Crispy fried pork chops are simple to make, and are best by adding the seasoning directly on the pork chops as well as the dredge. This recipe is using 1/2 inch thick pork chops, so they are fried nicely on medium-low heat to ensure they are cooked throughly. If you are frying thinner pork chops, keep the heat at medium-low heat so that they’re not fried too hard. Once you’ve tried these crispy fried pork chops, check out my Savory Brown Sugar Bourbon Pork Chop recipe.
Ingredients
- 3 cups Canola Oil
- 4 1/2-thick pork chops
Flour Dredge
- 1 cup flour
- 1/2 cup corn starch
- 2 tsp paprika
- 2 tsp black pepper
- 2 tsp sea salt
- 1 tbsp garlic powder
- 1 tbsp cajun seasoning
- 1 tbsp thyme
Pork Chop Rub
- 1/2 tsp paprika
- 2 tsp black pepper
- 3 tsp thyme
- 3 tsp cajun seasoning
- 3 tsp garlic powder
Instructions
Prep Work
- Turn stove to medium-low heat. Add canola oil to a large skillet. Enough to coat 1/4 inch of the skillet.
- Add the flour dredge seasonings to a large bowl and mix well.
- Pour the flour dredge into a Ziploc bag to coat the pork chops later.
- In a small bowl or empty seasoning shaker, add pork seasoning. Shake or stir to mix the seasonings well.
Cooking Directions
- Sprinkle pork chops with pork chop rub on both sides well.
- Place seasoned pork chops in the Ziploc bag with the flour dredge seasoning. Close and shake well to coat pork chops.
- Once the cooking oil is hot, place 2 pork chops into the skillet and fry on both sides for 7 minutes each or until golden brown. Cook 1-2 minutes longer on each side if not done.
- Place pork chops on a baking sheet rack.
- Cook the remaining pork chops and place on baking sheet rack. Let rest for 5 minutes before eating.
