How to Fry Pork Chops Without the Coating Falling Off

Whether you fry them in a skillet with a little oil or in a deep fryer with a lot of oil, breaded pork chops have a crunchy coating that makes for a wonderful contrast to the moist interior. One issue that many cooks have is that crispy coating sliding off the meat and ending up on the plate, in the pan or floating in the oil. Since the point is to have the coating adhere to the pork like it is a natural part of the meat, mastering the oil and breading techniques are keys to success.

Things You'll Need

  • Vegetable oil
  • Spatula or tongs
  • Paper towel
  • Meat thermometer

Instructions

  1. Gather the ingredients to make the coating for your pork chops. Coat the pork chops.

  2. Set your skillet on the stove top over medium-high heat with 1/2 inch of vegetable oil, or fill your deep fryer with vegetable oil and preheat it to between 350 and 375 degrees Fahrenheit.

  3. Wait until the oil is heated, then place the pork chops in and allow the coating to crisp up quickly. If you are sauteing, flip the pork chops halfway through the cooking time to ensure both sides are sealed and crunchy. The cooking time varies depending on the thickness of the pork chops.

  4. Remove the chops when the coating is golden brown and crisp, and they are cooked all the way through. Allow them to rest for a few minutes on a paper towel to drain excess oil and for the coating to get even crisper. Foodsafety.gov recommends an internal temperature of 145 degrees F for safe pork.

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