Best Fried Pork Chops Ever

If you want to make The Juiciest Fried Pork Chops Ever, this is the perfect recipe.

There's something comforting about sitting down to a plate of perfectly fried pork chops with creamy mashed potatoes, homemade gravy, and fresh vegetables.

It's one of those timeless family dinners that never goes out of style. The secret isn't just the crispy golden coating—it's knowing how to keep the pork incredibly juicy while creating a crunchy, flavorful crust.

These cracker-crusted fried pork chops have been a favorite in our family for years.

The buttery cracker coating creates a crisp exterior that's full of flavor, while the buttermilk marinade helps tenderize the meat so every bite stays moist.

If you've ever been disappointed by dry, overcooked pork chops, this recipe will change the way you make them forever.

Whether you're cooking for Sunday dinner or a busy weeknight meal, these pork chops are simple enough for beginners and delicious enough to become a family tradition.

Why You Will Love These Fried Pork Chops

• Extra juicy every single time
• Crispy buttery cracker coating
• Tender bone-in pork chops stay flavorful
• Easy pantry ingredients
• Restaurant-quality results at home
• Perfect for family dinners
• Delicious leftovers for sandwiches

Delicious Variations

• Add smoked paprika to the flour for extra smoky flavor.
• Mix grated Parmesan into the cracker crumbs
• Add cayenne pepper for a little heat
• Use Ritz crackers, Club crackers, or butter crackers for different textures
• Sprinkle with fresh herbs before serving.

Questions and Answers

1. Why are my fried pork chops dry? The most common reason is overcooking. Thick bone-in chops cooked only until they reach 145°F remain much juicier.
2. Can I use boneless pork chops? Yes, but reduce the cooking time since boneless chops cook more quickly.
3. Can I make these ahead? You can bread the pork chops several hours ahead and refrigerate them until ready to fry.
4. Why use crackers instead of breadcrumbs? Buttery crackers create a richer flavor and an extra-crispy coating that stays crunchy.

Setting Up the Coating This Pork Chop Station

You can either use plastic bags or pie plates to work best for dipping the mixtures.

I prefer putting the cracker crumbs in a bag and using two different pie plates for the flour and buttermilk mixture.

Setting these up ahead of time just makes the coating easier.

Tips for Best Fried Pork Chops

• Choose Thick Bone-In Pork Chops: Look for pork chops that are at least 2 to 3 inches thick. Thick chops remain much juicier than thin cuts and are less likely to overcook.
• Don't Skip the Buttermilk: The buttermilk mixture tenderizes the meat and helps the cracker coating stick beautifully.
• No buttermilk?: Simply stir 1 tablespoon of vinegar or lemon juice into 1 cup of whole milk and let it sit for about 5 minutes.
• Let the Pork Rest: Allow the coated pork chops to rest 10-15 minutes before frying. This helps the breading adhere and reduces the chance of it falling off.
• Fry at the Right Temperature: Maintain your oil between 325°F and 350°F. If the oil is too hot, the coating burns before the center cooks. If it's too cool, the pork absorbs excess oil and becomes greasy.
• Use a Meat Thermometer: The safest and juiciest pork is cooked to an internal temperature of 145°F, then allowed to rest for 5 minutes before serving. This simple step guarantees juicy pork every time. 
•  Don't Crowd the Pan: Cook only one or two chops at a time so the oil temperature stays consistent.

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American

Yield: 4

Author: Claudia Lamascolo

The Juiciest Fried Pork Chops Ever

prep time: 10 Mcook time: 15 Mtotal time: 25 M

These are probably the prettiest looking pork chops ever! They are coated with a buttery cracker crumb and fried to perfection. Juicy, flavorful and as my husband said, scrumptious!

ingredients:

• Two - 2 to 3-inch thick bone-in pork chops
• 1 or 2 sleeves of buttery flavored crackers crushed into crumbs leaving a little coarse
• 1 egg beaten
• 1 cup buttermilk or use whole milk with 1 tablespoon vinegar or lemon juice added
• 1 teaspoon granulated garlic powder
• 1/2 teaspoon kosher or regular salt
• 1/2 teaspoon black pepper
• 2 tablespoons Worchestershire sauce
• 1 cup flour seasoned with 1 teaspoon dried parsley, salt, pepper, and granulated garlic
• Canola, peanut or vegetable oil for frying

instructions:

How to cook The Juiciest Fried Pork Chops Ever

1. Heat around 1 inch of oil in a large deep frying pan (like a chicken fryer) to medium heat.
2. Place the crushed crackers in a large plastic bag. 
3. In a pie plate add the egg, buttermilk, garlic powder, salt, pepper, and Worcestershire sauce.  In the second one add the flour, with seasonings.
4. First, marinate the pork chops for at least 30 minutes or longer in the milk mixture.
5. Then after they marinate, dip each one into the flour mixture, back into the egg mixture and shake into cracker crumbs
6. Place each chop into the heated oil. 
7. Fry on one side until you see the bottom turn golden before flipping over using tongs.
8. This should take around 6 to 8 minutes on each side depending on the thickness.
9. I always cut one open inside to see if they are done.
10. Second method:
11. Line a baking sheet with parchment paper sprayed with cooking oil
12. Add the coated chops on the parchment paper and spray the top of the pork chops with cooking oil.
13. Bake them in a preheated oven on 400 degrees for 7 minutes then lower the heat to 325 and bake for 20 to 25 minutes do not turn them.
14. Third Method:
15. Air Fried is the new craze, right? Well, these can be air fried as well.
16. Just place what you can fit in a cooking sprayed basket or you can spray foil with cooking spray also, set to 400 degrees and air fry these chops until browned and cooked for around 15 minutes.
17. These are great served with cowboy beans, potato side dishes or salad, and corn on the cob for sides.

Calories
375

Fat (grams)
21

Sat. Fat (grams)
11

Carbs (grams)
5

Net carbs
4

Created using The Recipes Generator

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