How to Keep Flour on a Fried Pork Chop With Egg Whites

Flouring or breading a pork chop before it is fried gives it a pleasantly crisp surface, and a golden-brown appearance that adds to its appeal. You could simply dredge the chop in flour and fry it, but the flour coating has an unfortunate tendency to stick to the pan instead of the chop. Dipping the chop first in egg whites will help the flour stick, and it's also a good way to use up leftover whites.

Things You'll Need

  • Paper towel
  • Whisk
  • Egg whites
  • Shallow bowl
  • 2 plates
  • Flour
  • Parchment or wax paper
  • Salt and pepper
  • Skillet

Instructions

  1. Pat your chops dry with a paper towel. If they're bone-in chops, wipe away any bone fragments left from the cutting process.

  2. Whisk the egg whites until they're light and frothy, but not a fine foam. Pour the whites into a shallow bowl, large enough for the chops to fit.

  3. Dip the chops one at a time into the egg whites, turning them so each side is well coated. Lift each chop from the bowl and allow the excess egg whites to drain away before you transfer it to the flour.

  4. Dredge each chop carefully in a plate of flour, pressing it lightly into the flour to ensure it is well covered. Shake off any excess flour, and then transfer the chop to a plate lined with parchment or wax paper.

  5. Repeat with the remaining chops. Once they're all coated, season them liberally with salt and pepper and fry them in a medium-hot skillet.

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