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How do you fry pork chops?? I want breaded pork chops I need ideas on how to get…

How do you fry pork chops?? I want breaded pork chops I need ideas on how to get breading on it to stick. Thanks in advance.



thank for the original creator Katie Peterson

25 thoughts on “How do you fry pork chops?? I want breaded pork chops I need ideas on how to get…”

  1. Lori Turner Mendez

    Do you dip it into egg or milk, this helps the flour or whatever breading your using to stick.

  2. Kellie McClanahan

    First off, brining them is KEY! Like major! Never had a better chop until I started that. I always just season my flour and dip, then fry in cast iron with bacon grease.

  3. Keeli Marie Benton

    Following. Mine also falls off. If I manage to keep it on the pork chop to finish cooking as soon as I start cutting it up all the breading falls off in one big chunk

  4. Katie Downey Hart

    I just spray my chops with cooking spray and then press them in bread crumbs it’s not a thick coating but it stays

  5. Jessica Zimmerman

    I dip it in egg and then breadcrumbs and fry in pan then put in oven for the last five minutes on 350

  6. Caroline Odonnell

    If its pork chops dust them in flour, give them an egg bath then dip in breadcrumbs. Remember to have a dry hand and a wet hand so you don’t get too sticky

  7. I just wash them, pat them dry, season them, put into bowl of flour (or bread crumbs) and coat. Put into heated oil in pan and fry, flip and fry some more. Can use egg or milk to make flour thicker but I prefer less or no batter on mine.

  8. Cynthia Flenker

    FEB Flour Egg Breadcruwith salt, pepper, garlic pat dry. Do the breading all at once.. I let them sit for a few minutes. Then fry them.

  9. Dip in beaten eggs, then into seasoned flour. Have the grease good and hot before you put the chops in

  10. All I do is season, and shake them into seasoned flour and drop in hot grease. The grease needs to be hot enough.
    Cast iron works great or a deep fryer with a basket

  11. Yellow mustard smeared on meat, seasoned and allowed to sit in fridge for a few hours. All purpose flour is the breading and it stays on!Bonus the mustard helps tenderize the meat! seasoning

  12. Dip porkchops in Egg & milk whisked together then dip in Breadcrumbs (I use Progresso Italian Breadcrumbs) completely cover porkchops & let them sit for a minute them pan fry!

  13. Genie Breytenbach

    I don’t ear pork chops, but I crumb them for my kids. I put chops in a bowl, add spices, probably about 200ml milk and freshly squeezed lemon juice. Stir well and put in the fridge for at least 30 minutes. I then put crumbs, spices and some all-purpose flour in a bag. I take pork chops out of the milky mixture and shake in the crumb mixture. I put it on a baking tray and sprinkle about 1-2 teaspoons of oil over all the chops. I bake for around 35-55 minutes depending on the thickness of the chop. It comes out moist and the kids love it.
    If you want to fry it….you can spice pork chops and sprinkle with all-purpose flour. Pork chop has to be floured well, otherwise egg mixture won’t stick and crumbs will fall off. In a flattish bowl beat 2 eggs with a little bit of milk. Also get a bag with breadcrumbs, spices and some all- purpose flour mixed well. Dip the floured pork chop in the egg mixture, drip off excess and shake well in the breadcrumb mixture. Fry in a pan with hot oil, turning gently until chop cooked and crumbs golden brown.

  14. Nicholle Hutchison

    Forst thing is to pat them dry with paper towels. Then season flour with garlic powder, onion powder, creole seasoning or favorite seasoning salt, parsley and paprika and set aside. Then beat 2 or 3 eggs intil well combined. Then you dredge the chop in flour, shaking off any excess. Then dip in egg, then flour again. While breading the chops, heat a little oil in skillet, either a large one to do more chops or a small one and do it in batches. When oil is hot, gently lay pork chops in the oil and don’t touch them for at least 5 minutes. This will help the breading adhere better. Do not move the chops around, just let them cook. Gently check to see if they are golden brown on the side that is on the oil and if it is, then gently flip over and then leave them alone. Cook for 5 minutes and should be done if they aren’t super thick. The key is to not move them around a lot when you are frying them. Also, lay on a wire cooling rack with paper towels underneath to help any excess oil drip off. Salt them right away when you take them out of the oil.

  15. If you are worried about it sticking you can also do an egg bath. Just use 1 egg and add a splash of water, mix, then dip your porkchop before putting into the breading mixture.

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