Crispy Pan Fried Pork Chops

Coat pork chops with breadcrumbs and herbs and then crisp them to perfection in a skillet.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4
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1/3 cup all-purpose flour, for dredging

2 large eggs

Kosher salt and freshly ground black pepper

1 1/2 cups fresh breadcrumbs

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

Four bone-in pork chops, about 1/2-inch thick and patted dry (about 11/2 pounds total)

Extra-virgin olive oil, for shallow frying

[For Serving:] Cooked spinach and lemon wedges


  1. Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
  2. Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
  3. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry, until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.
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