Frying Pork Chops: How Long Should You Fry?

Frying pork chops is a quick and easy way to make a delicious, juicy meal. The length of time you need to fry pork chops depends on the thickness of the meat, the temperature of the oil, and whether you are using a breading or not. As a general rule, pork chops should be cooked until they are golden brown and an instant-read thermometer inserted into the thickest part registers 145°F.

How to fry pork chops without drying them out

Frying pork chops is a great way to get a quick, easy, and relatively inexpensive meal on the table. However, it's easy to overcook them, especially if they're thin, which can leave you with dry and tough meat. Here are some tips and tricks to help you fry pork chops without drying them out.

Choose Your Cooking Method

There are several ways to fry pork chops, each with its own benefits:

• Pan-frying without breading: This method is generally quicker, easier, and healthier. You can use little to no oil, and the cooking time is shorter than with breaded chops.
• Pan-frying with breading: Breading adds a crunchy, golden-brown coating to your pork chops. However, it also soaks up more oil during cooking, so it can be messier and less healthy.
• Oven-frying: This method gives you the flavour of frying without the mess. It's a good option if you don't like pan-frying but still want that crispy texture.
• Air-frying: Air fryers give you the crunchy texture of fried pork chops while being a bit healthier, as they require less oil.

Prepare Your Pork Chops

The key to juicy pork chops starts before you even turn on the stove. Here are some tips to help you prepare your pork chops for frying:

• Let them come to room temperature: Taking the chill off your pork chops before cooking will reduce your cooking time, which helps prevent drying them out.
• Use a marinade or brine: A marinade or brine can add moisture and flavour to your pork chops. A marinade typically includes a blend of acid, oil, salt, and aromatics, while a brine usually includes salt, water, sugar, and aromatics. Be careful not to over-brine or over-marinate, as this can make your meat tough.
• Pound them thin: If you're using a breading, pound your pork chops to a thickness of ¼ to ½ inch before cooking. This helps ensure that the inside is cooked without over-browning the breading.

Cooking Tips

Once you're ready to cook, keep these tips in mind to avoid drying out your pork chops:

• Use an instant-read thermometer: The best way to know if your pork chops are done is to use an instant-read thermometer. Pork chops are done when they reach an internal temperature of 145°F.
• Don't overcook: Pork chops are easy to overcook, especially thin ones. Set a timer and keep a close eye on them to avoid drying them out.
• Let them rest: After cooking, let your pork chops rest for at least 5 minutes before serving. This allows the juices to redistribute and keeps the meat moist and tender.

Seasoning and Sides

Pork chops are versatile and can be seasoned in many ways:

• A simple combination of seasoned salt, pepper, and a little cayenne pepper can add spice and flavour.
• For breaded pork chops, you can use homemade breadcrumbs, cracker crumbs, purchased dried breadcrumbs, panko, or crushed stuffing mix.
• You can also get creative with seasonings like paprika, garlic powder, Creole seasoning, or Italian herbs.

As for sides, mashed potatoes, gravy, green beans, and a side salad are all great options to serve with your juicy fried pork chops.

How to make breaded fried pork chops

Ingredients:

• 4 pork chops
• 1 cup of breadcrumbs (preferably panko)
• 2 tablespoons of fish sauce or 1/2 tablespoon of salt
• 1 tablespoon of lemon juice or calamansi juice
• 2 eggs
• 1/2 cup of all-purpose flour
• Salt and pepper to taste
• Oil for frying (vegetable, canola or olive oil)

Method:

• Marinate the pork chops in fish sauce, lemon juice, and pepper for at least an hour or overnight.
• Prepare three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk the eggs. In the third bowl, put the breadcrumbs.
• Take a pork chop and dredge it in the flour, covering both sides completely, then shake off the excess.
• Dip the pork chop in the egg mixture, ensuring all sides are coated.
• Next, dredge the pork chop in the breadcrumbs. Press one side of the meat into the breadcrumbs, then the other, to ensure an even coating. Repeat this process for the remaining pork chops.
• Heat a skillet or frying pan over medium heat and add enough oil to reach halfway up the sides of the pork chops.
• When the oil is hot enough, cook the pork chops for about 3-4 minutes on each side, or until golden brown and crispy.
• Transfer the cooked pork chops to a plate lined with paper towels to absorb any excess oil.
• Serve with your choice of side dishes and enjoy!

Tips:

• Use thin pork chops, about half an inch thick, for faster and more even frying.
• Ensure the oil is hot before adding the pork chops to prevent the breadcrumbs from absorbing too much oil.
• Do not overcrowd the pan, as this can cool the oil down and may result in soggy, oily pork chops.
• For extra flavour, season the egg wash with salt and pepper.
• For a crispier texture, use panko breadcrumbs, which are lighter and airier than regular breadcrumbs.

Cooking Time:

Allow 15-20 minutes in total for preparing the pork chops and heating the oil, plus 6-8 minutes for frying (3-4 minutes on each side).

Internal Temperature:

For food safety, pork chops should be cooked to an internal temperature of at least 145°F (63°C). Use an instant-read thermometer to check the temperature.

Variations:

• For Parmesan-crusted pork chops, add 1/3 cup of finely grated Parmesan cheese to the breadcrumbs.
• Experiment with different spices and herbs, such as cayenne pepper, thyme, oregano, basil, or red pepper flakes.

Side Dishes:

Serve the breaded fried pork chops with mashed potatoes, roasted broccoli, coleslaw, or a side salad.

Reheating:

To reheat any leftovers, place the pork chops on a foil-lined baking sheet and warm them in an oven set to 350°F for 10-15 minutes. Alternatively, you can microwave them in 20-second increments, although this may affect the crispiness of the coating.

How to pan-fry chops without breading

How to Pan-Fry Pork Chops Without Breading

Ingredients

• 2 (1-pound) Center Cut Bone-In Pork Chops, 1-inch thick
• Sea Salt and Black Pepper
• 1 tablespoon Olive Oil
• 2 tablespoons Unsalted Butter, divided in half
• 6 Sprigs Fresh Thyme

Method

• Use paper towels to pat the pork chops completely dry.
• Generously season all sides of the chops with salt and pepper.
• Heat olive oil in a skillet over medium-high heat.
• Gently lower the chops into the skillet and sear for 3-5 minutes until golden brown.
• Flip the chops and sear the other side for a few minutes until a quick-read thermometer registers a minimum of 135°F Fahrenheit next to the bone. This temperature will increase in the next steps.
• Add butter and thyme to the skillet, reduce heat to medium-low, and use a spoon to baste the pork chops with melted butter.
• When the pork internal temperature reaches 140°F Fahrenheit, transfer to a plate. Cover and rest for up to 5 minutes, or until it reaches 145°F Fahrenheit on a clean meat thermometer.
• Serve warm, drizzled with herbed butter.

Tips

• Rest the pork chops at room temperature for 20 minutes to remove the chill and help the meat cook more evenly.
• Use a heavy skillet, such as cast iron, for even heat distribution and retention, which sears more effectively.
• Resist the urge to flip the chops too soon. When pork sticks to the pan, wait until it releases naturally before flipping.
• Use a thermometer to check the internal temperature of the pork.
• Allow cooked pork chops to rest for 3 minutes before cutting to prevent the juices from spilling out.

How to air fry pork chops

Air-fried pork chops are a great, healthier alternative to pan-fried pork chops. They are fast and easy to fix, relatively inexpensive, and adaptable to all kinds of flavors.

Ingredients:

• 4 boneless pork loin chops (4 ounces each)
• 1/3 cup panko-style (Japanese) bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Creole seasoning
• Salt and pepper to taste

Method:

Preheat the air fryer to 375°. In a shallow bowl, combine the bread crumbs, Parmesan, garlic powder, Creole seasoning, and paprika. Coat the pork chops on all sides with the bread crumb mixture, shaking off any excess. Place the chops in a single layer in a greased air fryer basket and spritz with cooking spray.

Cook until golden brown, for 12-15 minutes, or until a meat thermometer reads an internal temperature of 145°F, turning halfway through cooking and spritzing with additional cooking spray.

Tips:

• Depending on the size of your air fryer, you may need to work in batches. To keep the finished chops warm, arrange them on an oven-safe platter or sheet and place them in the oven until ready to serve.
• For a more well-done chop, cook for a few minutes longer. Remember that pork chops will dry out the higher their internal temperature becomes.
• Always let your chops rest for 5-10 minutes before slicing to allow the juices to redistribute.

How to keep pork chops moist when frying

Frying pork chops is a quick and easy way to cook a tasty, versatile, and relatively inexpensive meal. However, pork chops are a lean meat and can easily dry out during cooking. Here are some tips to ensure your fried pork chops stay moist and juicy:

Preparation

Take the pork chops out of the refrigerator 30 minutes before cooking to let them come up to room temperature. This helps the meat cook more evenly. Season with salt half an hour before cooking, as this will improve the flavour and texture.

Marinade or Brine

A marinade or brine can be used to introduce moisture and flavour to your pork chops before cooking. A marinade is a blend of acid, oil, salt, and aromatics, which will tenderise the meat and add flavour. A brine is usually a thinner mixture of salt, water, sugar, and aromatics, which will make the meat juicier and help with browning.

Cooking

Frying pork chops is a quick cooking method, so it's important to keep an eye on them. A meat thermometer is a useful tool to check that your pork chops are cooked to the correct temperature. The USDA recommends cooking pork to an internal temperature of at least 145º F. However, the internal temperature will continue to rise by a few degrees after the meat is removed from the heat, so it's best to take it off the heat at around 140-142º F.

Resting

After frying, let the pork chops rest for at least 10 minutes. Tent some foil over them to keep them warm. Resting allows the juices to redistribute and reabsorb into the meat, keeping it moist and tender.

Pan Sauce

While the pork chops are resting, you can make a pan sauce for extra moisture and flavour. Add some chicken stock, apple cider vinegar, and honey to the skillet and bring to a simmer. Reduce the sauce by half, then swirl in some butter. Add the chops back into the pan, either whole or sliced, and spoon the sauce over them.

Other Tips

• Use bone-in pork chops, as the bone slows the cooking time.
• Avoid overcrowding the pan, as this will prevent the chops from browning properly.
• Don't overcook the chops. Pork chops are easy to overcook, especially thinner ones, so set a timer and pay close attention.

Frequently asked questions