Crispy Breaded Pork Chops
Crispy Pan Fried Pork Chops
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 Pork Chops
Author: Tony Bailey
  • 4 Boneless Pork Chops
  • 1 Cup Panko Bread Crumbs
  • 1 Cup All Purpose Flour as needed
  • 1 Tablespoon Lawry's Seasoned Salt
  • 1/2 Tablespoon butter
  • 2 Beaten Eggs
  • 2 Tablespoons Vegetable Oil
  1. Pound each of the chops to about 1/4" thick. (You can do this with the palm of your hand with the chops in a heavy duty freezer bag)

  2. Make a small slit with a paring knife into the fat band on each chop to keep them from curling in the pan

  3. Lightly sprinkle both sides of the chops with the seasoned salt.  

  4. Heat a cast iron pan to medium low and melt your butter until the foam subsides.  Toss in your breadcrumbs and toast them until they start to brown. 

  5. Set up a Breading Station leading up to your skillet.  A flour bowl, a bowl with the two beaten eggs and a bowl with the toasted panko

  6. Start by dredging each chop in the flour.  Coat them lightly and shake off any excess flour.
  7. Follow with the egg wash and then press the bread crumbs all over the chops.  Place all of them on a plate and  make sure your pan is ready to go.
  8. Turn up the pan to medium heat and add about 1 teaspoon of oil.  Once it begins to shimmer fry the pork chops for 3 to 4 minutes per side