Fried Pork Chops Recipe
Crispy, golden fried pork chops with a juicy center. Dijon mustard helps the seasoned flour coating grip the meat for a crust that stays crunchy.
Servings 4 people
Equipment
Ingredients
- 4 pork chops about ½ inch thick (center cut, fat cap trimmed)
- 1 tablespoon Dijon mustard
- 1 tablespoon all-purpose seasoning divided
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 large eggs
- 1 cup oil for frying about ¼ inch in pan
Instructions
- Pat pork chops dry and trim any excess fat cap. Rub all over with Dijon mustard and season both sides with 1 teaspoon of all-purpose seasoning.
- In a shallow bowl, combine the flour, cornstarch, and remaining 2 teaspoons of all-purpose seasoning. In a second bowl, beat 2 large eggs until smooth.
- Coat each chop in the flour mixture, dip into the egg letting the excess drip off, then return to the flour and coat evenly. Press lightly and shake off excess.
- Place coated chops on a plate and let sit for 10 minutes.
- Add about 1 cup of oil to a 10-inch cast iron skillet, enough to come up about ¼ inch. Heat over medium heat, bringing it up to temperature gradually. The oil is ready when a pinch of flour sizzles steadily or it hits about 350°F.
- Fry pork chops for 3 to 4 minutes per side, until golden brown. Flip once and don't overcrowd the pan. Adjust heat as needed to maintain a steady sizzle.
- Transfer to a clean wire rack and rest a few minutes before serving.
Notes
- Resting the coated chops for 10 minutes is what helps the breading stay on during frying.
- Use a wire rack instead of paper towels for resting cooked chops so the bottom crust stays crisp.
- For thicker chops, add 1 to 2 minutes per side.
- Pork chops are safely cooked when the internal temperature reaches 145°F. For best results, use a quick-read thermometer to check the internal temperature.
