High Protein Classic Fried Pork Chop
Satisfy your cravings with this *High Protein Classic Fried Pork Chop* recipe, a mouthwatering twist on a timeless comfort food favorite. Featuring bone-in pork chops seasoned with a perfectly balanced blend of garlic, onion, paprika, and black pepper, each chop is coated in a crunchy panko breadcrumb crust for an extra crispy finish. This recipe utilizes a simple three-step breading technique that ensures every bite is bursting with juicy, flavorful tenderness. High in protein and ready in just 40 minutes, these golden-brown pork chops are pan-fried to perfection, making them an irresistible option for a hearty dinner. Served best with your favorite sides, this dish combines gourmet texture with weeknight-friendly ease, making it a go-to for both everyday meals and special occasions.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika
- 1 cup all-purpose flour
- 1 piece large egg
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 1.5 cups vegetable oil
Instructions
Begin by patting the pork chops dry with paper towels. This helps the batter adhere better.
In a small bowl, combine salt, black pepper, garlic powder, onion powder, and paprika. Season both sides of each pork chop with this spice mixture.
Set up a breading station by placing the flour in a shallow dish, whisking the egg with buttermilk in a second shallow dish, and placing the panko breadcrumbs in a third shallow dish.
Dredge each pork chop in the flour, making sure to coat it evenly. Shake off any excess flour.
Dip the flour-coated pork chops into the egg mixture, allowing any excess to drip off.
Press the pork chop into the panko breadcrumbs, ensuring a complete and even coating. Repeat for all pork chops.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be about 350°F (175°C).
Carefully add the pork chops to the hot oil, frying them in batches if necessary to avoid crowding the pan.
Fry each pork chop for about 4-5 minutes per side, or until golden brown and the internal temperature reaches 145°F (63°C).
Remove the pork chops from the skillet and place on a wire rack over a baking sheet to drain any excess oil.
Allow the pork chops to rest for a few minutes before serving to ensure juiciness.
Serve the fried pork chops hot with your choice of sides for a wholesome, protein-packed meal.
Nutrition Facts
Calories |
5408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 441.6 g | 566% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 202.1 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 3504 mg | 152% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 16.3 g | ||
| Protein | 226.3 g | 453% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 446 mg | 34% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3112 mg | 66% | |
*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.
