Fried Pork Chop Recipe -
Fried Pork Chop Recipe
  • READY IN 20 mins

Fried Pork Chop

Recipe by  

"This pork chop is so good you'll say it tastes like heaven!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.
  2. When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 04, 2007

This has been a family fav for years. I sprinkle my chops with seasoning salt, onion and garlic powder prior to dipping in a milk/egg wash, then the seasoned flour with black pepper added. Then I let the chops sit in the fridge for about 30 minutes to an hour before frying to get the coating "gummy" looking, so the coating will not fall off while frying. After frying the chops, I keep them warm and use the same skillet to whip up milk gravy, using the rest of the seasoned flour, pepper a little chicken soup base, salt and milk. Serve with mashed potatoes, buttered corn and biscuits. YUMMY!

Most Helpful Critical Review
Jan 26, 2009

For those of you that make a ton of changes to a recipe and then rate it...You are not doing us any favors! I followed this recipe to the letter and ended up with chops with no breading. Bare, naked, chops. All of the flour came off as soon as I added the chops to the grease. I have always used milk or egg or both to bind the flour, but instead I followed the recipe. Use at your own risk!

Feb 26, 2006

Prior comments made it seem as though all that was needed here was a bit more flavor. I used (about 3/4 tsp) Goya Adobo seasoning instead of Seasoned Salt, added 1/2 tsp garlic powder and 1/2 tsp crushed rosemary, and used olive oil instead of vegetable oil. These truly were the most scrumptious fried pork chops I have ever had. I would suggest 8/9 min on each side for 1 inch thick chops.

Nov 06, 2006

Great basic recipe; thank you for sharing. Cooks have to be creative! I used bread crumbs, seasoned to my taste since seasoning is a variable. Used much less oil and I prefer olive. After they were done, place on a paper towel to get any excess oil removed; I also dabbed the top side. They are very moist and tasty!

Nov 22, 2006

FIRST TIME TO FRY pork chops, and they really were like grandmother's/Moma's!!! Who'd ever think it was that simple. I just added about 1 tbsp. of Lemon Pepper & a pinch or two of Parsley for a bit of color. STILL, I don't think anyone can mess up this recipe (Normally, I can). They were "tender" too, mine are usually tough... The only thing missing was the recipe for the gravy following, Which is my next project, MAKING BUT I GIVE THIS RECIPE A TRIPLE AAA+++ and then some.......Thanks for submitting it......YYYYYUUUUUMMMMM!!!!!

Dec 20, 2006

I really enjoyed this recipe. The one thing I did differently was sprinkle Lawry's Seasoned Salt directly on the chop before dipping it in the flour-salt-pepper mix. This enhanced the seasoning salt flavor.

Oct 20, 2006

Really awesom pork chops. I used half butter half olive oil. Very flavorful and tender.

Oct 26, 2005

Really good! The chops turned out really tender and had great flavor! I will use this one again!


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  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 284 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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