 2 large Eggs
- 2 tablespoons Whole milk
- 1.5 cups Panko breadcrumbs
- 0.5 cup Parmesan cheese
- 0.5 cup Vegetable oil
Instructions
Pat the pork chops dry with a paper towel and set them aside to come to room temperature for about 10 minutes.
In a shallow dish, whisk together the all-purpose flour, 1 teaspoon of salt, black pepper, garlic powder, onion powder, dried thyme, and dried parsley. Mix well to combine.
In another shallow dish, beat the eggs with the milk until fully blended.
In a third shallow dish, combine the panko breadcrumbs and grated Parmesan cheese.
Season the pork chops on both sides with the remaining teaspoon of salt.
Dredge each pork chop in the flour mixture, ensuring it is completely coated. Shake off any excess flour.
Dip the floured pork chop into the egg mixture, allowing any excess to drip off.
Press the pork chop into the breadcrumb mixture, coating it evenly on all sides. Gently pat to adhere the breading.
Heat the vegetable oil in a large skillet over medium heat until it shimmers and is hot, but not smoking.
Place the breaded pork chops in the skillet, being careful not to overcrowd the pan. Work in batches if necessary.
Fry the pork chops for about 6-7 minutes on the first side, until golden brown and crispy. Flip and cook for an additional 6-7 minutes on the other side, or until the internal temperature reaches 145°F (63°C).
Transfer the cooked pork chops to a paper towel-lined plate to drain any excess oil.
Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
Serve warm with your choice of sides, such as mashed potatoes, steamed vegetables, or a fresh salad.
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.8 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 200 mg | 15% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 487 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
